Posted on
November 03, 2020 by
The VRG Blog Editor
There was a recent advertisement for Ensure Plant-Based
Protein, which contains no dairy, but is made from fava bean and pea.
Interestingly, this product includes D3 (plant based) and organic sugar. They
are stating it is vegan and offering a coupon.
Posted on
November 02, 2020 by
The VRG Blog Editor
The Vegetarian Resource Group has been approved for
inclusion in the federal government CFC charity list. The CFC code number
10601. If you are a federal worker, we appreciate your support. If you are not
a federal government worker, you can support our veg outreach and education in
your workplace campaign. For some workplaces that do matching donations,
see: www.vrg.org/donate
Posted on
November 02, 2020 by
The VRG Blog Editor
Photo from JHU
By Julia
Stanitski VRG Intern
In
this day and age, college food services need to provide food options for people
of all dietary restrictions, including a vegan diet. We decided to ask high-schoolers
(or recent high school graduates) what vegan foods they want to see at their
future colleges. We also asked current college students’ opinions on what their
favorite vegan foods at their school are. All of these students we questioned
are interns here at the Vegetarian Resource Group. The information below can be
very useful to colleges looking to expand their offerings of on- and off-campus
vegan options, and also to college activists working on adding vegan offerings.
We asked the younger students, “What vegan foods
do you want to see at your future college?”
“I would like to see some protein options
like beans, peas, chickpeas, tofu, tempeh, etc. – I think a lot of places that
offer vegan options mainly offer produce, and even though that’s a huge part of
a plant-based diet, it would definitely be nice to be able to have a
well-rounded plant-based diet on campus. Also, dairy alternatives like soy,
oat, or almond milk, because coffee in college is a must!”
Aiman, John Hopkins
University (has not been
on-campus yet)
I feel like colleges really
limit their vegan foods to pasta and salads and such, but there is so much more
they could offer, especially as more and more people are going vegan. As a high
school senior, I often think about what vegan options will be readily
available on campus. I think it would be great for colleges to diversify
their vegan options, adding some international options. I’m a huge fan of
bowls, any type of bowl – a vegan fried rice bowl with some tofu or a vegan
soba noodle bowl would be awesome to see. Recently, I’ve been enjoying wraps as
well – so wraps with veggies and tofu could make a great lunch. It would
also be nice if colleges extended the options of vegan proteins. As important
as tofu is to my diet, I would still love to see some other protein sources – this
could be roasted chickpeas, curry lentils, tempeh, etc. In addition to
vegan meals, I would love to see colleges offering a vegan dessert – could be
vegan brownies, cookies, or even a pastry would be great!
Clarissa, High School Senior
“I would love to see vegan baked goods on
college campuses. Things such as vegan muffins, pastries and desserts…”
Audrey, University of Alaska
Anchorage (has not been on campus yet)
“Here are some of my general thoughts about
what kinds of vegan food I would like to have in college!
–
healthy vegan options (so not just potatoes, pasta, rice)
–
I love fruit and vegetables in almost any form
–
faux meat or meat substitutes would be a nice form of protein to have
available. I know some schools may offer veggie burgers or tofu too.
–
legumes are my main protein source usually so that would be awesome to have
available in college! (Examples are pinto beans, lentils, chickpeas, peas,
etc.)
–
vegan breakfast foods hopefully include cereals or vegan breads
–
lastly, I know a lot of schools have salad bars available so that would also be
a great go-to.
In general, I just hope that schools
are accommodating and considerate. 🙂 I know several of the schools I’m
applying to have veggie houses or co-operatives where everyone in that dorm
works together to cook vegan foods. I love that idea!
Lucia, High School Senior
Then, we asked the college students, “What are
your favorite foods at your college currently? What do you wish your college
had regarding vegan food?”
