1) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

• PROTEIN ON A VEGAN DIET
• EATING VEGAN IN FRANCE WHEN TRAVELING
• HANDY VEGAN GLUTEN-FREE GUIDE TO SHARE
• VEGAN SNOW ATTIRE
• PLANT MILKS THAT ARE FORTIFIED WITH VITAMIN B12
• MAKING VEGAN FROZEN DESSERTS AT HOME
• ROOT BEER AND VEGGIE BURGERS
• AND MORE...

STARTING A HEALTHY VEGAN COOKING CLASS FOR THOSE WHO WERE PREVIOUSLY HOMELESS

[ https://www.vrg.org/blog/2018/08/06/starting-a-healthy-vegan-cooking-class-for-those-who-were-previously-homeless/ ]

HUNGRY HARVEST

[ https://www.vrg.org/blog/2018/08/02/hungry-harvest/ ]

MY VEGETARIAN RESOURCE GROUP INTERNSHIP

[ https://www.vrg.org/blog/2018/08/01/my-vegetarian-resource-group-internship-2/ ]

ROOTS VEGAN FEST IN CLARKSVILLE, MD: REPORT FROM TWO VRG INTERNS

[ https://www.vrg.org/blog/2018/07/31/roots-vegan-fest-in-clarksville-md-report-from-two-vrg-interns/ ]

IT'S NEVER TOO EARLY TO PLAN FOR THE WINTER: VEGAN SNOW ATTIRE UNDER $100

[ https://www.vrg.org/blog/2018/07/30/its-never-too-early-to-plan-for-the-winter-vegan-snow-attire-under-100/ ]

HANDY VEGAN GLUTEN-FREE GUIDE TO SHARE

[ https://www.vrg.org/blog/2018/07/27/handy-vegan-gluten-free-guide-to-share/ ]

A VEGAN DIET MAY REDUCE THE RISK FOR DEVELOPING TYPE 2 DIABETES IN OVERWEIGHT ADULTS

[ https://www.vrg.org/blog/2018/07/26/a-vegan-diet-may-reduce-the-risk-for-developing-type-2-diabetes-in-overweight-adults/ ]

CROSS CONTACT OF ANIMAL AND VEGETABLE PRODUCTS AT RESTAURANT CHAINS

[ https://www.vrg.org/blog/2018/07/25/cross-contact-of-animal-and-vegetable-products-at-restaurant-chains/ ]

EATING VEGAN IN FRANCE WHEN TRAVELING

[ https://www.vrg.org/blog/2018/07/24/eating-vegan-in-france-when-traveling/ ]

TUTTIE'S PLACE CULINARY SUMMER CAMP VEGGIE LESSON PLAN

[ https://www.vrg.org/blog/2018/07/23/tutties-place-culinary-summer-camp-veggie-lesson-plan/ ]

PLANT MILKS THAT ARE FORTIFIED WITH VITAMIN B12

[ https://www.vrg.org/blog/2018/07/20/plant-milks-that-are-fortified-with-vitamin-b12/ ]

YOU CAN MAKE FROZEN DESSERTS AT HOME THIS SUMMER!

[ https://www.vrg.org/blog/2018/07/19/you-can-make-frozen-desserts-at-home-this-summer/ ]

EATING ALONG THE C AND O CANAL IN MARYLAND: DESERT ROSE CAFE AND CATERING: THE HIDDEN FLOWER OF WILLIAMSPORT

[ https://www.vrg.org/blog/2018/07/17/eating-along-the-c-and-o-canal-in-maryland-desert-rose-cafe-and-catering-the-hidden-flower-of-williamsport/ ]

VRG INTERNS AND A VRG VOLUNTEER DO SUMMER CAMP PRESENTATION

[ https://www.vrg.org/blog/2018/07/16/vrg-interns-and-a-vrg-volunteer-do-summer-camp-presentation/ ]

MY EXPERIENCE AS A VEGETARIAN RESOURCE GROUP INTERN

[ https://www.vrg.org/blog/2018/07/12/my-experience-as-a-vegetarian-resource-group-intern/ ]

ARE YOU SEARCHING FOR NON-LEATHER ITEMS INCLUDING BALLET SHOES, GUITAR STRAPS, TOOL BELTS, AND MORE?

