The VRG's Maryland Newsletter
February, 2019
- VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
- VRG HIGHLIGHTS
- VRG BOOTHS AND EVENTS
- VEGAN RESTAURANT WEEK IN BALTIMORE
- SURVEY REGARDING PEOPLE'S KNOWLEDGE ABOUT CERTAIN FARMING PRACTICES
- THE VEGETARIAN RESOURCE GROUP OFFERS TWO $5,000 SCHOLARSHIPS PLUS ONE $10,000 SCHOLARSHIP FOR GRADUATING HIGH SCHOOL SENIORS
- JEWISH VEGAN COOKING DEMO IN BALTIMORE Saturday evening, March 23, 2019
- MARYLAND AREA EVENTS
- NU VEGAN
- VEGAN CHINESE DINNER IN PHILADELPHIA
- GOLDEN WEST
- REFOCUSED
- A BIG THANK YOU TO ALL OF THE VRG VOLUNTEERS
- VRG WISH LIST
- VEGDINING CARD
- FOLLOW THE VEGETARIAN RESOURCE GROUP SOCIAL MEDIA
- ABOUT THE VEGETARIAN RESOURCE GROUP & VRG NEWS
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2) VRG HIGHLIGHTS
- Chef Nancy Berkoff, RD, EdD, did a brief interview on CBS News Radio LA to discuss vegan diets and health.
- We're glad to have several interns this spring: Welcome to Emma, a chemistry and environment and sustainability studies student from Loyola University; Taylor, also studying environmental studies at Loyola; Shun, a high school student, taking college courses during her senior year; and Laneece, a nutrition major at the University of Maryland.
In the past, we have had interns from Texas, California, Oklahoma, France, Germany, and Japan. If you live in the Roland Park area in Baltimore City, and can house interns (with or without rent), please let us know.
We have one needs based paid internship available. If you would like to apply, see: [ https://www.vrg.org/student/index.php ]
Eleanor Wolff Scholarship [ https://www.vrg.org/student/eleanor_wolff_scholarship.php ]
To support internships and scholarships, donate at [ https://www.vrg.org/donate ]
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3) VRG BOOTHS AND EVENTS
Come visit us at these VRG booths!
MARYLAND AREA EVENTS
Jewish Vegan Cooking Demo: Vegan Hamentashen and Passover Ideas
Saturday, March 23rd , 7 PM
Beit Tikvah, Corner Community Center
Roland Park, Baltimore, Maryland
Maryland Dietetics in Health Care Communities Spring Workshop
Tuesday, March 26th, 2019
Clarksville, MD
The Gathering Place
Vegan SoulFest
Saturday, August 3rd, 2019
Baltimore, MD
Clifton Park
Animal Rights National Conference
Thursday to Sunday, July 25-28, 2019
Hilton Alexandria Mark Center
Alexandria, VA
Academy of Nutrition and Dietetics FNCE
Sunday to Tuesday, October 27-29, 2019
Pennsylvania Convention Center
Philadelphia, PA
The Vegetarian Resource Group Annual Vegan Dinner
Sunday, October 27, 2019, 6pm
Philadelphia, PA
If you're interested in helping us at one of our booths, contact Gene Slothour-Hudnall 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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4) VEGAN RESTAURANT WEEK IN BALTIMORE
Hopefully you ate out at one of the featured restaurants or events. Please patronize the supporters of Vegan Restaurant Week all year round.
VEGAN RESTAURANT WEEK IN BALTIMORE
February 8-17, 2019
- Land of Kush
- Golden West
- Alexander's Tavern
- Harmony Bakery
- L'Eau de Vie Organic Brasserie
- Miss Shirley's
- and much more.
Miss Shirley's Cafe will extend their vegan specials for Maryland Vegan Restaurant Week until February 24th.
