Each issue of Vegetarian Journal we review vegan products that we think our audience would want to purchase. In the recent issue we reviewed several items:

Hummus Pods are ideal hand-held appetizers that would be terrific served at a party. www.modpodco.com

Brooklyn Crafted Ginger Beer made with real ginger root and vegan pure cane sugar. It’s unfiltered, so that stuff you see in the bottle — it’s really ginger. www.drinkbrooklyncrafted.com

Peatos are made of fava beans, lentils, and peas, so you’re getting 4 grams of protein and 3 grams of fiber in each 1-ounce portion. Vegan flavors included Masala and Fiery Hot. www.Amazon.worldpeasbrand.com

Read the column here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_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 issue of Vegetarian Journal features reviews of books we feel our readers would enjoy. In the latest Vegetarian Journal we reviewed several books including THE VEGAN 8, By Brandi Doming, which includes 100 vegan recipes made with eight ingredients or fewer (not counting water, spices, etc.). We also reviewed CRAVINGS MADE VEGAN, By Bianca Haun and Sascha Naderer that includes 50 vegan comfort food recipes that vegans and non-vegetarians will enjoy. The dishes range from Chocolate Chip Pancakes and “Chicken” & Waffles to Hot Dogs, “Crab” Cakes, BBQ Cauliflower Wings, Spicy Stovetop Mac & Cheese, and Apple Fritter Rings with Almond Maple Dipping Sauce. Finally, EAST MEETS VEGAN, By Sasha Gill includes vegan recipes from India, Thailand, Singapore, Malaysia, China, and Japan!

To read the book reviews in entirety see: https://www.vrg.org/journal/vj2019issue3/2019_issue3_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

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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:

Che at S, T Eat & Stay

 302 Malcolm X Blvd., Brooklyn, NY 11233

Che at S, T Eat & Stay is an upscale plant-based eatery in the Bed-Stuy neighborhood of Brooklyn. Daytime offerings include avocado toast, yuca calcannon, and kitchari and okra. In the evening choices include shiso fig salad, oaxaca plantain canape, and huazontle croquette (with cashew-based mozzarella).

CC’s Icees Galore

1626 Main St., Alton, IL 62002

Sure, their 40+ flavors of Italian ice are vegan, but CC’s Icees Galore isn’t just a great place to stop by in the hot weather months. With hot food options like veggie burgers, hot dogs, nachos, and more, there are plenty of ways to sate your hunger at a reasonable price. Don’t forget the dessert menu, and keep an eye out for their specials too!

Fermenter

1414 SE Morrison St., Portland, OR 97214

Fermenter offers plant-based three course lunches and food to-go, along with homemade fermented beverages. Not only do they strive to keep waste low by adding a refundable deposit to all to-go containers, they also care more than your typical restaurant about inclusion and ethics. Fermenter also prides themselves on paying acceptable wages and being a tip-free restaurant. Stop by during lunch to try their three-course meal while supporting their mission.

Gangster Vegan Organics

Cross Street Market, 1065 South Charles St., Baltimore, MD 21230

Gangster Vegan Organics is a juice bar (and more!) located at stall 144 in the Cross Street Market in Baltimore’s Fed Hill neighborhood. GVO likes to keep it raw, so of course there’s juice blends, smoothies, and salads! But why stop there? Get the Dirty South BBQ bowl, with roasted beets and marinated mushrooms. Or maybe try the ODB burger or the Ante Up sandwich. If you have a nut allergy you may need to ask, but if you’re gluten or soy-free, just know that they are too!

Innate Foods

1944 Ivy Ave. E., St. Paul, MN 55119

Innate Foods is a vegan and gluten free bakery, so you know they’ve got something for everyone. Prices range widely, depending on whether you’re getting a solitary scone or a box of snickerdoodles. If you want something specific, be sure to order ahead earlier in the week.