“My favorite vegan food on campus would be the Impossible Burger. It tastes great, and has a good amount of protein, which is often harder to find in vegan food. In terms of what I wish my college had, I would say more meat alternatives. As a vegetarian, I have not eaten meat my entire life, and often, I am curious as to what it tastes like. With more “Beyond Meat” options available, bringing more of those options to campus would be preferable.”
Rithvik, age 20, John Hopkins University
“My favorite vegan food at Loyola is the sweet potato sushi at Cold Spring Sushi on campus and regarding vegan food I wish there were more vegan options at Iggy’s Market, which is a place on campus that is similar to a convenience store where you can buy all sorts of snacks, frozen foods, ice cream, drinks, and more.”
Katelynn, age 20, Loyola University Maryland
“I think with college dining the overriding concerns should be cost and ease, so I would for the most part not go for fake meat/fake cheese and instead would emphasize things like chickpeas and lentils with vegetables (soups, curries, pasta sauces, stews) and bean chili with baked potatoes… Also, college is a time when many people are most open to trying new ideas, new lifestyles etc., so another reason to not try to ape a traditional American diet but with fake meat dairy, and instead focus on Indian and Thai style curries (without ghee, meat or paneer), vegan Pho, Ethiopian, etc.”
Simon, Postdoc at Johns Hopkins University
“My favorite vegan food at my college is kung pao tofu. I wish they had a bigger grocery store and more affordable prices for basic vegan items like rice and beans.”
Gabriella, age 22, University of Minnesota
“When I bought vegan foods, my preferred options were vegan baguettes made with a combination of vegetables and hummus. What do you wish your college had? Vegan desserts and more options for regular foods in the menu. We have a free-meat Monday (so there is already some promotion of vegetarian diets), but more inviting vegan dishes could be prepared. Just this year the Vegan Association was funded.”
Odette, age 30, Wageningen University (The Netherlands)
As you can see, adding more options of vegan food at universities
and college campuses is important to these students. The high-schoolers
mentioned the importance of having a lot of protein options available – like
beans, tempeh, and tofu. They also mentioned the need for a well-rounded diet,
not JUST produce. People who follow vegan diets do not just eat fruits and
vegetables 24/7, so vegan snacks, non-dairy milks, vegan desserts, and more of
the processed items would be nice to have. Clarissa, a high school senior,
mentioned that having more international dishes would be great, like a soba
noodle bowl.
From the college
students, we received an array of answers. The protein options were brought up
again – meat alternatives can be very helpful for vegans and vegetarians alike.
Rithvik, who attends John
Hopkins University,
mentioned his love of the Impossible Burger on-campus, but still wish more
vegan meats were an option! It was also stated that there should be more vegan
items at the smaller convenience stores at colleges, which would include small
snacks, frozen meals, and ice cream.
All in all, colleges
should make a wide variety of vegan food and meals available to their students.
This not only accommodates to the vegan students (and will attract them to
certain colleges over others) but will also allow non-vegans to try these
healthy choices.
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.
Which of the following, if any, best describes your
eating behavior?
I never eat meat, fish, seafood, poultry, dairy, or eggs.
I never eat meat, fish, seafood, or poultry.
I never eat meat, fish, seafood, poultry, dairy, or eggs when eating out or getting takeout, but eat one or more of these foods at home.
I never eat meat, fish, seafood, or poultry when eating out or getting takeout, but eat one or more of these foods at home.
When eating out or getting takeout, I sometimes eat meals without meat, fish, poultry, dairy, or eggs.
When eating out or getting takeout, I sometimes eat meals without meat, fish, or poultry.
None of these.
We considered those that
never eat meat, fish, seafood, or poultry; plus those that never eat meat,
fish, seafood, poultry, dairy, or eggs, as vegetarian. We classified that
second category of vegetarians who don’t eat dairy or eggs also as vegan.
Because we use the word “never” and don’t just ask if a person considers
him/herself vegetarian, our numbers may be lower than others. Be wary of
comparing to polls in other countries that ask if you are vegetarian or vegan,
since people may self define differently. We did not ask about honey.
