photo from Matt & Nat
Here’s some American online shops offering various styles of non-leather briefcases:
Doshi briefcases for both men and women
Matt & Nat briefcases for men and women
Tough Traveler briefcases for men and women
By Jeanne Yacoubou, MS
In Parts 1 and 2 of our series on climate foods, The Vegetarian Resource Group introduced perennial vegetables and suggested general techniques to grow a perennial garden. In this article, we’ll help you select perennials that will most likely do well in your particular situation.
Beyond USDA hardiness zones: sunset climate zones
The USDA Plant Hardiness Zone Map is the standard way gardeners decide whether a certain species will do well in their yard. It is based on “the average annual extreme minimum winter temperature.” You determine your zone by zip code.
However, this method has limited usefulness because it’s only concerned about the temperature at which a plant could be killed by frost. It doesn’t consider all the factors involved in allowing a plant to thrive.
The Sunset Climate Zone system is a more robust measure to figure out if a plant species will do well in your yard. This rating takes into account:
Initially designed for gardeners on the West Coast, the Sunset system now covers the entire country.
When researching the best perennial vegetables for your yard, look for Sunset zone information to maximize your success. Eric Toensmeier’s book, Perennial Vegetables, on which the following recommendations are based, is an excellent source for Sunset information about uncommon perennials.
Best perennial vegetables for the Rocky Mountain states, northern plains, and Canada (USDA zones 1-3, Sunset zones 1, 44, 45)
It may be extremely cold and snowy for long periods, but herbaceous plants and roots do amazingly well snuggled under insulating snow. These are your best bets:
Best perennial vegetables for the mid-Atlantic, Northeast, and Midwest (USDA zones 4-7, Sunset zones 2-4, 6, 11, 32-43)
Most perennial vegetables are from tropical countries but grow well in regions that typically have cold – but not frigid – periods in winter. Adding a thick (6-12 in.) layer of mulch around the base of plants helps protect them during cold spells in these relatively temperate areas.
Alternatively, growing perennials as annuals will maintain their productivity over the years. For instance, you can store edible roots or tubers in a cool (35-500F), dark basement or garage just like you do with potatoes. Take cuttings from herbaceous plants and keep them inside as houseplants over the winter, returning them outside in spring. Place them next to a window or under full-spectrum lights.
For plants that are very delicate, such as chaya, you may permanently grow them in a container that you place outside during the spring and summer but bring inside for the winter.
Lastly, for perennial trees and woody shrubs with edible leaves whose above-ground parts die after the first frost but where the ground won’t freeze, they will resprout new growth the following spring. These species – referred to as dieback perennials – include chaya, katuk, moringa, and cranberry and edible hibiscus.
For gardeners in this area of the country, the following tables list the perennials that can be grown as annuals.
Species that can overwinter inside from cuttings:
Species that can overwinter indoors as tubers:
Perennial vegetables that can be started from seed as annuals:
For more information on methods used to grow perennials in cold regions, see the books Palms Won’t Grow Here and Other Myths by David Francko and Hot Plants for Cool Climates by Dennis Schrader and Susan A. Roth.
Best perennial vegetables for the hot and humid Southeast (USDA zones 8-9 and Sunset zones 26-28, 31)
Having originated from tropical regions, most perennials thrive in the Southeast. Bananas and chayote are prime examples. You could also cultivate yams, katuk, and perennial beans as dieback perennials. Growing taro in this area is easy.
Best perennial vegetables for the hot and arid Southwest (USDA zones 8-10 and Sunset zones 10, 12, 13, 29, 30)
Like the Southeast, the Southwest U.S. is ideal for growing most perennial vegetables. Moringa trees and chaya shrubs are perfect candidates for dieback perennials because of their edible leaves, joining the spineless nopale cactus frequently grown in gardens of this region. The drought-loving, 7-year lima bean is one of several perennial beans that thrives here. Several species of fruiting cacti, as well as pomegranates and mesquite, round out perennial gardens in the Southwest.
Key takeaways on perennial vegetable selection
Of the 100+ perennial vegetable species, there are sure to be several that can thrive under almost any climatic condition. Some others may be adapted to zones when grown as annuals or dieback perennials. To determine which would be best suited for your garden, research your options before planting.
Photo by Rissa Miller
Surprise your guests with fancy mocktails this Thanksgiving! Previously the Journal featured an article titled “Non-Alcoholic Thirst Quenchers,” by Mikiel Peratino. Mikiel is a former assistant manager and bartender at Great Sage vegan restaurant in Maryland. Enjoy recipes for Strawberry Fauxjito; Virgin Piña Colada; Warm Golden Pumpkin; Black Rose Mule; Watermelon Cooler; S’mores Mudslide; Virgin Cucumber Basil Gimlet; and Butterfly Margarita. These drinks look absolutely gorgeous and will bring a smile to your face!
Read the entire article here: https://www.vrg.org/journal/vj2020issue3/2020_issue3_thirst_quenchers.php
To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php
The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support is greatly appreciated! You can donate to VRG at vrg.org/donate
Here’s a sampling of some of our accomplishments and outreach:
This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.