KoPita

524 S. Gay St., Knoxville, TN 37902

KoPita is a charming, fresh, and authentic falafel bar. Opened by a husband and wife team with years of restaurant experience, Chef Paul Sellas serves up Israeli favorites with ingredients sourced directly from Israel. The simple, but flavor-packed menu features bowls and pitas stuffed with falafel, babaganoush, hummus, cauliflower, masabacha, and fresh vegetables. The convenient downtown location is close to theaters and shopping, and there is plenty of seating inside and on the patio. As a bonus, they offer free mint lemonade and are BYOB!

Nuno’s Tacos & Vegmex Grill

8024 Spring Valley Rd., Dallas, TX 75240

Nuno’s Tacos & Vegmex Grill is an all-vegan take on Mexican cuisine. They serve burritos, enchiladas, tacos, nachos, quesadillas, and flautas. For protein options, they keep it unique with jackfruit, cactus, and huitlacoche to offer gluten and soy-free options. For a satisfying comfort meal, try their BBQ wrap which includes smoked veggie protein, mac n cheese, cornbread, pickled habanero, onions, pickles, special sauce wrapped in a tortilla served with potato salad and beans.

Root Down Kitchen

215 NW Hill St., Bend, OR 97701

Root Down Kitchen has a small menu, but it is huge on flavor and creativity. Whether you go for the cauliflower and tempeh tacos drizzled with a tahini-based sauce, or the Bulgogi style tofu sandwich, you are guaranteed to be full and happy. Root Down Kitchen sources local, organic ingredients as much as possible and also use biodegradable packaging, so you can feel good about what you eat, even when ordering take out. Enjoy the hippie atmosphere and great food, and even stay to eat on their outdoor picnic table! They also offer a simplified tofu bowl for kids.

Umami Ramen

6660 Rue Clark, Montreal, QC H2S 3E7 Canada

At Umami Ramen you get ramen that’s fresh and custom made. This is not instant ramen from your college dorm, but fresh noodles and tofu that are made in house, and everything is 100% vegan! Aside from the various ramen, small plates include vegan gyoza, tempeh “tonkatsu,” fried lotus root, and more! There’s also house-made kombucha, and a variety of sake and beer available.

Veera Donuts

617 South Higgins #2, Missoula, MT 59801

Veera Donuts specializes in just that: donuts. Vegan donuts, specifically! Fancy vegan donuts with fancy names like the Purple Haze, the White Zombie, the Bruce Banner, and the Carmel Electra. They also have a breakfast sandwich made with Beyond Sausage. You can see pictures of all this and more on their Instagram @veeraplantbased!

Zwild Vegans

Penn Market, 380 West Market St., York, PA 17401

ZWild Vegans is located inside York’s Penn Market, hence the limited hours. But stop on by, they’re well worth the visit! Get a small or large to-go of Mac and Cheez, potato salad, or chickpea salad to take home, and a jackfruit tuno wrap and a smoothie for while you’re there. Follow them @zwildvegans on Instagram for mouth-watering pictures, and information about pop-up events.

In a national survey commissioned by The Vegetarian Resource Group and conducted online by The Harris Poll among more than 2,000 U.S. adults, we asked the following question in 2016 and once again in March 7-11, 2019.

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 who never eat meat, fish, seafood, or poultry; plus those who 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.

Forty-six percent of the U.S. adult population always or sometimes eats vegetarian meals when eating out. Twenty percent of U.S. adults always or sometimes eat vegan meals when eating out. Four percent of American adults are vegetarian (including vegans) all the time, and half of the vegetarians are vegan (2%).

See the entire poll results here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_how_many.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

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A Vegetarian Journal reader asked us the question: What does it mean as far as diet/nutrition if the gallbladder is removed? Vegetarian Resource Group Nutrition Advisor Reed Mangels answers this question in her Nutrition Hotline column that appears in each issue of Vegetarian Journal. See: https://www.vrg.org/journal/vj2019issue3/2019_issue3_nutrition_hotline.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

FEDERAL HILL/LOCUST POINT

Clean Juice, McHenry Row, 1702 Whetstone Way
(443) 438-4669

Vegetarian/Juice Bar. Serves only 100% USDA certified organic produce in each of their options, including various açaí bowls, smoothies, and juices. Open daily for breakfast, lunch, and dinner. Counter service, vegan options, take-out, VISA/MC/AMX/DISC, $-$$

