Mac and Cheese photo from Di-Vine Plant Based Cuisine

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:

Bonkoko, 6802 Park Ave., Guttenberg, NJ 07093

Bonkoko’s myriad of vegan ice cream flavors listed includes: their most popular, Coconut Pistachio Crunch, Ginger Cookie, Blueberry Crumble, and Banana Nut Caramel Chocolate Crunch to name a few–all available by the scoop or pint. There are also Popsicles, with and without ocean harvested Sea Moss, in Mango Lemonade, Pineapple Blueberry Lemonade or Mixed Fruit. If a baked treat is more appealing, maybe consider a few varieties of Cookies or Banana Bread. Here are a few of their Smoothie selections. For a boost, you might try The Popeye with a choice of plant milks, mango, banana, kale, and of course, spinach. PB B&J features, plant milk, peanut butter, banana, and strawberry.

Di-Vine Plant Based Cuisine, 4595 Jonesboro Rd., Forest Park, GA 30297

Sample entrées include Famous Mocktails (a delicious take on Jamaican Oxtail made with an assortment of beans), Fried Chicken (made from gluten – BBQ, sweet chili, plain), Curried Chick Pea (warm spices simmered with potatoes, coconut milk, and turmeric).  All large entrée meals include 3 sides. All small entrée meals include 2 sides. Sides include Cabbage & Kale, Potato Salad Mac & Cheeze, Rice & Peas, Fried Plantain., Vegetable Patty, Spinach Patty; soups include Pumpkin Soup and Red Peas Soup (red beans with carrots and vegetables). The menu also features a number of desserts such as Sweet Potato Pound Cake, Coconut Strawberry Cake, and Banana Pudding.

Flour + Time, 1133 Huff Rd. NW, Ste. F, Atlanta, GA 30308

Enjoy their vegan menu of pastries, treats, and coffees. Sample items – Veggie Pot Pie; Pecan Pie; Key Lime Pie; Pain Au Chocolat (chocolate croissant; and Oatmeal Cream Pie.

Meeks Vegan Kitchen, 12778 S. Harlem Ave., Palos Heights, IL 60463

Appetizers include Stuffed Peppers (5 mini bell peppers stuffed with rice, Beyond Sausage, Impossible Meat, Mushrooms, Vegan Cashew Cheese, and Meeks Secret Seasonings). Several vegan pizza options including The Top Shotta Vegan Pizza (Plant-Based Jerk Chickn, banana peppers, red and green bell peppers with a BBQ sauce base with vegan cashew cheese); 7 Vegan Burritos; 16 Vegan Sandwiches including Tone’s Ultimate Vegan Philly (toasted French roll with lionsmane mushroom, oyster mushrooms, green peppers, onions, vegan mayo, and vegan cheese); 5 vegan wraps; 5 salads; sides including guacamole, salsa, and chips; as well as several desserts.

Vida Café, 3522 Blue Bonnet Cir., Fort Worth, TX 76109

In the mood for Italian cuisine? Then, come on down to Vida Café to relax and feel like you are at home! Run by a mother-son duo, this establishment offers a variety of vegan Italian items for all eating times in the day. With plant-based spins on classic dishes like spaghetti, alfredo pasta, minestrone soup, mozzarella sticks, bruschetta, meatballs, and a Monte Christo sandwich, there won’t be a single traditional Italian dish they won’t have! Come on down to get a little bit of Italy in your life!

Yummy’s Vegan Take Out, 6552 James B Rivers Memorial Dr., Stone Mountain, GA 30083

Enjoy the flavors and spices of ancient Indian cuisine, alongside Mex-Tex, and “some of the good ol’ American delights.” Main Eats – Vegan Chiki Chipotle Sandwich (fillet in a burger bun topped with vegan cheese, lettuce, tomato, Veganaise, mustard, ketchup, and yummy creamy chipotle sauce); Yummy Plate (bed of rice, vegetable curry, and roti (flat bread) with lentil soup, comes in a 9”x9” box); Vegan Burrito Wrap (flour tortilla filled with black beans, vegan cheese, lettuce, tomato salsa, vegan mayo, and option of avocado); Sides including dahl soup, samosas, and spring rolls; Desserts (Cinnamon Roll (baked run roll with cinnamon, topped with vanilla icing); Vegan Carrot Cake).

