Photo from Jardin in Madison WI

The next time you’re in Madison, Wisconsin, you might want to enjoy dinner at one of these vegan restaurants:

Jardin Robinia Courtyard, 329 E. Washington Ave., Madison, WI 53703

Vegan. Enjoy a globally inspired dining experience with a rotating menu including snacks, starters, entrees, desserts, a full bar, and more. Some sample dishes have included Yuba Salad, Chickpea Curry, Blackened Tofu, and Cocoa Nib Brownie. Indoor and outdoor seating available (weather permitting).

Mother Fool’s Coffeehouse 1101 Williamson St., Madison, WI 53703

Vegan/coffeehouse. Serves soups, pastries, other baked goods, and more. Try an artichoke spinach roll, cold brew coffee, and chocolate bar to go. Enjoy live music on the weekend. Note they close at 5pm so enjoy an early dinner!

Sookie’s Veggie Burgers 502 State St., Madison, WI 53703

Vegan/Burger Joint. Besides burgers, other items on the menu include spinach chicken pesto sandwich, chicken sandwich, black bean chipotle burger, and fries. They also have desserts produced locally.

If  you’re traveling elsewhere in the USA or Canada, be sure to visit our online restaurant guide: http://www.vrg.org/restaurant/index.php

Vegan Brownie at Four Seasons Resort Orlando

Four Seasons Resort Orlando at Walt Disney World Resort has added new plant-based dishes on its menus Resort-wide. They worked in collaboration with Toronto-based plant-based chef consultant Natalie Prhat on several of the dishes. Some new additions include:

During breakfast hours, Ravello now serves Coconut Chia Pudding, Morning Power Salad, and a Vegan Breakfast Sandwich.

The lakeside restaurant PB&G has expanded its plant-based options with a Vegan Bruschetta, Summer Green and Quinoa Salad, Vegan Burger, and Jackfruit Tacos.

The In-Room Dining menu at the Resort was updated to include a Caribbean Jerk Tofu, a Jackfruit Cake that is a twist on a crabcake with jackfruit instead of crab, Roasted Za’atar Carrots, along with a Vegan Chocolate Brownie a la Mode for those with a sweet tooth.

By Reed Mangels, PhD, RD

The U.S. Food & Drug Administration (FDA) recently published a redesigned webpage about infant formula. The page is for consumers and the infant formula industry. In an announcement of the redesign, the FDA stated that “[this] is a first step toward improving accessibility of information to help parents, caregivers, and industry get the information they need about infant formula.”

The redesigned webpage includes information about different types of infant formulas including soy-based infant formula which would be used by vegans. It discusses FDA’s concerns about use of homemade infant formulas and advises parents and caregivers not to make or feed homemade infant formulas to infants. It also discourages use of “toddler formulas.” The webpage provides links to information about preparing and storing infant formula and to FAQs about infant formula.

We recommend that infants be exclusively breastfed for the first 6 months. If that isn’t possible, infants should be given commercial infant formula or a combination of commercial infant formula and breast milk. Vegan families typically use commercial soy-based infant formulas if exclusive breast feeding isn’t possible.

For more information about infant formula and about feeding vegan babies see:

Feeding Vegan Kids

Homemade Baby Formula is Not Recommended

Baby Formula Shortage

Angelina wrote: Rice, black beans, onion, red pepper, and cilantro. These are the ingredients of Gallo Pinto, a vegan recipe passed down to me from my mother, my grandmother, and many generations before them. Food heritage is meaningful to me: I see it as cultural preservation. From the seeds to our plates, food is more than just fuel. It’s a cultural pursuit rooted in know-how, transmitted from generation to generation. Food connects us to our ancestors’ stories and knowledge. To me, plant-based living strengthens my identity, reinforcing the strings that tether me to my past, my loved ones, and my legacy, despite time and distance.

I grew up on home-cooked traditional Costa Rican foods—with a plant-based twist. First made by my grandmother back in Heredia. Then by my mom in the United States. Our kitchen becomes a classroom when my mother cooks. I inherited my love for plant-based living from my mother and grandparents: descendants of farmers in Costa Rica. No one in my family went to college. Still, they taught me the power of plants and the multidimensional environmental impact on us and the planet. I decided to go vegan when I was 13 years old after learning about the devastating impact of animal agriculture on the environment, our health, and the ethical concerns around animal welfare.

