By Amy Dell

During my first semester of college, I, along with every other freshman and transfer student, had to take a ‘college-prep’ class about how to make the most out of the college experience. One of our guest speakers for that class was someone who worked at the Career Center. Of the many questions she asked the group, there’s only one that stuck with me: “Have any of you guys worked at a job or had an internship that’s in your field of study?” This question stuck out to me in particular, not because it was out of the ordinary, but because I was the only one in the class that raised my hand. It was in that moment that I was able to more fully appreciate how lucky I was to have my first summer internship with The Vegetarian Resource Group. 

In my write-up from last year, I mentioned how much this internship can be tailored to each individual. For me, that meant lots of writing with a little bit of environmental science thrown in the mix. At the time, my career goal was journalism, so the idea of being published in the Vegetarian Journal and on our VRG Blog was exciting. Throughout the school year, however, my interests changed slightly, as did my aspirations. When VRG co-coordinator Charles Stahler contacted me about doing another internship this summer, I knew that all I would have to do was tell him my new goals and he would align this year’s tasks with what would help me reach them. 

My summer 2019 internship included more long-term assignments and outreach events. For example, I worked closely with VRG volunteer Nutrition Advisor Reed Mangels, PhD, RD to create a vegan menu for those receiving benefits from the Supplemental Nutrition Assistance Program (SNAP). I had helped with the menu portion of the project last summer, but this summer I coordinated the pricing portion. This step was to ensure that our menu fit within the benefits of the program, and also served to highlight the price differences across stores and geographic locations. I worked with other interns and volunteers to find the prices of our menu ingredients at various stores across Maryland and Iowa. I then calculated the final price of the ingredients based on the quantity needed for each recipe. I loved this project because it was a great way for me to develop my communication skills and help show people that vegan diets are achievable at any price-point. 

This summer, I was also able to “run point” or coordinate the VRG booth at several outreach events across the Maryland/D.C. area. In addition to tabling at the 32nd Street Farmers Market again, I was also able to run the VRG table at: Roots Vegan Fest in Clarksville, The (three day!) Animal Rights National Conference in D.C., and D.C. Veg Fest. I also helped at the VRG booth for Vegan Soulfest in Baltimore and taught a vegan cooking class at Christopher Place Employment Center alongside VRG volunteer and Health and Wellness Coach Marcy Schveibinz. 

Throughout the entire summer, I was able to build on my experiences from last summer while exploring new topics and projects that interested me. I can’t wait to use what I learned this year in the future!

For information about VRG internships, see https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

By Emily Carter, VRG Intern

Saturday, July 20th some of the VRG gang geared up for Roots Market’s fourth annual vegan festival in Clarksville, MD to spread vegan love! The festival attracted vendors with free samples, as well as outreach groups looking to recruit, inform, and fundraise. The Vegetarian Resource Group booth was situated between Vegetarian Journal Senior Editor Rissa Miller’s booth for Burleigh Manor Animal Sanctuary and a freezer case full of Gardein products that were buy two get one free for the vegan holiday (yes, I left with some). The day was extremely hot with a heat index of 115 degrees, so we were thankful when someone would reach in to grab some plant-based meat and we would get a blast of cool air! 

Dedicated vendors and organizations set up around 9:30 to prepare for a day of vegan activism in the wet Maryland heat. Attendees started showing up around 10, when the doors were to open. Many people arrived early for the swag bag giveaway, for which people waited in a line out the door to receive one of the 100 vegan goodie bags including various snacks and wellness samples. While they waited in line, festival attendees could snack on the various trays of vegan samples situated across the store, including chips and guacamole/salsa, Amy’s new vegan pizza rolls, Hodo products, peanut butter fudge cookies, chocolate covered nuts, and more! 

The sales and samples attracted a lot of people to the festival, in addition to the hot meals being offered by Roots market. Lunch options were a vegan mac and cheese bar with all the toppings and neat-o pies made with corn chips, new Beyond Beef, vegan cheese, sour cream, and green onion. For a sweet treat, they were serving donut sundaes with coconut ice cream and yummy toppings. Thanks to Rissa Miller and her partner Nathaniel Corn for buying Amy and I food throughout the day! We were so happy to get to sample all of the amazing food offered at the festival, especially the decadent donut sundae. 

