The VRG's Maryland Newsletter by Laura McGuiness
July, 2017
- VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
- VEGETARIAN RESOURCE GROUP VIDEO CONTEST
- VEGETARIAN RESOURCE GROUP 35TH ANNIVERSARY VEGAN DINNER IN CHICAGO
- VRG PRE-THANKSGIVING DINNER IN BALTIMORE, SUNDAY, NOVEMBER 19, 2017 AT 5 PM
- VEGAN RESTAURANT WEEK COMING TO BALTIMORE IN AUGUST
- BALTIMORE SUN FEATURES ICE CREAM SHOPS OFFERING NON-DAIRY ICE CREAM IN BALTIMORE
- VEGAN CASSEROLES FOR OUR DAILY BREAD
- MARYLAND AREA EVENTS
- VISIT VRG AT THESE OUTREACH BOOTHS
- VRG EXHIBITS AT CENTRAL PA VEGFEST
- GLORY! FOR GLORY DOUGHNUTS
- THE LAND OF KUSH: DONUT POP-UP WITH DONUT ALLIANCE!
- JOIN GREEN EARTH TRAVEL FOR VEGGIN’ OUT AT THE BALLPARK!
- TEMPORARY POSITION TO SAMPLE PRODUCTS
- THANK YOU FOR VOLUNTEERING FOR VRG
- ABOUT VRG
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2) VEGETARIAN RESOURCE GROUP VIDEO CONTEST
The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus two $100 awards. The deadline for entries this year is July 21, 2017.
Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.
To see the video contest rules, visit:
[ http://www.vrg.org/videoscholarship.php ]
Previous wining videos can be found here:
[ http://www.vrg.org/veg_videos.php ]
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3) VEGETARIAN RESOURCE GROUP 35TH ANNIVERSARY VEGAN DINNER IN CHICAGO
When: Sunday, October 22, 2017 at 6 PM
The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS, RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome.
Menu
- Edamame Hummus
- Kale and Cranberry Salad
- Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice,
cilantro, and sweet chili-ginger sauce
- Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
- Vegan Chocolate Chip Cookie
- Tea or Coffee
The meal will be served family style. Note: Seating is limited!
To reserve,
Send $35 per person (includes tax and tip) with names to
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Call (410) 366-8343 9 AM — 5 PM Mon — Fri. EST to charge over the phone. Or pay at
[ http://www.vrg.org/donate ]
and write "Chicago Dinner" in the Comments.
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4) VRG PRE-THANKSGIVING DINNER IN BALTIMORE, SUNDAY, NOVEMBER 19, 2017 AT 5 PM
The Vegetarian Resource Group is hosting our 36th Annual Pre-Thanksgiving Vegan Potluck Dinner on Sunday, November 19th, 2017 at 5 PM. The event is taking place at:
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, poultry, dairy, eggs, honey, or any other animal by-products - that serves 4 per adult attending.
Adult admission is $4 and children eat free!
Also, you may want to bring a vegan canned good for the church that will be used for feeding the hungry.
We hope to see you there!
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5) VEGAN RESTAURANT WEEK COMING TO BALTIMORE IN AUGUST
Baltimore’s Vegan Restaurant Week will be Aug. 18-26, 2017 said event coordinator Shannon Light Hadley, and aims
to include dozens of Baltimore-area restaurants. Restaurants are challenged to create a brand new item that pushes against stereotypical ideas of vegan food being “boring.”
The new endeavor was born out of a partnership between Hampden’s Golden West Cafe and Mount Vernon’s The Land of Kush. Golden West Cafe had been hosting its own version of a vegan restaurant week twice a year for the last few years, said Hadley, who is part of the restaurant’s management staff. Land of Kush co-creator Naijha Wright-Brown approached Golden West and proposed a collaborative project.
There are 10 restaurants currently involved in the restaurant week, but there will potentially be 40 restaurants participating. Visit:
[ https://www.mdveganeats.com/ ]
Baltimore and Yelp are sponsoring the restaurant week and will be promoting the event as it draws closer. The Black Vegetarian Society of Baltimore and the Restaurant Association of Maryland are also sponsors.
