Next time you’re visiting New York City, NY or Chicago, IL you might want to check out Plant Junkie. They serve up delicious vegan comfort food including a variety of bowls with an international flavor such as Bankok Curry, Sri Lankan Buddah, Yucatan Maya, Greek Salad, and more. They also offer creative sandwiches including BBQ Jack Fruit, Crispy “Chicken,” Southern Po Boy, and others. You can also select from a variety of sides such as Mac-n Cheese, Thai Cabbage Slaw, Garlic Broccoli, Cold Peanut Noodles, and so many other options.

For more information on Plant Junkie, see: https://www.plantjunkieusa.com/

Also, check out The Vegetarian Resource Group’s online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php

A perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray Streeter will come together in a snap and please any crowd. Toss together chopped apples (or pears) with seasonings and an oatmeal crumb topping. Everything goes on one sheet pan and into the oven. For a decadent treat, serve with a scoop of vegan vanilla ice cream!

Go to: https://youtu.be/WAQ6pPsqMnI

The Vegetarian Resource Group sent in the following testimony to USDA in October, 2021. We did not address every question they asked in the request for comments since whether or not a product is labeled pork loin containing cultured animal cells as opposed to pork containing cultured animal cells did not seem like “our” issue.

We welcome the opportunity to comment on Labeling of Meat or Poultry Products Comprised of or Containing Cultured Animal Cells. As a consumer organization, we prioritize providing clear, helpful label information that consumers can use to make an informed choice.

Response to question 1:

We believe that the name or statement of identity of meat or poultry products comprised of or containing cultured animal cells should inform consumers about how the animal cells were produced. Vegetarians do not eat meat or poultry and would want to be aware that a product contains cultured animal cells. We assume that this would also be the case for those with an allergy to meat or poultry products and for those who avoid these products due to religious beliefs. In addition, consumers may not want to purchase products comprised of or containing cultured animal cells due to concerns about the negative environmental impact of producing these products.¹

In 2020, a survey was conducted online within the United States by The Harris Poll on behalf of The Vegetarian Resource Group from June 22-24, 2020 among 2,074 U.S. adults ages 18 and older. We found that more than half of the U.S. adult population (54%) always or sometimes eats vegetarian (including vegan) meals when eating out. We asked if survey respondents would purchase a meat alternative grown from animal cell DNA obtained ten years ago, which does not currently involve the raising of animals. Only 12% of respondents said they would purchase such a product; 19% of vegetarians including vegans would purchase a meat alternative grown from animal cell DNA; 19% of those that sometimes or always eat vegan meals when eating out and 18% of those that sometimes or always eat vegetarian, including vegan, meals when eating out would purchase this type of meat alternative.² Similarly a 2021 national survey was commissioned by The Vegetarian Resource Group and conducted online by YouGov, of 8 -17 year-olds. This survey found that more than half (53%) of 8-17 year-olds sometimes or always eat vegetarian meals when eating out. As was done in the adult poll, we asked if survey respondents would purchase a meat alternative grown from cells (DNA) from an animal, which was collected years ago which does not currently involve the raising of animals. Only 9% of respondents said they would purchase a meat alternative grown from animal cell DNA.³

Since so many consumers would choose not to purchase a product produced using animal cell DNA, it is important that consumers be informed about the presence of cultured animal cells in products in clear, easily understood language. This should be indicated in the product name and in the ingredient list on the product label so that consumers can be aware of the product’s composition.

In addition to label information, it is important for companies to have specific information about the source of these cells in their products on their websites since many people look on product websites for information. This information should also be presented in clear, easily understood language.

Response to question 2a:

Use of a term such as “engineered using cultured animal cells” would help consumers understand that the product is based on animal products and that animal cells are used in production. An educational program would need to be developed to inform consumers about the meaning of “cultured” in this context. This terminology should be prominently delayed on the product’s label so that consumers are aware of the product’s composition.

Response to question 3:

Meat and poultry products that are comprised of both slaughtered meat and cultured animal cells should be required to be labeled in a way that clearly informs consumers that the product contains both slaughtered meat and cultured animal cells. It is important to specify that the cultured cells are animal cells so that consumers can decide whether or not they want to purchase a product containing animal cells. As discussed in our response to question 1 above, consumers are reluctant to purchase a product derived from animal cell DNA. Information about product composition should appear on the label.