Yvonne’s Vegan Kitchen, 11 W. Dayton St., Pasadena, CA 91105

They sell a wide selection of Yvonne’s vegan, gluten-free cakes, cookies, donuts, brownies, Vegan Cheeses, healthy snacks, and platters, and offers nationwide shipping, pick-up in Pasadena, or local delivery in Southern California.

By Chelsea Chilewa, VRG Intern

Howdy all! My name is Chelsea Chilewa and I am a junior at Howard University. This fall I served as an intern for the Eleanor Miltimore Wolff Internship at The Vegetarian Resource Group. I spent my time working for VRG learning on and off the field about the many aspects of plant-based living.

I first became vegan in summer ‘22, and the journey was rough. That summer all I ate was a variation of rice, spinach and beans, and the occasional spaghetti night. I didn’t know any other vegans other than my brother and when we cooked it was a disaster. Finding The Vegetarian Resource Group was by chance and definitely the universe throwing me into a new era.

Through VRG, I was able to meet people on their journey and delve into deep conversations with them about the social dilemma and overall wellness of humans. At Baltimore Vegan SoulFest I met many elders that had 20+ years of living consciously. It was truly inspiring and it definitely whipped me straight. During my first year of veganism, there were moments that having cheese or ice cream didn’t seem so bad. This was when I was too intimidated to tell someone I was vegan, but hearing my elders’ passion helped me clarify my boundaries.

I also got the chance to film a vegan nutritional video for undergraduates, filled with informative content and personal anecdotes from VRG volunteers, which became an instruction aid for classes of nutrition students to talk about how they would respond to you as a not-yet vegan. Based on what I said, the students will develop a plan to guide someone like me in becoming vegan. It was yet another way to encourage our future dietitians to be a resource for those considering a vegan lifestyle, which is making knowledge accessible.

During my internship, I attended Natural Products Expo East, which was not only enlightening but also heartwarming. The vendors eagerly shared their favorite vegan products, from delicious plant-based desserts to creative mushroom-based recipes. Their enthusiasm was infectious, and it was clear that they had discovered a world of culinary delights that went beyond traditional notions of veganism.

One of the interviewees, a young woman with a radiant smile, spoke animatedly about her vegan pancake and cornbread mix brand and how it was indistinguishable from the dairy version. Trying it, I believe it’s even better. Another interviewee, a retired gentleman discussed his reliance on protein-rich plant foods like lentils and tempeh to maintain his strength and health. These interviews served as an inspirational testament to the versatility and deliciousness of a vegan diet.

My time as a vegetarian journalist intern was an enriching experience that deepened my understanding of the environmental challenges we face and the solutions available. It was a reminder that we all have a role to play in preserving our planet. By sharing stories and information, I became a voice for change, and I realized that even small actions, like creating a vegan nutritional video, can contribute to a brighter, greener future

As I reflect on my journey, I am filled with gratitude for the opportunity to blend my passion for writing with my commitment to a sustainable and vegan lifestyle. My time as a vegetarian journalist intern has not only shaped my career but has also strengthened my dedication to making a positive impact on the world, one word and one video at a time.

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

To intern for The Vegetarian Resource Group, see https://www.vrg.org/student/index.php

Take a look at many different vegan Thanksgiving dishes you can prepare at home: https://www.vrg.org/recipes/vegan_thanksgiving.php

By Jeanne Yacoubou, MS

In 2006, the Food & Agriculture Organization (FAO) of the United Nations (UN) published its landmark report titled Livestock’s Long Shadow: Environmental Issues and Options. This Report, written like a life cycle assessment (LCA) of animal food products, raised public awareness about the environmental effects of the livestock industry. Going beyond water and air pollution, the Report described the link between accelerated global warming caused by methane emissions from cattle.

