3) NEEDS BASED PAID INTERNSHIP IN BALTIMORE--ELEANOR MILTIMORE WOLFF SCHOLARSHIP

The Vegetarian Resource Group has one needs based paid internship ($3,500 stipend) in Baltimore this summer for eight weeks. To apply send a resume, writing sample, and cover letter addressing your need, vegetarian knowledge, past activism, short term and long term goals, and what you hope to learn from the internship. Send to Att. Internship; [email protected]

Indicate if applying for the needs based internship. For more information, see
[ https://www.vrg.org/student/index.php ]

4) DONATING TO A CHARITY USING A QUALIFIED CHARITABLE DISTRIBUTION (QCD) FROM AN IRA

According to Fidelity Investments, if you are age 70œ or older, IRS rules require you to take required minimum distributions (RMDs) each year from your tax-deferred retirement accounts. This additional taxable income may push you into a higher tax bracket and may also reduce your eligibility for certain tax credits and deductions. To eliminate or reduce the impact of RMD income, charitably inclined investors may want to consider making a qualified charitable distribution. A qualified charitable distribution is a direct transfer of funds from an IRA custodian, payable to a qualified charity, such as The Vegetarian Resource Group. Up to $100,000 in charitable contributions made this way can be excluded from taxable income. With passage of the Protecting Americans from Tax Hikes (PATH) Act of 2015, the QCD provision is now a permanent part of the Internal Revenue Code. This means you can plan your charitable giving and begin reviewing your tax situation earlier each year. The contribution must be made directly from the IRA custodian to the charity, so speak with the institution where your IRA is held, concerning the proper forms and the proper deadlines. This is not personal tax or legal advice. Speak to your tax and legal advisor for specific information for your situation.

5) ADAMS VEGAN MAC AND CHEESE COLLARD GREEN BAKE

Gloria Clay asked to share her recipe, which was a Vegan Outreach Mac Down Competition Best of Show winner in South Carolina. She wanted others to share the recipe to raise awareness to cruelty-free eating. Please note: You can use whatever brands of vegan ingredients you like; these were ingredients I used as a personal preference.

Adams Vegan Mac and Cheese Collard Green Bake

Makes 6 to 8 servings

• 8 oz. tempeh bacon (from Lightlife company)
• 1/2 cup vegan bouillon beef broth
• 12 oz. fresh collard greens (I used the bag kind that are already chopped and washed that is located in the produce section of your local grocery store.)
• 1 pound of Mueller's campanella noodles (elbow noodles works just as well.)
• 4 Tbsp. vegan butter (I used Earth Balance.)
• 4 Tbsp. all-purpose flour
• 1/4 Tbsp. hot sauce
• Salt and pepper to taste
• 2 cups vegan shredded cheddar cheese
• 2 cups vegan pepper Jack cheese
• 1/2 cup vegan cheddar cheese (for top of dish)
• 1 cup Go Veggie Vegan Parmesan Cheese

• Preheat oven to 350 degrees.
• Cook tempeh bacon in a large skillet over medium heat until crisp (3 minutes per side). Remove bacon, chop up and set aside. Add vegan beef broth to skillet and let come to a full boil. Add in greens and cook for about 4 minutes until wilted.
• In a large pot, bring water to boil. Add pasta and cook according to package direction. Drain and set aside.
• In a medium saucepan, melt butter over medium heat. Add flour and whisk until well combined. Cook for 2 to 3 minutes. Slowly add milk, continue to whisk until the sauce begins to thicken. Add in hot sauce, salt, pepper and cheeses. Stir until the cheese is melted and sauce is smooth.
• Transfer half of the noodles to a 9' x 13' baking dish that has been buttered. Pour on 1/2 the cheese sauce and then 1/2 the collard greens. Repeat. Placed the reserved shredded cheese on top. Bake in oven for 35 minutes. During the last 5 minutes of the cooking process, turn off the oven and topped with the chopped bacon and place back into oven. Let set for 5 minutes remove from oven and serve. Enjoy!

