The VRG's Maryland Newsletter by Laura McGuiness
September, 2013

  1. VRG EXTENDS OUR GRATITUDE
  2. VISIT VRG AT THESE OUTREACH BOOTHS
  3. CHARM CITY SERVES UP CHARMING ICE CREAM SHOP
  4. MEDIEVAL TIMES GONE VEGAN
  5. VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
  6. VRG'S PRE-THANKSGIVING VEGAN POTLUCK IN BALTIMORE
  7. MARYLAND AREA EVENTS
  8. VRG PRESENTS A VEGAN VIETNAMESE DINNER AT CAFE TH
  9. WORKER NEEDED FOR NATURAL PRODUCTS EXPO
  10. DONATE YOUR CAR TO A GOOD CAUSE
  11. SPREADING THE WORD AT A SCHOOL HEALTH EVENT
  12. LEARN HOW TO PREVENT HEART DISEASE WITH A PLANT-BASED DIET
  13. APPLY TO THE VRG SCHOLARSHIP CONTEST NOW
  14. FAREWELL TO BALTIMORE
  15. SIMPLIFY TRAVELING WITH VEGGIEHOTELS
  16. DONATE TO VRG THROUGH THE COMBINED FEDERAL CAMPAIGN (CFC
  17. YUCA, MANGO, Y VEGETARIANOS: OH MY
  18. KING'S PIZZA AND SUBS OFFERS VEGETARIAN MENU
  19. INTRODUCING VEGGIE BURGERS AT YOUTH SPORTS EVENTS
  20. BECOME A MONTHLY DONOR FOR VRG
  21. ABOUT VRG

1. VRG EXTENDS OUR GRATITUDE

VRG would like to extend their gratitude to all volunteers and interns that helped run various booths and assisted with clerical work/HTML coding throughout the month of August.
  • Laura McGuiness
  • Priscilla Soto Vargas
  • Karen Leibowitz
  • Jacqueline Willett
  • Craig Holliday

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2. VISIT VRG AT THESE OUTREACH BOOTHS

The Vegetarian Resource Group will be having an outreach booth at the following events.

MARYLAND AREA OUTREACH EVENTS

NATIONAL (OUTSIDE OF MARYLAND AREA) EVENTS:

If you would like to volunteer at any of these events, contact Soren at [email protected] . If you would like to donate towards our veggie outreach, donate at [ http://www.vrg.org/donate ]. Donations can also be sent to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or call (410) 366-8343

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3. CHARM CITY SERVES UP CHARMING ICE CREAM SHOP

By Laura McGuiness

I am from Northern California, where our summers are hot. And by hot I mean usually averaging about 80 degrees Fahrenheit. I was not expecting much of a difference in Baltimore. Boy was I wrong. I flew in during a heat wave and my eight week stay here has, for the most part, remained in the 90's, which was a shock to my serial-jean-wearing self. I didn't understand why everybody here wore shorts until I made the fifteen minute trek to the grocery store and just about dehydrated myself. Because I was so hot (and I still refused to wear shorts), I went on a search for vegan ice cream, and happened upon the aptly named ice cream parlor: The Charmery. The Charmery opened July of 2013 in Hampden, sporting their homemade Mom 'n' Pop's motif and offering a variety of unique and handmade flavors. Although most of these flavors include milk, The Charmery makes it a point to have an option available for people with dietary restrictions. The staff is knowledgeable about the ingredients in each flavor; you can have a conversation with them about which of their ice creams contain nuts, gluten, soy, and dairy. Their goal is to always offer one non-dairy coconut milk flavor and one sorbet at any given time, rotating the flavors depending on what ingredients are seasonally available. So far, their flavors include: toasted coconut ice cream, lemon sorbet, orange sorbet, strawberry-banana sorbet, and mango sorbet, but they stated that they are working on further perfecting their coconut milk ice creams and should be coming out with new flavors soon. They also offer lime, coconut-lime, and strawberry-lime rickeys, which are a handmade soda created right there in the store and available at any time of the year (just in case your favorite vegan ice cream isn't available that day). I have been to The Charmery three times in the past three days. The first time I tried their orange sorbet, which was akin to an Orange Creamsicle and satisfied my sweet tooth well enough. The next two days however, I went specifically to order their toasted coconut (which is a hot commodity, so make sure to call in and confirm its availability!) This flavor was absolutely delicious. I only ordered one scoop, but they filled my bowl up to the top and (per my request) popped a cone on the top. Within the creamy coconut flavor were tiny shreds of real toasted coconut, giving a nice chewy texture to the overall creaminess. My non-vegan friend who went with me on the third day tried it as well and described it as "refreshing," commenting that it quenched her craving better than regular ice cream and was so creamy she couldn't even tell the difference. While I was walking from store to store with my ice cream in hand (and my awesome spoon; seriously, go check out their spoons!) a store employee commented on The Charmery and offhandedly wondered what they would do to stay in business through the winter. With my interest piqued, I got in contact with the owner of the store and he informed me that they would be serving hot chocolate during the cold winter months. Upon asking about the presence of a vegan option, he confirmed that yes, The Charmery will be offering a vegan hot chocolate. Now that I am back in California, I can't help but admit that I will miss The Charmery. I have faith that this establishment's inventive ice cream specialists will continue to persevere and perfect their vegan menu for years to come.