In addition to all of the informational booths and the seemingly endless food supply, there were other festivities taking place around the festival to celebrate the arts. Rissa had a poetry reading in Nest, a clothing and gift shop near Roots Market, during which she read one of her sections in an all-vegan-authored anthology called Vegan Tales. After the reading, I had to order a copy; I suggest you do as well! In addition to poetry, there was also live music happening throughout the day inside of the cafe within the market. 

The atmosphere was lively, energetic, and engaging despite the heat. By the end of the day, I had gotten used to the heat and still had energy (thank you caffeine!) to pass out copies of the Vegetarian Journal and I Love Animals and Broccoli coloring books. We met many people who wanted to join our email list or volunteer in the future. This was my first time ever attending any sort of all-vegan event, and I was not disappointed! 

Being in a predominately all-vegan audience was nice because I felt there was less chance I would be challenged for my lifestyle. Only one person I engaged with was not vegan or vegetarian, and I think we had a very productive conversation. He came up to our table and pointed to the picture of the cow on the coloring book and said, “You see, those things are causing a lot of environmental damage, which is why we must eat them!” I took this moment to explain supply and demand and how eating the cows creates more supply for them, so we should stop eating them. My favorite part about having booths with the VRG is those moments when you can tell you planted a seed that may save animals in the future. It makes standing out in the 115 degree weather totally worth it. 

For information about Roots Market, see https://rootsmkt.com/

For information about VRG internships, see https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at https://www.vrg.org/member/2013sv.php

Nothing beats a bowl of soup made with lots of fresh veggies. In a previous Vegetarian Journal, Chef Nancy Berkoff, EdD, RD offers a wide variety of chowder recipes here: https://www.vrg.org/journal/vj2000sep/2000_sep_vegetable_chowders.php

Enjoy Southwestern Green Bean and Red Pepper Chowder, Carrot, Pear, and White Bean Chowder, Brunswick Stew à la Vegan, Marrano Chowder, Potato and Kale Chowder, and Lentil Chowder.

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

VRG will have a booth at the Vegan SoulFest on Saturday August 3^rd in Clifton Park in Baltimore City. The event runs 12-6 pm. Please stop by our booth!

For details on this event, see: https://www.facebook.com/events/523067054806879/

Are you looking for a vegan leather jacket? Here are some online sources to purchase one:

Fabulous Furs offers a wide range of jackets and coats including some vegan leather items for women. See: https://fabulousfurs.com/womens-faux-fur-coats-jackets and check off the Faux Leather & Suede option under Collection.

James & Co. sells vegan leather jackets for women. See: https://jamesandcovegan.net/collections/eco-friendly-sustainable-jackets/leather#MainContent 

Straight to Hell offers vegan leather jackets for men and women in various sizes: See: https://straighttohellapparel.com/product-category/mens/mens-vegan-leather-jackets/ and https://straighttohellapparel.com/product-category/womens/womens-vegan-leather-jackets/

By Kavitha Shankar

If you thought Houston or Texas, in general, is only about barbeque and grilling, think again! The fourth largest city in the United States recently hosted the vegan festival, VegFest 2019, organized by the Vegan Society for Peace. The Houstonians braved the steamy, fairly typical Texan Summer day and made it to the historic Minute Maid Park to witness and enjoy this event tailored for plant- and earth-lovers. When I landed there at 11:00 AM sharp, I was pleasantly surprised by the queue snaking around the parking lot. Several vegan food trucks and beverage carts with beer, wine, and water laced the sidewalk with the hopes of keeping the crowd occupied and nourished while they waited to get in the door. I slowly passed through the rather strict security check and entered what seemed to be a tree-hugger’s haven.

At the gated entrance, I promptly wore my wrist band, picked up an event brochure, and walked into the corridor thronged with people. A quick scan of the landscape made it evident that this festival was true to its name. It was festive, vibrant, full of energy and vegan. It showcased everything from T-shirts to books to baked goodies and even microgreen growing kits. 

My first stop – One Earth. This booth had some of the most eye-catching merchandise. What really drew me to this and dragged my feet into their artsy looking tent was the stainless steel, re-useable straw travel set, beautifully wrapped in a blue, printed cotton pouch. Browsing their neatly laid shelves, their wares seemed easy on the pocket too. Naturally, I picked up a straw set for my children and walked away content. Before we switch booths, a quick footnote about this store.  Every purchase with One Earth helps endangered animals. That is a great incentive to go spend at a great store.