The Report has also been called a bombshell, shining light on an industry whose production of meat and milk products had not yet been widely recognized as a significant contributor to climate breakdown.

Some of the Report’s conclusions about animal agriculture’s role in anthropogenic (human-caused) climate crisis detail just how significant that contribution is:

• 18% of global greenhouse gas (GHG) emissions
• 37% of methane emissions
• 65% of nitrous oxide emissions
• 64% of ammonia emissions

We’ve addressed all of these emissions separately by type in recent articles, beginning with our piece on the carbon footprints of pizza.

In our 2009 article on the FAO Report, we noted that there was little reference to vegetarianism or veganism as a solution to the environmental problems caused by animal agriculture. There certainly was no advocacy for any type of plant-based diet as a strategy to reduce, let alone eliminate, the environmental impact – such as water pollution – of the livestock industry. This was before carbon emissions from food production became the subject of intense research as it is now.

It seemed obvious to us, then and now, that to lessen the environmental degradation caused by confined animal feeding operations (CAFOs), the livestock industry needed to change its ways or, better yet, be replaced.

Recently, our suspicions about why the FAO Report didn’t enthusiastically embrace vegetarianism or veganism have been confirmed. Several former FAO officials involved with the project stated anonymously to a major newspaper in October 2023 that the livestock industry exerted a strong influence on the Report. Industry lobbyists censored language that would present their practices as environmentally destructive. Since they wanted to keep selling their products, they’d never agree to a vegetarian or vegan alternative to meat eating.

Likely due to continued pressure by the animal agriculture industry to diminish livestock’s contribution to climate breakdown, the FAO revised its 18% figure from 2006 to 14.5% in 2013 in a report titled Tackling Climate Change Through Livestock. The title itself reflects the move away from placing responsibility on the livestock industry to implying it offers a way to solve the climate crisis.

Interestingly, the FAO will present at the November 2023 Conference of the Parties (COP), the first time agriculture’s contribution to the climate emergency will be highlighted at an international climate meeting. Reportedly, they will propose ways agriculture can help keep global heating to below 1.5 degrees Celsius above pre-industrial levels. Meanwhile, climate scientists are now reporting that current emissions will easily surpass that benchmark by 2040 if not sooner.

At the meeting, FAO will supposedly lower its GHG percentage further to 11.2%. It’s not clear how this is possible given recent increases in meat production.

The take home message from this revelation is something we’ve seen before and will, unfortunately, probably see again. Researchers are beginning to document how the livestock industry influences public perceptions on its role in causing the climate crisis. Their strategy is analogous to how the fossil fuel industry, through costly public relations campaigns, sows climate doubt and denial in the U.S. as it has for over fifty years.

This is another reason why the work of independent nonprofit organizations, such as The Vegetarian Resource Group, is more important than ever. To join VRG, go to https://www.vrg.org/member/2013sv.php

Thank you to more generous donors, in 2024 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is FEBRUARY 20, 2024.

We will accept applications postmarked on or before FEBRUARY 20, 2024. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (vegan) diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

by Priscila C. Reis, VRG intern from Brazil

Maybe I am biased, but in my opinion Brazilian food is the best in the world. It is true that Brazil has a very meat-based culture; however, at the same time, fruits and edible plants are very easy to get. Fresh vegetables and fruits are commonly found as street food at stands and fruit can be obtained from fruit trees on the streets. Meat is simple to replace in Brazilian dishes. Several kinds of soy meat, mushrooms, Jackfruit, vegan bacon, eggplant, and other foods can be used in Brazilian dishes in place of meat. Dairy can be replaced by plant-based products made from cashews, almonds, Brazil nuts, other nuts, or soy beans. The most common commercial plant milk is made from soy and the second most common is made from almonds