Try Gluten Free Griddle Cakes, Spinach and Kale Salad, Athena Bowl with Farro, Beyond Burger, Beets and Sweets Sandwich,
Avocado Toast with Quinoa and Kale, Sweet Potato Quinoa Salad, and much more. See menu [ https://www.mdveganeats.com/miss-shirleys-menu ]
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5) SURVEY REGARDING PEOPLE'S KNOWLEDGE ABOUT CERTAIN FARMING PRACTICES
Academic looking for survey participants. The purpose of this questionnaire is to explore people's knowledge about certain farming practices.
Go to: [ https://www.surveymonkey.com/r/5Z8TC99 ]
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6) THE VEGETARIAN RESOURCE GROUP OFFERS TWO $5,000 SCHOLARSHIPS PLUS ONE $10,000 SCHOLARSHIP FOR GRADUATING HIGH SCHOOL SENIORS
Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.
One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in SPRING 2019.
Deadline is FEBRUARY 20, 2019.
We will accept applications postmarked on or before FEBRUARY 20, 2019. Early submission is encouraged.
Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle. Payment will be made to the student's college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail. For more information on applying, visit: [ https://www.vrg.org/student/scholar.htm ]
If you would like to donate to additional scholarships or internships, go to [ www.vrg.org/donate ]
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7) JEWISH VEGAN COOKING DEMO IN BALTIMORE Saturday evening, March 23, 2019
By Marcia Schveibinz
Saturday, March 23, 2019, at 7pm
Congregation Beit Tikvah
Corner Community Center, Roland Park
5802 Roland Ave, Baltimore, MD 21210
Learn to prepare vegan hamentashen and a variety of fillings. Marcia will also give ideas for vegan Passover dishes. Each attendee will receive a copy of Vegan Passover Recipes by Chef Nancy Berkoff, RD. Free for Beit Tikvah, Vegetarian Resource Group, Baltimore Vegan Drinks, and Jewish Veg members. $5 donation suggested for others. Please let us know if you are coming at
[ https://www.facebook.com/events/347058466085887/ ]
Or email [email protected]
Marcy Schveibinz became interested in food and nutrition when growing up in Buffalo,
NY with her Dad who became a "health nut," and started eating "whole wheat bagels"
which weren't easy to get in the '70s! Marcy has a degree in nutrition from Buffalo State
College. She is a national board certified health and wellness coach and did her training
through the Mayo clinic. She has two vegan children.
Vegetarianism is not eating meat, fish, or fowl. Vegans are vegetarians who also don't eat
dairy, eggs, or other animal products.
For more information on the Jewish vegan cooking demo, call (410) 366-8343.
For more information on Beit Tivah, visit [ https://beittikvah.org/ ]
For more information on vegan nutrition, see [ https://www.vrg.org/nutshell/vegan ]
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8) MARYLAND AREA EVENTS
VEGAN BURGER SMACKDOWN
The Vegan Burger Smackdown will be on Sunday, April 28 from 11 am to 4 pm in the event hall behind RHouse, 301 W. 29th St., Baltimore, MD 21211.
This epic event will be fun, delicious, and an exciting way to promote vegan food. Six outstanding restaurants compete for Best Burger. Nonstop entertainment, a magician entertaining in dining areas, raffles for prizes, burger trivia games, music videos, and an upbeat presentation from 1-2 about the joy and benefits of going vegan. Eco- and family-friendly, ADA Accessible, Sign language interpreter for Presentation.
BALTIMORE VEGAN DRINKS
TUESDAY MARCH 26, 2019 AT 6PM
Vegan Drinks at L'Eau de Vie Organic Brasserie
Baltimore, MD
SATURDAY JUNE 15, 2019 AT 2PM
Vegan Wine and Cheese with the Animals
Burleigh Manor Animal Sanctuary and Eco-Retreat (BMASER)
Ellicott City, MD
For Vegan Drinks events, see: [ https://www.facebook.com/pg/BaltimoreVeganDrinks/events/?ref=page_internal ]
EARTHSAVE
Saturday, Jan. 26th, 2019 AT 6PM
Earthsave's first dinner event of 2019 will feature a presentation by Brooke Bussard, MD, on "Everybody Has to Eat: Getting to the Root of Good Health". From superfoods to supplements, the world is cluttered with information about how to eat to be well. Please join us for a lively discussion about how the foods we choose affect every cell in our bodies. Using nutritional quality as a guide, learn how to steer your food choices toward those that promote health rather than hinder your well-being.
