The VRG's Maryland Newsletter by Laura McGuiness
October, 2016
- VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
- VEGETARIAN RESOURCE GROUP VEGAN THAI DINNER IN BOSTON AT MY THAI VEGAN CAFE Sunday, October 16, 2016, 6 PM
- VRG PRE-THANKSGIVING POTLUCK SUNDAY, NOVEMBER 20, 2016, 5PM
- VEGDINING.COM
- SHOW YOUR SUPPORT FOR VRG
- ABELL STREET FESTIVAL
- VEGAN CASSEROLES FOR OUR DAILY BREAD
- NUVEGAN CAFE IN WASHINGTON, D.C.
- EATING YOU ALIVE: ONE BITE AT A TIME
- LIFE-AFFIRMING VEGETARIAN THANKSGIVING FEAST
- VISIT VRG AT THESE OUTREACH BOOTHS
- MARYLAND AREA EVENTS
- DONATE YOUR CAR TO A GOOD CAUSE
- ABOUT VRG
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2) VEGETARIAN RESOURCE GROUP VEGAN THAI DINNER IN BOSTON AT MY THAI VEGAN CAFE Sunday, October 16, 2016, 6 PM
Sunday, October 16, 2016, 6 PM
3 Beach Street, Boston, MA
The Vegetarian Resource Group will host a vegan Thai dinner
at My Thai Vegan Café in Boston on Sunday, October 16, 2016 during the
annual meeting of The Academy of Nutrition and Dietetics. Meet VRG
advisors Reed Mangels PhD RD, Catherine Conway MS RD, Debra Wasserman,
and vegetarian dietitians from around the country. All are welcome.
MENU:
- Tom Kha, Thai Coconut Soup with tofu
- Thai Mango Salad
- Nam Prik Kaeng Kari with tofu (Yellow Curry) and brown rice
- Pad See Ew. Wide rice noodles with Chinese broccoli and vegan gluten.
- Fruit cocktail for dessert or other fruit
- Tea and cold water
This will be a plated sit down dinner. $30 at the door including tax and tip.
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3) VRG PRE-THANKSGIVING POTLUCK SUNDAY, NOVEMBER 20, 2016, 5PM
The Vegetarian Resource Group is hosting our 35th Annual Pre-Thanksgiving Vegan Potluck Dinner on Sunday, November 20th 2016. The event is taking place at the
North Baltimore Mennonite Church
4615 Roland Avenue
Baltimore MD 21210
We will be showing appreciation for turkeys by not eating them! Come join us for a variety of festive, delicious vegan dishes! Please bring a vegan dish - free of meat, fish, fowl, dairy, eggs, honey, or any other animal by-products - that serves 4 per adult attending.
Adult admission is $4 and children eat free!
You may want to bring a canned good for the church for feeding the hungry.
We hope to see you there!
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4) VEGDINING.COM
Our friends at
VegDining.com invite you to celebrate World Vegetarian Month (October). Visit one or more of your favorite veg restaurants during October and for each fully veg restaurant you visit, submit a mini-review (3 sentences or more) on
VegDining.com. You'll be entered to win a veg prize, including a $100 VRG gift certificate! Last date to enter Oct 31 - more details and contest entry at
VegDining.com."
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5) SHOW YOUR SUPPORT FOR VRG
Please Show Your Support for all the Good Work The Vegetarian Resource Group Does Year-Round by Donating to VRG Through the Combined Federal Charity Campaign or other Workplace Campaign
2016 has been a very productive year so far for The Vegetarian Resource Group. Here’s a sampling of some of our accomplishments and outreach:
- Nancy Berkoff’s Vegan in Volume published by VRG has been distributed to thousands of food service personnel in different settings. This encourages chefs to serve more vegan food options in universities, hospitals, employee cafeterias, nursing homes, and other places. Nancy also developed vegan recipes for Our Daily Bread in Baltimore, which serves over 700 meals per day to homeless and low income individuals. About 10% requested veggie meals. VRG interns prepared and donated 9 foodservice size trays of vegan food using Nancy’s recipes.
- We continue to work with numerous High School and College interns in our Baltimore office including three future Registered Dietitians and a student visiting from Germany. VRG Nutrition Advisor Reed Mangels, PhD, RD, mentors those interns who are interested in pursuing a career in nutrition. VRG staff also works with students that are majoring in English, Journalism, Business, and other subjects. These students are the future of the vegan movement and we should all be excited about what they will bring to the cause once they graduate.
- The Vegetarian Resource Group assisted media (print, web, radio, tv, etc.) including Family Circle magazine for an article on children who decide to go veggie; NPR member station KUT in Austin, TX about the public’s increased interest in vegan diets and PBS 8 in Phoenix Arizona about vegan options for Thanksgiving; Consumer Report on Health about reducing meat for health benefits; Dr. Don Radio Show about veggie pregnancy and lactation; On the Menu, a radio podcast, on the topics of why people go veggie and VRG poll information; Grocerant magazine about what vegans would like to see in the prepared section of grocery stores; and Baltimore Business Journal about the history of The Vegetarian Resource Group.