[ https://www.vrg.org/blog/2018/07/11/are-you-searching-for-non-leather-items-including-ballet-shoes-guitar-straps-tool-belts-and-more/ ]

DOES YOUR FAVORITE PLANT MILK PROVIDE VITAMIN B12?

[ https://www.vrg.org/blog/2018/07/10/does-your-favorite-plant-milk-provide-vitamin-b12/ ]

PROTEIN ON A VEGAN DIET

[ https://www.vrg.org/blog/2018/07/09/protein-on-a-vegan-diet/ ]

CAFE RIO'S RICE IS NOT VEGAN

[ https://www.vrg.org/blog/2018/07/06/cafe-rios-rice-is-not-vegan/ ]

REPORT ON THE RICHMOND VEGFEST

[ https://www.vrg.org/blog/2018/07/06/report-on-the-richmond-vegfest/ ]

ROOT BEER AND VEGGIE BURGERS

[ https://www.vrg.org/blog/2018/07/05/root-beer-and-veggie-burgers/ ]

2) VRG VEGAN DINNER IN WASHINGTON, D.C. ON SUN., OCTOBER 21, 2018

The Vegetarian Resource Group will host a vegan dinner at BUSBOYS AND POETS in Washington, DC (About three blocks from the Convention Center) on Sunday, October 21, 2018 at 6 PM during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD, Mark Rifkin MSRD, Debra Wasserman, and vegetarian dietitians from around the country. All are welcome!

Must reserve and pay in advance.

To reserve: Send $35 per person (includes tax and tip) with names to

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

You may also call (410) 366-8343, M-F 9-5, EST, to pay over the phone, or pay at
[ https://www.vrg.org/donate ] and write DC Dietitian Dinner in the Comments.

PLEASE SHARE THIS FLYER
[ https://www.vrg.org/Annual_VRG_Vegan_Dinner.pdf ]

3) EDITOR'S FIVE YEAR ANNIVERSARY

Hello VRG Maryland monthly newsletter subscribers,

I would like to thank you all for reading my newsletter for the past five years. I first interned with VRG in the summer of 2013 and was asked to begin managing the monthly Maryland newsletter during my time there. I enjoyed it so much that I jumped at the chance to continue working on it--even from California, through the remainder of my undergraduate degree, beginning of my graduate degree, and numerous jobs. The VRG internship was my first introduction to traveling alone, balancing a budget, and working in an office environment. Upon returning home in late July of that year, I got to work on my first solo rendition of the the August 2013 newsletter. The rest is history.

In the past five years, I have: Graduated from UC Berkeley with an English degree, started my masters degree in Library and Information Science, began working full time for UC Berkeley's library system, got promoted to a library student employee supervisor, and became deeply embedded in California's vegan pop-up restaurant scene. All the while, through a multitude of life choices and changes, I have submitted my newsletter at the beginning of every month.

Just recently, VRG nominated me to attend a Gender Equity in Animal Rights conference. While I was there networking, somebody mentioned how The Vegetarian Resource Group was a beacon of ethical and moral choices in a questionable world. I agreed. VRG is a beacon of good ethics, kindheartedness, and a commitment to helping the vegan community.

Thank you for sticking with us these past few years.

Looking forward to five more years,
Laura McGuiness

4) DC VEGFEST ON SEPTEMBER 15, 2018

Compassion Over Killing is proud to present the 10th annual DC VegFest on Saturday, September 15, 2018. Hosted outdoors at famed Yards Park in the nation's capital, the DC VegFest is a free fun-filled festival of food, music, education, and inspiration with more than 20,000 attendees who join the celebration each year.