Gangster Vegan, Cross Street Market, 1065 S. Charles St.

www.facebook.com/gangstervegancrossstmarket

Vegan/Juice Bar. Gangster Vegan Organics is located at stall 144 in Cross Street. GVO likes to keep it raw, so of course there’s juice blends, smoothies, and salads! But why stop there? Get the Dirty South BBQ bowl, with roasted beets and marinated mushrooms. Or maybe try the ODB burger or the Ante Up sandwich. If you have a nut allergy you may need to ask, but if you’re gluten or soy-free, just know that they are too! Open daily for breakfast, lunch, and early dinner. Counter service, fresh juices, vegan options, take-out, VISA/MC/AMX/DISC, $-$$

Pure Raw Juice, 1401 Riverside Ave.

(410) 659-5928

purerawjuicemenu.com

Vegetarian/Juice Bar. Serves organic and raw foods, fresh juices and smoothies. The menu is almost entirely vegan, apart from some choices which do contain honey. Open daily for breakfast, lunch, and dinner.Counter Service, vegan options, juices, take-out, $-$$

Zaatar, 1019 S. Charles St.
(443) 873-7463

www.zaatarbaltimore.com

Middle Eastern. Veggie options are marked on their menu. Creative appetizers include falafel, grape leaves, Veggie Kibbeh (stuffed pumpkin, bulgur, and almond fritters), spinach pie, Mohamarah (walnuts, pistachios, tomato, onion, and bread), Foul Dip (fava bean dip), and tabbouleh. They also offer falafel and hummus sandwiches, Mujadara (rice and lentil dish), veggie kababs, and more. Open daily for lunch and dinner. Take-out, catering, $

HARBORPLACE EAST/HARBOR POINT

L’eau de Vie Organic Brasserie, 803 S. Caroline St.
(443) 759-8758

www.facebook.com/cornerjuicebar/?rf=1566444343582948

Vegan/Organic. This welcoming, friendly, and open environment has a very laid-back feel. The food is all organic and homemade with many gluten free options. Dishes include snacks and sides, entrée salads, Paninis, sandwiches, and seasonal dishes. With an entire wall of windows, it feels very open and light as you chow down. Outside seating available. Open daily for breakfast, lunch, and dinner. Full Service, fresh juices, espresso, beer/wine/ alcohol, take-out, catering, delivery, VISA/MC/AMEX/DISC, $$

Plant Bar, 1308 Point St. and 3700 Toone St.

http://www.plant-bar.com/

Vegetarian/Juice Bar. Raw, gluten-free, and mostly vegan food and drinks. Purchase either an already-designed juice combination or create your own from nine fruits and vegetables, from grapefruit to celery. For an additional 50 cents each, include add-ons such as mint, ginger, or jalapenos. You can also purchase a “super food smoothie” or an “acia power bowl. Open daily for breakfast, lunch and early dinner. Counter service, fresh juices, VISA/MC/DISC, $

MT. VERNON/ CULTURAL DISTRICT

Land of Kush, 840 N. Eutaw St.

(410) 225-5874

Home Page

Vegan/Soul food. Near Maryland General Hospital, The Land of Kush offers delicious soul food that is vegan! Enjoy Curry Chikun, BBQ Rib Tips, Greens, Chick-un salad, or Live Kale. Sunday brunch also includes blueberry pancakes, seitan scramble, potatoes, and vegan sausage. Open daily for lunch and dinner. Limited service, take-out, catering, VISA/MC, $-$$.

Refocused Vegan, 429 N. Eutaw St.
www.facebook.com/RefocusedVegan

Vegan. Refocused Vegan aims to change up the narrative that says “Vegan food can’t be delicious”. With vegan takes on classic comfort foods, from burgers, vegan “chicken” fingers, mac ‘n’ cheese, and many more, Refocused Vegan is the perfect place to indulge your cravings. Open Wednesday through Sunday for dinner. Closed Monday and Tuesday. Limited service, take-out, vegan options, VISA/MC/AMEX/DISC, $

Thai Landing, 1207 N. Charles St.

