1) THE VEGETARIAN RESOURCE GROUP’S 1ST ANNUAL ONLINE CHARITY AUCTION: JUNE 1-JUNE 15

Bid on unique products from your favorite veg-friendly companies for a good cause at The Vegetarian Resource Group’s 1st Annual Online Charity Auction! For a full list of sponsors see: [ http://goo.gl/Ecbeie ]

June 1st through June 15th, 2015, The Vegetarian Resource Group (VRG) will hold an online fundraising auction via Ebay Giving Works where 100% of each item’s final bid price will be donated to The VRG. Funds from this event will be used to help offset the costs of printing and shipping our vegan and vegetarian-based educational materials which we have provided to activists, professionals and organizations around the country, for over 33 years, free of charge!

Bid at
[ http://www.ebay.com/sch/thevegetarianresourcegroup/m.html?_nkw=&_armrs=1&_ipg=&_from= ]

We thank you in advance for your support!

2) A BIG THANK YOU TO OUR AMAZING VRG VOLUNTEERS

We would like to thank the following volunteers for their amazing work this month on VRG’s Vegetarian Restaurant Guide, Outreach Booths, and other projects:

• Matt Baker, R.N.
• Shani Stewart
• Laura McGuiness
• Anne Porterfield Custer
• Casey Brown
• Navaal Mahdi
• Myrial Holbrook
• Lily Donofrio
• Eric Sharer, MPH, RD, LDN
• Reed Mangels, Ph.D., R.D
• Alex Szydelski
• Jon Burrier

You can volunteer for The Vegetarian Resource Group at our office located in Baltimore, MD, local outreach events or even remotely using your computer at home. If you would like to volunteer, please contact Nina at [email protected].

3) VRG VEGAN RESTAURANT GATHERING - NASHVILLE, TENNESSEE-SUNDAY, OCTOBER 4

SITAR INDIAN RESTAURANT

Network with Vegetarian Resource Group staff, volunteers, and other dietitians from around the country during the annual meeting of The Academy of Nutrition and Dietetics. Dietitians, VRG members, students, and the public are invited. Location is near the Lowes Vanderbilt, a FNCE (conference) hotel.

BUFFET MENU:

• Samosa (potato and pea turnover)
• Salad
• Papadum (thin and crispy lentil crackers)
• Roti (whole wheat bread)
• Chutney
• Rice, Tea
• Yellow Dal (lentils)
• Chana Masala (chickpeas)
• Baingan Bhurtha (eggplant)
• Bhindi Masala (okra)
• Vegetable Patia (fresh vegetables with sweet and sour mangoes)
• Fruit

PRICE INCLUDING TAX AND TIP

Payment Before September 5, 2015: $25
$30 After September 5.

Refunds only made if we can replace your seat.

To pay, send to

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

Or call (410) 366-8343 Monday to Friday, 9 AM to 5 PM.

Or go to www.vrg.org/donate and write in the comments, "Nashville Indian dinner" and names of attendees.

4) VISIT VRG AT THESE OUTREACH BOOTHS

MARYLAND AREA OUTREACH EVENTS

• Vegan SoulFest
  Baltimore, MD - 09/19
  [ http://www.vegansoulfest.com/ ]
• VRG Benefit Day at Great Sage
  Clarksville, MD - 09/27
  [ https://www.facebook.com/events/827211950704661/ ]

NATIONAL (OUTSIDE OF MARYLAND AREA) EVENTS:

• Richmond Vegfest
  Richmond, VA - 06/20
  [ http://www.veggiefest.org/ ]
• Animal Rights Conference
  Washington, DC - 07/30-08/02
  [ http://www.arconference.org/ ]
• DC VegFest
  Washington, DC - 10/03
  [ http://dcvegfest.com/ ]
• Academy of Nutrition and Dietetics
  Nashville, TN - 10/03-10/06
  [ http://www.eatrightnashville.org/index.php/category/meetings/ ]
• VRG Vegan Restaurant Gathering
  Nashville, TN - 10/04
  [ http://www.vrg.org/blog/2015/03/11/vrg-vegan-restaurant-gathering-in-nashville-tennessee/ ]

If you would like to volunteer at any of these events, contact Nina 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.

5) MARYLAND AREA EVENTS

VEGAN AND VEGETARIAN MEET-UPS IN BALTIMORE, MD

The Vegetarian Meet-up happens at
Mango Grove
8865 Stanford Boulevard
Columbia, Maryland 21045
on the first Sunday each month at 12:30 PM.

The Vegan Meet-up takes place at
Mr. Chan Szechuan
1000 Reisterstown Rd.
Pikesville, MD
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,

• [ http://www.meetup.com/vegetarian-9/ ]
• [ http://www.meetup.com/The-Baltimore-Vegan-Meetup-Group/ ]

JOIN EARTHSAVE FOR A VEGAN POTLUCK

Held on the last Saturday every month at

Towson Presbyterian Church
400 W Chesapeake Ave.
Towson, MD 21204

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. This month, on June 20th from 6 to 8PM, there will be the live presentation: “Juicing, Blending, and Raw Foods for Total Wellness.” Certified holistic nutrition and wellness consultant, Dr. Ruby Lathon, will share the powerful and inspiring story of her recovery from thyroid cancer through alternative treatment focused on a whole foods, plant-based diet.

