Vote at https://www.vrg.org/vote/index.php

By Kalie Ganem

This semester, I had the privilege to intern with The Vegetarian Resource Group. Every week, I wrote articles and did projects for the Vegetarian Journal and website www.vrg.org, some of which included writing an article about vegan snacks for gymnasts, reviewing a Maryland restaurant, and writing a review of Goucher College’s vegan options.

One of my favorite parts of the job was attending events that made vegan education more accessible to the public, including a booth at Vegan Soulfest and the Annual VRG Vegan Pre-Thanksgiving Potluck Dinner. At these events, I was able to work directly with people transitioning into vegetarianism and helped them with ideas on how to balance their new diet. I also heard many stories from vegan veterans; such as a nurse trying to get her overweight patients to try a plant-based diet, and a politician who had experienced torment in the media for his lifestyle choice. These conversations expanded my worldview, and only reinforced my choice to be vegan. They brought so much inspiration and positivity into my life, as well as taught me how to form relationships and orally articulate my views. Developing these skills now will help me in my future endeavors as a doctor, working with superiors, peers, and patients. So I’m glad I got the chance to learn and practice these so early in life.

Another part of the job I enjoyed was getting to taste and review new vegan foods in a segment in Vegetarian Journal called “Veggie Bits.” As fun as this was, it really challenged my ability to describe what I was experiencing, as I’ve never had to describe foods before. One of the aspects I found most fulfilling about my time here was learning even more about the impact being vegetarian has on the world. I had always known that eating meat was problematic for the environment, but I had never fully understood how much of an impact one person has on reducing this impact simply by being vegetarian. I used to have the attitude that each individual person is practically powerless to the broken system and the way things are. But working here has taught me that each individual’s actions matter, and every time you can employ tiny acts of activism in your life and consumption, the world is better for it. Everything begins with one person. The combination of this knowledge and being surrounded by adult role models who were successfully employing and promoting vegan diets inspired me to actually make the switch from vegetarianism to veganism.

Eating has turned from a passive experience and just something I just had to do into something that inspires me. I feel strong, empowered, and healthy now that I have such control over what I am consuming, and I owe that all to working here. Overall, I am incredibly glad I got the opportunity to intern here and would recommend it to anyone who wants to grow. I wish the VRG organization the best of luck and would like to thank them for everything they have done for me.

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

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

Each issue of Vegetarian Journal features a column by Reed Mangels, PhD, RD called Scientific Update. Here you’ll learn about recent published scientific studies related to veggie diets. In the latest issue, we report on a study that indicates, “Babies and toddlers in the U.S. tend not to eat enough vegetables; almost 1/3 of them don’t eat a single vegetable on a typical day. This is concerning because vegetables are important sources of vitamins and minerals. Being exposed to the flavor of vegetables early may make it more likely that children will eat vegetables and that this habit will continue into adulthood. Many parents of young vegetarians try to make sure their babies and toddlers get plenty of vegetables; however, the companies that make baby foods may not be supporting the parents. There is a lack of vegetables (and of a variety of vegetables) available in commercial baby and toddler foods. This may be contributing to babies’ and toddlers’ low vegetable intake.”

Another study, looks at the topic: Some in the U.S. Are Reducing or Eliminating Meat. Why Aren’t the Numbers Higher?

Read the article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_scientific_update.php

Please subscribe to Vegetarian Journal by visiting:
https://www.vrg.org/member/2013sv.php

Vegan London is a guide to the capital’s cafes, restaurants, and food stores. See:
https://www.quartoknows.com/books/9780711240117/Vegan-London.html

The latest issue of Vegetarian Journal features an article by Laura McGuiness titled, “Get Cultured with Homemade Fermented Foods.” You’ll find recipes for:
Classic Caraway Sauerkraut
Kimchi
Fermented Veggies
Simple Sourdough Loaf
Strawberry Cream Cheese
Pomegranate Kombucha

Read the article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_fermented_foods.php

Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php

You can also subscribe to Vegetarian Journal on Kindle:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

The word Plant-Based is being used a lot these days; however, what does it actually mean? The Vegetarian Resource Group searched for the answer to this question. You might be surprised to hear what we found out.

Read the Vegetarian Journal article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php

Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php

You can also subscribe to Vegetarian Journal on Kindle in the USA and UK:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Recent discussion topics include:
-Looking for your favorite nutrient dense meals/snacks.
-When buying a vegan children’s book, what message(s) do you look for in the story?
-Looking for any reputable (cited) resources on nutritional benefits of non-dairy milk. My 9 year old’s health class has a project coming up on the, “health benefits of cow milk.” Our daughter has been raised vegan and was upset about participating in this activity. We plan to talk to her health teacher about our concerns and would like to offer educational materials if they allow her to do an alternate project.
-Video of vegan boy doing a radio interview
Plus much more!

VRG’s Parents and Kids Facebook Group 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.

How many times have you wondered what to do with fresh fennel? Chef Nancy Berkoff shares a variety of suggestions in her Vegan Cooking Tips column in Vegetarian Journal. Nancy says: “Fresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring. Fennel is a member of the parsley family, but resembles a cross between celery and dill, and tastes and smells like licorice.”

Chef Berkoff also states: “Put together a fast fennel salad by thinly slicing a fresh fennel bulb, toss with finely diced red onion, fresh or canned orange segments, and a splash of white vinegar and olive oil. If you have a bit more time, combine roasted or thinly sliced fresh beets with shaved fennel, some balsamic vinegar, diced onions, walnuts, soy nuts or pistachios, and a smattering of fresh, minced garlic and ginger for a cold or warm salad entrée. Create a fennel “ragu,” by chopping fresh fennel, combining with canned, stewed tomatoes, tomato paste, and diced onion and allow to cook and simmer (this would make a great slow cooker item) until tender and flavors are combined. Serve over noodles, spaghetti, rice, or cooked grains, topped with fresh or caramelized onions.”

Read the article here:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_cooking_tips.php

Please subscribe to Vegetarian Journal at:
https://www.vrg.org/member/2013sv.php

You can also subscribe to Vegetarian Journal on Kindle in the USA and UK:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Jewish Veg is proud to announce the launch of Vegan Option Always, a program that supplies synagogues, Hillels, and other Jewish institutions with extensive free resources to provide vegan options whenever they are serving food. See:
https://www.jewishveg.org/vegan-option-always-official-page
https://www.jewishveg.org/vegan-option-always-sample

Each issue of Vegetarian Journal has a column called Vegetarian Action. The latest issue features Mud Not Blood, an all-vegan athletic team that specializes in obstacle races and trail running.

Mud Not Blood started in 2016 when founder Nathaniel Corn recruited now-team captains Ashley Fitzgerald and Leon Beggs to join him at a mud race in Pennsylvania. The trio was immediately hooked and set about growing the group to attempt a Tough Mudder — considered the pinnacle of obstacle course races (OCR). Today, there is a core group of ten athletes, with an extended group of 30, participating from four states, ranging in age from 22 to 60.

Read the entire article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_veggie_action.php

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

You can also find Vegetarian Journal on Kindle:
https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K

https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K