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7) VEGAN CASSEROLES FOR OUR DAILY BREAD
By Casey Brown, VRG Intern
Catholic Charities of Baltimore offers beneficial programs to individuals in need throughout Maryland. Our Daily Bread Employment Center is one of their programs, which provides assistance to individuals living in poverty. This center assists individuals by providing them with hot meals, job training, job placement, and other services to help them transition to a more stable lifestyle. The Hot Meal Program serves over 700 people per day, and the center relies on donations and volunteers to make this possible.
VRG’s Food Service Advisor Chef Nancy Berkoff created three vegan casserole recipes to include on Our Daily Bread’s website, so others could prepare and donate these options. The recipes include a Sweet Potato and Black Bean Casserole, a Brunswick Stew, and a Creamy Bean and Potato Casserole with Carrots. During each of my visits to Our Daily Bread, the volunteers have expressed the need for more vegetarian options. They stated that around ⅓ of the individuals who come to the center prefer the vegetarian casseroles. This past week during my visit, the volunteer mentioned that macaroni is the most common vegetarian dish that is donated. She said that they don’t often have enough of the other vegetarian casseroles to serve, although they would like to be able to. She stated that the Sweet Potato and Black Bean Casserole is well-liked, however it is not frequently donated.
As an intern with The VRG, I visited Our Daily Bread twice last summer to donate casseroles. I was excited to have the opportunity to visit again this year and be able to prepare another casserole. This year, another intern and I both prepared the Creamy Bean and Potato Casserole with Carrots. This only took me about 10 minutes to prepare and an additional 20 minutes to cook! All of the ingredients were canned, so it was easy to make and there was minimal mess to clean up afterwards. It was also a low cost option. To prepare the dish, I simply opened all of the cans and drained the appropriate ones (all except for the tomatoes). Then I layered them in the casserole pan, topped it with pepper, and put the dish in the oven. It is that simple! This is such an easy dish to prepare, so I encourage everyone to try it out! I plan to prepare some of the Sweet Potato and Black Bean Casseroles next time since I now know that they’re a popular dish.
Our Daily Bread is always looking for more volunteers to join their Hot Meal Program. They need individuals to help serve the meals in the center and prepare casseroles to donate. If you would like to get involved with this organization, visit
[ http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/ ]
If you, your church, synagogue, animal rights group, or another organization is looking for a way to get involved and help the community, then this is a great opportunity! You can commit to cooking vegetarian casseroles for them on a regular basis, so they are able to offer more of these dishes. If you are not located in the Baltimore area, then you can contact your local soup kitchen to see if you can prepare one of the vegetarian casserole recipes for them.
The recipes can all be found here:
[ http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/favorite-casserole-recipes.html ]
The last three options were developed by VRG Foodservice Advisor Chef Nancy Berkoff RD, and are vegan.
If you are not in Maryland, we encourage you to donate the vegan casseroles to your local hot meals program.
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8) 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 20208
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.
WHOLE FOOD FOR OPTIMAL HEALTH - BALTIMORE SUPPORT GROUP
This group meets on the second Friday of each month at 6:30 PM at
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. Please bring a vegan dish to share if you can.
Please RSVP and visit:
[ https://www.meetup.com/Whole-Food-for-Optimal-Health-Potluck/ ]
EARTHSAVE BALTIMORE
Earthsave is a nonprofit educational group that helps people learn a healthier, sustainable, and more peaceful way of eating and living. Our veg/vegan potluck dinners with speakers are on hold for the time being. We are seeking out a new venue and expect to have good news soon.
Dinner guests may choose to either bring a dish made without animal products (to serve 8) plus $5 (members pay just $2) donation; pay $15 (members pay just $12) to enjoy dinner and presentation; or pay $5 for presentation only. We eat first, then make announcements, and then show presentation. 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].
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.
This month, the event will be taking place on Monday, July 24th from 6 PM to 8:30 PM at
Tigi’s Ethiopian Restaurant
8459 Baltimore National Pike Ste 14
Ellicott City, MD 21043
Tigi's Ethiopian Restaurant has agreed to provide us with another specially made, delicious SOS free meal! Cost will be $15/person to be paid in advance. Gluten-free injera (bread) is available upon request for an additional charge; please request when calling to reserve a spot.