More than half of the U.S. adult
population (54%) always or sometimes eats vegetarian (including vegan) meals
when eating out. One fourth (25%) of U.S. adults always or sometimes eats vegan
meals when eating out. Six percent of American adults are vegetarian (including
vegans) all the time, and half of the vegetarians are also vegan (three percent
of American adults).
We asked the following
additional question, which may be of interest to food companies, food services,
restaurants, marketers, researchers, students, government regulators, and the
media.
BEVERAGES LABELED SOYMILK
Which of the following do you
expect from a beverage labeled soymilk? Please select all that apply.
If a beverage is labeled soymilk I expect:
TOTAL VEGETARIANS RESPONDENTS (INCLUDES VEGANS)
-To be able to use it in a similar way 43% 53%
on cereal as cow’s milk
-To be able to use it in a similar way 38% 41%
in cooking as cow’s milk
-It to have the exact same amount 22% 20%
of Vitamin D as cow’s milk.
-It to have the exact same amount 21% 15%
of calcium as cow’s milk.
-To have the same allergic reaction 10% 13%
or lack of allergic reaction
as I might have to cow’s milk
-It to have milk from a cow 8% 8%
-None of these 23% 15%
Some groups believe that
plant milks should not be labeled milk, as people will confuse these items with
cow’s milk. However, according to the survey, only 8% of American adults say if
a beverage is labeled soy milk they expect it to have milk from a cow.
Seven percent of individuals
with a high school education expected soy milk to have milk from a cow, 8% with
some college education expected this, and 9% of college grads expected soy milk
to have milk from cow. Education does not seem to have much impact.
As about half of vegetarians
(including vegans) (53%) expect that a beverage labeled soy milk can be used in
a similar way on cereal as cow’s milk, calling this item a milk could be
helpful to the consumer. However, as some vegetarians (including vegans) expect
soy milk to have the same amount of calcium (15%) and vitamin D (20%) as cow’s
milk, this suggests clear nutrition labeling of all food products is important.
This 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. This online survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For survey methodology, please contact [email protected]. Please note that this poll was taken during the Covid-19 pandemic. We do not know what influence, if any, that may have had on the survey answers. See: https://www.vrg.org/nutshell/faq.htm#poll for more poll information.
World Vegan Day is celebrated on November 1st
each year! World Vegan Day first occurred on November 1st, 1994 as a way of
commemorating the 50th anniversary of the United Kingdom Vegan Society and the
term Vegan. Consider treating a non-veggie friend or co-worker to a delicious
vegan meal today. This way you support vegan establishments while showing
others how wonderful vegan food can be.
Chloe is a winner of The Vegetarian Resource Group video
contest. Chloe stated: I … educated myself about a vegetarian lifestyle. To me,
being is not about worrying whether or not the food we eat is healthy or what
it is actually made of, because it is crafted from the most natural
ingredients.
As ingredient information changes, please check current information with the company.
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.
Pumpkin varieties grown specifically for cooking
are called “pie” or “sugar” pumpkins. They have a smaller seed cavity, more
flesh, and are less stringy. Your natural foods grocer or local vegetable
market will most likely have the best selection. It is easy to recognize them
because they are smaller, heavier, and have thicker stems. Patti Bess’s article “Must
Pumpkin Always Be Pie?” appeared in an issue of Vegetarian Journal and features a variety of pumpkin-based vegan
recipes. Enjoy Lemony Lentils with Pumpkin; Pumpkin with Black Beans; Braised
Pumpkin; Cream of Tomato and Pumpkin Soup; and Stuffed Pumpkin.