- VRG has done numerous outreach booths including at the Annual Meeting of the Academy of Nutrition and Dietetics in Boston, MA; GreenFest in Washington, DC; Natural Products Expo East in Baltimore, MD; Taking Action for Animals in VA; Charlottesville and Richmond, VA VegFests; Vegan SoulFest in Baltimore, MD; Albany VegFest in NY; NH Dietetic Meeting in Concord, NH; Veggie Pride Parade in NYC; New England VegFest in Worcester, MA; etc. VRG Nutrition Advisor Reed Mangels, PhD, RD, spoke at state dietetic meetings in NH, FL, and AZ and gave a webinar on ‘Vegetarian Diets for Older Adults’ for members of the Healthy Aging Dietetic Practice Group.
- The Vegetarian Resource Group provided vegan handouts free-of-charge for outreach in a wide variety of locations including a box of literature to be shared with a High School women’s basketball team in California; 500 Save our Water Brochures for tabling at an Earth Day event in Houston, TX; several hundred handouts to Animal Advocates of Western New York for a local Health Expo; a thousand brochures for leafletting in NYC; and hundreds of handouts for state dietetic meetings in NH, WA-OR, and NE.
Your support is greatly appreciated! You can also donate directly to VRG at www.vrg.org/donate
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6) ABELL STREET FESTIVAL
By Casey Brown, VRG intern
The other weekend I had the opportunity to volunteer at the Abell Street Festival in Baltimore. This event is held every year, and it features live music, non-profit organizations, vendors, food, and much more. It started with “A Day at the Museum” Parade, where many of kids from the community came dressed up in unique costumes. Following the parade, the festival began and the crowd dispersed to look at the various non-profit organizations and vendors that were there.
Another intern, Alicia, and I spent the afternoon at the festival interacting with a lot of people from the community around Abell Street. Throughout the day we met with a lot of vegans and vegetarians and people who were interested in the lifestyle. Others noticed our booth and became really excited because they knew friends who were vegan/vegetarian, and they wanted to take some of our resources and recipes home to share with them. Our Baltimore Dining Guide was especially popular among them since they were able to find information on vegan-friendly restaurants in the area for occasions when they were dining out with their vegan friends and partners.
We also met a man who was recently diagnosed with diabetes and was turning towards a plant-based lifestyle as part of his treatment. He was eager for more recipes and information on plant-based living. We were able to provide him with a copy of our journal, multiple brochures including “Vegetarianism in a Nutshell,” and books like Vegan Menus for People with Diabetes. He was grateful for the information we provided him and seemed more confident in his decision to opt for a plant-based lifestyle after receiving these resources.
We spoke with another person who used to be a vegan, and he was hoping to transition back into the lifestyle. He was interested in learning more about our personal transitions, and he made sure to take plenty of resources in order to motivate himself. We even met an 11 year-old who told us she transitioned to the vegetarian lifestyle just two days prior to the festival. She was thrilled to see our booth, and her family was able to get information on vegetarian diets for children through our “Vegan Nutrition for Pregnancy and Childhood” brochure and our “Vegan MyPlate” handout. They also made sure to get a copy of The VRG journal for more information and recipe ideas. We spoke with another individual who told us that he was raising his son as a vegan. He made sure to take those same resources home as well as one of our “I Love Animals and Broccoli” coloring books. Many people at the festival were from the Baltimore area, and they were excited to hear about the Pre-Thanksgiving potluck that The VRG will be holding at the end of November, as this is a great opportunity to connect with more vegans in the area and to get inspiration for new recipes (see http://www.vrg.org/local/201608local.php#s11).
The other intern and I enjoyed the “young and alternative” environment the festival provided. It was really inspiring to see how many vegans/vegetarians were in the community and to connect with so many people who are passionate about the vegan movement. We are looking forward to the Pre-Thanksgiving potluck, and we hope to see many of you there!
If you would like to volunteer at future Vegetarian Resource Group booths, contact Brigette at [email protected]
To support VRG outreach, donate at
[ http://www.vrg.org/donate ]
Or join at
[ http://www.vrg.org/member/2013sv.php ]
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7) VEGAN CASSEROLES FOR OUR DAILY BREAD
By Casey Brown, VRG intern
Our Daily Bread is a soup kitchen located in Baltimore that provides full meals and additional services to men and women in need in Baltimore City. Local churches, groups, and individuals donate casseroles, and many others volunteer their time in order to allow this program to serve over 600 people every day.