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 hear the 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 are held at Govans Presbyterian Church, 5828 York Rd, Baltimore, 21212. Church is next to the historic Senator Theater. Drive around church to large parking lot, where you'll see the white Earthsave banner near the Fellowship Hall entry.
Saturday, Feb. 23rd, 2019 AT 6PM
Barbra Levin will present "Adopting a Vegan Life as an Older Person". The talk will focus on the challenges of upending decades of nutritional routines. Barbra will offer advice on adjusting on a fixed or reduced income, on how to find reliable information in a non-tech world, and on how to get needed nutrition while not in control. Barbra Levin went vegan at the age of 60. She's now 65 and proudly embraces the term "old lady" for several reasons. While in her 20s and 30s, she'd considered 65 to be quite old. And, as a public health professional, she's acutely aware that there are different challenges when you adopt this lifestyle while dealing with other age related issues. Finally, she liked the way it sounded. Barbra's a Harvard educated health professional who devoted nearly 40 years to non-profit healthcare administration to the most vulnerable populations. She's worked with refugees, immigrants, farm workers, people without permanent shelter, and people with disabilities and incurable disorders. She's also a former Peace Corps volunteer who lived and served in Thailand for several years and learned many of the secrets of Thai cuisine. At "Old Lady Vegan" Barbra peer mentors other older people trying to adopt a vegan eating plan.
E-mail us at [email protected].You can always receive updated dinner information by calling 410-252-3043.
VEGAN COOKING CLASSES AND PRESENTATIONS BY CRYSTAL FORMAN, MPH, MHA
UPCOMING EVENTS
Learn more and register at [ https://holistic-wellnessandhealth.com/events ]
.
Saturday, February 16, 2019 3-5:30PM
Impact Hub Baltimore
10 East North Ave., Baltimore, MD 21202
Master Your Gut Health
Saturday, February 23, 2019 1-2:30PM
Impact Hub Baltimore
10 East North Ave., Baltimore, MD 21202
Holistic Wellness Reset Workshop
Saturday, March 2, 2019 1-2:30PM
Impact Hub Baltimore
10 East North Ave., Baltimore, MD 21202
DINEKIND
Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. For more information, visit: [ http://www.dinekindharford.com/ ]
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])
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/ ]
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 ]
THE SLUTTY VEGAN TOUR POP UP WILL BE AT THE FOLLOWING LOCATIONS
Baltimore
February 20, 2019
Sangria Patio Bar
3-10PM
930 N. Charles St.
Baltimore, MD 21201
DC/Maryland
February 21, 2019
Kitchen Kray Café
5-11PM
4601 Presidents Dr.
Lanham, MD
Currently, Slutty Vegan has the following food items:
Ménage à Trois
Plant based patty loaded with vegan bacon and shrimp, topped with lettuce tomato and special sauce.
Heaux Boy
Vegan shrimp tossed in a New Orleans style batter, served on a Hawaiian bun with pickles, lettuce and drizzled with secret sauce.