Dinner guests may choose to either bring a dish without animal products (to serve 8) plus a $5 donation, pay $15 to enjoy dinner and a presentation; or pay $5 for presentation only. Let us know in advance, if possible, if you plan to pay for dinner rather than bring a dish. RSVP by calling 410-252-3043, or emailing [email protected].

OPEN THE CAGES ALLIANCE

• Saturday June 13th, 1:00-3:00 PM at Urban Business Center - Eating for Life Workshop OTCA in conjunction with PEP Foods Inc presents an Eating for Life Workshop. This will be a Vegan Cooking Demonstration by Chef Luz Villar of Enlightening Bellies, a vegan catering company that specializes in veganizing comfort food. The Urban Business Center is located at 1200 W Baltimore St, Baltimore, MD 21223.
• Saturday July 11th, 1:00-3:00 PM at Urban Business Center - Film Screening: “Lolita: Slave to Entertainment” (www.slavetoentertainment.com) Join us to watch this award-winning documentary about Lolita, an orca currently living in captivity at the Miami Seaquarium, and efforts to free her. The Urban Business Center is located at 1200 W Baltimore St, Baltimore, MD 21223.
• Saturday August 8th, 1:00-3:00 PM at Urban Business Center - Prisoner Letter Writing Come enjoy some vegan snacks and good company, and write to those imprisoned fighting for animal liberation. The Urban Business Center is located at 1200 W Baltimore St, Baltimore, MD 21223.
• Saturday September 19th, 12:00–6:00 PM - OTCA Table at Vegan Soul Fest! www.VeganSoulFest.com A celebration of culture and vegan living! Baltimore City Community College (BCCC), 2901 Liberty Heights Avenue, Baltimore, MD 21215
• Saturday September 26th, 1:00-3:00 PM @ Urban Business Center - Eating for Life Workshop OTCA in conjunction with PEP Foods Inc presents an Eating for Life Workshop. This will be a Vegan Cooking Demonstration where guest chefs will show us how to make vegan dishes that mimic the taste, mouthfeel and total experience of traditional favorites. The Urban Business Center is located at 1200 W Baltimore St, Baltimore, MD 21223.
• Saturday October 24th, 2:30-4:30pm @ Herring Run Library - Vegan Men’s Discussion (Back by popular demand!) Do male-identified vegans face particular challenges and pressures in a not-yet-vegan world? This is an opportunity for male-identified vegans to come together and talk about it. The Herring Run Library is located at 3801 Erdman Avenue, Baltimore, MD 21213.

DINEKIND

Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. On the first Friday of each month at the McFaul Activity Center in Bel Air, Maryland, everybody enjoys a plant-based dinner followed by socializing and information sharing (such as a guest speaker, demonstration, or movie). The members potluck begins at 6:30 and the presentation starts one hour later.

Monthly activities include a members plant-based potluck, promoting Meatless Mondays and featuring a weekly recipe, staffing tables at events for health, animal welfare, and the environment, creating a Harford County veg-friendly dining guide, Plant-based professionals guide, movie nights/book discussions, and visits to places such as restaurants and animal shelters. This month, the meeting will be: Vegetarian Veterinarian.

For more information, visit: [ http://www.dinekindharford.com/ ]

MARYLANDVEGEVENTS.COM

Marylandvegevents.com is a one stop calendar site for all MD/DC vegan and vegetarian events. If you are looking to network, socialize, and/or engage in social activism you will find plenty of opportunities here. Whether you are vegan, vegetarian, or interested in trying vegetarianism/veganism, you will find many exciting and fulfilling events.

FORKS OVER KNIVES MONTHLY POTLUCKS

This group is for those interested in trying or for those already committed to a whole food, plant based diet with none or very little oil, salt, or refined sugar. There is a monthly potluck where we sample delicious and healthy dishes, share recipes, learn, and connect with like-minded individuals.

Please bring a dish to serve 8-10 along with a copy of your recipe or ingredients list with your name included so others can identify who made each dish. The dishes should serve 8-10 and must be entirely plant-based (vegan) as well as low or entirely void of refined sugar, salt, and oil. Contributions of $3/person are appreciated to cover the cost of fees, room rental, and supplies.

This month, the group will be meeting Sunday, June 28 at
Orthodox Church of St. Matthew
7271 Eden Brook Dr.
Columbia, MD

For more information, visit: [ http://www.meetup.com/Columbia-MD-Forks-Over-Knives-Meetup/ ]

PLANT-BASED PREVENTION OF DISEASE (P-POD) CONFERENCE

September 11-13, 2015, Raleigh NC (6 PM Friday to 12:55 PM Sunday, followed by vegan farewell luncheon)

This conference is an evidence-based look at how eating choices may reduce the risks of cancer, cardiovascular disease, diabetes and other chronic diseases, and how practitioners may promote health-supporting behavior change. The meeting consists of a collaboration of nonprofits, accepting no funding, support, influence or control from any commercial sources. The get-together is an extremely affordable continuing education conference for health professionals that also enthusiastically welcomes students and the general public.