We have a limit of 25 total, the capacity of the restaurant, so please sign up soon if you're interested! You must call Tigi's and pay by phone in advance to reserve your spot; refunds in full will be issued up to 48 hours before the event. After 48 hours, it is your responsibility to try to find someone from the waiting list or otherwise to take your spot, or you can come to the restaurant that evening to pick up your portion of food.
For more information, visit:
[ http://www.meetup.com/Columbia-MD-Forks-Over-Knives-Meetup/ ]
MONTHLY COOKING CLASSES
Taking place in Fairfax Station, VA, is a cooking class all about spectacular salads. Past classes have included some of the following:
- Homemade Mayo
- Mediterranean Pasta Salad w/ Homemade Feta Cheese
- Two-Grain Sesame Salad
- Quinoa Tabouli
- Black Bean Fiesta Salad
- Zesty Three-Bean Salad
- Pineapple Chicken-Free Salad (pictured)
- Oil-Free Sweet Bulgar Salad
- Teriyaki Kebabs
- Marinated Grilled Vegetables
- Rice Paper Spring Rolls
- Dilled Potato Salad
- Eggless Egg 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
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 ]
BALTIMORE VEGAN RESTAURANT WEEK
MD Vegan Eats presents this first ever vegan dining collaboration, taking place from Friday, August 18th through Saturday, August 26th. More info at:
[ http://www.mdveganeats.com ]
THE 4TH ANNUAL VEGAN SOULFEST
Taking place from Saturday, August 26th from noon to 7 PM at
Baltimore City Community College
2901 Liberty Heights Avenue
Baltimore, MD 21215
The Vegan SoulFest is a celebration of culture and vegan living in Baltimore. This is a FREE event featuring delicious vegan food, nutrition experts, vegan cooking demonstrations, a children's area, live entertainment, giveaways, special invited guests and much more!
Everyone is welcome at this event - vegans, vegan-friendly and anyone who's curious about this lifestyle and would like to learn more. The goal of Vegan SoulFest is to spread awareness about how the vegan lifestyle can improve personal health and our relationships with other people, animals and our natural environment. Come out and join us for this fun, educational event and let's start a dialogue about how we can all move towards a healthier, more sustainable future for everyone in Baltimore.
For more information, visit:
[ http://www.vegansoulfest.com ]
BALTIMORE VEGAN DRINKS MONTHLY MEETUP
Baltimore Vegan Drinks is a happy hour for vegans, vegetarians, and the veg-curious. There’s no cover charge, and there are 100%-vegan snacks, entrees and more. And of course there are awesome vegan drinks! Our group is part of a national Vegan Drinks outfit with events in dozens of cities. Vegan Drinks’ mission is to bring together diverse people to build new friendships and promote the sharing of resources.
For more information about Vegan Drinks, visit:
THRIVE BALTIMORE
Who makes the most delicious, meanest vegan crabcake in Baltimore? Come find out and help us crown the winner at Thrive Baltimore's first annual Vegan Crabcake Cookoff! Tickets are sold for 2 hour blocks and include samples of all the crabcakes from each of the chefs (currently 8 and counting), sides, a drink and one vote. Additional drinks and alcohol will be available for sale as well as other merchandise.
Tickets are $25 each. Space is limited, so don't wait! Tickets available here:
[ http://buytickets.at/thrivebaltimore/104040 ]
To accommodate more people (and avoid over crowding) we've divided ticket sales into 2 hour blocks. Please pick the time that works best for you! Because of this we won't be able to sell tickets at the door.
Thrive Baltimore is a dynamic event space located at 6 East Lafayette Avenue, Baltimore, MD 21202. Street parking is available as well as 2 paid lots within one block of the building. Buses: 51, 95, 103, City Link Green, and City Link Silver. Use the Charles Street and North Avenue stop. Trains: Thrive Baltimore is located 2 blocks from Penn Station.
All proceeds from this event go to benefit Thrive Baltimore, a project of Better Health, Better Life (a registered 501c(3) non-profit) and our ongoing mission to provide inclusive community programming to the people of Baltimore City. We appreciate your help! If you're able, please consider donating at checkout.