"I cook from my soul, to feed the souls of others" ~ Gloria Clay

Gloria Clay is married with 4 grown sons and three grandchildren from Bennettsville, SC. She loves to cook and inspire other to try vegan/vegetarian dishes.

6) VRG BENEFIT DAY AT GREAT SAGE IN CLARKSVILLE, MD ON SUNDAY, APRIL 29, 2018

On Sunday, April 29th, 2018, Great Sage restaurant in Clarksville, Maryland, will be donating a percentage of sales to us! Support our outreach while socializing and enjoying great vegan food.

Brunch is 10am-3pm with sweet potato pancakes, French toast, eggless omelettes and much more. Lite fare is 3-5pm. Dinner is 5-9 pm.

This is not a group gathering, but if you come during brunch, please do stop by and say hi to our volunteer Whitney Blomquist.

For more information on Great Sage, see [ http://greatsage.com ] .

Hope to see you there!

7) HOW TO SAY I'M VEGAN AT RESTAURANTS AROUND THE WORLD

Vegans take over the world! Travel easier and with peace of mind knowing you have these V-cards in your back pocket.

[ http://www.maxlearning.net/HEALth/V-Cards.pdf ] .

8) VRG HIGHLIGHTS

The Vegetarian Resource Group has been busy sending educational materials around the country, from New Jersey to Arizona to Hawaii, including brochures and Vegetarian Journals to be given out at the Jim Cook Day of Hope for Diabetes in California and at the inaugural Michiana Veg Fest in Indiana.

VRG assisted individuals looking to start a vegan non-profit in Pittsburgh and provide fresh, healthy vegan and vegetarian options to students in public schools.

9) 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:

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

DINEKIND

Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. For more information, visit: [ http://www.dinekindharford.com/ ]

MUSTLOVEVEG.COM

[ Mustloveveg.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. Maryland and DC veg events can be found at [ https://www.mustloveveg.com/events/ ]

WHOLE FOOD FOR OPTIMAL HEALTH - BALTIMORE 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. Please bring a vegan dish to share if you can.

Please RSVP and visit at
[ https://www.meetup.com/Whole-Food-for-Optimal-Health-Potluck/ ]

If you have any questions, contact: Margie (mobile: 410-375-5803, [email protected])

WELLNESS COACH

Marcy Schveibinz is a national board certified health and wellness coach and owner of Columbia Nutrition LLC (www.columbianutrition.com). For the past 4 years she has been applying her knowledge and skills from her training as a coach as well as a degree in nutrition to help clients lose weight and adopt a healthy lifestyle in many areas of wellness. She is currently accepting clients for one-on-one weekly or monthly coaching. She can be contacted by phone: 410-935-8353 or email: [email protected]

EARTHSAVE BALTIMORE

Saturday, April 28th, 6-8 pm is an Earthsave dinner in Towson that will feature a vegan potluck and the presentation 'Case Studies from Plant Based Dietary Interventions,' by Registered Dietitian Kevin Scott Grodnitzky, MS, RDN, CDE, LDN.

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] ]. Meetings held at Towson Presbyterian Church, 400 W Chesapeake Ave. Towson, MD, 21204. DIRECTIONS and PARKING:
[ http://www.towsonpres.org/index.php/about-tpc/map-directions ] Please RSVP and join us!

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

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:

• [ https://www.facebook.com/BaltimoreVeganDrinks ]
• [ http://baltimorevegans.com/ ]

MONTHLY COOKING CLASSES

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 ]

Upcoming class: April 15 or April 22 from 10AM to 1PM.

