The latest issue of Vegetarian Journal features an article by Ben Sarsgard titled, Stay the Course – Running the Vegan Power 50K. Ben states, “A 50K is the shortest of the common distances referred to as ultra-marathons, which means anything farther than the marathon distance of 26.2 miles. They keep going from there: 50 milers, 100, 200, but 50 kilometers (31 miles) is more than enough for many. If you’ve run a 5K, imagine following it up with 9 more, carrying your own water, over mountains and hills. You leap roots and rocks every few inches, sometimes successfully, but usually eating dirt once or twice as your legs get heavy and your toes can’t quite clear the hurdles. As a runner passes you with a splatter of mud up one side of their shirt, you know they wear it as a badge of pride.”

Read the entire article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_stay_course.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Recent topics brought up include:

– Just got back from my son’s one-year check-up, and the only concern the doctor had about a plant-based diet was the amount of fat (or lack thereof) in whatever plant-based milk we may choose to transition to. Anyone know of any brands/varieties that have comparable fat to whole cow’s milk and also hit the other main important points (protein, calcium, vitamins D and B12)?

– How do you educate young children and tell them the truth about where meat comes from and how animals are badly treated, but not terrify them?

– Another option for vegan shoes for kids was posted.

– Live Video of 9-year-old vegan boy answering questions.

https://www.facebook.com/groups/VRGparentsandkids/ is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Each issue of Vegetarian Journal includes reviews of recent vegan books that have been published. The latest issue takes a look at Vegan Mac & Cheese by Robin Robertson, Leon Fast Vegan by Rebecca Seal, Chantal Symons, and John Vincent, and Show Up for Salad by Terry Hope Romero.

Read the complete article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_book_reviews.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

This inn states that they are 100% vegan. See: https://www.stayblacksheepinn.com/concierge#plant-based-breakfasts

In addition to the selection of fresh fruit, homemade granola, freshly baked goodies waiting for you on the sideboard, here are some samples of what you can choose for the main event.

• The ‘Full English’: Beyond Meat sausage, sauté potatoes, scrambled tofu, mushrooms, tomatoes, baked beans, toast.
• Mix and match: choose from the above to customise your own bespoke breakfast!
• Breakfast Hash: onions, potatoes, Beyond Meat sausage chunks, mushrooms, collard greens.
• Scrambled tofu on toast.
• Avocado on toast with cilantro and kala namak salt
• Fluffy pancakes with maple syrup and fresh fruit
• Nuevos rancheros: a Mexican inspired hash with tofu, scallions, black beans, kale and a touch of spice
• Overnight oats: oats, chia seeds, plant based yogurt, maple syrup served layered with fresh fruit compote

For information about other bed and breakfast vacations, see: https://www.vrg.org/links/vacation.htm

Note: Many bed and breakfast locations may be closed due to the coronavirus outbreak. Once safe to travel, be sure to support these establishments.

Chef Nancy Berkoff writes the Vegan Cooking Tips column for Vegetarian Journal. The latest issue features ideas for preparing dishes highlighting broccoli.

One idea she offers is, “To make a fast and creamy broccoli soup, combine chopped onions with a spray of vegetable oil in a 3-quart microwave-safe bowl and microwave on High until onion is tender. Add about four cups of fresh, chopped broccoli, using the full spear (stalk and florets), enough vegetable stock or water to fill the bowl about half way, ground pepper, and dried parsley to taste and stir to combine. Cover with a lid and microwave on High for 20 minutes or until broccoli is very tender. Remove and set aside. Allow to cool for about five minutes. Stir in about 2 cups of silken tofu and nutritional yeast, to taste, microwave on High for 2 minutes. If you would like a smooth texture, process in a blender or food processor until smooth and reheat. If you don’t care to use the microwave, this soup can be prepared on the stove-top as well.”

Read the complete article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_cooking_tips.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

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:

Annie O Love’s Café of Sweet Abundance

1901 Ashley River Rd., Charleston, SC 29407

Enjoy gluten-free granola-based cookies, vegan cheese cake, sandwiches, and more.

Beyond Vegan Cell Food

615 High St., Portsmouth, VA 23704

Enjoy vegan waffles with “chicken,” vegan “crab” cakes, wild rice and beans seaweed plate, walnut “chicken” fruit salad, vegan burgers, soups, salads, and so much more.

Capitol Bar

1440 NE Broadway St., Portland, OR 97232

The Capitol Bar is the perfect spot in NE Portland to enjoy an array of cocktails and plant-based dishes like mac & cheese, burgers, and nachos. Can’t find something on the drink menu that you’d like? The creative bartenders can take care of that and make an off-the-menu special that’ll hit your taste buds just right. The atmosphere is airy and modern with a karaoke room upstairs that you can reserve and outdoor seating on a patio.

Chau Veggie Express

5052 Victoria Dr., Vancouver, BC V5P 3T8 Canada

Serves vegan savory dishes inspired by Vietnamese roots in family and culture. They offer 4 different soups and 4 bowl options. Starters include a fresh tempeh roll and also try one of their salads.