Be sure to check in at our Facebook event listing at
[ http://www.facebook.com/ThriveBMore ]
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9) VISIT VRG AT THESE OUTREACH BOOTHS
MARYLAND AREA EVENTS:
- Vegan SoulFest
Baltimore City Community College (BCCC)
2901 Liberty Heights Ave
Baltimore, MD 21215
August 26th from 12 PM — 7 PM
- VRG's Annual Vegan Pre-Thanksgiving Potluck Dinner
North Baltimore Mennonite Church
4615 Roland Ave
Baltimore, MD 21210
November 19th, 5 PM
OUTSIDE OF MARYLAND AREA EVENTS:
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:
[ 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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10) VRG EXHIBITS AT CENTRAL PA VEGFEST
By Casey Brown, Intern
The Vegetarian Resource Group recently had a booth at the Central PA Vegfest in Lancaster, PA. This was the first annual Vegfest in this area, and it did not disappoint! The event included many speakers, vendors, non-profit organizations, and other activities including community yoga. It was fun for the whole family and had activities for children to get involved.
While here, the other interns and I were able to meet with and speak to numerous individuals from the area. Many people who visited our booth were new to vegetarianism/veganism or were interested in transitioning. They were excited to receive a variety of our resources so they could learn more about the lifestyle. Our Vegetarian Journals were a favorite among everyone since they include many recipes and product reviews. The “My Vegan Plate” handouts were also popular because they are a great visual tool to help plan out balanced meals. VRG’s Pennsylvania dining guides went quickly since everyone was interested in learning more about veg-friendly restaurants in the area. Multiple parents stopped by looking for more information on how to help their teenager’s transition to vegetarianism or veganism. We were able to recommend our “Vegetarianism in a Nutshell” and “Vegan Nutrition for Teenagers” brochures to provide these parents with more knowledge on these lifestyles. We also had a 12 year-old boy stop by since he had recently gone vegan. He was very interested in gathering more resources and learning more about volunteer opportunities for children his age, and he was excited to have found our group! We also spoke with a cardiologist who recommends vegan diets to the majority of his patients. He was thrilled to have found our handouts and knew they would be perfect guides to provide to his patients since he has limited time to meet with them. A dietitian also stopped by to pick up some resources she can refer her patients to. It is always exciting to meet health professionals that are educated about vegetarian/vegan diets.
Overall, we had a great time at the event and were able to connect with many individuals. We met many long-time vegans, individuals interested in transitioning, and people there in support of their vegan/vegetarian friends. We were glad we were able to provide everyone with more information and resources.
We were so grateful to be a part of Lancaster’s first annual Vegfest and we cannot wait to attend many more!
To volunteer at future VRG booths, contact Brigette at [email protected].
To support The Vegetarian Resource Group outreach, donate at
[ http://www.vrg.org/donate ]
Or join at [
http://www.vrg.org/member/2013sv.php ]
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11) GLORY! FOR GLORY DOUGHNUTS
By Shannon Borgogyn
I never thought I'd visit a place that served vegan donuts. I love donuts, and I had tried (and failed) to make my own vegan donuts at home. After this, I gave up on sampling vegan donuts. Last year, I came across a vegan donut place, Glory Doughnuts, located in Frederick, MD. Like me, my mom is vegan and loves donuts. We were free on the Friday before Memorial Day, so my mom and I visited Glory Doughnuts. Since we live near Baltimore, it was about an hour ride to Frederick. We left at 10:30am and arrived at 11:30am. We were able to get a spot in the street outside of Glory Doughnuts. Street parking isn't the only option. Within walking distance, there are parking garages: Church Street Deck, Carroll Creek Garage, and East All Saints Street Parking Garage. These parking garages are within a 7-10 minute walking distance of Glory Doughnuts. For all garages, “daily parking is $1 per hour.” (For a complete listing of parking options and rates, visit:
[ http://www.cityoffrederick.com/FAQ.aspx?QID=60 ]
)
When we arrived, I took in a small but adorable café. There were empty seats and tables outside where people could dine and enjoy the beautiful day. Since we arrived before lunch, it was quiet. When we entered Glory Doughnuts, I was instantly greeted by an encompassing board above the register. The board listed the available drink and food options (all vegan). I was worried I wouldn't get to try Glory's famous donuts, but I spied a case full of donuts to the right of the register. There were many different kinds of donuts: basics like chocolate glazed, chocolate glazed with sprinkles, and powdered; and unique types like lemon, strawberry, and peanut butter-chocolate. My mom and I ordered five donuts: chocolate glazed, chocolate glazed with sprinkles, peanut butter-chocolate, lemon, and strawberry. We sampled these after lunch.