Now that I had made my first purchase and boasted an earth-friendly straw set, I ambled on. Suddenly, I was dizzy with excitement and stopped speechless at this stall. Attention! All wine drinkers, you are in for a treat. Have you ever struggled to find vegan wines in your regular grocery stores? Fret not, for you can now invite these delicious, hand-picked bottles of pure vegan wines right to your doorstep! Scout and Cellar is your friend. I met with the beautiful and very knowledgeable Patsy Balacchi, a wine consultant, who explained to me how Scout and Cellar’s wine sommeliers traveled the world and did the hard work for us of scouting for vegan wines sans fish bits, egg yolks, and not to mention, pesticides. If you are in the market for vegan wines, check out their website.

So that covers clothes, kitchen tools, and alcohol. What about food? Oh! As you can guess, there was absolutely no dearth for that either. The place was filled with booths selling vegan cupcakes, vegan parfait, Ayurvedic entrées and fruit smoothies. The visitors were enjoying their brunch, I could tell.

As I was wrapping up my visit, a few special mentions in my notebook were due. I sampled the yummy and healthful golden milk from the Roots in Harmony booth. This is an herbal tea and spice store who sell online and also at the local farmers markets. Lastly, I am sure you have heard the hype around BPA. It is everywhere. Most of us tend to think nothing can be made sans plastic or toxins. But wait! VegFest just gave me the opportunity to rethink. Eye Glassiers sell a whole line of natural, plant-based eye glass frames. Impressive?

Okay, so that was the last booth I stopped by as I reluctantly walked out of the Minute Maid Park. However, I left happy. VegFest 2019 was a feast to my soul. It showed me a tiny shimmer of hope that the world is inching slowly toward becoming a better place to live. We are getting there. I cannot wait to see what the Vegan Society for peace has planned for the VegFest 2020. http://vegansocietyofpeace.org/vegfesthouston Until then, hug trees, save animals, and live well. 

It can be difficult to find vegan shoes for babies and youth. The online companies listed below offer vegan shoes for children.

Baby Nanya located in the USA offers vegan baby and toddler shoes. The shoes’ exterior is made of microfiber, while the inner part is made of cotton. They also have rubber sole grips. See: https://babynanya.com/

Clamfeet, an American company, offers adorable baby shoes and matching shoes for mothers. They have an eco canvas exterior, organic cotton lining, and rubberized grip sole. They are washable. See: https://clamfeet.com/

Happy Little Soles, a company out of the United Kingdom, offers a vegan section of shoes for boys and girls. See: https://www.happylittlesoles.co.uk/

Jambu & Co. sells a few shoes for girls and toddlers in the USA. See: https://jambu.com/kids/feature/vegan/

Keep Shoes, an American company, offers some shoes for kids. See: https://keepcompany.com/collections/kids-shoes-1

Pediped offers a large selection of vegan shoes for kids of all ages that can be shipped internationally. See: https://www.pediped.com/vegan

Softstar, another American company, offers moccasin-like ramblers made from soft vegan Ultrasuede with rubber soles. They are available in baby and youth sizes. See: https://www.softstarshoes.com/child-youth-vegan-rambler.html

Tom’s sells vegan shoes for children worldwide. In the USA, see: https://www.toms.com/vegan/category-baby?N=322592991+873760282+218521578+3893857130&&Nrpp=70&

In the United Kingdom, visit: https://www.toms.co.uk/kids

Vegan Chic, an American company, offers a few options for children including The Kid’s Ramos by Keep. See: https://www.veganchic.com/kids/vegan+shoes/search.aspx

Are you looking for some new ideas for preparing cauliflower? Former Vegetarian Resource Group Intern Dina Gharib shared her recipes for Pineapple Cauliflower Fried “Rice,” Cauliflower Crust Pizza, and Creamy Cauliflower Soup.