Featuring over 120 vendors and exhibitors, thousands of festival-goers - vegans and pre-vegans alike - will experience plant-based eating's many flavors, and learn how each of us can protect the planet, our health, and animals simply by enjoying vegan meals.

On the main stage, emceed by rapper Grey, celebrity speakers will share inspiring talks and expert chefs will dazzle the crowd with their culinary creations. See: [ https://dcvegfest.com/ ]

5) VEGAN RESTAURANT WEEK AUGUST 17-26, 2018 IN BALTIMORE, MARYLAND

See: [ https://www.mdveganeats.com/ ]

6) THRIVE VEGAN MARKETPLACE BOOTH IN BALTIMORE

By Amy Dell, VRG Intern

On Saturday, July 7, 2018, two former VRG interns, Julia Mathew and Casey Brown, and I had a booth for The Vegetarian Resource Group at the Thrive Vegan Marketplace in Baltimore. Throughout the day, we had many interesting conversations with vegan activists, entrepreneurs, and chefs. We were also able to establish connections to vegans who, though new to the area, were passionate about vegetarianism and interested in volunteering. It was rewarding to be able to welcome them to Baltimore and introduce them to some of the local restaurants and veggie organizations.

We passed out lots of VRG resources to parents who wanted to educate their children's daycares and schools about veganism, and we gave the kids VRG's I Love Animals and Broccoli Coloring Books, too. It was inspiring to see how much these parents cared about the health and well-being of their kids and how they were taking an active role in changing the meals their kids were served outside of their home.

To volunteer to help with other VRG outreach, contact Gene at [email protected]

To support The Vegetarian Resource Group outreach, donate at [ https://www.vrg.org/donate ]

7) VRG SUMMER CAMP PRESENTATION

By Amy Dell, VRG Intern

On (Meatless) Monday, July 9, 2018, The Vegetarian Resource Group summer interns gave a presentation about vegetarianism and healthy eating at TuTTie's Place, a culinary summer camp in West Baltimore. The other intern, Hannah Greene, and I talked to kids aged 5-17 about why people go vegan, the importance of the different food groups, and My Vegan Plate. We were also assisted by Health and Wellness Coach and VRG volunteer, Marcy Schveibinz.

First, we introduced ourselves and played a name game to start off the presentation. We then distributed My Vegan Plate and had the kids draw on the back of the paper what their normal dinner plate looks like. After comparing the two sides, we brainstormed ways to "veganize" their plates. We quickly went through why each food group is important. In order to reinforce what they had just learned, we laid out a giant My Vegan Plate made from a bed sheet and had the kids place empty food containers on the right section of the plate. We went over the plate and discussed how some items can fall into multiple categories, like how some soymilk has calcium and protein.

We then headed outside to play on the basketball court. On the four corners of the pavement, there were labels for "Vegetable," "Fruit," "Protein," and "Grains." We called out food items and had the kids run to whatever section they thought the food belonged in. This also introduced them to new foods. When we called out "Chickpeas," some of the kids ran to "Vegetable" because they heard the word peas. We explained that chickpeas, also known as garbanzo beans, are legumes and are a great source of protein.

Once we came inside, we washed our hands, got some water, and let the kids make faces out of fruits and veggies. This activity encouraged playing with your food and being creative. Marcy handed out orange segments and led the kids through a mindful eating exercise to help them slow down and appreciate their food more. We next talked about the health, environmental, and ethical reasons behind going vegan. After we cleaned up, we handed out some resources, including VRG's I Love Animals and Broccoli Coloring Books and easy recipes for teens.

We ended the presentation by making vegan banana ice cream and talking about what they had learned. We discussed how veganism is a form of activism, and how every dollar we spend is supporting certain companies or ideals. Many students seemed interested in eating a healthier diet after we talked, and a few wanted to do this by limiting meat consumption.