(410) 727-1234

Thai. Near the University of Baltimore. Offers separate vegetarian menu with many creative vegan options. Open daily for dinner and lunch Monday-Friday. Full service, VISA/MC, $$-$$$

The Grub Factory, 1210 N. Charles St.

(443) 602-7018

https://www.facebook.com/thatgrublife

Vegan/Soul food. Near the University of Baltimore, The Grub Factory’s motto is “Whatever you like, we can do it vegan!” In a relaxed atmosphere, they offer cashew cream smoothies, vegan chicken boxes, French toast, tacos, and more! Open Monday through Friday for breakfast, lunch and early dinner. Open Sunday for brunch. Counter service, take-out, catering, VISA/MC/AMEX/DISC, $-$$.

Red Emma’s, 1225 Cathedral St.
(443) 602-7611

www.redemmas.org

Vegetarian. After you’ve browsed the anarchist literature downstairs, relax upstairs with a cup of tea or wine and a vegan dessert. Red Emma’s menu also includes Bahn Mi Chay sandwich, vegan mac’ n cheese, tempeh BLT, Beyond Burger sliders, falafel salad, soup, and more. Free Wi-Fi is available. Located next door to the Theater Project and across the street from the Meyerhoff Symphony Hall. Open Tuesday through Saturday for brunch and dinner. Open Sunday for brunch. Closed Monday.  Full service, take-out, vegan options, VISA/MC, $

CHARLES VILLAGE/STATION NORTH

Green House Juice Café,2431 St. Paul St.

(410) 366-2441

www.facebook.com/grindhousejuicebar

Vegan Juice Bar. Enjoy fresh juices, smoothies, salads, sandwiches, and platters. Open Monday through Saturday for breakfast, lunch, and dinner. Closed Sunday. Counter service, fresh juices, take-out, VISA/MC/AMEX/DISC, $

FELLS POINT

Johnny Rad’s, 2108 Eastern Ave.

(443) 759-6464

http://www.johnnyrads.com

Pizzeria. You’ll find vegan pizza options at this pizzeria/tavern including vegan cheese and vegan “meat” alternatives. They also serve salads. Open Monday-Friday for dinner and Saturday-Sunday for lunch and dinner. Full service, vegan options, take-out, outdoor seating, VISA/MC/AMEX/ DISC, $-$$

Liquid Earth, 1626 Aliceanna St.

(410) 276-6606

http://www.liquidearth.com

Vegetarian café. This quaint coffee and juice bar has daily specials including soups, salads, portabella mushroom sandwiches, and a veggie Reuben. Don’t forget to try the triple layer vegan chocolate cake! Hours are seasonal. Call ahead. Limited service, vegan options, fresh juices, espresso/cappuccino, take-out, $-$$

HAMPDEN AND NORTH BALTIMORE CITY

Cinnaholic, The Rotunda, 727 W 40th St., Ste. 137

(443) 449-7300

www.cinnaholic.com

Vegan. They serve vegan cinnamon buns with various frostings and toppings. Open daily. Counter service, take-out, $-$$

Golden West Café,1105 W. 36th St.

(410) 889-8891

http://www.goldenwestcafe.com/

Eclectic. Breakfast and brunch features vegan French toast, burritos, and more. For lunch and dinner try BBQ Un-Chicken, The Riblet, the Vegan Burrito, Vegan Tacos, etc. Open Monday-Friday for lunch and dinner. Open Saturday-Sunday for brunch and dinner. Full service, vegan options, take-out, $$

Harmony Bakery, 3446 Chestnut Ave.

(410) 235-3870

https://www.facebook.com/pages/Harmony-Bakery/930875086955009?sk=timeline&ref=page_internal

Vegan. They serve vegetarian, vegan, and gluten-free baked goods such as sticky buns, donuts, savory tarts, etc. The owners owned Puffins in Pikesville and have had a booth at the Waverly Farmer’s Market. Open Tuesday through Saturday for breakfast, lunch, and early dinner. Open Sunday for brunch. Closed Monday. Counter service, vegan options, take-out, $-$$

Naked Lunch Café, 711 W. 40th St.