After choosing our donuts, we decided to order lunch. Upon first glance, the variety of the menu was overwhelming: Pabst Blue Ribbon Belgian Waffle, BBQ Tofu Club, Salted Apple Pie Stuffed French Toast, and more. All of them sounded good! My mom chose the Huevos Rancheros, which features two grilled corn tortillas with Tofu Fried Egg, peppers, onions, vegan cheese, and roasted potatoes. My mom enjoyed her meal; she said it was “very good,” “delicious,” and “satisfying.” I sampled some of her dish and found it to be so delicious!
Since I don't usually dine out, I decided on something special: the Salted Apple Pie Stuffed French Toast. Upon seeing my meal's title, you would think it would be simple vegan French toast. When I received my meal, I was greeted by the delectable sight of a slice of apple pie between French toast pieces. It's unbelievable, but my meal's menu description read “crispy stuffed French toast filled with a slice of Keirsten's famous apple pie.” The French toast wasn't made of bread, more like apples cooked down, mashed, crisped to imitate toast slices, and topped with flaked sea salt. The French toast top layer was tender and salty; a beverage perfectly complemented the dish. Once I reached the apple pie center, it got better: the saltiness melted into the savory sweetness of apple pie. I took my time enjoying every cinnamon-appley bite of it. Having finished the center, I reached the bottom layer, which was the same as the top. My meal was garnished with two fresh strawberries, which was a pleasantly refreshing accompaniment. I went into my meal believing that it was going to be very sweet, but it was actually wonderfully savory. The main sources of sweetness came from the apple pie slice and the strawberry garnish.
Remember those donuts we got? When we got home, we dug into them. I sampled peanut butter-chocolate and chocolate with sprinkles. I love chocolate and wanted to first see how Glory tackled my favorite flavor. I started with the peanut butter-chocolate: the pastry was tender and flaky; and the glaze was savory and subtly sweet from the peanut butter and chocolate. I got to work on the next donut: chocolate with sprinkles. Visually, the sprinkles added a pop of rainbow color against the rich brown background of the chocolate glaze. Again, the donut was tender and flaky upon biting into it. The chocolate glaze was perfectly sweet and tasty and the sprinkles added a pleasant crunch to the glaze's top. I was extremely satisfied by the two donuts.
While easy to find vegan meals, it's hard for me and my mom to find vegan desserts. Usually, we have to make our own vegan desserts or go out of our way to buy them. Knowing that Glory Doughnuts exists is a big relief because I felt acknowledged. Without words, they communicated to me that my diet is just as important as others'. As for my mom, she thought “it was worth it” to go to Glory Doughnuts. I would love to re-visit Glory Doughnuts and try their other dishes and donuts.
If you want to try their donuts before they run out, I highly suggest to stop in before noon on weekdays and before 10am on weekends. To find out their daily donut selection, you can call them at (240) 651-3467. If you want to find out more about Glory Doughnuts, you can visit their site: http://www.glorydoughnuts.bigcartel.com/
and Facebook page:
[ https://www.facebook.com/GloryDoughnuts/ ]
Their menu can be found on their site and their hours of operation are listed on their Facebook page. They are closed Mondays and Tuesdays and are open Wednesday through Sunday. Hours vary from weekdays to weekends.
To find out more information about dining out as a vegetarian/vegan, check out VRG's online Maryland restaurant guide at
[ http://www.vrg.org/restaurant/Maryland.php ]
or visit our national food guide at:
[ http://www.vrg.org/restaurant/index.php ]
Sources:
- [ http://www.vrg.org/restaurant/Maryland.php#c12 ]
- [ http://www.glorydoughnuts.com/ ]
- [ https://www.facebook.com/GloryDoughnuts/about/ ]
- [ http://www.vrg.org/blog/2016/08/11/glory-doughnuts-in-frederick-maryland-worth-the-drive/ ]
- [ http://www.vrg.org/blog/2014/11/05/vegan-doughnut-business/ ]
- [ http://www.vrg.org/restaurant/Maryland.php ]
- [ http://www.vrg.org/blog/2016/11/23/restaurant-chain-poll/ ]
- [ http://www.cityoffrederick.com/FAQ.aspx?QID=60 ]
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12) THE LAND OF KUSH: DONUT POP-UP WITH DONUT ALLIANCE!