Response to question 4:

The terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of a food comprised of or containing cultured animal cells. This terminology would be a misrepresentation of the food product. Although the FDA does not currently define “vegetarian,” “vegan,” or “plant-based,” these terms are commonly used to imply that products do not contain ingredients from meat/fish/poultry (vegetarian) or from all animal products and by-products (vegan). “Plant-based” has a variety of meanings but it is commonly used to indicate that a product is vegetarian or vegan.⁴ Having “vegetarian,” “vegan,” or “plant-based” on a label of a product containing cultured animal cells would be misleading to consumers.

A survey of vegetarian and vegan groups conducted in 2013 found that the majority did not believe that a meat alternative grown from animal cell DNA, obtained ten years ago, which does not currently involve the raising of animals should be labeled as “vegan.”⁵ This survey, although informal in nature, suggests that advocacy groups would not support having terms such as “vegan” used on the label of foods comprised of or containing cultured animal cells.

Additionally, terms such as “non-animal” or “animal-free” should never now or in the future be used in the product name or on the product label of a food comprised of or containing cultured animal cells. Use of these terms would be misleading for consumers who, for religious, ethical, philosophical, environmental, or other reasons do not want to purchase products in which animal products were used at some point in production.

Response to question 8:

FSIS should not establish a regulatory standard of identity for foods comprised of or containing cultured animal cells unless this standard of identity clearly states that the food is comprised of or contains animal cells and that this information is required to be included on the product label in both the name of the product and in the ingredient list.

Response to question 12:

FSIS-regulated broths, bases, and reaction flavors produced from animal cells should be required to declare the source material in the product name and in the ingredient listing. This information will allow consumers to choose whether they want to purchase these products. Additionally, the terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of broths, bases, and reaction flavors comprised of or containing cultured animal cells for the reasons discussed in the response to question 4.

Response to question 13:

The presence of cultured animal cells in further processed products regulated by FSIS should be identified on the product label, both in the product name and in the ingredient listing. This information will allow consumers to choose whether they want to purchase these products. Additionally, the terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of further processed products comprised of or containing cultured animal cells for the reasons discussed in the response to question 4.

Thank you for the opportunity to comment on this issue.

References

1. Meat Atlas. https://eu.boell.org/en/MeatAtlas. 2021; pp. 60-61.

2. What vegetarian and vegan products will American adults purchase? Questions asked by The Vegetarian Resource Group in a national poll.  https://www.vrg.org/nutshell/harris2020veganadultwriteup2blog.pdf. 2020.

3. How many youth in the U.S are vegan? How many teens eat vegetarian when eating out? https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf. 2021.

4. What does plant-based actually mean? https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php. 2018.

5. What do vegetarian groups consider vegetarian and vegan? https://www.vrg.org/journal/vj2014issue2/2014_issue2_what_do_consider.php. 2014.

Dietitians, other health care professionals, and dietetics students are invited to register for a plant-based nutrition webinar series sponsored by the Adventist Nutrition and Dietetics International Association (ANDIA). The second presentation in the 4-part series features VRG’s Nutrition Advisor, Reed Mangels, PhD, RD speaking on “Are Vegetarian Diets Adequate for Growing Children?” It is scheduled for Sunday, November 14 at 3 pm PST/6 pm EST. You can find out more about the series on ANDIA’s website.

Try this vegan cauliflower steak recipe by Rissa Miller. Watch here:
https://youtu.be/RlzLmnvS-f8

Recipe at https://www.vrg.org/blog/2021/01/11/cauliflower-steaks/

Abe’s is known for their vegan muffins and pound cakes. Now they are offering four Celebration Cakes: Vanilla, Carrot, Gingerbread, and Chocolate. Treat yourself to one this Thanksgiving or better yet, serve at a birthday party!