For more information on the Charmery, visit: [ http://www.thecharmery.com ] or [ https://www.facebook.com/TheCharmery ].

For more information on eating out, visit: [ http://www.vrg.org/fastfoodinfo.php ] and [ http://www.vrg.org/restaurant/index.php ].

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4. MEDIEVAL TIMES GONE VEGAN

Although vegans may not support this establishment for animal rights reasons, we did want to report that Medieval Times Dinner & Tournament recently celebrated its 30th birthday by adding a vegan option to its menu. Chef Frank Dameron created the Fire-Roasted Tomato and Three-Bean Vegetable Stew, served with raw veggies and hummus meal. This option is now available to all guests desiring a change from the traditional chicken and rib meal.

See [ http://www.medievaltimes.com/ ]

For information on eating out, see

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5. VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

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6. VRG'S PRE-THANKSGIVING VEGAN POTLUCK IN BALTIMORE

We hope you will join VRG and Vegan Drinks at the 32nd Annual Vegan Pre-Thanksgiving Potluck Dinner on Sunday November 24, 2013 at 5:00 P.M. The dinner will be held at North Baltimore Mennonite Church in Roland Park, 4615 Roland Avenue, Baltimore, MD 21210. Vegetarians, vegans, and the merely curious are invited! $4 per person, children under age 18 are free. Please bring a vegan dish (and serving utensil) that serves four as a contribution from each member of your party. Write ingredients of the dish on an index card to accommodate special diets. Guests are encouraged to bring reusable dishes and utensils to reduce waste. A vegetarian canned food drive is taking place the same night. Consider donating!

Volunteers needed on the day of the event for set-up and clean-up.
To volunteer or for more information contact The VRG at [email protected] or call us at (410) 366-8343. RSVP not necessary!

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7. MARYLAND AREA EVENTS

WALK FOR FARM ANIMALS
Head out to Federal Hill Park on September 21 at 10 AM and join the Baltimore Walk for Farm Animals. This event will be a 2.6 mile route and raises funds for Farm Sanctuary as they continue their rehabilitation work with rescued farm animals. The guest speaker at this event will be Bruce Friedrich, Farm Sanctuary's Senior Director of Strategic Initiatives. Early adult registration is only $15, event-day registration is $25, and children under the age of 18 as well as your dogs are welcome to attend this event for free! Visit this website to register for the walk or make a donation and help farm animals live happier lives:

VEGAN AND VEGETARIAN MEET-UPS IN BALTIMORE, MD
The Vegetarian Meet-up happens at The Land of Kush at 840 N. Eutaw St. Baltimore, MD 21201, 410-225-5874 in downtown Baltimore, on the first Sunday each month at 12:30 pm. The Vegan Meet-up takes place at Mr. Chan Szechuan at 1000 Reisterstown Rd. in Pikesville on the third Wednesday every month at 7 pm. If you are vegan or vegetarian and would like to eat great food while socializing with others who share your interests, attend a meet-up! For more information about EarthSave's Vegan and Vegetarian Baltimore Meet-ups, see

VEGAN DRINKS, GERTRUDE'S AT THE BMA, 7PM TO 9PM
SEPTEMBER 24, 2013

Come socialize with other vegans and enjoy some great food!

JOIN EARTHSAVE FOR A VEGAN POTLUCK
Held on the last Saturday every month at the Learning Center of Your Prescription for Health, 10210 S. Dolfield Rd. in Owings Mills, EarthSave presents a vegan potluck and presentation. They eat first, make announcements, vote and present awards for their favorite dishes, and then have a presentation. To RSVP, call: 410-252-3043 or e-mail: [email protected]. Dinner Guests may choose to either bring a dish made without animal products (to serve 8) plus $5 donation; pay $12 to enjoy dinner and presentation; or pay $5 for presentation only.