I have lived in Anchorage, Alaska my whole
life and I can tell you that not everyone here is hunting moose and fishing for
salmon to stay alive through the winters. Until I was around twelve years old,
I was a huge meat and dairy eater. I grew up eating ribs, medium-rare steaks,
and roasted chicken for dinner. Eggs and bacon were my breakfast, and always a
turkey sandwich for lunch. Sometimes if it was a special day, I would get
smoked salmon, freshly caught for a snack. Every time I was able to go out to
eat with my family on a ‘special occasion,’ it would most likely be at a local
Alaskan restaurant that would always serve the freshest seafood. I absolutely
loved seafood. Crab legs, halibut, and of course, Alaskan king salmon.
One day at school when I was in the fifth grade, I noticed a girl my age
eating fish eggs on toast. She was originally from Russia and always brought the
weirdest lunches. I found myself being completely repulsed from her meal. I
thought to myself, “Why would you ever eat unborn fish and simply put it on
toast?” I looked down at my lunch and saw a hard-boiled egg and a turkey
sandwich, and that’s when I had my first epiphany, “What makes her lunch weird
and mine normal?”
From that day, I began to learn more about different cultures’ diets and
how they got their major food sources. As an Alaskan, you learn a lot about the
different Alaskan tribes and their diets. For example, the Athabaskan tribe1
lived off of caribou, moose, and mountain goat meat during the year; they even
ate off the antlers. The Inuit eat mostly fish and seal. In every textbook and
every Native Center I’ve visited, all have labeled
the traditional Alaskan Native diet as “ideal” or “healthy.” I thought about
the term, “tradition” and how it comes into play with our diet.
A classic family ritual in Alaska, or even in all of America is to hunt
and fish with your family. Many people come to Alaska
to catch king salmon that flow in during spawning season in the Kenai River
or hunt moose in Denali. Hunting began as a
practice for survival, during a time when resources were sparse and famine was
heavily influenced. Now hunting is looked at as a sport or an activity that the
family will go out and do a couple of times during the summer. Especially in Alaska, you will always
find deer heads, bear rugs, and stuffed ducks as normal house decor items. The
act of shopping at the local Cabela’s and getting all the camo you can get with
a brand new gun to match is heavily accepted here. Why do we still hunt,
especially when the majority of Alaskans are shopping at groceries now? I’ve
come to find out that it is simply tradition.
There are many pros and challenges when being vegetarian while living in
Alaska. One of the biggest pros for me personally, is that veganism is a
growing trend even in Alaska.
It is very accessible to buy plant-based milk and meat-less brands at our local
grocery stores. Since being vegetarian, I haven’t had a problem finding
alternative meals just at Fred Meyers, a local supermarket. Each year is
growing in these products as well, which shows that more and more people are
wanting these food items. Anchorage,
Alaska specifically, has been
emerged in vegan-friendly restaurants, my favorite being Middle Way Cafe, which
has become a tourist favorite as well.
However, there are many challenges when first transitioning to a vegan
or vegetarian while living in Alaska. For one, animal meat is very accessible
here. Fish are filled in our rivers, and catching your own is a fun family
activity for many. Also, the cost of living is high in Alaska, so many people
find it worth the fishing trip. Most Alaskan families make salmon for dinner,
and it has been a label for a lot of Alaskans to be “fish-eaters.” There is a
slight stigma on vegetarians, even in the major city. I don’t know many
vegetarians from Alaska, however, the majority
that I have met are around college-aged. When being open about wanting to go
vegetarian, it was a personal struggle to try to explain my reasoning to my
family and friends. There are so little people on “your side,” I constantly
felt like I was walking on glass when discussing the topic.
While living and growing up in Anchorage, Alaska for the past eighteen
years, I have accepted the challenges that come with being vegetarian, while
also appreciating the growing population of vegetarians worldwide. Everyone has
a different journey when transitioning to a plant-based diet, and for me, it
has only been an uplifting experience. Don’t ever let the stereotypes from
where you are from define you as a person, let alone, your diet. I had to
personally go through the battle of feeling like I was letting my family and
friends down that I didn’t believe what they did, which wasn’t the case at all.
At the end of the day, do what makes you flourish, and eat the foods that make
you happy.
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.