See: https://www.abesmuffins.com/products

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):

Ma-Kin Vegan Sushi & Izakaya, 30313 Canwood St., Unit 34-35, Agoura Hills, CA 91301

For those sushi-loving vegans who have been eager to add some more variety to the cucumber and avocado rolls, Ma-Kin Vegan Sushi has your solution. With a traditional bar area where you can watch the chefs prepare your food, Ma-Kin’s menu seems unrecognizable from that of a traditional sushi bar. The expected edamame and tempura appetizers and miso soup are offered, in addition to Japanese entrees such as orange chicken and shrimp and teriyaki. Using Vegan Zeastar (plant-based salmon) as well as plant-based shrimp, crab, and lobster, they are able to offer cut and hand rolls including spicy tuna, spicy crab, salmon avocado, and California—which you may choose to couple with a selection or two from their sake menu. 

Pauseitively Vegan, 1965 NE 2 St., Deerfield Beach, FL 33441

This family-owned restaurant hopes to encourage kindness and compassion for all living things. Enjoy dishes including Caesar Salad, Hail Seitan Wingz, Crabless Cakes, Hearts of Palm Roll, Buffalo Wrap, Mac’n Cheese, along with a variety of organic teas and other creative adult beverages.

Plant Power Fast Food, 7090 W. Craig Rd., Ste. 120, Las Vegas, NV 89129

Plant Power Fast Food is a vegan fast food joint. Try out a classic burger or one of their signature burgers including The Holy Guacamole. Also enjoy Buffalo Wings, Kaleslaw, a ‘Chicken’ Wrap, and more. No matter your fast food craving, Plant Power Fast Food has a delicious veganized version of traditional fast food menu items.

PlantPub, 675 West Kendall St., Cambridge, MA 02142

Located in Kendall Square, PlantPub offers plant-based versions of classic American favorites such as loaded nachos, buffalo wings (made with cauliflower), and fried pickles. They also make delicious burgers that you can customize with fried mushrooms, kimchi aioli, and carrot slaw. Aside from burgers, they have a variety of tasty dishes such as ramen bowls and pizza. Pair any meal with their unique selection of beverages like craft beers, infused seltzers, and wines. If you are craving a yummy dessert, soft-serve ice cream hits the spot in vanilla, chocolate, and swirl flavors. PlantPub is your go-to pub where they are focused on making food that is good for you and for the planet!

Scoops Shop & Dessert Bar, 838 N State St., Chicago, IL 60610

Eating is a source of joy and pride in life and vegans require that delight as well. Scoops Shop & Dessert Bar is a woman owned business. This one-of-a-kind eatery is completely vegan and gluten-free. The bar also serves its own mix of coffee from a local roastery and will bet serving liquor. During the winter, they provide peppermint lattes and apple cinnamon doughnuts. The ambiance at Scoops Shop & Dessert Bar is light and airy, with soothing music playing in the background. The decor is a blend of pastel pink and white furnishings with an LED sign saying “There it is” centered on a greenery- covered wall where customers may take photographs to share on social media.

Succulent Vegan Tacos, Nashville’s Farmers Market, 900 Rosa L. Parks Blvd., Nashville, TN 37208

Succulent Vegan Tacos offers Mexican recipes and flavors you will love such as hearty tacos, tamales, esquites, enchiladas, and much more. While you are there, make sure to try the yummy conchas, vegan pan dulce (sweet bread), as well as a glass of refreshing fruit-infused water.

Superbloom, Mission Bay Beach Club, 22688 E. Mission Bay Dr., San Diego, CA 92109

What about coffee with a view? Superbloom at Mission Bay Beach Club is the ideal getaway with its waterfront scenery to the great track for bike rides and bay excursions, and a playground close by for the youngsters. They provide vegan coffee made locally, tea, smoothies, as well as a lunch menu that includes vegan scones, croissants, and ice cream sandwiches. The atmosphere is unrivaled with the outdoor patio and you can also take photos near the bay’s fire or the polka dot drip wall. There’s also a rental/retail shop and ice cream cart.

The Loopy Leaf, 700 Virginia St. E., Charleston, WV 25301

This female-owned restaurant serves burgers, tacos, ramen, and sandwiches. Specific dishes served include BBQ Salad, California Burger, Cheesesteak Hoagie, Avocado Tostada, and so much more. Patrons say the meal quantities are out of this world. It is well worth the money and a visit if you are coming from out of town. If you have any allergies to any of the dishes on the menu, feel free to inform the restaurant of your allergies, so they can work around it. You can also omit an ingredient for a substitute e.g., replace pickles with jalapenos.