To see rest of the article and meal plan, go to https://www.vrg.org/nutrition/brazilian-meal-plan.pdf

photo from Love Amaro Pizzeria

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:

Calaveritas Taqueria Vegana, 3795 Presidential Pkwy., Atlanta, GA 30340

As you might hope, you’ll find tacos, burritos, and quesadillas. Happily, you’ll also find a thoughtful, creative approach to vegan protein options. Choose from five different items including oyster mushrooms, al pastor (organic soy and pineapple), or spicy soy sausage and potatoes. You can read about the others in their downloadable Vegan Protein Guide. There’s also Loaded Nachos which features their house made creamy jalapeño queso and Pambazo, a salsa-fried telera roll Sandwich stuffed with chorizo and potato, topped with lettuce, queso fresco and crema. Beverages include Horchata and Agua Fresca del Dia. Calaveritas Taqueria Vegana invites you to visit them in the Chamblee-Doraville area and join them in “Keeping traditions and animals alive.”

Cinnaholic, 825 Wonder Rd., Ste. 110, Stafford, VA 22554

Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies.

Kale My Name, X Market Food Hall, 804 W. Montrose Ave., Chicago, IL 60613

Enjoy Cauliflower Wings; Three Empanadas (potatoes and veggies with garlic aioli); Kale Me Now Salad; Buffalo Tofu Wrap (fried tofu, Buffalo sauce, kale, tomato, cucumber, red onion, homemade ranch); Chicken Sandwich (vegan chicken patty, cheddar cheese, kale, tomato, onion, pickles, sauce, side of fries); Chicago Beyond Burger; Cake Slice of the Month; Smoothies; and Lemonades.

Love Amaro Pizzeria, 1425 Ocean Front Walk, Venice, CA, 90291

Love Amaro Pizzeria is a vegan pop-up pizzeria that offers Neapolitan-style pizza as well as wings, calzones, bread sticks, and donuts. Pizza is available by the slice or the pie and includes red sauce pizzas such as Pepperoni is King pizza and the Spicy Pickle pizza as well as Mac and Cheese pizzas in several styles including Mac Buffalo and the Dirty Mac with bacon and pepperoni. French fries are served in a 1-pound bag with a secret sauce. Baked goods are also available on the menu such as fried-to-order beach sand donuts served with dark chocolate dipping sauce.

RHW Retail & Vegan Café, 371 Blvd. SE Ste. 4, Atlanta, GA 30312

Located in the Grant Park section of Atlanta, RHW Retail & Vegan Café strives for sustainability and holistic health. In keeping with the restaurant’s name, Royal Health World, Elevated Royal Deluxe is a Kingly Breakfast featuring Beyond sausage patty, JustEgg, house made smoked gouda, and avocado on your chosen bread and their house made spread. Or, rise to meet the new day with Elevated Truffle Toast–house made pumpkin seed basil pesto, avocados, sprouts, tomato, pickled red onions, hemp seeds, and truffle oil on your choice of bread to note a couple of options. To name a few Wraps & Sandwich selections, there’s Jerk’n Steak Grinder with jerk marinated “steak” slices, house made smoked gouda, salad fixings, and house made sweet chipotle aioli; Classic Reuben offers corn’d beef, grilled bell peppers & onions, sauerkraut, provolone, and house made Russian dressing; and Truffle Lobsta’ combines jackfruit seasoned with nori, spices, a hint of truffle oil, red onion and red bell pepper,  dressed with purple cabbage slaw, salad fixings, sprouts, and dill aioli. If you like your greens relaxed, one Salad choice is Supreme Kale & Quinoa with massaged & seasoned kale, sundried tomatoes, Kalamata olives, salad fixings, purple cabbage, avocado, quinoa, signature nut “meat,” and house made sweet chili ranch. Dessert options include Banana Nut, Carrot Raisin, or Blueberry Muffins. They also offer some Specials.