By Shannon Borgoyn, VRG volunteer
On Saturday, June 17, 2017, the Land of Kush hosted “Donut Pop-Up with Donut Alliance!” from 10am to 12pm. Donut Alliance is a new, small business that specializes in making vegan donuts. Excited about their vegan donuts, I decided to attend the event. I arrived at 10:15am and saw three types of donuts: peanut butter-chocolate, samoa, and coffee with chocolate chips. The peanut butter-chocolate featured a peanut butter glaze topped with chopped peanuts and zig-zagging chocolate drizzle. The samoa must have been fun to make: it had a chocolate glaze topped with shredded coconut and busy drizzles of chocolate and caramel. The coffee with chocolate chips was a rather simple donut: coffee glaze with a garnish of chocolate chips. I ordered six donuts, two of each kind, to taste-test with my mom.
First, I tried the peanut butter-chocolate. Upon biting into the peanut butter glaze, I found the peanut flavor to be very present and pleasant. Additionally, the peanut bits garnishing the glaze enhanced the peanut flavor. The chocolate drizzle perfectly complimented the peanut butter, creating a slightly sweet-and-savory donut. The donut itself was wonderfully airy and delicious, which repeated in the subsequent donuts.
Second, I tried the samoa. It appeared larger than the other two donuts because of the many toppings. Biting into the samoa, the chocolate glaze immediately melted in my mouth. I was introduced to a flavor party: the delicious glaze, the caramel drizzle, the chocolate drizzle, and the yummy coconut shreds. At the pop-up, the samoa was the most popular donut, there was only two left.
Third, I tried the coffee with chocolate chips. Before biting into this donut, I immediately noted the subtle, pleasant aroma of the coffee glaze. The promise of this aroma was fulfilled upon tasting the glaze: a whispering yet present coffee flavor. Atop the coffee glaze was sprinkled a few chocolate chips, which enhanced the coffee glaze. This combination was pleasantly sweet and simple. All the donuts were great, but my favorite was the samoa because it has a motley of flavors: sweet (caramel), savory (coconut), and a mix of both (chocolate). Chocolate, the most present flavor, successfully bridged the sweet and savory aspects to make one scrumptious experience.
Overall, Donut Alliance's donuts were spectacularly tasty! They were light, delicious, rich in flavor, and tasted fresh (as if they had been made that morning). Additionally, their service was great: Emily and Jeff Arenberg, the couple team that runs Donut Alliance, were friendly, welcoming, and eager to answer my questions:
Q: How did Donut Alliance come about? How long has Donut Alliance been around? Do you plan on opening a store of your own?
A: We started late last year experimenting in our kitchen and moved production to Bmore Kitchen in March, where we currently produce. We do plan on opening a storefront in the near future.
Q: Do you cater? Do you do special orders? How do you come up with such a variety of donuts? I noticed that you list many different kinds on your various Facebook posts.
A: We currently wholesale to businesses around the city with expansion to the suburbs coming soon. We cater any special event and can accommodate special orders. For pop ups we bring special flavors but there is no set amount that we bring.
Q: How many donuts are made for each pop-up event? What other events do you do? What is your most popular donut?
A: There is no clear favorite flavor, we have fans for every flavor. As for events, we have just created a brand new vegan event called Eat+Shop+Vegan which will debut on July 29th at the Impact Hub. The event will feature Donut Alliance and several other local/regional vegan makers.
Eat+Shop+Vegan will be on Saturday, July 29, 2017 from 1-5pm at the Impact Hub in Baltimore (baltimore.impacthub.net). It is free admission and open to the public.
To contact Donut Alliance, email them at [email protected], call them at 410-627-4597, or message their Facebook page:
[ https://www.facebook.com/donutalliance/ ]
As of yet, they have no storefront and no website; their information is available on their Facebook. Donut Alliance does pop-up events at vegan food places and events and does wholesale.