It was amazing being able to work with kids and see them learning new things. Hopefully, The VRG will be able to continue presenting at TuTTie's Place for years to come.

To intern for The Vegetarian Resource Group, see [ https://www.vrg.org/student/index.php ]

To support The Vegetarian Resource Group outreach, donate at [ www.vrg.org/donate ]

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

8) EATING ON THE C AND O CANAL IN MARYLAND

By Shannon Borgoyn, VRG Intern

Deep in the hills of Western Maryland, the occurrence of vegan and vegetarian food is far and few. I found this out the hard way when my parents and I took a biking trip on the Western Maryland Rail Trail, which is near the C&O Canal. After having biked for at least two hours, I felt a craving for a decent meal. My only energy was from snacks (a muffin, etc.) gotten from a quick stop at a bakery near the bike trail. Having eaten the same food, my parents happily agreed to my request. Quickly Googling veggie-friendly places, I found next to nowhere to eat nearby. Most of the places were at least forty-five minutes away. I looked harder and found Desert Rose Café and Catering. It is a cute, seemingly hidden café in the small town of Williamsport, MD. It offers indoor and outdoor seating and has A/C for those hot days! It is fifteen minutes away from Hagerstown, twenty minutes from the Western Maryland Rail Trail, and near the Maryland-West Virginia line. Glancing over their online menu, I excitedly noted that it had a vegetarian section, meaning we could easily adjust our meals to be vegan.

As we entered the café, we were told to seat ourselves, and so we chose a table at the back of the café. Walking through, I spied many things: baked goods, a sign for smoothie flavors, a fridge full of drinks, a free library, various brochures, bike equipment, and more. I was particularly impressed by the bike equipment, as it wasn't something I was expecting to see. I asked an employee about it, and she said that there was a bike shop in town that closed down. Seeing the gaping need, the café purchased the bike shop's stock. This is important because Desert Rose café is literally right down the street from the C&O Canal, about a four minute bike ride, and receives a lot of bikers. However, bike equipment isn't the only thing they have, but also delicious food! The café is perfect for the tired and hungry biker desiring a quick, nutritious meal or snack.

What would be a good meal or snack? There are several options. First, the most obvious is the vegetarian sandwiches: there are sandwiches like peanut butter and jelly; veggie lover (with spinach, tomato, onion, cucumber, banana peppers, and avocado); hummus and veggie (with spinach, onion, tomato, cucumber, banana peppers, and avocado); and more. Vegetarian sandwiches come with the choice of chips, yogurt, or a veggie bag, which is a bag of raw veggies that comes with ranch, hummus, or peanut butter. Keep in mind that there are sandwiches not easily made vegan, like the classic grilled cheese and the fancy grilled cheese with tomato. If you opt for the black bean burger, note that it has egg in it, but don't let this deter you! When we told our server we were vegan, she informed us that they have a vegan burger. Just ask for it!

Second, there are other options that could be made vegan: red beans and rice; a daily hot soup (it varies day-to-day and isn't necessarily vegan); gazpacho; vegan mayo (request this from your server); red beans and rice (made with vegetable broth); and salads (just order them without cheese). Third, as their name suggests, they do catering. Their catering service accommodates for gluten-free and vegan food requests, but they don't usually have vegan desserts made, as they're considered a specialty item. Fourth, gluten-free folks can also find options here: some bread and their red beans and rice are gluten free.

I got the hummus and veggie sandwich and chips; my mom got the black bean burger and the veggie bag (with hummus); and my dad got a wrap, a daily soup, and red beans and rice. My mom ended up sharing some of the veggies from her veggie bag with my dad and I because she found it to be too much for her. As we finished our meals, we found ourselves to be incredibly satisfied. Although our meals had been simple, they had also been delicious and hearty! We agreed that if we were riding the Western Maryland Rail Trail again, we would stop by Desert Rose Café.

