Cynthia King Dance Studio in the USA sells vegan ballet shoes on their website: https://cynthiakingdance.com/veganballetslippers

They presently offer two different styles. One comes in pink in both child and women adult sizes and the other comes in pink and in black for adults only. They will ship the shoes internationally.

Recent discussion topics include:

– How if any has your child’s school made any improvements in offering more fruits and vegetables or even vegan/ vegetarian options?

One parent in Florida said: My son’s school does Meatless Monday’s, a daily salad bar, and labels vegan items on the monthly menu with a V. They also have a ‘healthy school policy’ – no junk food or sugary drinks, and birthdays are not celebrated with food. Another parent indicated: My children’s elementary school added a salad bar this year and it’s been a big hit. It’s included with the meal or 50 cents ala cart. Now my daughter loves raw spinach and broccoli. And another parent said: My daughter’s school was forced into making vegan choices as there was another kid with a dairy allergy. However they needed a lot of help on what was considered vegan.

– Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD recently answered a parent’s question on vitamin B12. We posted information on this.

-Plus more!

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.

Nothing beats eating a delicious vegan meal outdoors. If you’re looking for some new ideas of dishes to prepare for a picnic, here’s some recipes from Vegetarian Journal to get you started.

Nava Atlas shared recipes for Herbed Potato Salad, Pinto Beans with Watercress or Arugula, Dried Tomato Tapenade, Lemony Blueberry Muffins, Corn Relish Salad, Couscous Tabbouleh, Chunky Bean Spread, and Chocolate Chip-Raisin Blondies. See: https://www.vrg.org/journal/vj2002issue2/2002_issue2_picnic.php

Chef Nancy Berkoff, EdD, RD, offers recipes for Salsa Five Ways, Baked Spinach Rice, Salad Niçoise, Picnic in a Bread Bowl, Seven Layered Salad in a Jar, and Caesar Salad. See: https://www.vrg.org/journal/vj2017issue2/2017_issue2_picnic_feasts.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

A while back, Jacqueline Dunnington wrote an article for Vegetarian Journal called Super Sauces. Her sauces are delicious and we thought we’d share her recipes again. Enjoy Spicy Sauce, Rosemary-Mushroom-Walnut Sauce, Lime Shallot Sauce (Thai Style), Indonesian Peanut Saté Sauce, Seared Spanish Onions in Tomato Coulis, and Four Peppers Sauce.

The article can be read here: https://www.vrg.org/journal/vj2000mar/2000_march_super_sauces.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

Create and submit a video relating what you want to tell others about vegetarianism/veganism.

Some possible topics: food, nutrition, your feelings about veganism/vegetarianism, water usage and vegetarianism, veganism and animal rights, or other vegan topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media. Deadline to enter this year is July 15, 2018.

Details on the contest can be found here: https://www.vrg.org/videoscholarship.php

Previous issues of Vegetarian Journal featured creative vegan salad recipes. Cool, Crisp Salads by Peggy Rynk includes Chilled Lentil Salad with Spicy Citrus Dressing; Creamy Potato Salad with Scallions and Chives; Tamari-Dressed Jicama Salad, Cherry Tomato, Cucumber, and Sweet Onion Salad; Pineapple-Carrot Salad with Citrus Dressing; and Melon Medley with Lemon Dressing. See: https://www.vrg.org/journal/vj2007issue2/2007_issue2_cool_salads.php

To subscribe to Vegetarian Journal in the USA only, visit: https://www.vrg.org/member/2013sv.php

By Lauren Capano

I interned with the Vegetarian Resource Group to complete the final 80 hours of my Dietetic Internship with the College of Saint Elizabeth. The VRG gave me the opportunity to finish out my work remotely following a medical emergency. My preceptors were extremely accommodating to my schedule and erased any stress that I had about not being able to complete my internship. It is thanks to this opportunity that I will be moving forward with my Dietetic career in a timely fashion.

My time with VRG greatly improved my skills in nutrition writing. I’ve learned how to translate nutrition research into an accessible format for people without a nutrition background. Reed Mangels (VRG’s Nutrition Advisor) challenged me to write pieces that the lay public will not only understand but relate to and be able to apply the lessons to their own lives. Her guidance through the editing process from scientific writing to plain-English blog post was critical to my success, and with her help I will be published (for the first time) in print editions of the Vegetarian Journal in the future! These writing lessons will accompany me for the entirety of my career in Dietetics because I believe that information and research is ineffective unless people are able to incorporate the findings into their lives, which they cannot do without first understanding the results.

While interning with VRG I also was able to participate in the ongoing Vegan SNAP (Supplemental Nutrition Assistance Program) project created by a past VRG intern. I found this project to be a challenging, but important endeavor as it will hopefully guide many SNAP-dependent and budget-conscious vegans in their purchasing habits in the future. These guides are going to help people maintain the integrity of their dietary choices while also ensuring proper nutrition and preventing deficiencies. Providing a professional guide for vegans will hopefully help relieve the additional stress placed on them by a society that questions their nutritional adequacy. I hope my efforts in refining the menus were helpful and that with the help of future interns, the project will be seen through to completion and put out into the public as a resource for those who need it.

I appreciate everything that I have learned while at the VRG and most importantly the people who I came into contact with – all of whom were friendly, knowledgeable, dedicated, and helpful. I will continue to refer to VRG with future questions and input in the future, and will definitely recommend it as a reliable resource to my friends, family, and future clients/patients.