10) VISIT VRG AT THESE OUTREACH BOOTHS

MARYLAND AREA EVENTS:

Maryland Dietetics in Health Care Communities (MD-DHCC) Spring Conference

Maryland Academy of Nutrition and Dietetics
Clarksville, MD
Tuesday, April 10, 2018

Great Sage Benefit Day

Sunday, April 24th
10am-9pm
Clarksville, MD

Harford Co. Earth Day Festival

Aberdeen, MD
Saturday, April 28th
11am-4pm

Roots Vegan Fest

Clarksville, MD
Saturday, July 21st, 2018

Vegetarian Resource Group Annual Pre-Thanksgiving Potluck

Baltimore MD
Sunday, November 18, 2018

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

NATIONAL EVENTS:

Richmond VegFest

Bryan Park · Richmond, VA
Saturday, June 23, 2018
12pm-6pm

DC VegFest

Saturday, Sept. 15th, 2018
Yards Park
Washington, DC

VRG Annual Vegan Dinner

Washington, DC
Sunday, October 21, 2018 at 6 PM

Food & Nutrition Conference & Expo

Academy of Nutrition and Dietetics
Washington DC
October 21-23, 2018

11) VRG WISH LIST

As a non-profit, we can only take on new projects when we are able to get support from donors and our dedicated volunteers. Right now, we are especially seeking your support for the following:

• Volunteers to read & respond to scholarship applications (through April). Contact us at [ [email protected] ] to help send words of encouragement to young vegans & vegetarians around the country!
• VRG Outreach Booth at American Academy of Nutrition and Dietetics, attended by 10,000 health professionals-our most important conference of the year. Here, we're able to educate and put materials into the hands of 1,000 registered dietitians and other health professionals. ($50 to give out copies of Vegetarian Journal and other resources to ten dietitians) ($4,000 to have a booth)
• We need to run a reprint of our "I Love Animals and Broccoli Coloring Book". $10 covers coloring books for one class, $1500 lets us reprint our whole supply. Donations can be made at: [ https://www.vrg.org/donate ] . Please write in the comments the purpose of your donation.
• It's tax season! If you received a refund on your taxes this year, please consider donating to The Vegetarian Resource Group! Your donations allow us to support 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.

You can make a one time, quarterly, monthly, or an annual donation. To make a donation, call (410)-366-8343 M-F 9:00-5:00, mail a check to

The Vegetarian Resource Group
PO Box 1463
Baltimore MD, 21203

or visit [ https://www.vrg.org/donate ] .

Please be sure to let us know which project you would like your contribution to fund. Thank you for supporting The Vegetarian Resource Group!

12) A BIG THANK YOU TO ALL OUR VOLUNTEERS

Thanks to the following VRG volunteers for all your hard work with The Vegetarian Resource Group, including reading (so many!) scholarship entries, writing blog posts, editorials, and restaurant reviews, doing media interviews, performing nutrition analysis, doing HTML, helping with our newsletters, and more!

• Leah Alper
• Matt Baker
• Nancy Berkoff, EdD, RD
• Nanette Blanchard
• Whitney Blomquist
• Casey Brown
• Davin Cheyenne
• Cathleen Cook
• Anne Custer
• Brigette Dumais
• Virginia Eggerton
• Nancy Eisman
• Natalie Evans
• Heather Francis
• Elissa Free
• Miranda Grizio
• Suzanne Hengen
• Laneece Hurd
• Rebecca Kaplan
• Teagan Kim
• Anna Lam
• Karen Lazarus
• Reed Mangels, PhD, RD
• Julia Mathew
• Laura McGuiness
• David Milner
• Susan Oser
• Robin Patalon
• Susan Petrie
• Yasmin Radbod
• Lauren Rivers
• Jenny Saccenti
• Marcia Schveibinz
• Griffin Stein
• Robin Tate
• Nicole Turner
• Emily Wood

13) 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 [ https://www.vrg.org/donate ] by checking "employer to match" and clicking on "Please Select."

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:

[ https://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, Instagram, and Twitter!!

Facebook	[ https://www.facebook.com/thevegetarianresourcegroup/ ]
	[ https://www.facebook.com/groups/VRGparentsandkids/ ]
Instagram	[ https://www.instagram.com/vegetarianresourcegroup/ ]
Twitter	[ https://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: [ https://www.vrg.org/ ]

To donate: [ https://www.givedirect.org/donate/?cid=1565 ]

Copyright The Vegetarian Resource Group 2018 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 ]

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