LEARN TO COOK WITH ANCIENT SUPERGRAINS AND LESSER-KNOWN BEANS
Visit Mimi Clark at Fairfax Station, VA and learn to cook with ancient supergrains, and lesser-known beans. Past classes have included some of the following:

  • Lentil Walnut Pate
  • Falafel
  • Black Bean Hummus
  • Herbed White Bean Pate
  • White Bean & Kale Soup
  • Teff Polenta
  • Azuki Bean Patties w/ Szechwan Sauce
  • Cumin-Scented Orange Black Beans
  • Creamy Millet Mash
  • Spelt/Kamut/Barley Combo
  • Buckwheat Tabouli
  • Quinoa & Wheatberry Salad
  • Black Bean Brownies
  • Blueberry Amaranth Cake

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include: recipes, organic food samples, manufacturers' samples and coupons. Gift certificates are available.

Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. Email [email protected], or call 703.643.2713 for space availability. www.veggourmet.wordpress.com.

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8. VRG PRESENTS A VEGAN VIETNAMESE DINNER AT CAFE TH

Let your friends in Houston, Texas know about this event. Join The Vegetarian Resource Group on Sunday, October 20th at 6:00 P.M for a vegan dinner at Cafe Th (Houston, TX 77003).

The menu includes:

  • tofu spring rolls
  • vegetable noodle soup with rice noodles, tofu, and vegetables
  • yellow curry with cauliflower, green beans, carrots, and potatoes
  • vermicelli with lemongrass
  • stir-fried tofu with tomatoes, onions, and bell peppers
  • rice
  • tea
The price is $25 per person, including tax and tip. Reservations and payment must be made in advance. You may send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 or call (410) 366-8343 between 9 AM and 5 PM Eastern time, Monday thru Friday.

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9. WORKER NEEDED FOR NATURAL PRODUCTS EXPO

Reliable, responsible, outgoing people-person needed to assist in veg booth at the Natural Products Expo, Thursday, Friday, Saturday, Sept. 26 - 28 at the Baltimore Convention Center. Must be available to work all 3 days. Paid positions. Multiple piercings and tattoos must be removed or covered. Email: [email protected]

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10. DONATE YOUR CAR TO A GOOD CAUSE

A free, convenient service for converting that extra car, truck, or RV into a tax deductible donation benefiting Vegetarian Resource Group. You can donate online or call 877-999-8322 to make your donation.

Start now by clicking on "Donate Now" below. If you are not ready to donate, find out about donating your vehicle by browsing all the valuable information and links on our site. [ http://www.v-dac.com/org/?id=52127903 ]

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11. SPREADING THE WORD AT A SCHOOL HEALTH EVENT

By Priscilla Soto Vargas, VRG Intern

This event for school health professionals was sponsored by the University of Maryland School of Medicine, Center for School Mental Health, and held at the Crowne Plaza Hotel in Timonium. I observed that many people seemed interested in vegetarianism. Several individuals came to our table and said, "Vegan Hey." It was very interesting that so many attendees grabbed flyers and the Vegetarian Journal for either a family member or a friend who is vegetarian. A lady said that her son and her daughter-in-law were vegetarians, and that she had tried some interesting vegetarian meals she never thought she would eat. In addition to that, she said she wasn't very fond of tofu, but she loved other dishes. There were several people who mentioned that they or a family member were experiencing food allergies. We suggested they visit the VRG website for tips and recipes as well as read some of the books we had on the table. A great number of teachers were present at this event. A woman who is a teacher came to our table and told us she has several students from Nepal and the Middle East. Personally, I had a great experience at the School Health Interdisciplinary Program (SHIP) event. I was pleased to see that non-vegetarian men and women all seemed to have a very positive outlook toward vegetarianism and veganism.

To volunteer for future VRG outreach tables, contact Soren at [email protected].

To support veg outreach, donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

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12. LEARN HOW TO PREVENT HEART DISEASE WITH A PLANT-BASED DIET

Dana Simpler, MD, and Certified Health Coach Sharon McRae will be conducting a 2-hour seminar at Great Sage restaurant, September 16th from 7-9 on Preventing Heart Disease with a Plant-based Diet. Seminar will include cooking demonstrations and food sampling. Join with the growing number of Americans who are turning to a plant based diet to lose weight, get off medications, and improve their health! Mounting evidence proves that heart disease, diabetes, hypertension, high cholesterol and even cancer can be reduced or eliminated by adopting a healthy plant based diet. Learn what to eat and how to prepare it so you are not only healthy
but, enjoying delicious food!!
For more info, contact Sharon McRae at 410-615-4631. www.eatwell-staywell.com

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13. APPLY TO THE VRG SCHOLARSHIP CONTEST NOW

Each year, The Vegetarian Resource Group awards $10,000 in college scholarship money to graduating high school seniors who have worked hard to promote vegetarianism in their school and/or communities. Vegetarians do not eat meat, fish, or fowl. Only students graduating from a U.S. high school in spring 2014 are allowed to enter; their applications must be sent in by February 20, 2014. Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle. Payment will be made to the student's U.S. based college of choice. For more on VRG's scholarship, visit: [ http://www.vrg.org/student/scholar.htm ]. Good luck!

