When you’re able to travel, perhaps Mother Earth Vegan in Costa Rica would be a fun vacation destination. They are located in Tamarindo beach and have a vegan restaurant. See: https://www.meveganhotel.com/
Every issue of Vegetarian Journal includes book reviews. The latest issue takes a look at Veducated and Vegan for Life (2nd edition).
Veducated is a book from the United Kingdom written for teachers who are inclusive and understand the needs of each child in their class (including vegans). The author clearly states that vegan children see the world differently than other kids and have a different belief system. Vegan for Life is now available as a 2nd edition and incorporates the latest research on topics related to vegans including fat, vitamin B12, digestive health, food allergies, and even lesser known nutrients like choline and selenium. The authors provide lots of practical information including sample menus, lists of foods, and a food guide.
Read the reviews here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_book_reviews.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
By Nina Lehr, VRG Intern
Today, vegetarian and vegan writers are producing a wide array of engaging content. Consumers now have a plethora of both entertaining and informative reads about the plant-based lifestyle at their fingertips! Simply search up “Vegan books” on Amazon, and you’ll be met with over 10,000 results! One writer who is contributing to this explosive movement is Hiroko Kato, a Tokyo-based freelance writer who is currently working on a vegan nutrition book for Japanese consumers. In an interview with her, Kato shared her story of learning about and eventually adopting a vegetarian diet. “When I started my freelance career, I applied for a program that I could work with media in the U.S. to learn writing in English as well as to experience the Internet media situation. The Vegetarian Resource Group was the one that accepted me, then I became interested in vegetarianism. I had no idea what it was first, but soon I realized how exciting the vegetarian world is.”
Kato also shared her inspiration for starting her current book project: “There is plenty of useful information written in English, but some of them don’t fit for us [Japanese people] just because of the difference in dietary habits.” Kato will serve as the book’s editor, in addition to contributing several articles regarding the basics of veganism. The exciting project will be published within the next 1-2 years!
Kato additionally discussed the state of the vegetarian/vegan movement within Japan. “In general, people are still confused about the idea. For example, I often have [been served] a salad with bacon when I order salad without meat at restaurants. Also, they think preparing food without fish is difficult, because fish stock is deeply connected with traditional Japanese dishes, such as Miso soup. The Japanese translation of the word ‘vegetarian’ is a person who eats vegetables, so they tend to forget that soy products are also vegetarian ingredients.” Still, she mentioned a lot of progress being made recently. “The situation is a bit changing these years. You can find many crowded vegan restaurants, including the top restaurant in the Happy Cow’s list, here in Tokyo. Now food companies are eager to create vegan, or plant-based, products that they expect Japanese people, especially young ones, are interested in trying the eating style.”
There is clearly much to be optimistic about, and veg writers such as Kato are playing an important role in the movement’s rapid spread world-wide!
Here are articles that Hiroko wrote while doing her VRG internship:https://www.vrg.org/journal/vj99sep/1999_sep_vegetarianism_japan.php
https://www.vrg.org/journal/vj99nov/1999_nov_japanese_holiday.php
https://www.vrg.org/journal/vj2003issue3/2003_issue3_noodles.php
Information on VRG internships can be found here: https://www.vrg.org/student/index.php
In the latest issue of Vegetarian Journal, Chef Nancy Berkoff, EdD, RD, features nuts in her Vegan Cooking Tips column. Nancy writes, “Here are ideas for adding nuts to your menu…
•Add to salad dressings: Creations include a basil walnut vinaigrette or creamy salad dressing with almonds, mustard, and dill with added chopped pine nuts.
•Add to sandwiches: Chopped walnuts, almonds, peanuts, and pecans add a toasty flavor and extra texture to grilled vegetable sandwiches, falafel, and hummus. Or add chopped nuts to smooth peanut, almond, or soy butters to make a crunchy sandwich.
•Use as garnish: Increase protein, flavor, and texture by adding to bean and rice casseroles, baked potatoes, hot and cold cereal, baking batters, puddings, or vegan ice cream sundaes.
•Add to pasta: Top tomato-sauced pasta with chopped almonds or pine nuts, creamy-sauced pastas with walnuts or pecans, or toss pasta with olive oil, sautéed garlic, and chopped almonds.
•Add to sauces: Stir peanut butter or soy butter into mushroom sauces for a Thai effect; add ground almonds or pine nuts to creamy sauces and pecans or pistachios to fruit sauces.
•Add to breakfast: Baked apples, oatmeal, hot cereals, cold cereals, and muffins can all benefit from a variety of chopped nuts.”
Read the entire column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_cooking_tips.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
Each issue of Vegetarian Journal features a column titled Scientific Update by Reed Mangels, PhD, RD with guest reviewer Kavitha Shankar MS, MBA in this issue. In this column we review recent scientific papers related to vegetarianism. The latest column covers the topics of Dairy Product Intake Does Not Reduce Fracture Risk in Women Near or Post-Menopause, as well as Plant protein May Play a Beneficial Role in Longevity.
Read the column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_scientific_update.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
In a national survey commissioned by The Vegetarian Resource Group and conducted online by YouGov, we asked the following questions in 2021 of 8- to 17-year-olds in the United States. For the whole article, see https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf
Reed Mangels, PhD, RD
Thursday, April 22, 2021
5:00PM – 6:00PM California Time
Online event
REGISTER AT:
https://sjpl.bibliocommons.com/events/601306115a51532400649ad9
Thursday, May 6, 2021
4:30PM – 5:30PM California Time
Online event
REGISTER AT:
https://sjpl.bibliocommons.com/events/6013064660a86b2f00b9dfbd
This interactive program will cover the basics of vegetarian nutrition, the benefits of a vegetarian diet, and practical ideas for becoming vegetarian or moving towards a more plant-based diet. Whether you’re wondering about vitamin B12, protein, or calcium or deciding if going vegetarian could be a healthy choice for you, this program is for you. Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal.
Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal. Registration is required to receive a link and password. Deadline to sign-up will be 1 hour before the program begins.
Links and passwords will be emailed at least 30 minutes before the program. The virtual room will open 3 minutes before the program begins. We do recommend everyone “arrive” at least 10 minutes before the program to ensure you are able to enter the “room.” If you do not receive an email with the program link at least 30 minutes before the program begins, please check your spam and other folders. If still unable to find it, please use the Chat to ask a team member for help. For those under 18 years of age who may be joining us, we recommend that a parent/legal guardian be with you during the meeting. Learn more about Zoom at zoom.us.
*Reminder – Those not on the Guest List will not be considered registered, and will not receive a virtual “ticket”. Registration accepted on a first come first serve basis.
To request an accommodation under the Americans with Disabilities Act for library-sponsored events, please call 408-808-2000 at least three business days prior to the event.
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been participating in numerous virtual events throughout the USA by providing speakers on a wide variety of vegan topics. We also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or single-time donor to The Vegetarian Resource Group.
Thanks so much for your support. You can make a donation online here: vrg.org/donate
Each issue of Vegetarian Journal features a column called Nutrition Hotline. In the latest magazine, Reed Mangels, PhD, RD answers the question “What does evidence-based mean?”
Read the column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_nutrition_hotline.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
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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