One Night Stand
Plant based patty, vegan bacon, American cheese, grilled onions, lettuce, tomato, and special sauce on a Hawaiian bun
The Fussy Hussy
Plant based patty with American cheese, shredded lettuce, onion, pickle and vegan mayo on a Hawaiian bun
Sloppy Toppy
Plant based patty with vegan cheese, jalapeños and spicy mayo on a Hawaiian bun
Super Slut
Plant based patty with guacamole, jalapeños, grilled onions and vegan cheese on a Hawaiian bun
Hollywood Hooker Philly
Chopped philly cheese sandwich with grilled peppers, onions, & vegan mayonnaise on a wheat roll
Dance Hall Queen
Plant based patty with grilled onions, vegan cheddar cheese, lettuce, tomato and sweet jerk plantain on a Hawaiian bun
PLT
Grilled sweet plaintain tossed in a spicy jerk sauce, topped lettuce and tomato, drizzled with our secret sauce on a Hawaiian bun
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9) NU VEGAN
NuVegan Café in College Park, MD
By Shun Shueh, VRG Intern
Some vegetarians/vegans believe that eating in restaurants is difficult. For myself, it's characterized by endless questions for the waiter and the fear of seeming "picky" in front of friends.
At NuVegan Café, however, I didn't have any difficulties. This 100% vegan restaurant takes a modern twist on soul & comfort food, bringing a sense of inclusiveness through their food & venue. All types of eaters can find joy in their experience at NuVegan Café. The restaurants are designed with simplicity, featuring a large variety of seating, classic décor, and soulful R&B music playing in the background.
Fueling up on their compassionately cooked food is not the only reason to stop by one of their locations. It is a family owned business, with values in community building and giving back. They have not only upheld their values in serving vegan food, but also in holding various initiatives, such as their recent holiday food drive to support families in need. Whether you are vegan or not, NuVegan Café is worth a trip!
They serve in a total of four locations in the DC/Maryland/Virginia area. The latest opened its doors recently in the Blackburn Center at Howard University in Washington DC. Close by, there is a second DC location on Georgia Avenue. The third is in Richmond, Virginia, and the last location is near the University of Maryland campus in College Park, Maryland.
I visited their College Park location. After walking in, counter-service was quick and simple. Orders are made and paid for at the counter, then an employee delivers the food order to your seat. All meals are served in to-go boxes, making it easy to take home any leftovers.
I was mesmerized by their staggeringly long menu of options, consisting of hot/cold sides, sandwiches, entrees, salads, baked goods, fresh juices, smoothies, and more. On Sundays from 10AM-3PM, the brunch menu is available, including pancakes and breakfast burritos. The refreshing drink menu contains an interesting assortment of flavors, including cucumber, beet, or parsley as juice flavors and peanut butter, pina colada, or cashew cream as smoothie flavors, which are blended with a choice of one of four plant-based milks: soy, almond, hemp, or rice milk.
I decided to order the fish sandwich and a side of tuna mac. For a drink, I ordered a strawberry cream smoothie with a base of hemp milk. The side of tuna mac was smooth and creamy with the perfect texture, not too firm and not too soft. The fish sandwich was layered with tomato, lettuce, vegan mayonnaise, onion, and two fried pieces of vegan fish. Since the portions were big, I was left with a lot to take home. I hope to return and try another one of their delicious options.
Parking, which was located directly behind the café, was plentiful and cost only $1.00/hour. The café itself also had good vibes. I found the environment to be relaxing, as it was well-lit and very clean. In addition, there was a lot of seating to choose from within an open space. The staff that took my order was very friendly, and I only had to wait a few minutes before they quickly brought my food to me. Overall, it was a pleasant experience that I would recommend to anyone interested in eating a vegan meal.
The full menu can be found on their website. See: [ http://www.ilovenuvegan.com/ ]
For information about other restaurants, you can visit [ https://www.vrg.org/restaurant/index.php ]
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10) VEGAN CHINESE DINNER IN PHILADELPHIA
THE VEGETARIAN RESOURCE GROUP
VEGAN CHINESE DINNER IN PHILADELPHIA, PA
SUNDAY, OCTOBER 27, 2019, 6PM
The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegetarian dietitians from around the country. The public is invited.
MENU
APPETIZER: seitan on stick with BQ sauce
SOUP: (choice of): hot and sour soup or tofu vegetable soup
MAIN DISHES:
- chow fun (rice noodle dish)
- tofu with black bean sauce
- stir-fried spinach
- stir-fried string beans
- rice
DESSERT: fruit
BEVERAGES: tea and water
MUST RESERVE AND PAY IN ADVANCE
Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at [ https://www.vrg.org/donate ]
and write "Philadelphia VRG Dinner" and attendee names in the "Comments" box.