If you're in Western Maryland and find yourself hungry for good food, Desert Rose Café and Catering is the place to go! They are open from 8am-8pm Monday through Saturday and from 9am-8pm on Sunday. Whatever you're in the mood for, they serve it: breakfast, lunch, and dinner. Find out more at: [ http://www.desertrosecafeandcatering.com ]

For information on veggie restaurants throughout the USA and Canada visit: [ https://www.vrg.org/restaurant/index.php ]

9) HUNGRY HARVEST

Hungry Harvest is a produce delivery company on a mission to end food waste and hunger in the US. They work with local farms and wholesalers to recover their surplus produce and deliver it to subscribers every week in a curated and customizable box.

Get $5 off your first delivery. Sign up with code WELCOM

Serves locations n Baltimore, Washington DC, New Jersey, Philadelphia, Delaware, North Carolina, and Southern Florida.

For information, go to: [ https://www.hungryharvest.net/vrg ]

10) 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:

• 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're getting down to the last of our Vegan Nutrition for Teenagers brochures. We're looking for $1,000 for another print run of this very popular pamphlet.
•  

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 at 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!

11) EAT WELL STAY WELL 2018: ONE DAY IMMERSION

Eat Well Stay Well is sponsoring a one-day immersion event on improving your health transitioning to a whole-food, plant-based diet. Presenters include Joel Fuhrman, M.D., Neal Barnard, M.D., Brenda Davis, R.D., Chef AJ, Dana Simpler, M.D., and Sharon McRae. For event details and pricing, visit their website at [ http://eatwell-staywell.com/event/eat-well-stay-well-2018-one-day-immersion/ ]

12) VRG HIGHLIGHTS

VRG Nutrition Advisor Reed Mangels, PhD, RD was interviewed for an article in The New York Times about how parents can handle a situation where one of their children has decided to become a vegetarian in a family of meat eaters.

Our interns Hannah Greene and Amy Dell, with guidance from Health Coach Marcy Schveibinz gave a presentation about vegetarianism and healthy eating at TuTTie's Place, a culinary summer camp for low-income children in West Baltimore.

Our interns also prepared six vegan casseroles for Our Daily Bread, which serves food to low income individuals and the hungry in Baltimore.

Our Video Scholarship contest has received dozens of entries, and our interns and volunteers have been tirelessly reviewing the submissions.

VRG Researcher Jeanne Yacoubou has answered questions about cross contamination between meat and vegan items in restaurants.

Volunteer coordinator Gene Slothour-Hudnall sent roughly 3,500 magazines, brochures, and pamplets to groups, conferences, and educators from New York to Texas.

13) MARYLAND AREA EVENTS

VEGAN AND VEGETARIAN MEET-UPS IN BALTIMORE, MD

The Vegetarian Meet-up happens at Mango Grove, located at 8865 Stanford Boulevard, in Columbia, Maryland 21045, on the first Sunday each month at 12:30 PM. The Vegan Meet-up takes place at Mr. Chan Szechuan at 1000 Reisterstown Rd. in Pikesville on the third Wednesday every month at 7 PM. If you are vegan or vegetarian and would like to eat great food while socializing with others who share your interests, attend a meet-up!

For more information about EarthSave's Vegan and Vegetarian Baltimore Meet-ups, see:
[ 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/ ]

WWW.VEGEVENTS.COM

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

WHOLE FOOD FOR OPTIMAL HEALTH - BALTIMORE SUPPORT GROUP

This group meets on the second Friday of each month at 6:30PM at the Park Heights Community Health Alliance, located at 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])

EARTHSAVE BALTIMORE

Saturday, July 28th, 6-8 pm is an Earthsave dinner in Towson that will feature a vegan potluck and the presentation "Current Climate Realities" by Susan Beverly.

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!

WELLNESS COACH

Marcy Schveibinz is a national board certified health and wellness coach and owner of Columbia Nutrition LLC ([ https://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]

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.

This month's event is coming up on August 22nd from 7-9 PM located at Little Havana, 1325 Key Hwy, Baltimore, MD 21230.