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):
Beacon Doughnut Co., 810 W. Armitage
Ave., Chicago, IL 60614
Beacon Doughnut Co.
holds a dozen different vegan doughnuts to choose from in their little bakery.
Their flavors are unique and completely company branded. Right now they are
offering apple cider and caramel apple vegan doughnuts, perfect for fall time.
Some of their other flavors are the vanilla lavender doughnut and blueberry
pancake. Just by looking at their menu will make your mouth water!
Boardwalk Vegan, 28 N. Manoa Rd.,
Havertown, PA 19083
The food and
atmosphere at Boardwalk Vegan will take you right back to summers on the beach
and spark the feeling of excitement you got when walking up and down the
boardwalk. This restaurant was created because the owners wanted to eat
healthier but didn’t want to give up their love of comfort food, so they took
classic dishes found on boardwalks everywhere and made it all vegan. Menu items
include Old Bay seasoned Crab Fries, Seitan “chicken” wings, a plethora of
pizzas, cheesesteak, burgers, Root Beer Floats, and more. The food here is
decadent and nostalgic, but the best part is that it is all plant-based.
EnVegan, 1626 Lake Harbin Rd.,
Morrow, GA 30260
Located in Publix
plaza on Camp Creek pkwy, EnVegan’s mission is to encourage the shift to eating
plant-based. They do this by offering smoothies, salads, wraps, sandwiches,
burgers, spring rolls, Buffalo cauliflower wings, and other appetizers. The
food is fresh, clean, and delicious. Head to EnVegan for a morning smoothie, a
healthy lunch or dinner, and even for dessert if you’re looking for something
sweet.
HASH, San Antonio, 5009 S. Flores,
St., TX 78214
First non-alcoholic
and vegan bar in San Antonio is now open in Southside, San Antonio. Their
message “Heal and spread healing” can be seen on their wall as customers enjoy
vegan eats and a variety of drinks.
Pachamama, 4115 N. 19th Ave.,
Phoenix, AZ 85015
Pachamama offers
both traditional Mexican vegan fare as well as more experimental dishes such as
the mexiyaki which is a Mexican spin on a Japanese dish. They try to source
their ingredients locally from small farms to both support Arizona businesses
and ensure quality. Their permanent restaurant allows for dine-in, takeout, and
delivery but they also operate a pop-up which serves their dishes at various
events. Their pop-ups are also available for catering for private gatherings.
Rad.ish Street Food, 346 East Front
St., Ste. #2, Traverse City, MI 49684
The owners of
Rad.ish Street Food opened their all-vegan restaurant with the goal of reducing
animal cruelty and promoting local farms. They use their SoCal background to
bring metropolitan Los Angeles dishes to Traverse City, focusing especially on
brunch fare. These dishes range from breakfast tacos to their spin on
Impossible Burgers to a variety of bagel dishes. Working with 85% local farms,
Rad.ish Street Food ensures that their customers are getting quality
ingredients while minimizing harm to animals.
The Herd Juicery, 80 Brighton Ave.,
Long Branch, NJ 07740
They offer all
vegan, gluten-free, and organic foods, drinks, and smoothies. Try out their
Rooted juice made with beets, carrot, apple, celery, lemon, and ginger, or
something more filling like the BBQ Jackfruit Sandwich. For dessert, who
wouldn’t want their Lavender Cheesecake Bar?! The feel of the place seems very
bright, inviting, and clean.
The Two Dollar Radio Headquarters,
1124 Parsons Ave., Columbus, OH 43206
The Two Dollar Radio
Headquarters menu proves to be incredible by their variety of options made 100%
from scratch and completely vegan. Check out the Taco Mac and Cheeze Tortuga,
Jean Claude Van Randy Burrito with roasted poblano peppers, and the Mexxxy
Enchiladas. This small café is located within a bookstore, so the atmosphere
and feel is cozy, welcoming, and warm. They describe themselves as a “local
indie press,” being family-run and making their food with love.
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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