Speaking, there will be 19 researchers, clinicians, and educator, whose photos and bios are at:
[ http://preventionofdisease.org/speakers-2015 ]

A Photo Gallery from the 2014 Conference:
[ http://preventionofdisease.org/photography/ ]

MONTHLY COOKING CLASSES

Taking place on Sunday, June 14, 2015 from 10 AM to 1 PM in Fairfax Station, VA, is a cooking class all about salads, picnics, and BBQs! Learn how to cook main salads, main courses, and desserts suitable for potucks, picnics, and indoor/outdoor grilling. Past classes have included some of the following:

• homemade mayo
• mediterranean pasta salad with feta cheese
• two-grain sesame salad
• quinoa tabouli
• black bean fiesta salad
• zesty three-bean salad
• chicken-free salad with Beyond Meat
• oil-free sweet bulgar salad
• teriyaki kebabs
• marinated grilled vegetable
• rice paper spring rolls
• dilled potato salad
• caesar salad
• cole slaw
• kim chee
• organic lemonade
• salad dressings
• chocolate chip snackin’ cake
• brownies

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

Email [email protected] or call 703-643-2713 for space availability.

Make checks payable to Mimi Clark and mail to
9302 Hallston Ct.
Fairfax Station, VA 22039

Sorry, no phone or e-mail reservations and no walk-ins. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

Check website for monthly class updates: [ http://www.veggourmet.wordpress.com ]

6) LOVE SUPPORTING SANCTUARIES? HELP MORE BY ATTENDING THE CABERNETS FOR STRAY

You’re invited to the Cabernets for Strays Celebration! Join us in creating an evening that will be remembered for years to come. The Cabernets for Strays Celebration brings together old and new friends to support Animal Rescue, Inc., an organization that provides sanctuary for unwanted animals.

This celebration will feature food provided by Great Sage an open wine bar, and an auction for friends and supporters. From Animal Rescue, Inc. ambassadors and their families, to trainers, pet owners, local business representatives and residents, our guests all have one thing in common - the desire to help and come together for these sweet creatures. We will recognize and celebrate the supporters and workers who have made our sanctuary a loving home to animals for the past 39 years.

Our charity auction will raise funding to build our brand new clinic. This building is set to break ground in 2016 and will help us to double our current low cost spay/neuter clinic. Our new clinic will provide us the ability to help our community in ways that have been previously unavailable.

This event takes place on Friday, July 17, 2015 from 6 PM to 9:30 PM at Boordy Vineyards located at:
12820 Long Green Pike
Hudyes, MD 21082

Tickets are $100 and group rates are available.

7) EXPO WORKERS NEEDED

Paid booth workers needed to assist vegetarian and vegan manufacturers at the Natural Products Expo East Thursday, September 17, Friday, September 18, and Saturday, Sept. 19, at the Baltimore Convention Center. Must be available to work all 3 days from approximately 9 AM to 6 PM, and must live in Baltimore area. No facial rings or visible tattoos. Please email [email protected] to schedule telephone interview.

8) DIETETIC INTERNS VISIT WRITE-UP

By Myrial Holbrook

Looking back at my first few years of being vegetarian (I’ve been a vegetarian since the age of six), I definitely needed nutritional help. I found it difficult to balance my meal choices, especially at school, where I was bombarded by a surfeit of unhealthy vegetarian options: French fries, cookies, onion rings, potato chips, and processed white bread. I ate healthy meals at home under the guidance of my vegetarian mom, but at school I didn’t have much self-restraint. I was also always involved in sports, so my unhealthy choices soon began to take their toll on my athletic performance. As I grew increasingly exhausted and anemic, I finally realized that my diet had to change. I did make the necessary changes to meet my nutritional needs, but it took me years to get it right. I really could have benefitted from the help of a registered dietitian. On Monday, my first day as a VRG intern in the office, dietetic interns from the University of Maryland visited us to learn and discuss how to counsel vegetarians and vegans. The advice came too late for me, but it was still interesting to hear the different approaches and philosophies of these future dietitians.

As part of the agenda, we created vegan meal plans for varying dietary and caloric needs. Some of the vegetarian dietetic interns mentioned a diverse range of meal options, including recipes with nutritional yeast, tempeh, seitan, exotic vegetables, and different legumes. Most of the dietetic interns’ meal plans, however, relied primarily on oatmeal and granola for breakfast and some variation of a quinoa or black bean dish for lunch and dinner. Personally, I love oatmeal, nuts, quinoa, and black beans, but I wouldn’t want to eat them for every meal. I definitely think that dietitians in general could benefit from looking into more diverse veg options. With more people eating vegetarian and vegan, both temporarily and permanently, it’s essential to have a wide range of choices for clients. Furthermore, dietitians need to be versed in a diverse array of options to consider a full range of clientele, especially those allergic to gluten, soy, nuts, and/or dairy.

During the interns’ visit, we also discussed ethical concerns in the food industry. Charles asked the interns if they would work for Pepsi or Taco Bell if offered a position, even if they didn’t agree with the nutritional content or production methods of the company. Some of the interns immediately said that they wouldn’t accept such a position, but others said that they would, for they viewed the job as an opportunity to make healthful changes within the company. The contrast in viewpoint was interesting, especially because the interns didn’t cite money as a motivating factor, even though most people definitely include it as a practical consideration.

The potential conflict between authority and accuracy raises another concern for dietitians. Essentially, the question is: if a dietitian encounters outdated, inaccurate information that has been promoted by a higher authority in the dietitian’s company or organization, how should the dietitian react? The interns suggested a non-confrontational response involving the collection of extensive, verified research, followed by the respectful approach of the higher authority with this information. All of the dietetic interns who visited were women, so I wondered if this uniformity of approach might be associated with the stereotypical female tendency to be more non-confrontational. I would definitely be interested to hear how male dietetic interns would respond to the same question.