Planthropie

135 Pierce St., Birmingham, MI 48009

Enjoy handcrafted baked goods including cakes and artisanal vegan cheese made from organic raw ingredients.

Truth & Tonic

The Venetian Level 4, 3355 Las Vegas Blvd., South, Las Vegas, NV 89109

According to their website, this restaurant “takes its cues from the apothecaries of yore, with a full vegan food and drink menu that emphasizes the healing benefits of dish ingredients.” For breakfast and lunch enjoy baked Just-Egg frittatas, whole grain ciabatta toasts, soyrizo, rice, and bean burrito, vegan chicken avocado wrap, veggie burger, tacos, and more.

Viva! Vegan

280 E. Main St., Newark, DE 19711

Viva! Vegan brings colorful smoothie bowls and plant-based desserts to downtown Newark and the area surrounding the University of Delaware. Offerings include acai bowls, juices, smoothies, shakes, and sweet treats like cupcakes, cakes, and various flavors of donuts that sell out quickly. Not only are their foods vegan, but they also have gluten-free options available. As an added bonus, Viva Vegan delivers, so you never have to be without these popular vegan treats.

Brenda Sanders lives in Baltimore City, Maryland and is a vegan activist. Writer, Amy Dell, reports, “The Greener Kitchen sits on a busy street in Baltimore’s Pigtown area, an unexpected home for a dedicated vegan deli. The Greener Kitchen is more than meets the eye, however.

This restaurant is also a wholesaler that sells products to local restaurants in addition to acting as a “food incubator” that provides a kitchen space for other vegan chefs in the community to “be supported as they grow their product line and customer base,” said co-founder Brenda Sanders.

The idea behind this multi-faceted business was to “expand the culture of plant-based food into communities that don’t currently have access to these foods and support other vegan businesses that are doing the same,” said Sanders.”

“Born and raised in Baltimore, Sanders is committed to changing the world for the better, starting right at home. Sanders became vegan herself 23 years ago after being motivated to be closer to the Earth. Throughout her career as a vegan activist, she started the Afro-Vegan Society, Vegan SoulFest, and Thrive Baltimore, in addition to her business-enterprise. She has also worked with other organizations such as A Well-Fed World and Food Empowerment Project to advocate for food justice.”

Read the complete reviews here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_vegan_action.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Because the standard deduction has been raised to over $12,000 for individuals and over $24,000 for married couples filing jointly, some people may lose the advantage of deducting charitable donations, since their itemized deductions won’t exceed those amounts.

So for donors who are over 72 years old, they may want to use the charitable IRA rollover. The charitable IRA rollover is a distribution from an individual retirement account directly to a charity, such as The Vegetarian Resource Group. The distribution from the plan administrator directly to the charity counts toward the donor’s required minimum distribution for the year, but the charitable donation is not included in the donor’s adjusted gross income.

Others may use a donor-advised fund. Donor-advised funds (DAFs) are accounts where the donors can advise on where and when to distribute funds. Donors claim the charitable deduction in the year the money is transferred to the DAF even though the funds have not been given to the final specific charities. This allows donors to consolidate several years of charitable gifts into one year for their income tax returns. For example, married donors who usually give $3,000 per year to their favorite charitable organization can create a Donor-Advised fund, deposit $21,000 in it for a current year tax deduction, and then distribute $3,000 per year as annual gifts in future years. For example, here is information about a few Donor Advised Funds.

https://www.fidelitycharitable.org/philanthropy/what-is-a-donor-advised-fund.shtml
https://www.schwabcharitable.org/public/charitable/donor_advised_funds
http://programforgiving.org/charitable/pages/home.jsp

This is not legal or tax advice. You should speak to your legal or tax advisor.

To donate directly to The Vegetarian Resource Group, go to www.vrg.org/donate

Each issue of Vegetarian Journal features reviews of vegan products. The latest edition includes reviews for:

Split — a package divvied in half with complementing nut butters and jellies. They offer Almond Butter and Raspberry, Almond Butter and Strawberry, Peanut Butter and Blueberry, and Peanut Butter and Grape. Splits are ideal for on-the-go activities, such as camping, hiking, sports, or travel.)

A Dozen Cousins’ pre-cooked bean pouches are a convenient option for an easy, nutritious meal. They offer Cuban Black Beans, Mexican Cowboy Beans, and Trini Chickpea Curry, all based on traditional ethnic Caribbean and Latin American recipes.

Alpha Food makes six handheld vegan pot pies: Beefy Cheddar, Buffalo Chick’n, Chick’n Pesto, Chick’n Veggie, Pizza, and Spinach Feta. Each pot pie has at least 10g of protein.

KiiTO beverages are like a melted milkshake. There are three flavors: chocolate maca, matcha moringa, and vanilla ashwagandha.

Read the complete reviews here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_veggie_bits.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2020 for current year of judging.

Previous winning essays and complete details can be seen here: http://www.vrg.org/essay/