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14. FAREWELL TO BALTIMORE

By Laura McGuiness

Today, my boyfriend (who came to visit for my last week in Baltimore) woke me up with the Hairspray song, "Good Morning Baltimore." That seemed kind of ironic since it was my second to the last day of being here; I really should have been listening to this song two months ago when I first arrived. No matter, I got up and now five hours later, I am still humming the tune in my head. I had an absolutely wonderful time here. I did not go to a college out of state or even really out of my city limits, so this was my big college experience. I got a small taste of the responsibility it takes to pay my own rent on time, buy my own groceries, plan my own meals, pack my own lunches, and just take care of myself in general. I also got to work at the VRG office every day and meet a lot of extremely nice people who taught me a lot of different things. Some of the lessons that stand out to me are: You can fix your own toilet; the parts are cheaper than the plumber. Never trust what is written on the internet. Always double check your facts. I feel like everybody here took my interests into consideration and found jobs for me to do which meshed with what I love. I'm an English major so I enjoyed writing articles and sifting through a vegetarian book list. I also work at a library and hope to become a librarian in the future, so I was given an archiving project (that introduced me to a whole new concentration of library science that I had yet to venture into) and work with databases. I also had some interest in HTML (left over my Myspace days a few years ago) and was able to drastically improve my coding skills with the help of Alan Polster, our on-site technician and local computer whiz. I learned how to write a press release, reduce my article's word count, and write with my own voice in blog posts. I discovered I was very good at putting together e-mail newsletters (something that takes planning, organization, and decent writing skills). I was eventually offered the task of continuing these newsletters even when I return to my hometown in California, which I happily accepted. I could not have asked for a better fitting opportunity than this one. I was able to use my own interests and skills in a variety of different ways to help promote a vegetarian lifestyle. I was taught a lot of different life and professional lessons that I will keep with me for many years to come. I will forever remember the summer I spent in Baltimore and the experiences I gained from it. Next year when I leave for a university and probably begin living on my own, I will not go into it blind and unexpecting. I will have had experience. Whether it be paying my rent on time, assembling a newsletter, or archiving copies of a vegetarian magazine from the 1850's, I will be prepared.

For information about interning with The Vegetarian Resource Group, please go to
[ http://www.vrg.org/student/ ]

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15. SIMPLIFY TRAVELING WITH VEGGIEHOTELS

The web-portal, www.veggie-hotels.com makes it easy to find purely vegetarian hotels, guest houses and conference centers. Around 400 houses in 52 countries with purely vegetarian kitchens are already listed. From the simple guest house to the 5 star hotel, the whole range of the hotel business is represented.

The criteria for a VeggieHotel are clear and simple. Neither fish nor meat is served. Many of the purely vegetarian hotels and guest houses also offer organic food and accommodate specific diets, such as vegan and raw food diets. More than 40 houses are purely vegan.

For more information, visit: www.veggie-hotels.com or e-mail Thomas Klein at: [email protected].

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16. DONATE TO VRG THROUGH THE COMBINED FEDERAL CAMPAIGN (CFC

Federal government employees can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America. We are also participating in the California State Employees Charitable Campaign. If you are a California State employee, please support Vegetarian Resource Group outreach. Please also remember VRG in other workplace fund drives, matching gifts, etc.!