Suki’s Vegan, Gainesville Haile Village Center, 5141 SW 91st Way, Gainesville, FL 32608

Dine on lunch Special (entrée, protein, spring roll and drink); Egg Fried Rice (scrambled vegan egg folded into wok-fried jasmine rice with sautéed carrots, onions, button mushrooms, bell peppers, yu-choi (leafy vegetable), and sesame seeds); Zucchini Pancake; Thai Red Curry; housemade kimchi; Appetizers & Sides; Burgers & Sandwiches; Entrees (Bibimbap Rice, Kimchi Fried Rice, Jap Chae (sweet potato noodles tossed in a lightly sweetened tamari-sesame dressing and loaded with sautéed carrot); soups, milkshakes; and other beverages.

Vegan Mob, 13 W. 3rd St., Santa Rosa, CA 95401

Vegan gumbo. vegan nachos, vegan BBQ burritos. What’s not to love? And if that doesn’t get your mouth watering, follow them on Instagram at @Officialveganmob, and that should do it.

VeGreen2Go, 2605 Pleasant Hill Rd., Ste. 400, Duluth, GA 30096

A fast-casual, all-vegan restaurant specializing in Pan-Asian and American food. Menu options include sushi rolls, Americanized Chinese food, soups, burgers, noodles, smoothies, and more. You might want to try the Fried Avocado Roll, Tempura Shrimp Roll, Onigiri Spicy Tuna, Stir-Fried Spicy Ramen with Pork, Filet No Fish Burger, VG Shrimp Burger, Sesame Chicken, Lo Mein with Beef, Black Pepper Steak Udon, and/or Thai Tea. The sushi is made fresh. All chicken, shrimp, and meat substitutes are made of soy protein. The staff is willing to make adjustments and substitutions without a problem. It’s also possible to get half portions of most entrees, which is a frugal and sensible option. In addition, they have a spacious, handicap-accessible dining room with plenty of seating.

photo from Plum Bistro Restaurant

Below is a list of some of the restaurants, caterers, and groups offering vegan meals/potlucks for Thanksgiving (both before and on that day) alphabetically by state. If you’re looking for some new recipes to prepare for Thanksgiving, visit: http://www.vrg.org/recipes/vegan_thanksgiving.php

We wish you a very Happy and Healthy Thanksgiving!

ARIZONA

Vegan Thanksliving Community Potluck, Mesa, AZ

https://www.eventbrite.com/e/10th-annual-vegan-thanksliving-community-potluck-tickets-717549478807

thanksLIVING Celebration Dinner at Loving Hut, Phoenix AZ

https://www.meetup.com/vegphx/events/296197319/

Green The American Vegetarian, Tempe, AZ

https://thanksliving.square.site/ (take-out)

CALIFORNIA

Raven’s Restaurant at The Standford Inn, Mendocino, CA

https://stanfordinn.com/ravens-holiday-menus/

Native Foods, Palm Springs and San Diego, CA

https://nativefoods.com/plant-based-thanksgiving/

The Gentle Barn Pre-Thanksgiving Meal, Santa Clarita, CA

https://www.gentlebarn.org/thanksgiving

COLORADO

Native Foods, Glendale and Lonetree, CO

https://nativefoods.com/plant-based-thanksgiving/

FLORIDA

ThankVegan 2023 Potluck, Tampa, FL

https://www.meetup.com/animaladvocacyoftampabay/events/296603741/

ILLINOIS

Native Foods, Chicago, IL (loop)

https://nativefoods.com/plant-based-thanksgiving/

The Chicago Diner, Chicago, IL (take-out)

https://chicago-diner-webstore.myshopify.com/

MARYLAND

Land of Kush, Baltimore, MD

https://www.facebook.com/TheLandofKush/

NuVegan, Baltimore, MD

http://www.ilovenuvegan.com/

One World Café, Baltimore, MD

https://www.facebook.com/profile.php?id=100063530110691

Thanksgiving at Popular Spring Animal Sanctuary, Poolesville, MD

https://www.animalsanctuary.org/events/annual-events/

MASSACHUSETTS

Vegan Thanksliving Potluck, Bay Path Barn – Boylston, MA.