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 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 ]

Upcoming class: September 2018 from 10AM to 1PM.

14) VISIT VRG AT THESE OUTREACH BOOTHS

MARYLAND AREA EVENTS:

Vegan SoulFest

Saturday, August 25th, 2018
Clifton Park, Baltimore, MD
12pm-7pm

DC VegFest

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

VRG's Annual Pre-Thanksgiving Potluck

North Baltimore Mennonite Church in Roland Park
Baltimore MD
Sunday, November 18th, 2018, 5PM

AROUND THE COUINTRY:

York Harvest VegFest

Saturday, September 22nd, 2018
Coulser Park
York, PA

Charlottesville Vegan Roots Fest

Saturday, Sept. 29th, 2018
Washington Park, Charlottesville, VA

Food & Nutrition Conference & Expo

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

VRG Annual Vegan Dinner (during the annual meeting of The Academy of Nutrition and Dietetics)

Sunday, October 21st, 2018, 6pm, Washington, DC

If you're interested in helping us at one of these events, contact Gene Slothour-Hudnall at [email protected].

World Veg Fest

Saturday, October 27th, 2018
San Francisco County Fair Building, Golden Gate Park
San Francisco, CA

OTHER EVENTS:

Boston VegFest

Saturday and Sunday, October 20th and 21st, 2018
Reggie Lewis Athletic Center
Boston, MA

Eat Well Stay Well 2018

Sunday, November 4th, 2018
Howard Community College
Smith Theatre, Horowitz Center
Columbia, MD

Sedona Health & Nutrition Conference

Sedona, AZ
January 17th & 18th, 2019

Sedona VegFest

Sedona, AZ
January 19th & 20th, 2019

15) 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, posting to social media, writing blog posts, research, presentations, restaurant research, developing SNAP low income (food stamp) meal plans, designing handouts, clerical work, writing HTML, judging videos, contributing to our vegan parents group, hosting interns, training interns, doing media interviews, staffing booths, accounting, editing, performing nutrition analysis, making vegan casseroles for the homeless, helping with our newsletters, and more!

• Chef Nancy Berkoff, EdD RD
• Whitney Blomquist
• Shannon Borgoyn
• Casey Brown
• Terry Carlo, RD
• Angelique Complainville
• Keryl Cryer
• Amy Dell
• Jamie Donahue
• Joyce Goldberg
• Hannah Greene
• Carol Hamlin
• Heather Francis
• Chloe Licht
• Reed Mangels, Ph.D, RD
• Julia Mathews
• Laura McGuiness
• David Milner
• Karen Peissinger
• Marcia Schveibinz
• Elsa Spencer, PhD
• Stuart Stahler
• Liz Tarolli
• Robin Tate

16) CALL FOR VOLUNTEERS

We're still looking for volunteers who can assist us in updating our lists of vegetarian and vegan restaurants. We've gotten a lot of leads from our scholarship entrants, but we need to research their suggestions.

We also need assistance with clerical work in our Baltimore office.

We'll need assistance stuffing packages to be sent out to members.

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

To support The Vegetarian Resource Group's outreach, donate at [ https://www.vrg.org/donate ]

17) JOIN VRG'S VEGAN PARENTS' GROUP

Are you or someone you know raising a vegan child? If so, you may want to join a network of parents interested in exchanging ideas on various vegetarian/vegan topics including: finding a vegan summer camp, vegan dining options at Disney World, what can I pack in my child's lunchbox, how have you and your child dealt with the dissection issue in school, can you recommend a veggie-friendly pediatrician or dietitian, is there a veggie children's group in my area, etc.

For more information on this group, see:
[ https://www.facebook.com/groups/VRGparentsandkids/ ]

18) 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

Instagram

Twitter

VRG Parents and Kids

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 ]

Instructions for unsubscribing will appear at the bottom of the page. See Unsubscribe or edit options. (You do not need a password).