By Reed Mangels, PhD, RD

Would you like to know if a food product has been recalled due to contamination with Salmonella, Listeria, or other concerns? Are you interested in knowing if a product was incorrectly produced so that it has nuts or eggs or other ingredients in it even though the label does not list these ingredients?

If you answered yes to either of these questions, consider signing up for FDA’s Recalls, Market Withdrawals, and Safety Alerts. When an alert is issued, you’ll get an email. To sign up, go to Recalls, Market Withdrawals, and Safety Alerts and fill in your email. On the next page, under Recalls and Safety Alerts, select FDA Foodborne Illness Outbreak Investigation if you’re interested in learning about products contaminated with bacteria and other substances. Select Recalls, Market Withdrawals, and Safety Alerts if you’re interested in learning about products that have been recalled for labeling and other issues. Once you’ve made your choices, click submit.

Alternatively, you can go to FDA’s Recalls, Market Withdrawals, and Safety Alerts page and search for recalls by product type (for example, Food & Beverages). You can then select the Brand Name to read more details about the recall. This could provide useful information for someone following a vegan diet or who has food allergies. In the past, I’ve learned of seemingly vegan products including pretzels and dark chocolate where a batch of the product that contained cow’s milk was distributed in packaging that did not reveal the presence of cow’s milk.

To read more about food labeling by the U.S. Food and Drug Administration (FDA) see:

Allergy Information on Food Labels

Deciphering Food Labels

What’s Going On with Daily Values on Food Labels?

More About the Updates to the Daily Values on Food Labels

Puzzling Nutrition Information on Food Labels

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been participating in numerous virtual events by providing speakers on a wide variety of vegan topics. We also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or single-time donor to The Vegetarian Resource Group.

Thanks so much for your support. You can make a donation online here: www.vrg.org/donate

By Anna Markulis, VRG Intern

I had a positive, educational, and meaningful internship experience with The Vegetarian Resource Group Spring semester 2023. As a senior at Loyola University Maryland majoring in Communications and minoring in Environmental Studies, I was tasked with finding an internship combining these two fields in the Baltimore area. The Vegetarian Resource Group did just that, and I am so grateful for this opportunity and work experience. Not only did I get to experience the kind of writing and communication work I’d expect in a job setting, I had the opportunity to connect with some amazing people from around the world, and feel as though I made some sort of positive impact on nature, animals, and the environment by helping such a great organization.

When I began my internship in January, Charles gave me an outline of the entire internship, got me in contact with everyone I would be working with, and allowed me to select my own due dates for each project. I was so used to following a curriculum with due dates established by a teacher, so this was a great learning experience for organizational and planning skills. In the beginning of the semester, Charles sent me so many interesting articles and readings on vegetarianism’s positive impact on the environment, and was eager to learn more about why I’m interested in vegetarianism and sustainability.

The first project I was tasked with was reviewing a local vegan restaurant of my choice. My little sister and I made a fun trip out of it, and visited the lunch restaurant at MOM’s Organic Market. We tried the vegan veggie sandwich, which ended up being one of the best sandwiches my sister and I had ever eaten! I reviewed the sandwich, took photos, and my blog review post was published on VRG’s Facebook page. In addition to reviewing restaurants and assisting Debra with the vegan restaurant guide, Rissa sent me some vegan snacks in the mail for me to review for “Veggie Bit” posts, which were both so delicious.

When I first got in touch with Charles, he asked me for five short term goals. One goal I mentioned was to finally try out a recipe from Linda McCartney’s vegan cookbook, and I ended up being able to cook and review a vegan gingerbread recipe for a project. I had so much fun with this task, and I even learned a bit about copyright rules while writing my review.

I was also given the chance to read and respond to high school seniors’ scholarship essays, which gave me such a deeper look into why young people today are deciding to eat a plant-based diet. It was so interesting to get a glance into some of the amazing vegetarian/vegan activism young people are capable of within their communities. I noticed a trend among the essays – most students are going vegan/vegetarian for the environment! Charles let me read scholarship essays from 20 years ago to compare students’ motives and write a blog post about it. I also was able to showcase my love for graphic design and created a poster to promote the VRG’s scholarship essay contest which I loved creating.