(410) 494-6658

Vegetarian. Located in Mom’s Organic Market. Enjoy veggie bowls

and soup. Open daily for breakfast, lunch, and dinner. Counter service, fresh juices, vegan options, take-out, $

One World Café, 100 W. University Pkwy.

(410) 235-5777

https://www.facebook.com/One-World-Cafe-191474677552909/

Natural Foods. Mostly vegetarian restaurant located near Johns Hopkins University. Soups are prepared daily and smoothies are made with real fruit. Sample dishes include Tempeh Reuben, Philly Steakless Sub, Thai Vegetable Tempeh Stir-fry, and Tandoori Tofu. Vegan specials and baked goods. Full service, vegan options, wine/beer/alcohol, outdoor seating, VISA/MC/AMEX, $$-$$$

Stall 11,R House, 301 W. 29th St.

(443) 681-1911

www.stall11baltimore.co

Vegan. Stall 11 is located inside R House (a European style food hall). The goal of Stall 11 is to provide sustainable plant based foods. Many ingredients are sourced from local biodynamic farms. Stall 11 advertises that it will do a veggie spin on traditional “street foods” from around the world such as Korean BBQ Cauliflower, Loaded Mac ‘N Cheeze, and Funghi Philly. They also offer fresh juices and smoothies. Open daily for breakfast, lunch, and dinner. Counter service, vegan options, fresh juices, take-out, $$

HARFORD RD (BALTIMORE CITY)

Donut Alliance, 4311 Harford Rd.

(410) 627-4597

www.facebook.com/donutalliance

Vegan/Donuts. Enjoy gorgeous vegan donuts. Open Friday through Sunday for lunch and dinner. Closed Monday through Thursday. Counter service, vegan options, VISA/MC/AMEX, $

Farm to Face Café, 4607 Harford Rd.

(443) 438-5559

farmtofacecafe.com

Vegetarian. Best known for their falafel, Farm to Face is a vegetarian restaurant that is able to make every meal vegan. They also serve sandwiches, soups, and salads. With a great atmosphere that prioritizes locally sourced and organic produce, Open Wednes-day through Sunday for breakfast and lunch. Closed Monday and Tuesday. Limited service, vegan options, VISA/MC/AMEX/ DISC, $-$$

PIG TOWN

The Greener Kitchen, 803 Washington Blvd.

(410) 929-3706

https://www.facebook.com/greenerkitchenco/

Vegan. Their goal is to make healthy vegan substitutes accessible to and affordable for the general public. They want to decrease the gap of health disparities amongst the affluent and the impoverished by providing healthy, cheap food to a less than fortunate area. With a fun and creative menu, they are sure to please all looking for a vegan twist on classic deli foods such as a Baltimore-style cheesesteak sandwich, BBQ Pulled “Pork” sandwich, deli salads, Buffalo wings, etc. They do special events that cater to all such as vegan chicken and waffles night. Open Wednesday through Saturday for lunch and dinner. Closed Sunday through Tuesday. Counter service, vegan options, take-out, catering, VISA/MC/AMEX/DISC, $

CLARKSVILLE (20 minutes South of Baltimore)

Great Sage, 5809 Clarksville Sq. Dr.

(443) 535-9400

http://www.great-sage.com/

Vegan. For lunch, try one of several wraps and sandwiches. Dinner selections include Thai Panang Curry Rice Noodles, New Mexico Black Bean Burger, and Maryland “Crab” Cake. The Hot Fudge Lava Cake à la mode is a great way to end your dining experience! Open Tuesday through Sunday for lunch and dinner. Closed Monday. Full service, beer/wine, fresh juices, Sunday brunch, VISA/MC/AMEX/ DISC/DC, $$$  

You can find more restaurants in Maryland, as well as the entire USA and Canada here: https://www.vrg.org/restaurant/index.php

Rissa Miller, Senior Editor of Vegetarian Journal recently shared vegan recipes featuring wild blueberries in Vegetarian Journal. You can read the entire article here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_blueberry_recipes.php

Wild blueberries are available year-round in the freezer section or as dried fruit. You can source them in the USA at stores like Trader Joe’s or Whole Foods, and some farms ship frozen or dried berries. If you can’t find them, substitute regular, or highbush, blueberries in any of these recipes, noting that highbush blueberries are not quite as sweet or deep in flavor as wild, or lowbush, blueberries. Adjust your seasonings accordingly, to taste.