https://www.eventbrite.com/e/vegfest-vegan-thanksliving-potluck-tickets-730428269617

MISSOURI

The Gentle Barn Pre-Thanksgiving Meal, Dittmer, MO

https://www.gentlebarn.org/thanksgiving

Vegan Kingdom KC, Independence, MO

https://www.facebook.com/VeganKingdomKC?mibextid=ZbWKwL

St. Louis Animal Rights Team Annual Turkey Free Thanksliving, St. Louis, MO

https://www.start4animals.org/current-events

NEW YORK

Modern Love, Brooklyn, NY

https://www.modernlovebrooklyn.com/

Blossom, New York, NY

https://resy.com/cities/ny/venues/blossom-on-columbus/events/thanksgiving-2023-2023-11-23?date=2023-10-01&seats=2

Red Bamboo, New York, NY

https://www.redbamboo-nyc.com/

Sestina, New York, NY

https://www.matthewkenneycuisine.com/sestina

NORTH CAROLINA

Triangle Vegetarian Society Thanksgiving Dinner in Durham, NC

https://www.trianglevegsociety.org/thanksgiving/

OHIO

Sunrise Sanctuary Thanksgiving for the Turkeys, Marysville, OH

https://www.sunrisesanctuary.org/visit

OREGON

Compassionate Thanksgiving – Northwest VEG

https://nwveg.org/upcoming-events/2022/11/20/lpqfhc9r6ev4i8hmolabup9wer1cih-2jx84

PENNSYLVANIA

Animal Advocates of Central PA, Emigsville, PA

https://www.animaladvocatesscpa.com/vegansgiving/

Vegan Thanksgiving Potluck, Lancaster, PA

https://www.meetup.com/lancaster-vegan-meetup/events/290543538/?oc=evam

Eden Café, Scranton and Wilkes-Barre, PA

https://www.facebook.com/edenavegancafe

TENNESSE

The Gentle Barn Pre-Thanksgiving Meal, Christiana, TN

https://www.gentlebarn.org/thanksgiving

VIRGINIA

A Soulful Vegan Thanksgiving with Chef Vel, Norfolk, VA

https://www.eventbrite.com/e/a-soulfull-vegan-thanksgiving-tickets-725348505907

WASHINGTON

Plum Bistro, Seattle, WA

https://plumbistro.com/wp-content/uploads/2023/09/plum-thanksgiving-in-house-menu.pdf

Pasado’s Safe Haven, Sultan, WA

https://www.pasadosafehaven.org/events/thanksgiving-for-the-turkeys-2023/

WASHINGTON, DC

NuVegan, Washington, DC

http://www.ilovenuvegan.com/

Sticky Fingers, Washington, DC

https://stickyfingersdiner.com/collections/thanksgiving

Veg Society of DC, various restaurant dinners in greater Washington, DC area

www.vsdc.org

Greetings—currently from Austin, Texas drowning in college homework, projects, and my adult jobs. Oh, how I dearly wish for the semester to come to an end quickly… Although, a few weeks ago I embarked on a weekend adventure to Denver, Colorado to accompany The Vegetarian Resource Group to a multitude of events.

Hi there! I’m Nadely Requena (na-de-lee reh-keh-nuh) and over a year ago, I was a virtual intern for The Vegetarian Resource Group. During my internship, I was a recipe tester by day and a feature writer and cookbook reviewer by night! I interviewed individuals all over the United States, Mexico, Brazil, and most importantly, I developed strong connections with people I hope to have in my life for a while.

Now, imagine my astonished face when VRG suggested I travel to Colorado in the middle of my busy semester! It was an immediate yes—no question about it.