The dietetic interns’ visit gave me a better sense of the concerns of nutritional counsel and ethical dilemmas. No one ever suggested that I meet with a dietitian when I turned vegetarian, but I feel that a few consultations would have proved beneficial to my long-term wellbeing. I realized that many other people also never consult with a dietitian, even when they might really need advice. Instead, they turn to fad diets or unfounded “research,” trusting their bodies to the whims of the web. Perhaps the most important task for dietitians, therefore, is making accurate nutritional counsel more available and accessible.

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

To support vegetarian education, join at VRG at [ http://www.vrg.org/party/index.php ]

9) STAFFING THE BOOTH: AN INTERN’S TAKE ON WHAT IT’S LIKE BEHIND THE TABLE

BY MYRIAL HOLBROOK

I’m really not a festival person. I’m not a huge fan of heat, crowds, and loud music, so I was a little worried about manning the booth at the Baltimore Veg Fest this past Saturday. I came into it completely cold—I had just arrived from Columbus, Ohio, and it was my first official day as a VRG intern. But all my anxieties soon disappeared—I actually really enjoyed the experience and wouldn’t have changed a thing about it. Equipped with an array of VRG brochures, handouts, magazines, and books, I helped Nina and the other interns reach out to an incredibly diverse range of people. I experienced the impact of VRG on the community firsthand and maybe even contributed (slightly) to this impact. I shared my personal experience as a vegetarian with interested visitors and listened to the testimonies (and struggles) of many vegans and vegetarians. Some people had been vegetarians all their life; others were fresh converts only a week into their new diet. All readily picked up our free VRG magazines and brochures (the coloring books, however, proved most popular). People got excited to learn about healthy vegan recipes and discuss the veg life. Even if they didn’t sign up for the VRG mailing list or become a member, it was rewarding to see that the vegetarian lifestyle is alive, well, and growing. One woman talked about her initiatives in elementary schools to promote vegetarianism and animal rights with picture books and lesson plans; a man told us how thankful he was for VRG because of its credible, reliable nutrition resources; many other people approached us and asked how they could volunteer in any way, shape, or form. The festival was definitely hot and loud, but it was worth it. I sampled vegan treats, found new recipes, watched cooking tutorials, met with other interns, and, most importantly, I experienced the growing wave of enthusiasm for the veg movement. Witnessing this eagerness from the community inspires me to keep striving for the vegetarian cause, for it is this small extra effort from each of us that will make the biggest difference in the world.

10) APPLY TO THE VRG VIDEO SCHOLARSHIP CONTEST--DEADLINE: JULY 15, 2015

You can be next year's VRG video winner! The next contest deadline is July 15, 2015. For more information on how to apply and the rules surrounding the contest, visit:
[ http://www.vrg.org/videoscholarship.php ]

For information about our $5,000 scholarship contest for high school seniors, see:
[ http://www.vrg.org/student/scholar.htm ] Deadline is February 20, 2016.

If you would like to support VRG internships or our video scholarship contest, please donate at: www.vrg.org/donate

Join The Vegetarian Resource Group at: [ http://www.vrg.org/member/2013sv.php ]

11) HAVE A SOUL—ATTEND BALTIMORE’S SECOND ANNUAL VEGAN SOULFEST

On Saturday, September 19th from 12 PM to 6 PM at Baltimore City Community College (2901 Liberty Heights Ave., Baltimore, MD 21215), the second annual Vegan SoulFest will be returning! The Vegan SoulFest is a celebration of vegan culture and living in Baltimore. It is a free event featuring vegan food, nutrition experts, vegan cooking demonstrations, raffles, contests, a children’s area, live entertainment, free prizes, special invited guests, and much more.

Whether vegan or not, everybody is sure to enjoy this annual event! So have a soul and support the annual Vegan SoulFest!

12) MUSIC IS GOOD FOR THE SOUL—BALTIMORE HIP HOP GREEN DINNER JUMPSTARTS VEGAN SOULFEST ON SEPTEMBER 19, 2015

To jumpstart the Vegan SoulFest festivities, we have partnered with Keith Tucker, a Seattle-based health activist, filmmaker, radio host, journalist and speaker, on his national "Hip Hop is Green" tour. We are bringing a "Hip Hop Green Dinner" to Baltimore as part of the tour. This eco hip hop dinner engages and motivates young people and their families to make healthy choices in their lives. The "Hip Hop Green Dinner" is scheduled for Friday, 9/18 from 5 PM - 8 PM at
The Downtown Cultural Art Center
401 North Howard Street
Baltimore, MD 21201

We are presently seeking financial sponsors for the Baltimore Hip Hop Green Dinner. Churches and corporations can sponsor a Youth Dinner Table for $250. Individuals wanting to support the cause can contribute as little as $5-$10. All financial contributions are greatly appreciated.

Donations are being accepted at www.hiphopisgreen.com.

13) WESTPORT MARKET BRINGS SOUTH BALTIMORE MORE FRESH FOOD OPTIONS

Baltimore, MD — Westport Market, a weekly farmer’s market that will bring more fresh food options to people living in South Baltimore, will launch on Thursday, June 18 from 5:30 PM to 8 PM at the intersection of Waterview Avenue and Annapolis Road.

Westport Market was created by the residents of Westport, an up-and-coming community located on the shores of the Middle Branch in Baltimore City. Westport Market funding is made possible thanks to an Internet crowdfunding campaign and a grant from MECU and the Baltimore Office of Promotion & The Arts.

The market will serve Westport, Brooklyn, Mount Winans, Cherry Hill, and Lakeland.