For information about The Vegetarian Resource Group internships, see: https://www.vrg.org/student/index.php

To support VRG outreach and education, donate at: www.vrg.org/donate

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent 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:

Animal Liberation Kitchen

717½ Queen St. East

Toronto, ON M4M 1H1 Canada

Animal Liberation Kitchen is a family-run restaurant with quick, easy, nutritious options for lunch and dinner. Choices include their BBQ jackfruit sandwich, spicy avocado chickpea sandwich, ginger miso sushi bowl, and more. They also serve a variety of smoothies, if you’re in the mood for something a little less solid. Catering is available.

Community

343 Kerr St.

Oakville, ON L6K 3B7 Canada

Community is an upscale vegan restaurant located in Oakville, Ontario. Entrees include Caesar wrap with crispy tofu, truffle gnocchi, and ragu rose with jackfruit and cashew crema. Small plates include chaat masala, heart of palm “crab” cakes, and more! You may want to call ahead for reservations.

Curley Brewing Company

1634 Hyde Park Rd.

London, ON N6H 5L7 Canada

With craft beer and hot sandwiches, you can’t really go wrong. Food options include the jalapeno popper grilled cheese sandwich, TLT (Tempeh Lettuce Tomato), BBQ Pulled Jackfruit, and more! The grilled cheese sandwiches are all made with house-made cashew cheeses.

HipCityVeg

Suburban Square

76 Coulter Ave., Ste. 18

Ardmore, PA 19003

HipCityVeg is a vegan fast food eatery with inexpensive yet delicious fare. Enjoy the Ziggy Burger (made with smoked tempeh), Curry Tofu Wrap, or the Classic Veg Burger. The café uses recycled and compostable packaging. This location has indoor and outdoor seating.

Island Produce Club

797 Northlake Blvd.

North Palm Beach, FL 33408

Island Produce Club purports to be North Palm Beach’s only oil-free vegan restaurant. They still offer plenty of rich options, however. Choose from avocado toast, veggie burgers, and all manner of specialty pizzas. There’s also a juice bar with a variety of smoothies and fresh custom juice blends.

Life on Mars

722 E. Pike St.

Seattle, WA 98122

We all love a vegan juice bar, but what about vegan…bars? Wouldn’t it be nice to go out, have a drink, and have something to eat that’s a step above some questionable French fries? At Life on Mars, you can have all that and more! With a full bar, a wall full of vinyl records, and an all-vegan menu, Life on Mars makes for a great late-night hangout. The menu includes salads, custom veggie burgers with house-made patties, a variety of waffle sandwiches, plus regular and sweet potato fries, if that’s still to your taste.

Munchies Vegan Diner

515 Main St.

Santa Ana, CA 92701

Munchies Vegan Diner does the kind of food you’d expect from a place with “vegan” and “diner” in the name, and that’s a good thing! Their all-day breakfast options include breakfast poutine and Sky’s Giant Breakfast Burrito. Lunch and dinner options include vegan tuna melts, patty melts, pizza fries, burgers, and a taco burger (although it’s really more of a burger taco). They even have vegan milk shakes and floats, and of course, they’re open late!

Plant Baz

900 W. Franklin St.

Richmond, VA 23220

Plant Baz is an all-vegan burrito bar, from the steak to the sour cream. Expect all the usual options like salsa, guacamole, beans and rice, but also vegan shrimp, pulled pork, chicken, cheese, and fish. Desserts include churros and popsicles.

Plant Matter Bistro

244 Dundas St.

London, ON N6A 1H3 Canada

Plant Matter Bistro is a high-end restaurant, so you may want to call ahead for reservations. Entrees cover an eclectic range, from jackfruit enchiladas or bibimbap, to vegetable linguine and sweet potato gnocchi. The menu suggests wine and beer pairings with their entrees as well. This would be a great place for a date night!

Tendresse

1259 Sainte-Catherine Est

Montreal, QC H2L 2H3 Canada

Tendresse is a higher-end vegan bistro with artfully crafted dishes. Follow them on social media to see what we mean. Entrees include General Tso Tofu, fried tofu tacos, house-made chickpea burger, and more. And don’t forget the drink menu, with a selection of beers, organic wines, and custom cocktails!

Trilogy

7650 Girard Ave.

La Jolla, CA 92037

Trilogy is a vegan cafe located in a yoga studio. After you’ve found your Zen, stop by this rooftop sanctuary for organic vegan fare. The cafe offers a variety of smoothies, bowls, and juices. If you want something a little heartier, try one of their wraps, salads, or burgers! They also have a full breakfast menu including a savory crepe plate or a coconut yogurt parfait. Indulge one of their raw desserts such as “Majestic,” a carrot cake with lemon cashew filling, as you enjoy the view of the ocean!

Vegano

1335 Beaubien East

Montreal, QC H2G 1K7 Canada

Vegano is Montreal’s first all-vegan Italian restaurant and bakery. In addition to an extensive breakfast and brunch menu, Vegano serves up tasty Italian dishes and baked goods. Pizza, pasta, lasagna, oh my! They’ve also created fast-food classics such as KFC chicken and a Big Mac all in cruelty-free vegan form. Vegano has been recognized for their outstanding baked goods. Try a decadent treat such as a deep-fried Snickers bar or a Rocky Road marshmallow cupcake.

Stop by VRG’s booth and say hello to our summer interns if you’ll be shopping at Baltimore’s 32^nd Street Farmers Market this Saturday. We’d love to meet you!

Details on this market can be found here: http://www.32ndstreetmarket.org/

The Vegetarian Resource Group has been commissioning polls since 1994 asking this question to Americans:

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

Our most recent poll in 2019 was conducted online by The Harris Poll among more than 2,000 U.S. adults. To see all our poll results for both adults and children, see: https://www.vrg.org/nutshell/faq.htm#poll­

To support this type of research, please donate to The Vegetarian Resource Group: www.vrg.org/donate