Help Create a Veggie World
My Experience as a Long-Distance Intern for The Vegetarian Resource Group
By Laneece Hurd
I originally found my way to vegetarianism after learning of the many health benefits that come with reducing meat consumption and increasing plant intake. After eating a vegetarian diet for about three years, I learned of the process of how most dairy products are obtained, and I found myself feeling disgusted and disappointed. I always considered myself an animal lover, but I had never made the ethical connection to these specific animals. Right at that time, I made the decision to become a vegan. After researching and learning so much about health and nutrition, I became fascinated by the science behind using food to prevent, or even reverse, certain illnesses and knew that I wanted to pursue a career in this field. This May, I graduated from community college with my associate's degree in food science. Now, I will be transferring to continue my education and pursue my bachelor's degree in nutrition and food science.
Because I was so passionate about the health and ethical benefits that come from a vegan lifestyle, I wanted to do something that encouraged others to try it out as well. In early 2017, I began a long-distance internship for The Vegetarian Resource Group. Later that year, I attended the VRG Dietetic Intern Day, at which dietetic interns from the University of Maryland, College Park, came to the VRG office to share their opinions and perspectives on veganism and to learn more about the lifestyle. As someone who is studying nutrition and food science, I thought this experience was particularly valuable as I was also able to learn a lot from them as they shared their educational journeys.
During my internship, I've done many tasks, but perhaps one of my favorite duties is writing articles for the VRG blog. I've always loved writing, and so this gives me the opportunity to combine my love for writing with my passion for veganism. I've written a number of articles in which I share tips on living a vegan lifestyle, vegan recipes, reviews of vegan products, and restaurant reviews. I also assisted a few other VRG interns in the production of three extensive guides that explore many of the vegan yogurt, vegan cheese, and vegan frozen pizza options available on the market.
In addition to all the written projects I've completed, I've volunteered at The Vegetarian Resource Group table at a few events, including the D.C. Green Festival, Richmond Vegetarian Festival, and D.C. VegFest. I really enjoyed working at these festivals because I got to spread the message of veganism to non-vegans and connect with other vegans and vegetarians, many of whom are longtime supporters of the VRG and were able to speak of the numerous ways that the organization has impacted the vegan movement. Hearing testimonies like this continuously makes me feel proud and honored to be supporting The Vegetarian Resource Group's mission to create a more vegan world in any way I can.