“Parts of South Baltimore are considered ‘food deserts’ with fewer fresh food and healthy choices for residents,” said Diana Velasquez-Kolnik, founder of Westport Market. “Folks in Westport decided to come together to build a bridge between South Baltimore communities and farmers, some of whom are growing produce less than 5 miles away from Westport. The market gives us an opportunity to connect these two resources to each other.”

Farmers and organizations that will participate in Westport Market are:

• Heckel Farm
• The Cherry Hill Urban Garden
• Brooklyn Greenhouse Community
• Farmers from The National Latino Farmers and Ranchers Trade Association
• University of Maryland Extension
• Baltimore City Master Gardeners
• Westport Neighborhood Association
• Clean Water Action

Westport Market will operate each Thursday until October 8 before taking a break for winter and fall and returning Spring 2016.

The market will be a great place to purchase locally grown vegetables and fruits, and enjoy the day with family and friends. To celebrate the opening day on June 18, Westport Market will raffle a gift basket with goodies for market attendees, showcase community organizations, and host fun activities.

14) ARE YOU AN ANIMAL ADVOCATE OR ACTIVIST? HELP THIS AUTHOR BY TAKING HER SURVEY!

Longtime animal rights activist, sociologist, and vegan, Lori Girshick, is starting research on a book and needs your help! The book is called Advocates for Animals: An Inside Look at the Extraordinary Fight to End Animal Suffering.

Lori is looking for animal advocates and activists who volunteer, or work, for rescues or other animal-focused organizations. You might also be involved in work outside of an organization. The study involves an online survey plus an optional follow-up interview.

The survey is found at: [ http://AdvocatesForAnimalsStudy.weebly.com ]

The goal of the study is to look at why we became involved in this work, what we actually do for animals, what our goals are in terms of ending animal suffering, and who we, as advocates and activists, are.

Please visit her website at [ http://loribgirshick.weebly.com ] . She can be reached at [email protected] with any questions.

15) RESTAURANT REVIEW: RED EMMA’S

By Navaal Mahdi

On the corner of Maryland Ave. and W North Ave. sits Red Emma’s, a coffeehouse, bookstore, and diner, all in one. According to its website, it is known as a “radical gathering place” and such vibes are easily felt when you first step into the building. The front foyer is filled with a variety of different pamphlets and posters that advertise community events in Baltimore, and opening a second set of doors reveals a single large and spacious main room.

The first eye-catching piece is the sea of books ranging in genre from theology and religion to communist and socialist theory that sit on ceiling-high shelves spanning the length of the room. In front of the shelves are tables also filled with books, some of which are new releases while others are available at a discounted price. With such a different selection of artistic magazines as well as books with unusual topics to peruse, it’s easy to get lost in just that aspect of Red Emma’s.

Menus are available at the front counter, and everything is vegan unless you request to add dairy products, like cheese or milk, to your order. I asked for the Vegan Grilled Cheese with Tomato which was only $4, an affordable price, in my opinion, compared to the sometimes crazy costs of vegan-special foods! I also asked for their Cafe Latte with soy milk, which was $2.90; the soy milk didn’t cost extra, which was great.

Because everything is prepared fresh right when you order it, I had to wait approximately 10 minutes for my food. My latte was prepared right away, so I enjoyed it while I waited. The coffee which is supplied by Thread Coffee, a Baltimore-based organization that promotes “dignity, sustainability, and solidarity” according to the menu, was definitely one of the better blends of coffee that I’ve had, and I’ve had quite a few! I took my coffee to a table next to the wall of windows, and they called my name to come pick up my food when it was ready.

My vegan grilled cheese was delicious; sometimes vegan cheddar cheese doesn’t melt well, but at Red Emma’s it was nice and smooth inside my sandwich. The tomatoes added some more flavor as did the crispy, tasty bread, which is also available as gluten-free upon request. If you’re a fan of salads, definitely try the Spinach Salad, a $5 salad with bean sprouts, shiitake bacon, croutons, red cabbage, and carrots, that my fellow intern Myrial tried. The shiitake bacon is by far “the best vegan take on bacon,” according to Myrial; it serves as a zesty element in the salad, and its taste is only heightened by the vinaigrette dressing.

Myrial also tried a $4 slice of Red Emma’s vegan Chocolate and Hazelnut Cake. The chocolate part of the cake had a brownie-like texture, but surprisingly it worked well with the icing and was a delectable treat to sample. There was only an essence of hazelnut so the flavor wasn’t overpowering; rather, it added just a hint of bravado to the otherwise simple chocolate cake. The casual, eclectic atmosphere at Red Emma’s will certainly be enjoyable for anyone interested in finding unusual books with radical ideas. However, because the atmosphere is so laid-back, even if you’re not into such progressive topics and are just looking for a place to enjoy a meal, Red Emma’s is the place to go for a delicious experience!

Visit Red Emma’s Website: [ https://redemmas.org/ ]

To find more vegan restaurants in Maryland, visit:
[ http://www.vrg.org/restaurant/Maryland.php ]

16) MANGO GROVE IN COLUMBIA, MARYLAND

Mango Grove Indian vegetarian restaurant in Columbia, Maryland has a great lunch buffet. About 2/3 of the items were vegan, and during our visit, the waiter on his own brought vegan bread to the table, since the breads on the buffet line were not vegan. What's nice is that in their regular menu, vegan dishes are marked by a V. The restaurant said every Sunday they have a vegan group come in, so have plenty of options. They also do an all vegan buffet one Monday a month. In June it will be the fourth Monday of the month; in July the first Monday; in August, the second Monday, and so on.