Fast forward past the months of waiting and trip planning, and I arrived in Colorado safe and sound taking in everything as it was my first time visiting the mountainous state. My first to-do in every city I visit is to try public transportation and Colorado did not disappoint with their numerous bus, rail, and subway lines. Rate: 6/10.

The first place to join VRG was at their outdoor table booth at the Luvin Arms Animal Sanctuary where the Luvin Arms 2nd Annual Fall Fest was taking place. The sunny and not too chilly weather made for a gorgeous day in the outskirts of Denver. In this festival, attendees could partake in giveaways and raffles, visit the 30+ vendors, and receive a sanctuary tour to interact with the goats, chickens, and cows.

Immediately, I was astonished by not just the variety of vendors, but in the ethnicities and countries that were represented within the booths. As someone who is a person of color, I’m automatically drawn to things that showcase and give voice to minorities.

My favorite non-food vendor was Yamz: World of Color by Bryan Montes who focuses on Latino community rooted design and illustration. As someone who loves colorful art, stickers, and enamel pins, I was in awe when I passed by their booth to find art made for and by people of color.

The food vendors were also very diverse as well. Some of my favorites included Dos Santos Pasteis (plant-based Brazilian street food), the Vegan Van (one place to obtain breakfast-dinner vegan food from different cuisines), and Cholo Ass Vegan (adding a vegan spin to classic homemade Mexican food). What I loved the most is that each had their own distinct flavor and branding!

Food & Nutrition Conference & Expo 2023 (FNCE) 

The next two days I was an attendee of the 2023 Food & Nutrition Conference & Expo (FNCE) at the Colorado Convention Center. The yearly event taking place at different locations across the United States is sponsored by the Academy of Nutrition and Dietetics. According to the FNCE website, it’s the world’s largest meeting of food and nutrition experts as there are more than 10,000 registered dietitians, nutrition science policy makers, health-care providers, and industry leaders present all there to address key issues affecting the health of all Americans.

I can tell you there in fact were people from all over the world I spoke to while tabling with VRG and in my various walks around the expo hall. From the hundreds of booths to engage with, the showcasing of new products and services, gathering of nutrition and educational materials, and of course, the free food and beverage samples, there wasn’t a shortage of things to explore.

Some of my favorite booths included the Hispanic Foodways LLC (which helps dietitians coach Hispanic clients effectively), Beyond Meat (for providing delicious samples of their ground beef and future steak), and the California Strawberry Commission (for their succulent red strawberry samples and simply because it’s my favorite fruit).

Fun fact: you’re not supposed to wash your strawberries unless you’re going to eat them immediately or else that will break them down faster—wise words from the California Strawberry Commission!

My favorite experience, by far, was viewing the nutrition research posters and speaking directly with those who facilitated the studies.

Vegetarian Resource Group: Networking Dinner 

One of the last events I attended was VRG’s networking dinner at the Rio Grande Mexican Restaurant. There were lots of memorable moments throughout this trip, but something about being surrounded by a diverse group of like-minded vegan and vegetarian people is really comforting. It was also quite funny to speak to people who worked with VRG before I was even alive.

In the end, it showed me how grand of a network and audience VRG has captured. As someone part of the future leading generation, I hope we lead the way to a more sustainable, equal, and inclusive world!

This trip was tremendously wholesome to meet and speak in-depth with people I previously only interacted with through Zoom or email. I am currently in my 3rd year at the University of Texas at Austin double majoring in Journalism and Latin American Studies. I will forever take this experience into the future field of reporting I go into!

Thank you to The Vegetarian Resource Group and our donors for sponsoring my first-time outreach trip!

Sincerely, Nadely Requena

To support The Vegetarian Resource Group outreach:

Join at https://www.vrg.org/member/2013sv.php

Donate at www.vrg.org/donate

More internship information can be found at https://www.vrg.org/student/index.php