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17. YUCA, MANGO, Y VEGETARIANOS: OH MY

By Priscilla Soto Vargas

This event took place in Wheaton, Maryland, where there is a large Hispanic community. Since this was a Salvadorian festival, the majority of the event attendees were from El Salvador. However, we talked to people from Honduras, Mexico, India, the United States, etc. Thank you to Annabelle (Cuban background) who connected us with Alexandra, a nutrition student in El Salvador, who sent us El Salvadorian recipes to hand out. This is truly an international world. This experience was different from the previous outreach booth I did due to the fact that the Spanish language was heavily used. Therefore, Karen (Mexican background), Laura, and I were able to apply our language skills with those who were interested in obtaining more information about vegetarianism. At the same time, we were exposed to Salvadorian food, drinks, desserts, crafts, as well as live music. Some people at the festival seemed unaware of vegetarianism; others came to us and proudly mentioned that they didn't eat meat. One lady came with her eight-year-old daughter and said to me, "We don't eat any meat at our house, and I would like to buy a book with new recipes in English because it helps my kids improve their reading skills." I personally thought that was a great way to bond with your children while they learn to read and cook. Being a native of Costa Rica, I understand that Hispanics can be shy and sometimes feel intimidated to ask questions, especially when they have to speak English. Therefore, I am sure they liked the fact that we spoke their native language, and also that we offered the Vegetarian Journal to them. Hispanic families tend to be very united. At this event I observed that parents, grandparents, and children were present enjoying the Salvadorian Festival to the fullest. We handed out plenty of our Spanish vegetarian coloring booklets to children. It truly put a smile on their faces. This was a great experience for us since it gave us the chance to observe, interact, and learn from a different culture.

If you would like to volunteer at VRG booths, please contact Soren at [email protected]

If you would like to donate towards vegetarian outreach, please donate at
[ http://www.vrg.org/donate ]

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18. KING'S PIZZA AND SUBS OFFERS VEGETARIAN MENU

King's Pizza and Subs located in Hampden has included a vegetarian menu featuring several new items (including falafel salad, veggie samosas, eggplant parmesan, and sweet potato fries.) Go on down and try out their new menu today! For more information on vegetarian/vegan restaurants in the Maryland area, visit our local restaurant guide at: [ http://www.vrg.org/restaurant/Maryland.php ].

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19. INTRODUCING VEGGIE BURGERS AT YOUTH SPORTS EVENTS

By Jeanne Yacoubou, MS VRG Research Director

My sons' rugby club recently hosted an annual multi-county tournament. The club was responsible for providing food and drinks at a concession stand. As a vegetarian parent, I suggested to their coach that veggie burgers would be a healthy alternative to the typical hamburgers and hot dogs that my own sons wouldn't eat. He agreed. Not knowing how well veggie burgers would sell at a rugby tournament, I supplied twenty-four patties. Twenty sold the first day. The second day when the teenagers played, all sold within the first two hours. We'll know to have more on hand next time! As a parent volunteer working the cash box, I acknowledged each person who purchased a veggie burger and expressed thanks for their support. Several people were relieved that finally the vegetarian in their family truly felt accommodated at an event where typically only meat products are on the menu. A few stated health reasons for their selection and one person just wanted a change from meat. I encountered absolutely no hostility, dislike nor sarcasm from anyone regarding the non-meat menu listing. I encourage vegetarian parents to suggest vegetarian or vegan alternatives at similar events. You will probably be happily surprised by the results. Now on to my children's lacrosse and soccer events!

To support The Vegetarian Resource Group research and outreach, donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

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20. BECOME A MONTHLY DONOR FOR VRG

The Vegetarian Resource Group greatly appreciates the support given by our Monthly Donors. You can join our monthly giving group with a minimum gift of just $10 a month by going to www.vrg.org/donate. You will be part of a network of givers who support our outreach efforts on an ongoing basis. These donations allow us to continue vegan education in a wide variety of venues including schools, doctor and dietitian offices, libraries, various professional conferences, animal rights events, health fairs, environmental festivals, and much more. Thank you for your support!

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21. ABOUT VRG

Our health professionals, activists, and educators work with businesses and individuals to bring about healthful changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, bequests and book sales. The VEGETARIAN JOURNAL, a print magazine, is a benefit of membership in The VRG. (For more information, please see the VEGETARIAN JOURNAL online at [ http://www.vrg.org/journal/ ]

To sign up for The Vegetarian Resource Group national email newsletter, please visit: [ http://www.vrg.org/vrgnews/ ]

To sign up for The VRG's Maryland Email Newsletter, please visit: [ http://www.vrg.org/local/ ]

We are also on Facebook and Twitter!!

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected] Website: [ http://www.vrg.org ]

To donate:
[ https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565 ]

Copyright The Vegetarian Resource Group 2013 The contents of this newsletter, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

If you were forwarded this message and would like to sign up for our monthly local email newsletter please see our website: [ http://www.vrg.org/local/ ]

If you do not wish to receive the Local Email Newsletter, visit
[ http://lists.vrg.org/mailman/listinfo/vrg-maryland_lists.vrg.org ]
Instructions for unsubscribing will appear at the bottom of the page.

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