For more information, see [ http://www.themangogrove.net/ ]

17) HARMONY BAKERY IN HAMPDEN

No dairy, no eggs, no sugar, no gluten. You might be thinking, what else is there that tastes good? Actually, a lot. If you don’t believe me, visit the newly opened Harmony Bakery on Chestnut Avenue in Hampden, because they specialize in vegan, sugar-free, and gluten-free eats and treats. Most options are vegan, but not all, so if you’re vegan, check to ensure what you order is, in fact, vegan.

Harmony has both savory and sweet cases of items, so definitely try options from both sides. On the savory side, I sampled the quinoa salad that day, which featured dark leafy greens, shredded carrots, dried cranberries, pumpkin seeds, and a light, tangy citrus dressing. Next I tried the spinach-cashew cheese tart, which was probably my favorite item on the menu. Even if you don’t like spinach, this tart is sure to please your palate. The spinach is mixed in ooey-gooey goodness with a cashew cheese that is so creamy and cheesy that you might not believe it’s vegan. And the tart crust is amazingly flaky and buttery (without the butter, of course).

No visit to Harmony is complete without a sweet ending. I tried their chocolate cupcake, which was dense and rich in chocolate flavor, but not overly sweet or rich. The icing was dark and dense too, and my only complaint is that I was left longing for more of it! I also tried the oat-date bar, which was loaded with chewy, oaty wholesomeness, a hint of fruity sweetness, and a burst of nutty almond flavor.

So now you know--you don’t need dairy, eggs, sugar, or gluten to make great baked goods. Harmony has definitely found a delicious balance without these ingredients in many of their recipes. Still skeptical? You should definitely go and try Harmony’s amazing food for yourself. You’ll be pleasantly surprised at the freedom that comes with their vegan, gluten-free, and sugar-free recipes.

To find out more about Harmony, call (410)-235-3870 or visit their Facebook page at
[ https://www.facebook.com/pages/Harmony-Bakery/930875086955009 ]

For more good eating in Maryland, visit
[ http://www.vrg.org/restaurant/Maryland.php ]

18) CHARLES VILLAGE FESTIVAL BOOTH

By Navaal Mahdi

The 2015 19th Annual Charles Village Festival took place on May 30 and May 31 at Wyman Park Dell in Baltimore, Maryland. On these two beautiful warm days, the people of Baltimore and the surrounding areas came together to visit multiple craft and food vendors, play games, listen to some very talented live musicians, and participate in a 5K race as well as the annual Charles Village Garden Walk. The VRG was lucky enough to set up an outreach booth during the festival to talk to the variety of people attending.

When I helped at our booth on Saturday, May 30th, we had visitors who were vegetarian and non-vegetarian, and surprisingly, many of the non-vegetarians who visited us shared that they were in the process of becoming vegetarian or vegan. Folks walking down the pathway that had the booths of different non-profits on either side of it were drawn in by the variety of literature we had at our table, from books starting at $5 to free coloring books and pamphlets about our cause. Many were especially interested in the copies of the Vegetarian Journal that we had on display, and upon learning that there were delicious recipes in each issue, they would ask for their own copy right away!

Some visitors were kind enough to share their stories with us; one man explained to Matt, who is a regular volunteer at the VRG, and I that he was really close to being vegan, but found it too difficult to give up eggs for breakfast. Matt and I shared with him some other great vegan breakfasts, like banana pancakes or granola, and we also gave him the idea to mix flax seeds and water to achieve an egg-like consistency for baked goods and such. Another woman wanted to know ways to get protein while being a vegan, so we handed her a copy of the “My Vegan Plate” pamphlet we had available, which helpfully highlights sources of calcium and protein.

Charles Village Festival was a great place to finish off my booth-working experience as an intern. It was heartwarming to hear the kind comments that people gave us about the information we provided, and it was even better to hear that non-vegetarians would make an active effort to incorporate more fruits and vegetables in their diet. I hope to continue to help the VRG at outreach booths as a volunteer after I finish my internship!

My Vegan Plate Handout: [ http://www.vrg.org/nutshell/MyVeganPlate.pdf ]

To volunteer at VRG outreach booths, please contact Nina at [email protected]

To support VRG outreach, please donate at www.vrg.org/donate

To join The Vegetarian Resource Group, please go to
[ http://www.vrg.org/member/2013sv.php ]

19) CHARLES VILLAGE FESTIVAL

By Ivy Grob

With my fellow VRG staff, interns, and volunteers, I participated in my first outreach booth during the Charles Village Festival, an annual event located in the Wyman Park Dell in Baltimore, Maryland. It was my first look at how an outreach booth operates and truly my first look at Baltimore. I arrived only a week ago from Florida in order to intern with the VRG for the majority of the summer. I first fell in love with the scenery of Baltimore during my drive in, but after working my first booth I can now say I’m in love with the people and the atmosphere. The majority of people I spoke with were so welcoming and friendly, and surprised when I told them that I thought Baltimore was a big city. During the festival, I met a number of people who were already vegetarian and vegan and also a few who were transitioning. It was great to share some tips back and forth about cooking and food choices, and to see that Baltimore has a great community of people who share my beliefs. One woman came up to the booth and said, “I’m a new vegan, show me your absolute favorite cookbook!” The most satisfying experience, though, was to share pamphlets and information to those who said they were not vegetarian, and to have the information be well received. This was truly the opportunity to explain why vegetarianism and veganism is necessary. I was able to share about animal rights and the environmental problems that comes from consuming meat and animal products. Some information was better received than others, but at least the information was presented for the arguers to think about. As I continue in my internship, I hope to continue to spread the message of vegetarianism and veganism at any other outreach booths to whomever I can. To volunteer at Vegetarian Resource Group booths, contact Nina at [email protected] To support Vegetarian education, donate at [ http://www.vrg.org/member/donate_buttons.php ]