The recipes can be found here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_versatile_vegan.php

John Westerdahl, PhD, MPH, RD, CNS, FAND, will be speaking at THE WORLD OF DA VINCI Luncheon & Tour on Wednesday, August 7 at the Ronald Reagan Presidential Library and Museum. His luncheon lecture is: THE SCIENCE AND DIET OF LEONARDO DA VINCI. In addition to discussing Leonardo’s great scientific achievements, I will also talk about Da Vinci’s vegetarian diet and lifestyle and the benefits of following such a diet. Few people know that Da Vinci was a vegetarian most of his life due to his scientific observations, which led to his compassion for animals. The August 7th luncheon will be the last Da Vinci luncheon before the exhibit closes at the Reagan Library in September.

You can contact the Reagan Library for information, reservations, and tickets for this special luncheon event. I recommend you also reserve in advance a special Vegan meal request for your lunch, which is available if you order it. Be sure to request a Vegan meal instead of the vegetarian meal option if you want the vegan meal.

Below is a link to more information about the Da Vinci Luncheon & Tour, which in addition to the luncheon includes access to THE WORLD OF DA VINCI special exhibit as well as the PRESIDENTIAL LIBRARY & MUSEUM including the AIR FORCE ONE Pavilion.

Here is a link to Information to Register and Purchase Tickets (deadline to make reservations is August 2) for WORLD OF DA VINCI LUNCHEON AND TOUR: https://www.reaganfoundation.org/programs-events/events-calendar/da-vinci-exhibit-lunch-and-tour-aug-7/

Here is a link showing you all that you will see at the new WORLD OF DA VINCI EXHIBIT: https://www.reaganfoundation.org/library-museum/special-exhibits/davinci/

It’s not easy to find vegan Japanese food served in restaurants. Here’s a few vegan establishments that do offer vegan Japanese cuisine:

Cha-Ya

762 Valencia St.

San Francisco, CA 94110

Cha-Ya uses centuries-old cooking traditions to prepare their authentic Japanese meals. Menu items at this all-vegan restaurant include sushi rolls, noodle dishes, soups, salads, rice bowls, and desserts.

Kajitsu

125 E. 39th St.

New York, NY 10016

Kajitsu serves Shojin cuisine (an ancient Japanese cuisine developed in Zen Buddhist monasteries) that focuses on fresh ingredients and artistic presentation. Following the Buddhist principle of not taking life, no animal products are used. The menu changes monthly according to what is in season. Diners can choose between two prix-fixe menus — four or eight courses. The meals are served on handmade ceramic dishes, some of which are antiques. You will find Kajitsu is not far from Grand Central Station. Reservations are recommended at this upscale restaurant.

Red White Japanese Vegan

294 Newbury St.

Boston, MA 02115

Red White is a fast-casual restaurant with smoothies and bowls. Fast-casual and bowls seem to go together like beans and rice, but when was the time it was Japanese? With a base of sushi rice, and toppings like tofu, eggplant, mushrooms, yams, and more, all while topped off by any of five Japanese-styled sauces, you’re sure to encounter a new flavor experience.

Shizen Vegan Sushi Bar & Izakaya

370 14th St.

San Francisco, CA 94103

Shizen features a wide variety of traditional Japanese cuisine including soups, sushi, and noodle dishes. Diners can opt to stick with simple dishes like the Avocado Nigiri or Vegetable Gyoza or try one of the many specialty rolls, with options like the Open Invitation or The Candlestick (with live fire). Be sure to check out the dessert menu as well.

Shojin

333 S. Alameda St., Ste. 310

Los Angeles, CA 90013

And

12406 W. Washington Blvd.

Culver City, Ca 90066

Shojin offers an extensive menu of organic and vegan Japanese cuisine including salads, pastas, noodle dishes, curries, and soups. They have even developed three types of seitan, each with its own recipe and cooking method, to correspond with the tastes and textures of chicken, pork, and beef. Their lunch specials are a great value. Shojin on Alameda is located in downtown Los Angeles in the Little Tokyo Shopping Center.

Tane Vegan Izakaya

2065 S. Beretania St.

Honolulu, HI 96826

A completely vegan sushi bar is a rare thing indeed, so don’t miss out. There are dozens of options including vegan nigari, classic, and specialty rolls. If you’d prefer a bowl to a roll, try the ramen or the specialty salads.

Be sure to visit The Vegetarian Resource Group’s online veggie restaurant guide for the USA and Canada here: https://www.vrg.org/restaurant/index.php