When I started high school, I founded a plant-based club. During the last four years, at our meetings, we exchanged books, volunteered at local farms, and attended virtual panels with speakers examining the impact of plant-based diets. In 2019 I founded GreenMealsProject.org that provides plant-based breakfasts to people experiencing hunger in my hometown. I coordinate a group of 18 volunteers from my school, family, and neighborhoods. In the last three years, we volunteered 1,200 hours, donated 7,000 pounds of food, and raised $12,000. We distribute the plant-based breakfasts on Wednesdays before school starts. We’ve partnered with Trinity Center, a daytime shelter in Walnut Creek, California, to ensure direct access to help the people who benefit from our program the most.

Last summer, I applied for an internship to develop plant-based seafood alternatives at Current Foods. As an intern, I practiced texture profile analysis and chemical tests. I help create plant-based seafood to help minimize the effect of dietary greenhouse gas emissions.

This fall, I’ll attend Stanford University. While this scholarship will lessen the financial burden of my college education, it would be an honor to represent a scholarship and organization whose values align with my morals and lifestyle. I aspire to explore alternative protein classes, study Sustainable Food Systems, and research the future of agriculture at the Stanford Doerr School of Sustainability. But ultimately, I want to be a global citizen who recognizes and respects the cultural diversity and ethical values of others while helping sustain and regenerate the environment through the power of food.

The deadline for high school seniors for The Vegetarian Resource Group college scholarships are February 20^th of each year. For details, see https://www.vrg.org/student/scholar.htm

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

Located in the Cargo District of Wilmington, NC, Mess Hall (https://messhallilm.com/mess-hall-menu/) recently re-opened in their new location which offers family-friendly outdoor seating, a shared yard with the dog-park at Ruff Draft (https://ruffdraftilm.com/), and some delicious vegan eats. The vegan options are limited, but we’re hopeful that through encouragement from the local vegan community, Mess Hall will add a few more vegan options to their menu!

Mess Hall’s current vegan options include the Vegan Smash Burger: roll, veg patty, Kind Cultures vegan cheddar, lettuce, tomato, pickled onion, vegan secret sauce and Vegan Tots: tots, Kind Cultures vegan cheese, vegan secret sauce, pickled onions, green onions. Both feature Kind Cultures vegan cheese (kindculturesvegancheese.com), made locally in Wilmington!

A VRG volunteer local to Wilmington, has reached out to Mess Hall to ask them to add a vegan kids and breakfast option. Reaching out to your local restaurants to request vegan options is an easy and productive form of activism!

Location: 2136 Wrightsville, Ave., Wilmington, NC 28403

Telephone: 910-604-4927

Website: https://messhallilm.com/mess-hall-menu/

Facebook: https://facebook.com/mess.hall.ilm

Instagram: https://www.instagram.com/mess_hall_ilm/

photo from Neat Burger

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:

Betty’s, 3604 N. May Ave., Ste. E, Oklahoma City, OK 73112

Take-out salads, hot entrees, burger, tacos, desserts, smoothies, and Betty’s Lemonade.

Neat Burger, 25 Cleveland Pl., New York, NY 10012

Neat Burger is a trendy vegan burger joint with locations around the UK and now the USA. This is the perfect place for a quick vegan burger, hot dog, sandwich, salad, or shake! Their signature “Neat Burger” includes a double Neat Patty, vegan cheese, caramelized onions, tomato, lettuce, pickles, and their special Neat Sauce, served on a brioche bun. If you’re looking for something spicy, you can try their “Buffalo Chick’n” sandwich or a side of their “Spicy Corn Ribs.” Their specialty vegan shakes are made with a creamy oat base, and offer flavors such as Double Chocolate, Oreo, Strawberry, Caramel, or Original.