20) VRG EXTENDS THEIR GRATITUDE TO THE VOLUNTEERS AT CHARLES VILLAGE FESTIVAL

VRG would like to extend a hearty “Thank you very much!” to: Nina, Ivy, Myrial, Mandy, Anna, Navaal, Priscilla, Whitney, Chris, Colin, and Karen.

This event could not have been a success without you.

21) CONSIDER PARTICIPATING IN THE HEALTHY AGING RESEARCH STUDY

If you are between the ages of 45 and 80, please click on the following links to complete the survey:

MEN:	[ https://www.surveymonkey.com/r/healthyman ]
WOMEN:	[ https://www.surveymonkey.com/r/healthywoman ]

The goal of this research study is to investigate how an individual’s dietary (vegan, vegetarian, omnivore) and lifestyle choices affect wellness, including hormonal/sexual functioning throughout the middle and later years.

Your responses to this study are entirely anonymous and will only take approximately 25 minutes to complete.

22) TAKE A STUDY ON ANIMAL BEHAVIOR AND WELFARE

A graduate student at the University of Edinburgh is studying animal behavior and welfare. His dissertation is looking at attitudes toward farm animals and their welfare by different dietary groups (meat eaters, vegetarians, and Please help this graduate student by taking this survey: [ https://qtrial2015az1.az1.qualtrics.com/SE/?SID=SV_0rIPk0tiRUzh3ut ]

23) BALTIMORE VEGFEST BOOTH

By Navaal Mahdi

This year, the 5th Annual Baltimore VegFest was held on Saturday, May 9th, 2015 at the University of Maryland, Baltimore County (UMBC). This event, which was sponsored by The Humane League and the UMBC Vegetarians, allowed people--both vegetarian and non-vegetarian--from Baltimore and the surrounding areas to meet at the university’s Erickson Field to learn more about vegetarianism and animal rights from the nonprofits present, which included the VRG. I was able to help out at our booth with my fellow intern Myrial Holbrook, as well as our staff mentor Nina Casalena. We had a lot of questions about the VRG; people wanted to learn more about what we do since we have countless popular pages of resources on search engines, as well as the handy Vegetarian Journal which we publish quarterly. At the booth, we were able to share new recipes with people who were already vegan or vegetarian, and we also were able to share new insight regarding how to incorporate more fruits and vegetables in the diets of non-vegetarians. Copies of the Vegetarian Journal were enjoyed by visitors; we had to replenish our stack a few times! Also popular among the crowd were our English and Spanish coloring books, which grandparents picked up for their grandkids, and college students picked up for “their siblings.” I’m sure those college students enjoyed those coloring books during their breaks from studying for exams--I know I did! Getting to be an active part of the Baltimore vegan community at the VegFest was an inspiring experience for me. I realized that there are so many people who are eager to learn about why we choose to be vegan, and for me, being able to let them know why I live this lifestyle makes me hopeful that they will choose to live healthier too.

To volunteer at VRG outreach booths, please contact Nina at [email protected]

To support VRG outreach, please donate at www.vrg.org/donate

www.vrg.org/donate

24) MATCHING DONATIONS

Don't forget that many employers will match your donation to nonprofits such as The Vegetarian Resource Group, often up to $5,000. A partial list of employers that match can be seen here at www.vrg.org/donate by checking "employer to match" and clicking on "Please Select."

25) 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!

26) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS GELATIN LABELING, DARK CHOCOLATE AND MILK, HOW MANY VEGETARIANS IN THE U.S., PINKBERRY, CARNIVAL CRUISE, VEGAN HAWAIIAN LUAU, MAGNESIUM STEARATE, BONE PHOSPHATE, AND MORE...

ACCOMMODATION OFFERS IN THE VRG’S 1ST ANNUAL ONLINE CHARITY AUCTION

[ http://www.vrg.org/blog/2015/06/03/accomodation-offers-in-the-vrgs-1st-annual-online-charity-auction/ ]

THE ALMOND MILK COOKBOOK, BY ALAN ROETTINGER

[ http://www.vrg.org/blog/2015/06/03/the-almond-milk-cookbook-by-alan-roettinger/ ]

GELATIN, CARMINE, AND RENNET LABELING IN THE U.S.

[ http://www.vrg.org/blog/2015/06/03/gelatin-carmine-and-rennet-labeling-in-the-u-s/ ]

GET WEEKEND PASSES TO THE SEED EXPERIENCE 2015 AT THE VRG’S ONLINE CHARITY

[ http://www.vrg.org/blog/2015/06/02/get-weekend-passes-to-the-seed-experience-2015-at-the-vrgs-online-charity-auction/ ]

WHAT FDA LEARNED ABOU DARK CHOCOLATE AND MILK ALLERGIES

[ http://www.vrg.org/blog/2015/06/02/what-fda-learned-about-dark-chocolate-and-milk-allergies/ ]

ARE YOU LOOKING FOR SOME QUICK AND EASY SNACK IDEAS?