As an intern with VRG, I baked vegan casseroles to donate to Our Daily Bread. The vegan recipes are provided on their website ([ https://www.catholiccharities-md.org/services/our-daily-bread-hot-meal-program/#790c890569b87ce66 ]
), and they are each very easy to make! The first time I made the casseroles, I prepared one of each of the recipes: the Sweet Potato and Black Bean Casserole, the Brunswick Stew, and the Creamy Bean and Potato Casserole with Carrots. This past week, I made two of the Brunswick Stew recipes to donate. Each of the recipes are easy to make, and they use simple ingredients that are often frozen or canned, requiring minimal preparation and cost. While cooking, I would prepare the ingredients for one casserole while another one was in the oven or on the stove cooking. This allowed me to make the most effective use of my time, so I could prepare multiple dishes in one afternoon. Each of the recipes take less than an hour to prepare and cook individually. I thought it was easiest when I made the same recipe twice since I was able to prepare all of the ingredients in bulk, and I was familiar with the cooking process, so it allowed me to prepare them even quicker!
My mom joined me when I was preparing the casseroles since she enjoys cooking and wanted to support the cause as well. She thought these recipes were very easy to make and hopes to continue making them in the future. Since I live about an hour away from Baltimore, I decided to keep the casseroles in my freezer until I was planning to go to the area, which worked out well because they wanted them frozen. When dropping off the dishes, they should be frozen, wrapped in aluminum foil, and clearly labeled with the recipe name.
While we were dropping off the casseroles on both occasions, we were able to visit the center. It was amazing to see the facility and the generous work that they do. Not only do they provide meals to over 600 people everyday, but they also have additional programs to help get people back on their feet and back into employment. The organization is primarily made up of volunteers, and they heavily rely on people’s generosity towards this program. The staff was very appreciative of the vegan dishes since it allowed their visitors to have a wider selection, and it provided a healthier meal option. The volunteer coordinator mentioned the need for more vegetarian options, stating that 200-230 of the 600+ people they serve daily prefer these choices.
If you are looking for a way to get involved in your community or be able to make a difference in someone’s life, then you should consider donating vegan casseroles to a local soup kitchen. The recipes are healthy, low-cost, and very easy to make. It can be a great family activity for you all to cook together, and it will make a huge difference in others' lives. Even if you are not in the Baltimore area, you should still consider donating these vegan casseroles to soup kitchens near you.
See more about the vegan casseroles on our blog:
[ http://www.vrg.org/blog/2016/03/10/vegan-casseroles-for-our-daily-bread/ ]
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8) NUVEGAN CAFE IN WASHINGTON, D.C.
By Whitney Gray, VRG intern
Stepping into NuVegan Cafe was an entirely new experience for me. It wasn’t just my first time visiting them in particular. I’m from a very small town in Georgia with hardly any restaurants with vegan options, so it was my first time dining at a restaurant that didn’t serve meat, let alone one with an entirely vegan menu. Needless to say, I was extremely excited, which completely blocked out the terror I had driving through D.C. to get there. What’s interesting about NuVegan is that they serve their food buffet style. This had me a bit skeptical. Buffets have been the bane of my existence since transitioning to veganism. I’ve had plenty of well-meaning family members and friends take me out to buffet restaurants thinking there had to be at least one thing I can eat on an “all you can eat” menu. All I can eat turns out to be a dry salad and maybe some vegetables if they’re steamed instead of sautéed in butter. Obviously a vegan restaurant wouldn’t have this problem, but I still found myself having flashbacks of a sea of blandness.
NuVegan Cafe, however, delivered in a way I couldn’t have imagined. First the man behind the counter was incredibly friendly and was happy to describe all the dishes to me and how they “veganized” the ones typically made with animal products elsewhere such as their Vegan Chik’n Drummies. What was also great was that they had tiny cups to let you sample some of the dishes so you’d know if you liked it before they serve it to you. I found myself enamored with a vibrant spread with everything from vegan soul food reminiscent of the dishes I used to enjoy every Thanksgiving or Christmas like candied yams and mac and cheese to raw options like a carrot soufflé, artichokes, or marinated kale. For once, I didn’t have to ask twenty questions before ordering, and this was the perfect spot to introduce me into the world of vegan restaurants.
After sampling a few delectable vegetable sides that were well seasoned with a little bite to them still instead of being limp and overcooked, I went straight to the dishes I was eyeing the entire time. After sampling a bit of mac and cheese and lasagna, I fell madly in love. I’ve spent my last three years as a vegan trying to perfect the vegan versions of my two old favorites and coming close, but not quite there. I don’t know what NuVegan Cafe did, but the mac and cheese was the perfect combination of creamy, but with the baked, hearty texture that I’ve always loved and the lasagna had the right amount of tang in the sauce that blended beautifully with what looked like tofu “ricotta” and a cashew “cheese.” For the first time ever at a buffet, I wanted to and could eat everything, but they have you select one entrée and two sides as a meal. After selecting the lasagna, the mac and cheese, and a squash and pepper medley, I paid at the counter and took a seat in their dimly lit and cozy dining area and savored each bite. Since they serve it in a paper to go carton, I could easily close up what I couldn’t finish and head out.