Recipes included in this piece are: French Toast Casserole, Blueberry Chia Parfait with Coconut Whip, Blueberry Moon Latte, Arugula Salad with Blueberry-Pecan Dressing, Savory Blueberry BBQ Sauce, Blueberry Kale Salad, Spiced Blueberry Butter on Sweet Taters, and Tofu Steaks with Blueberry Balsamic Glaze.

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 Whole Kids Foundation Garden Grant Program provides funds for edible gardens at K-12 schools in the U.S. and Canada. These grants of $2,000 are awarded to schools and nonprofit organizations. See: https://www.wholekidsfoundation.org/programs/school-gardens-grant

For information about The Vegetarian Resource Group scholarships for high school seniors who have promoted veg diets, see: https://www.vrg.org/student/scholar.htm

By Jeanne Yacoubou, MS

The Vegetarian Resource Group received an inquiry from a reader asking for a sugar update. She wanted to know if cane sugar is still mostly processed in the United States through cow bone char as it was when we last reported on it.

We first asked the American Sugar Refining Group (ASR Group®), maker of C&H®, Domino® and Florida Crystals® Sugar. The company had told us in 2013 that the cane sugar processed in 2 of their 9 plants, in Yonkers, NY and in Orlando, FL, was bone char-free. We wanted to know if this was still accurate information, and if any other of their plants had converted to non-cow bone char methods of cane sugar decolorization in the last few years.

In July 2019, we emailed Domino these two questions through their web contact form:

1. How much of your sugar is whitened through cow bone char?
2. Can I know how your sugar has been processed from your package codes?

Here is the response we received from Domino Foods. [VRG Note: Please note that in this response, ASR Group refers to “bone char” as “animal-derived natural charcoal.”]

“…At ASR, we utilize natural charcoal to remove the color and impurities from the sugar liquor at our Chalmette (LA) and Crockett (CA) refineries. Natural charcoal is not used for decolorization at our Baltimore (MD) and Yonkers (NY) refineries…

The…refined sugar products manufactured from our process do not contain any actual impurity from the natural charcoal. We also market…Demerara Washed Raw Sugar and a certified organic sugar which are crystallized from pressed/filtered cane juice and not filtered via natural charcoal….”

In answer to followup questions, a Consumer Relation Specialist at Domino Foods said:
“…The production or lot code would determine which refinery our sugar is manufactured. Baltimore’s code starts with a 4 and Yonkers starts with a 1…”

“The code numbers for Chalmette, LA start with a 5, Crockett, CA starts with a 7.

Our refinery in South Bay, FL starts with a 6, which also does not use bone char.”

“C&H® Sugar from California is mostly in the West and some of the Midwest. Domino is largely in the East and Southeast. Florida Crystals® is South and East Coast.”

Based on all of the responses above, The VRG has assembled information received by the American Sugar Refining Group in the following table:

Table 1. ASR Group Processing Method and Plant Codes – August 2019

Plant Location Production (Lot) # Cow Bone Char Used U.S. Regions Where Sold
Crockett, CA 7 yes West, Midwest
Chalmette, LA 5 yes –
Yonkers, NY 1 no –
Baltimore, MD 4 no East, Southeast
South Bay, FL 6 no South, East Coast

Interested readers can check back to our website for more updates on cow bone char decolorization in cane sugar processing as we survey major sugar companies.

For information on other ingredients, see https://www.vrg.org/ingredients/index.php

To support The Vegetarian Resource Group research, join at https://www.vrg.org/member/2013sv.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.

Visit https://www.blacksagesupply.com/ for their vegan leather tool belt used by workers in hair salons and their tool roll, which can be used to store different types of tools for various occupations.