Additionally, I had the opportunity to interview Dr. Simon Brown, a Philosophy professor at Johns Hopkins, to discuss animal consciousness, and how our misconceptions have alerted the way we view ourselves, animals, and nature which I found so compelling. I wrote a piece on our discussion, and related it to vegetarianism and environmentalism. Charles also gave me the opportunity to speak with a German exchange student, and we compared the attitudes towards the environment of young people in Germany and America. Lea was so kind and intelligent, and I’m so glad I could connect and speak with her about this topic.

One of my favorite experiences of the internship was being able to participate in Loyola’s Earth Day event on the quad. Charles helped me run a VRG table with Vegan Journal magazines, flyers, and buttons, and it was such a great way to celebrate Earth Day and promote vegetarianism/veganism.

Overall, I am so grateful for my internship experience at The Vegetarian Resource Group. Even though I am graduating Loyola in May, I will gladly volunteer and stay in contact with The Vegetarian Resource Group. I would recommend this internship to any student, as this has been such a positive and valuable experience that I feel proud of being a part of.

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

To support VRG internships, scholarships, and youth outreach, donate at https://www.vrg.org/donate

FROM THE MINGLEWOOD BAKE SHOP:

Here is a new picture of how we are displaying the Vegan Journals. They are very popular!

For more info on Minglewood Bake Shop, see https://www.minglewoodbakeshop.com/

To subscribe to Vegan Journal, go to https://www.vrg.org/member/2013sv.php

Photo from Veggie House Salt Lake City

The next time you’re in Salt Lake City, Utah, you might want to enjoy dinner and/or dessert at one of these vegan establishments:

All Chay 1264 W. 500 N., Salt Lake City, UT 84116

Vegan/Vietnamese. Spring rolls, veggie egg rolls, lemongrass tofu, ginger tofu, and other dishes are available on All Chay’s menu.

Buds 509 E. 300 S., Salt Lake City, UT 84102

Vegan/sandwich shop. Buds offers vegan sandwiches, subs, and salads. Try the Salt Lake CheeseSteak, Barbacoa Burrito (made with grilled jackfruit), or the Spicy Meatball Sub — all prepared with plant-based ingredients. Buds serves “Fresh Fast Food” with a menu of inexpensive yet filling and tasty eats. Outdoor seating is available.

Mark of The Beastro 666 S. State St., Salt Lake City, UT 84111

Vegan. Mark of the Beastro says they can feed all of your unholy desires, and their menu reflects that exact idea. With a wide variety of comfort food options, guests can enjoy a delicious hot meal, such as fried mac & cheese bites, seitanic club sandwich, barbeque veggie burger, and Portobello steak.

Monkeywrench 98 Gallivan Ave., Salt Lake City, UT 84111

Ice cream parlor. Located in downtown Salt Lake City, Monkeywrench is a vegan ice cream and coffee shop replete with various house made ice creams in a variety of formats. The restaurant is also open late most days of the week for those late night cravings. 16 flavors, made in house daily, served in your choice of a cup or cone. Outdoor seating available.

Veggie House 52 E. 1700 S., Salt Lake City, UT 84115

Vegan/Asian. Familiar, plant based Asian favorites offered in soy or tofu options. Appetizers include deep fried tofu tempura veggies or deep fried soy chicken ball on a stick. Soups and salads are offered as well as entrees that are served with rice and soy or tofu options like soy chicken, soy shrimp, soy beef, or a combination of these choices.

Vertical Diner 234 West 900 South, Salt Lake City, UT 84101

Vegan/diner. Come enjoy the lively atmosphere at Vertical Diner where the focus is on organic and local ingredients. Try a Sunshine Burger, quesadilla, or the very popular Tender Tiger faux chicken strips. With great prices and an all-vegan menu, you can’t go wrong at Vertical Diner.

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 Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/2013sv.php

Photo by Bodhi Wayne Spier

Coda wrote: When I’m at school my friends notice I eat no meat and they ask if I’m vegetarian. I tell them “Yes! Vegan actually.” They seem surprised. I’m six foot six, a healthy, high-level dancer and weightlifter who is fit and almost never sick. “How could HE be vegan? Aren’t vegans pale and sickly?” they probably think, and, in that way, I promote veganism at my school by being me.