You can donate directly to The VRG at www.vrg.org/donate
You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.
citrus photo from Freepik
Chef Nancy Berkoff, EdD, RD, shares some ideas on how to easily add citrus to your menu. For example, you can add citrus into your cooking liquid when preparing dishes or instead of salt squeeze some citrus on top of your dish. Also use citrus for a marinade or as a base for salad dressing. To learn more about incorporating citrus into your meals see: https://www.vrg.org/journal/vj2006issue1/2006_issue1_tips.php
Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
When American Thanksgiving became an official national holiday in 1863, vegetarians were already upset with the meat-based menu. The holiday’s newly elevated status only increased the objections, but the vegetarians didn’t just complain they got to work changing the meal. By the late 19th century, vegetarians were well on the way to inventing their own distinctive Thanksgiving menu centered around a plant-based roast.
Join Seth Tibbott, who invented Tofurky a century later in 1995, and vegan news columnist, Avery Yale Kamila, as they explore the history of vegetarian Thanksgiving and the evolution of plant-based, celebratory roasts. They will also share vegetarian turkey recipes from the late 19th century and early 20th century.
RSVP for this event here: https://givebutter.com/Talking-Veggie-Turkey
photo by Rissa Miller
Here are you a wide variety of vegan brownie recipes from Vegan Journal that are perfect to serve at Thanksgiving. Enjoy Pumpkin Spice Brownies with Crumb Topping, Brownie-Beet Pecan Pie, Minty-Zucchini Brownies, Cheesecake Brownies, Orange-Chocolate Chip Blondies, Raspberry Brownies, and more! Thanks to Rissa Miller and James Craig Thieman for creating these delicious dessert options.
Find the recipes here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_vegan_brownies.php
Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
Take a look at many different vegan Thanksgiving dishes you can prepare at home: https://www.vrg.org/recipes/vegan_thanksgiving.php
by Aashay Mody, VRG Intern
In our world, where the effects of environmental destruction and animal welfare issues are increasingly in the spotlight, many people are reconsidering their eating habits. More awareness can influence people’s behavior, but this varies greatly on a personal level. To explore how such information affects dietary choices, I interviewed several members of The Vegetarian Resource Group (VRG) about their own experiences.
Cheyenne Klapper was a VRG Scholarship winner and she emphasized the major role that documentaries have in providing information to shift people’s perspectives. She said that a screening of Cowspiracy, which is a documentary about the environmental impact of eating animals, at her local library showed her how effective this form of media is in encouraging individuals to adopt a more plant-based diet. “When people understand that animal agriculture is destroying the environment, they are more likely to make a small step towards eating more plant-based foods,” she explained. As such, after the screening, attendees expressed a desire to change their eating habits. Cheyenne also pointed out a significant barrier to adopting a plant-based lifestyle, which is misinformation. She believes that many people lack proper education about plant-based diets, which can hold many people back from exploring these as an option to implement in their own lives.
Neha Vivek, a current VRG Intern, shared a more personal story, explaining how her awareness influenced her own decision to pursue a plant-based diet, as she “didn’t want to contribute to the environmental damage and animal cruelty” in feedlots. For Neha, the ethical considerations behind food choices were her primary inspiration to change, which is one example of how awareness can lead to meaningful change on an individual level. However, Neha noted that many of her peers adopt vegetarian or vegan diets primarily for religious reasons. This indicates that while environmental and animal rights issues motivate some people, cultural and religious factors also play a substantial role in shaping people’s dietary choices.
Former VRG Intern Akua Oppong’s experiences further illustrate how sharing knowledge can lead to a broader impact within social circles. She mentioned that her sister’s awareness of the environmental effects of animal consumption prompted her to reduce her intake of red meat. Akua noted a common sentiment among her friends, who have expressed a willingness to eat less red meat due to environmental information and incorporate more plant-based options into their diets, as well as her parents, who more frequently choose plant-based milk over dairy. This ripple effect demonstrates how the conversations that Akua has about environmental and animal rights can influence others. At the same time, Akua mentioned that many individuals feel that they lack exposure to relevant facts, including her sister, who shared that “if she was exposed to more environmental or animal rights information, she would be more willing to eat more vegetarian or vegan.”
Meanwhile, VRG Scholarship winner Mara McQuirter offered a slightly different perspective, suggesting that while environmental and animal rights issues do play a role in influencing dietary choices, health concerns often take precedence as the driving force. Her best friend became vegetarian after learning about meat’s environmental impact and her other friends are open to trying vegan and vegetarian foods, but she has found that people in her life make the switch to either diet for health more than the other reasons. Mara also pointed out that she tries “to introduce vegan foods to people as a way to ‘share,’” highlighting the challenges she faces in overcoming the stigma surrounding veganism. This approach suggests that introducing plant-based foods in a social context can be an effective way to encourage greater openness toward vegetarian and vegan diets. By talking about and experiencing plant-based eating in a positive setting, individuals might be more inclined to explore the ethical and environmental aspects of the food they choose to consume.
The insights gathered from VRG members reveal that there may be some relationship between environmental and animal rights information and personal choice that determines eating habits. Documentaries, personal experiences, and social interactions are all things that can contribute to a growing consciousness of the impact of our diets. Perhaps by having more dialogue around plant-based eating, we can increase this awareness, leading to eventual change.
Aashay is a 2024 VRG intern. For information about internships, see https://www.vrg.org/student/index.php
For information about VRG college scholarships for graduating high school seniors, see https://www.vrg.org/student/scholar.htm
To support VRG outreach, donate at www.vrg.org/donate
Several passengers on Southwest told us that they received Stellar Mini Pretzel Braids, instead of the previous peanuts, or snack mix containing dairy items. The Stellar Mini Pretzel Braids packaged handed out was labeled vegan, and said Vegan Butter Braid with Maui Onion Style
Seasoning and Monk Fruit. For more information on this brand, see www.stellarsnacks.com
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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