Their pop-up events include the Room, Grindhouse Juicebar, and the Grub Factory. Their Facebook showcases a variety of donuts that include Cookies and Cream, Key Lime, Birthday Cake, and more. Based on my experience, I'd highly recommend arriving early to their pop-up events because donuts quickly sell out. (At the pop-up I attended, their donut supply was wiped clean 30-40 minutes into the event.)
Thank you to Emily and Jeff Arenberg for being interviewed!
For more information, check out the below links:
- Donut Alliance's Facebook:
[ https://www.facebook.com/donutalliance/ ]
- Bmore Kitchen:
[ https://www.bmorekitchen.com/ ]
- The Land of Kush
- The Room:
[ http://theroom800.com/ ]
- Grindhouse Juicebar
- The Grub Factory
Also, see VRG’s vegan and vegetarian online restaurant list here:
[
http://www.vrg.org/restaurant/index.php ]
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13) JOIN GREEN EARTH TRAVEL FOR VEGGIN’ OUT AT THE BALLPARK!
Green Earth Travel is excited to announce a trip to Pittsburgh for Vegan and Animal Enthusiasts on September 26-27, 2017!
Join the Pirates, Meatless Monday Pittsburgh, vegan enthusiasts, and all animal lovers for our first Vegan Night!
Join us for one night in Pittsburgh for a Pirates VS Orioles game,
A historical event as this is the first game ever to block seats off for vegans!
We will stay at the SpringHill Suites Marriott,
1 ticket per person and vegan breakfast the next morning (breakfast is not included in price)
- Cost per person
-
- double occupancy $127.98
- Single occupancy $209.66
- Triple occupancy $100.75 per person
- Quad occupancy $87.06 per person
We can get up to six people in a room so please email directly for price.
- Price includes:
-
- 1 night hotel at the SpringHill Suites Marriott
- Hotel taxes
- 1 ticket to the game
- Vegan dinner and appetizer
Each ticket includes access to the exclusive Vegan Menu in the Picnic Park from 5:30 - 7 PM and a Corner Box seat for the Pirates vs. Orioles game.
- What is not included:
- Gratuities to the hotel staff
- Parking $25
- Optional vegan breakfast
- Menu includes:
- No refunds on baseball tickets.
- $50 cancellation fee for the room until September 3rd
September 4th-no refunds
To book your tickets or for more information, visit:
[ http://www.greenearthtravel.com/vegan-night-in-pittsburgh-at-the-pirates-vs-orioles-game.html ]
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14) TEMPORARY POSITION TO SAMPLE PRODUCTS
Reliable, responsible workers in the Baltimore area needed to assist veg manufacturers in their booths at the Natural Products Expo East at the Baltimore Convention Center on Thursday, Friday, and Saturday, September 14, 15, 16. Must be available to work all 3 days from 9 AM - 6 PM Paid positions. If interested, please email [email protected]
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15) THANK YOU FOR VOLUNTEERING FOR VRG
Thank you for volunteering for The Vegetarian Resource Group, including research, accounting, HTML, writing, staffing booths, creating meal plans and recipes, outreach, fundraising, and more.
Thank You:
- Chef Nancy Berkoff, EdD, RD
- Reed Mangels, PhD, RD
- Arnold Alper, MD
- Jane Michalek
- Suzanne Hengen
- Shannon Borgoyn
- Sandra Adams-Hallie
- Brad Scott
- Catherine Conway
- Jerry Marcus
- Wayne Smeltz
- Veena Manohar
- Stuart Stahler
- Michaela Sadlowski
- Carole Hamlin
- Robin Patalon
- Marissa Thobe
- Laneece Hurd
- Anna Lam
- Nicole Turner
- Catherine Conway
- Natalie Evans
- Matt Baker
- Casey Brown
- Suzanne DeFelice
- Josephine Hoffman
- David Milner
- Whitney Blomquist
- Natalie Allen
- Laura McGuiness
- Shani Stewart
- Jenny Saccenti
- Zeke Frost
- Larry and Sally Miller
- Julia Matthew
- Kay Stepkin
- Nanette Blanchard
- Karen Peissinger
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16) 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, Twitter, and Instagram!
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 2017 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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