Southern Squeeze, 1301 Dorchester Rd., Ste. 101, Chattanooga, TN 37405

Southern Squeeze has a bright atmosphere with tons of greenery decor. They serve all juices, waffles, salads, sandwiches, smoothies, smoothie bowls, and even coffee and tea. Their most popular menu items include the “Aztec Bowl” with quinoa, housemade vegan taco “meat,” herb cashew cheese, avocado, seasonal veggies, and lime vinaigrette, as well as their vegan “Poke Bowl” with seasonal veggies, avocado, quinoa, kelp noodles, nori, and spicy vegan “mayo.” Southern Squeeze is right by Riverview Bird Sanctuary in Dorchester, TN!

Sun of a Vegan, The Hickory Ridge Mall, 3707 South Hickory Ridge Mall #458, Memphis, Tennessee 38115

A prime destination for vegan comfort food, Sun of a Vegan offers burgers, nachos, quesadillas, tacos, chili, and desserts. Be sure to try their Philly Cheesesteak, Oyster Mushroom Basket, Taco Trio, and Signature 5-Layer Lasagna. Their dishes are characterized as being flavorful, well-seasoned, and generously sized. Additionally, the storefront is wheelchair accessible and compostable containers are available.

The Baklava Lady Café & Bakery, 34 Main St., Englishtown, NJ 07726

Enjoy a large selection of soups, salad, sandwiches, snacks, many Turkish (e. g., Pomegranate Ricotta Birds Nest, Chocolate Hazelnut Baklava) and non-Turkish desserts, and a variety of hot and iced drinks.

Turkish-style baklava, brunch dishes, and baked goods made fresh daily. Baklava trays available for events.

UNiQ Burger, 7730 E McDowell Rd Suite 108-B, Scottsdale, AZ 85257

A no-frills burger joint with a simple but scrumptious menu. Don’t miss the Southwest Burger or the Fully Loaded Fries. The former had lots of fresh avocado and sauce, a good mixture of crunchy onion strings, lettuce, and onion, and just the right amount of spice due to jalapeños being folded into the bun. The fries seemed to be perfectly seasoned and prepared as well; they were hot and crispy but not too oily. Other sought-after options include the Ginger Salad, the UNiQ Burger, and the Parmesan Truffle Fries. Please note that gluten-free options are available and the location is wheelchair accessible.

Wild Heart Bistro, Belvedere Square Market, 529 E. Belvedere Ave., Stall M-2, Baltimore, MD 21212

Located in Belvedere Square Market near the Senator movie theater, Wild Heart Bistro offers a large selection of salads, sandwiches, bowls, and desserts. For example, try their Italian inspired Buddha Bowl or their Bean Burger. Seating is available in the building and outside, weather permitting.

Recent topics brought up include:

– The Vegetarian Resource Group sent in testimony to the FDA on the labeling of plant-based milk alternatives. See: https://www.vrg.org/blog/2023/04/08/vrg-sends-in-testimony-to-the-fda-on-the-labeling-of-plant-based-milk-alternatives/

– A coalition of nutrition and conservation organizations is seeking parents who have tried to access non-dairy milk for their child from their local school.

– VRG’s Essay Contest for Children

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 around the world. 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.

Pizza Verde Fort Worth TX

The next time you’re in Fort Worth, Texas, you might want to enjoy dinner at one of these vegan restaurants:

Belenty’s Love 3516 Bluebonnet Cir., Fort Worth, TX 76109

Vegan/Mexican. Belenty’s Love serves a large assortment of vegan Mexican food including breakfast all day, salads, tacos, and smoothies. For breakfast order the tofu and potatoes breakfast burrito or the blueberry French toast made out of thick Texas toast. For lunch or dinner, try the cauliflower wings served with celery and covered in delicious barbeque sauce. For your main dish, order the enchilada plate topped with cheese and tasty sauce. This plate also comes with lentil soup, black beans, and a small side salad. The enchiladas are mouthwatering and filling. Another great option is the “ceviche”: 2 tostados topped with mushrooms, tomatoes, red onion, avocado, and cheese. Be sure to order one of their delicious smoothies. For dessert, try the sopapilla with fruit, the Mexican version of a donut or beignet. This delicious fried dessert will be the perfect end to your meal.

Boulevard of Greens 2700 Horne St. #110, Fort Worth, TX 76107

Vegan. Their menu includes bowls, pumpkin pie, cookies, muffins, juices, and more.