Valkyrie Doughnuts, 12226 Corporate Blvd., Floor 1, University Commons, Orlando, FL 32817 and 2444 Central Ave., St. Petersburg, FL 33712

Enjoy a wide variety of handcrafted beautifully decorated vegan yeast-raised donuts, cronuts, and cinnamon rolls.

By Ruby Sturm, VRG Intern

Like the name implies, With Love Plant-Based offers an entirely vegan menu. (Beware that this is not always true with plant-based restaurants.) This cafe is also 100% gluten-free. The menu includes an interesting selection of “Sips,” “Eats,” “Small Eats,” and “Sweet Eats.” My favorite drink was their Island Mon smoothie. They offer delicious smoothies for $6 that you can add a variety of things to – such as chia seeds or dates (for an added charge). They mainly have a lot of soups and toasts, but they also have salad, Alfredo, Maryland lump cake, and a lentil burger! And, although it’s only an appetizer, I really love their deviled avocados. They are three times the size of a deviled egg and absolutely delicious! I ended up loving the deviled avocados so much that I made them for my birthday party.

Located at 8705 Harford Rd. in Parkville, Maryland, this small café has very nice decor and friendly staff. Due to Covid, they are only doing outdoor seating and pre-ordered food. I recommend ordering takeout, because the outdoor tables are right next to a busy main road. 

With Love Plant Based’s website: https://withloveplantbased.com/

If you want more information on vegetarian/vegan restaurants go here:

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

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.

Despite the present pandemic, 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:

● VRG Nutrition Advisor Reed Mangels, PhD, RD, did a webinar on a Plant-Based Diet for 31 Days. Reed also spoke at six virtual seminars for the San Jose Public Library in California. There were separate sessions for teens and parents. VRG interns assisted. Reed also supervised a Mexican graduate student intern from Wageningen University in the Netherlands who completed an extensive project on vegan Latin American foods high in calcium.

● Our VRG volunteer health coach Marcia Schveibinz conducted a webinar for the Lafayette, Louisiana Public Library.

● VRG commissioned a YouGov national youth poll to find out how many 8- to 17-year-olds are vegan or vegetarian. Results are published in Vegetarian Journal and at vrg.org

● The Vegetarian Resource Group submitted comments to the Food and Drug Administration on Labeling of Foods Comprised of or Containing Cultured Seafood cells. See: vrg.org/blog/2021/03/10/the-vegetarian-resource-group-submitted-this-testimony-to-the-fda-concerning-labeling-of-seafood-produced-from-cultured-seafood-cells/

● VRG researcher Jeanne Yacoubou did a podcast with one of VRG’s interns discussing the environmental impacts of diets. Based on his questions, Jeanne will also be doing some updated research on chocolate, bone char, and gelatin. We’ll report on this in the future. Jeanne also compiled a list of several recent (2015 to the present) scientific reports that reveal the relationships between dietary choices and our climate crisis. See vrg.org/blog/2021/02/24/vegan-and-vegetarian-diets-and-our-climate-emergency-scientific-updates-2015-2021/

● VRG donated money to Land of Kush (a vegan restaurant in Baltimore, MD) to give away vegan meals to needy individuals. We also sent I Love Animals and Broccoli and El Arco Iris Vegetariano coloring books to a group in Florida coordinating Vegan Restaurant Week in their area, and that wanted to give a packet to families as they picked up meals. VRG exhibited at the Richmond VegFest in Virginia. Finally, VRG hosted over 25 virtual interns/volunteers this past year. They all worked/ are working on a number of exciting projects!

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.

Farm Animal Friends by Amanda Clark is a terrific new book for young children. It is independently published by Here With Us Farm Sanctuary located in Seven Valleys, Pennsylvania. Inside the pages of this book you’ll find adorable drawings of all types of farm animals that have been rescued, as well as quotes from kids expressing their love for these creatures.

The book is 34 pages and retails for $12.99. You can purchase it on Amazon.