I highly recommend NuVegan Cafe if you’re a vegan missing some of your old comfort foods or anyone looking to discover that we don’t just eat kale. But if you do just eat kale, they easily make that delicious too. My only regret is that I didn’t pick up one of the giant cinnamon buns I saw another girl leave with, but I’ll remember that for next time.
NuVegan Cafe is located at 2928 Georgia Avenue in Washington, D.C. where I visited but also at 8150 Baltimore Ave in College Park, Maryland. They are open Monday – Thursday 11am – 9pm, Friday – Saturday 11am – 10pm, and Sunday 10 AM-7 PM.
For more information see: [ http://nuvegancafe.com/ ]
- 202-232-1700 Washington, D.C.
- 240-553-7567 College Park, Maryland
For more information about other vegan/vegetarian restaurants around the U.S. and Canada, see our Restaurant Guide at: [ http://www.vrg.org/restaurant ]
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9) EATING YOU ALIVE: ONE BITE AT A TIME
Attend the showing of a feature-length documentary revealing the truth behind why Americans are so sick and what we can do about it. Featuring Drs. Dean Ornish, Caldwell Esselstyn Jr., Jon McDougall, T. Colin Campbell, and many more.
The event will be held on November 2, 2016 at 6:30 PM in Columbia, MD. The location is:
Hammond High School
8800 Guilford Rd.
Columbia, MD
A Q&A session will follow.
Tickets are available at EatingYouAlive.com/screenings.
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10) LIFE-AFFIRMING VEGETARIAN THANKSGIVING FEAST
The Vegetarian Society of DC will sponsor a Life-affirming vegetarian Thanksgiving feast. It is attended by more than 275 vegetarians and their families and friends. This year’s event will be held on Thursday, November 24 from noon to 4:00 PM at the Hyatt Regency in Bethesda, MD.
For more information, visit: [ http://www.vsdc.org ]
.
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11) VISIT VRG AT THESE OUTREACH BOOTHS
- Pre-Thanksgiving Potluck with The Vegetarian Resource Group
- Baltimore, MD
Sunday 11/20, 5 PM
[ http://www.vrg.org/local/201609local.php#s12 ]
- VRG Vegan Thai Dinner
- Boston, MA
10/16
[ http://www.vrg.org/blog/2010/07/19/vrgs-vegan-dinner-in-boston-11710/ ]
- Academic of Nutrition and Dietetics Conference
- Boston, MA
10/16 — 10/18
If you would like to volunteer at any of these events, contact Brigette at [email protected]. If you would like to donate towards our veggie outreach, donate at:
[ https://www.givedirect.org/donate/?cid=1565 ]
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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12) 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 21208
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:
DINEKIND
Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. 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.
BALTIMORE NUTRITION AS MEDICINE POTLUCK AND SUPPORT GROUP
This group meets on the second Friday of each month at 6:30 PM at the
Park Heights Community Health Alliance
4151 Park Heights Ave.
Baltimore, MD 21215
They typically show one or more short educational videos, often a cooking demonstration of something delicious and easy. And, of course, support, discussion, advice, and recipes, beginners welcome. Organized by a plant-based Registered Dietician and also a plant-based Medical Doctor. Please bring a vegan dish to share if you can.
Please RSVP and visit at
[ http://www.meetup.com/Baltimore-Nutrition-As-Medicine-Potluck/ ]
If you have any questions, contact: [email protected] or 410-231-3323
MONTHLY COOKING CLASSES
Taking place on Sunday, October 23rd or 30th from 10 AM to 1 PM in Fairfax Station, VA, is a cooking class all about meatless makeovers. Transform family favorite dishes into healthier meals. Past classes have included some of the following:
- Crab Cakes w/ Chipotle Mayo
- Sweet & Sour Meatballs
- General Tso’s Chicken
- Beef Stroganoff
- Goulash
- Pepper Steak
- Chicken a la King
- Chicken Divan
- Chicken Parmesan
- Chicken Scaloppini
- Baked Ziti with Tofu Ricotta Cheese
- Stuffed Shells
- Shepherd’s Pie
- Paella
- Meat Loaf
Participants are encouraged to bring a favorite family recipe to veganize in class.
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
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 ]
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13) 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 The 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 at:
[ http://www.v-dac.com/org/?id=52127903 ]
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14) 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://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]
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: [ http://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565/ ]
Copyright The Vegetarian Resource Group 2016 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 go to
[ http://lists.vrg.org/mailman/listinfo/vrg-maryland_lists.vrg.org ]
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 options.
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