Pizza Verde 5716 Locke Ave., Fort Worth, TX 76107

Vegan/pizzeria. Pizza Verde offers margherita, potato leek, and Verde pizzas, plus so much more. Also enjoy Bruschetta or a house salad.

Spiral Diner & Bakery 1314 W. Magnolia Ave., Fort Worth, TX 76104

Vegan/organic/diner/bakery. Spiral Diner & Bakery offers an extensive menu of comfort foods at great prices and the best part is — it’s all vegan! Enjoy salads, wraps, burgers, burritos, sandwiches, entrées, and desserts. Menu items include Sketti & “Meatballs,” Red Curry Coconut Noodles, Jamaican Jerk BBQ San’ich, Philly Cheez Steak, and soft serve floats. The owner donates a portion of the restaurant’s profit to local grassroots organizations that are fighting for human, animal, and environmental causes.

If  you’re traveling elsewhere in the USA or Canada, be sure to visit The Vegetarian Resource Group’s online restaurant guide: http://www.vrg.org/restaurant/index.php

photo from Shake Shack

According to AOL, Shake Shack is adding permanently to its menu a veggie burger and nondairy shake. See https://www.aol.com/finance/shake-shack-leans-veggie-burgers-120041981.html

Shake Shack says on their website:

We have a few options for Vegetarians and Vegans!

-Our new Veggie Shack is a meatless patty packed with veggies and topped with American Cheese, crispy onions, pickles, and ShackSauce! Make it Vegan by removing the Cheese, ShackSauce, and Crispy Fried onions, and requesting a lettuce wrap or gluten-free bun.

Veggie Shack

-Our Non-Dairy Chocolate Custard or Shake is made with creamy plant-based non-dairy frozen custard made with NotMilk™

-Our Fries are also Vegetarian and Vegan friendly!

See https://shakeshack.com/faq?a=What-vegetarian-or-vegan-options-do-you-have—id–BjalMAUDQDiC1tE9cMJgHQ

By Anna Markulis, VRG Intern

Keith Akers’ new book, Embracing Limits, is an enjoyable and intriguing read that offers a unique perspective on the environmental crisis that our generation is faced with and will continue to be affected by in the future. Akers argues the cause of environmental destruction, at its core, is the human desire for limitless growth and expansion. He explains that the most effective solution we can do as humans is to “embrace limits” and relinquish our near unquenchable desire for expansion and growth.

I appreciated Akers introduction of the book which gives a detailed history of the environmental movement and how it has changed over time. This includes the rise of the Conservation Movement of the late 19th century, the environmentalism movement that gained traction in the 60s and 70s, and the most recent wave of environmentalism, the Climate Justice Movement. While all these major movements made at least some sort of progress, Akers argues that they have inevitably failed to address the root of environmental destruction. Akers explains that in order to contain our desire for expansion, it is essential that we embrace limits and understand their necessity. Our current economic and political systems are based on the idea of unlimited growth, which is an unsustainable and unrealistic assumption with our current rate of environmental degradation.

Akers does not simply lecture the reader on these issues, he provides practical and helpful solutions, or “limits,” that we can all embrace in our daily lives. These limits go beyond the basic recycling and electric cars. The most prevalent solution Akers suggests is to limit our consumption of meat and animal products, and to instead adopt a plant-based diet. This is wonderful news to all vegetarians and vegans alike. A plant-based diet is not only beneficial to humans’ health, but has a positive impact on the environment. He argues that animal agriculture has a negative impact on the environment, through deforestation, water pollution, and greenhouse gas emissions. Akers admits that though some people may find it challenging to completely give up meat and animal products, it is most important that we make efforts to reduce our overall meat consumption as a means of helping to solve our environmental crisis.

I’d recommend Embracing Limits to anyone who feels stumped about what they can do to help solve our environmental crisis. He provides practical everyday solutions backed by science and research. Just as Akers suggests in this book, sometimes the answer is truly so simple, yet massive. Instead of thinking of solutions in terms of expansion and innovation, we should instead set limits and embrace them for a healthier planet and human population.

You can purchase Embracing Limits here: https://www.barnesandnoble.com/w/embracing-limits-keith-akers/1143247893