At my high school I have encouraged my Culinary Arts Class and Food Science class to include vegan recipes as well as consider vegan nutrition. Last week we made a vegan Tomato Soup that was amazing. Additionally, I was voted into the position of Sous Chef in the French Club I’m in so of course we explore French vegan food. My dream is to become a vegan chef. I’m still pinching myself that I’ve enrolled in and been accepted to the Plant-Based Cuisine program at Escoffier Culinary College in Colorado.

I believe the very best way I care for my community and promote plant-based living outside of school is volunteering with UARC (Utah Animal Rights Coalition) at the VOA Homeless Youth Resource Center! I put my vegan caring into action by cooking and serving 50-60 kids experiencing homelessness nourishing tasty vegan meals. I’ve even been Lead Volunteer where I make a menu, shop for ingredients, and direct 6 other volunteers on how to cook the meal. This weekend will be extra fun because I asked a local vegan bakery if they’d donate a big birthday like sheet cake because I don’t think these kids get to celebrate birthdays much. So, City Cakes is donating a huge vanilla sheet cake with sprinkles! I will continue this community service work right up until I leave for culinary college in the fall. I have some good menus planned for next month. I’m doing Mac-n-Cheez, BBQ Beanie Weenies, corn, coleslaw
and rolls.

I’m part native American on my mom’s side and she got me into archery. I made it all the way to the National Championships and it’s funny because many folks in archery world are into hunting and here’s this tall vegan kid with long black hair nailing bullseyes. I was voted best camp counselor at my YMCA camp counselor job three times during the summer of 2022 and the kids are fascinated by my height. They always ask how they can be so big and strong, and I tell them, “Vegan food!” Speaking of the YMCA, I went many years to overnight camp and encouraged the kitchen to serve more vegan foods. To this day they have a tofu scramble breakfast burrito that is delicious.

The reason why I’m vegan is that I genuinely love animals especially pigs and it hurts me to have them suffer and be killed when they just don’t need to be. After culinary college I plan to study business at Westminster College. My plan is to work in the restaurant industry to put myself through 4-year university.

The deadline for the annual Vegetarian Resource Group scholarship is February 20 of each year. See other winners and details for entry at https://www.vrg.org/student/scholar.htm

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

or mail donations to VRG, P.O. Box 1463, Baltimore, MD 21203.

photo from Vegan Now 2 Go

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:

Golden Vegan, 5145 Main St., Ste. H, Zachary, LA 70791

This vegan cafe is owned and operated by women and their mission is to bring good food to the community. They specialize in vegan American comfort food. Popular menu items include “Boom Boom Shrooms,” an appetizer of oyster mushrooms fried and tossed in chili sauce, as well as their “Vegan Southwest Egg Rolls,” vegan egg rolls filled with spinach, corn, black beans, red bell peppers, red onions, vegan mozzarella, and their signature golden sauce. They even offer a vegan kids menu, serving vegan chicken nuggets or a vegan cheeseburger!

Green Elephants, 507 N. Franklin St., Watkins Glen, NY 14891

Located on N. Franklin Street, the main street running through Watkins Glen, but also a five minutes’ walk from the Cavern Cascade, the trailheads for Watkins Glen state park, and the Six Nations Campground, as well as a 15 minutes’ drive from Farm Sanctuary, Green Elephants offers an all-vegan menu featuring all the classic Thai dishes and more, mostly with a choice of tofu and seitan mock duck: Pad Thai, Pad See Aew, Pineapple Fried Rice, Thai curries, stir fried veggies, rolls, dumplings, soups, spicy salads, and desserts including Fried Bananas and Lychee on Ice. All dishes are beautifully presented and live up to authentic Thai standards, brimming with color and flavor.

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

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).