[ http://www.vrg.org/blog/2015/06/02/are-you-looking-for-some-quick-and-easy-snack-ideas/ ]

NATIONAL DONUT DAY IS JUNE 5TH—MAKE VEGAN DONUTS AT HOME!

[ http://www.vrg.org/blog/2015/06/01/national-donut-day-is-june-5th-make-vegan-donuts-at-home/ ]

HOW OFTEN DO AMERICANS EAT VEGETARIAN MEALS? AND HOW MANY ADULTS IN THE US

ARE VEGETARIAN?

[ http://www.vrg.org/blog/2015/05/29/how-often-do-americans-eat-vegetarian-meals-and-how-many-adults-in-the-u-s-are-vegetarian-2/ ]

HOLOCAUST SURVIVOR ALEX HERSHAFT’S JOURNEY FROM THE WARSAW GHETTO TO THE ANIMAL RIGHTS MOVEMENT

[ http://www.vrg.org/blog/2015/05/28/holocaust-survivor-alex-hershafts-journey-from-the-warsaw-ghetto-to-the-animal-rights-movement/ ]

PINKBERRY

[ http://www.vrg.org/blog/2015/05/28/pinkberry/ ]

MY VEGAN TIME WITH CARNIVAL CRUISE LINE

[ http://www.vrg.org/blog/2015/05/27/my-vegan-time-with-carnival-cruise-line/ ]

VEGAN HAWAIIAN LUAU

[ http://www.vrg.org/blog/2015/05/27/vegan-hawaiian-luau/ ]

WHERE’S THE BEEF? NOT IN THIS BURGER: WENDY’S TESTS NEW BLACK BEAN BURGER

[ http://www.vrg.org/blog/2015/05/26/wheres-the-beef-not-in-this-burger-wendys-tests-new-black-bean-burger/ ]

VEGANS NEEDED FOR REALITY SHOW

[ http://www.vrg.org/blog/2015/05/22/vegans-needed-for-reality-show/ ]

VEGAN SNACKS FOR ATHLETES

[ http://www.vrg.org/blog/2015/05/20/vegan-snacks-for-athletes/ ]

BEING VEGAN AT A THEMEPARK

[ http://www.vrg.org/blog/2015/05/19/being-vegan-at-a-theme-park/ ]

RESTAURANTS ADDED TO THE VEGETARIAN RESOURCE GROUP’S ONLINE GUIDE TO THE VEGAN/VEGETARIAN RESTAURANTS IN THE USA AND CANADA

[ http://www.vrg.org/blog/2015/05/15/restaurants-added-to-the-vegetarian-resource-groups-online-guide-to-veganvegetarian-restaurants-in-the-usa-and-canada/ ]

TAKING NON-VEGETARIAN PARENTS TO A VEGETARIAN RESTAURANT

[ http://www.vrg.org/blog/2015/05/14/taking-non-vegetarian-parents-to-a-vegetarian-restaurant/ ]

VEGETARIAN RESOURCE GROUP COMMENTS ON THE DIETARY GUIDELINES PROPOSAL

[ http://www.vrg.org/blog/2015/05/13/vegetarian-resource-group-comments-on-the-dietary-guidelines-proposal/ ]

MY PESCATARIAN BOYFRIEND

[ http://www.vrg.org/blog/2015/05/13/my-pescatarian-boyfriend/ ]

VEGETARIANISM IN THE MOTESSORI SCHOOL

[ http://www.vrg.org/blog/2015/05/11/vegetarianism-in-the-montessori-school/ ]

VEGAN MICROWAVE COOKBOOK IS NOW AVAILABLE IN KINDLE FORMAT

[ http://www.vrg.org/blog/2015/05/11/vegan-microwave-cookbook-is-now-available-in-kindle-format/ ]

VEGAN HOTSPOTS IN COLUMBUS, OHIO

[ http://www.vrg.org/blog/2015/05/08/vegan-hotspots-in-columbus-ohio/ ]

BALANCING VEGANISM AND TEENAGE OBLIGATIONS

[ http://www.vrg.org/blog/2015/05/07/balancing-veganism-and-teenage-obligations/ ]

SPONSORS FOR THE VRG’S ONLINE CHARITY AUCTION ANNOUNCED

[ http://www.vrg.org/blog/2015/05/06/sponsors-for-the-vrgs-online-charity-auction-announced/ ]

ANTI-CAKING AGENTS INCLUDING CALCIUM AND MAGNESIUM STEARATE: NON-ANIMAL ACCORDING

TO US INDUSTRY

[ http://www.vrg.org/blog/2015/05/06/anti-caking-agents-including-calcium-and-magnesium-stearate-non-animal-according-to-us-industry/ ]

SUBMIT A VEGAN RECIPE TO THE MARYLAND BUY LOCAL COOKOUT

[ http://www.vrg.org/blog/2015/05/05/submit-a-vegan-recipe-to-the-maryland-buy-local-cookout/ ]

BONE PHOSPHATE

[ http://www.vrg.org/blog/2015/05/05/bone-phosphate/ ]

27) 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 The Vegetarian Resource Group national email newsletter, please visit:
[ http://www.vrg.org/vrgnews/ ]

We are also on Facebook and Twitter!!

• [ http://www.facebook.com/thevegetarianresourcegroup/ ]
• [ http://www.twitter.com/VegResourceGrp/ ]

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

Copyright The Vegetarian Resource Group 2015 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. (See Unsubscribe or Edit option.)