Jikoni Café, 633 W. 35^th St., Norfolk, VA 23508

Jikoni Café is a vegan café located within the House of Consciousness book store, right by Old Dominion University. Jikoni Café uses “Jikoni Kush” in their menu items, an African grain known to enhance the flavor and hardiness of food. Some menu items include their vegan Nacho Supreme which is described as, “A well layered bed of crisp shredded lettuce hidden under a terrific trio of sour cream, salsa, and Jikoni Kush covered in shredded vegan cheese and sprinkles of green onion all cradled in a basket of white corn chips.” They also specialize in vegan smoothies and shakes blended with agave nectar for natural sweetness!

Make it Vegan, 790 Kipling St., Lakewood, CO 80215

The name of this women-owned restaurant says it all: the goal is to take the important components of our favorite dishes and recreate them entirely from plants—just “make it vegan.” And rather than limiting themselves to one menu of yummy comfort foods, their menu rotates. Some options that can make their appearance in the rotation include the Pesto Portabella Panini made with vegan mozzarella; Birria Nachos with Birria black oyster mushrooms and cotija cheese; and the Taquitos Plate—3 taquitos stuffed with empanada filling that includes meatless beef crumbles. Spanning a range of cuisines, including Italian, Mediterranean, Mexican, and American, Make It Vegan makes something for everyone’s particular tastes.

Planta Queen, 1200 New Hampshire Ave. NW, Washington, DC 20036

Planta Queen is inspired by Asian cuisine that focuses on being sustainable and upscale in their offerings. Try vegan sushi made with ingredients such as watermelon and mushrooms. Some standout dishes include pad Thai slaw, coconut ceviche, dumplings, and truffled fried rice. Not only is the food reminiscent of Asian culture, but the atmosphere was influenced by Chinese courtyards. Planta Queen is a great restaurant if you are look for inventive food that is served in a stylish ambiance.

Vegan Now 2 Go, 1536 E. 75th St., Chicago, IL 60619

South Shore restaurant that offers a variety of vegan comfort food and desserts. Some menu options include fresh burgers, sandwiches, panini, fries, and rich-tasting dairy-free milkshakes. Their mini hot bar is stocked with rib tips, kale greens, mac and cheese, and other soul food classics. Don’t miss their prepared full meals for one, two, or your whole family that you can grab and go from their coolers.

By Reed Mangels, PhD, RD

Imagine a 10-day road trip to some of the most scenic areas of the American West – days filled with hikes and nights filled with star-gazing. Now, imagine doing a combination of car camping and staying in small motels in remote areas. My husband and I recently returned from such a trip. We suspected that we weren’t going to find vegan restaurants and that vegan offerings at local restaurants would be limited. We weren’t even sure if local grocery stores would have much to offer other than fresh fruit and fresh or frozen vegetables. We opted to bring most of our food from home and supplement it with a stop or two at grocery stores near where we were staying. Neither of us wanted to spend a lot of time cooking. We prepared food on either an old camp stove or in a motel microwave.

Here’s what we ate:

Day 1: Leftovers from home kept cool in an ice chest – Sesame noodle salad with tofu and vegetables

Day 2: Canned vegan chili beans over microwaved sweet potatoes

Day 3: Reconstituted TVP with vegan sloppy Joe sauce over microwaved potatoes, carrot sticks

Day 4: Canned vegan lentil soup with bread and carrot sticks

Day 5: Ramen noodles with cubed silken tofu and frozen vegetable medley

Day 6: Coconut Squash Dahl (in pouch) over 10-minute farro with frozen vegetable medley, bread

Day 7: Ramen noodles with TVP and canned green beans, bread

Day 8: Canned vegan baked beans with canned sliced potatoes, carrot sticks

Day 9: Peanut butter and jelly sandwiches (not motivated to cook), fruit

These dinner ideas would work for quick-and-easy meals whether or not you are traveling.

For more ideas for quick and easy meals while traveling see:

Cheap, Easy Vegan Camping Food

Take it Outside

Vegan on the Road

For travel guides see:

Vegan Journal’s Guide to Vegetarian and Vegan Restaurants in the U.S. and Canada

Vegetarian Travel and Restaurants

Veggie Dining Options at US National Parks

The Vegetarian Resource Group has one paid internship available this summer. See projects of past interns here: https://www.vrg.org/student/index.php

If interested, send resume, writing sample, and cover letter to [email protected]
Please include information about financial need.