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11) GOLDEN WEST
By Emma Giebel, VRG Intern
Nestled in the heart of the Hampden neighborhood of Baltimore, Golden West Café's yellow awning is a mild entrance compared to the extremely unique design of one Baltimore's best brunch destinations. The dacor takes its inspiration from many design styles, such as bohemian and southwestern, which makes the restaurant resemble the thrift store of your dreams. It would be difficult to classify what type of restaurant Golden West is, especially since it contains two bars, one for tacos and one for alcohol, classic American food, Tex-Mex, breakfast, lunch sandwiches, and a rotating dessert menu. Golden West has a strong reputation of being accessible to people with many types of dietary restrictions, and their vegan menu is one that rivals any other in the area.
I had been to Golden West a couple times previously, but never as a vegan. With a new fresh outlook on my diet, I was slightly skeptical but also excited to try something different. For an appetizer, I order the sweet potato fries. This is an option that is almost always a vegan option no matter where you go, but since sweet potato fries are one of my favorite foods of all time, I thought they would be a perfect start to my meal. When the waitress, who was hysterical and a great server by the way, put them in front of me, I was extremely excited. They were sliced into thin and perfectly baked sweet potato fries, and topped off with minimal spices that perfectly complimented the taste of the fries themselves. They were a perfect start to my meal and an option that I would recommend to any of my friends.
When ordering, I decided that I would get two entrés, one of which served as a perfect dinner hours later. I was originally very skeptical about the vegan French toast option, but one bite in, I knew that it was the perfect decision. The ciabatta bread was perfectly soaked in a mixture coconut milk and banana and topped off with cinnamon and powdered sugar. Since I do love banana, I found this breakfast option to be perfect. It may seem a little overpowering to some, but I thought it was a perfect substitute, especially if a carb-loaded breakfast is what you desire. For my second entrée, I decided to order the vegan burrito, and I was not disappointed. The large burrito came loaded with beans, potatoes, rice, and faux-rizo, and perfectly spiced chile sauce and salsa fresca. The red sauce and pico de gallo that coated the burrito was a perfect addition, and this lunch option served as an amazing meal that left me feeling full and satisfied, since the portion size was so huge, (perfect for leftovers!). Having a taste of two different types of vegan alternatives at Golden West Café was a great decision, and shows that it is a perfect destination for any vegan looking for a wide variety of options when dining out.
For more information about Golden West Café, visit: [ http://www.goldenwestcafe.com/ ]
For more information about vegan restaurants in your area, visit: [ https://www.vrg.org/restaurant/index.php ]
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12) REFOCUSED
A new vegan concept called Refocused will open at 429 N. Eutaw St. with a soft opening on Feb. 16 2019.
Refocused, a new plant-based eatery coming to Eutaw Street, is planning a soft opening Feb. 16 to coincide with the end of Maryland Vegan Restaurant Week. See: [ https://www.facebook.com/RefocusedVegan/ ]
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13) A BIG THANK YOU TO ALL OF THE VRG 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, clerical work, writing HTML, contributing to our
vegan parents group, doing media interviews, staffing booths, editing, performing
nutrition analysis, helping with our newsletters, and more!
- Matthew Baker, RN
- Chef Nancy Berkoff, EdD RD
- Whitney Blomquist
- Keryl Cryer
- Anne Custer
- Natalie Evans
- Emma Giebel
- Carole Hamlin
- Suzanne Hengen
- Teagan Kim
- Reed Mangels, Ph.D, RD
- Julia Mathew
- David Milner
- Nicole Mowry
- Marcia Schveibinz
- Brad Scott
- Shun Shueh
Call for Volunteers
We're still looking for volunteers who can assist us with updating our lists of vegetarian
and vegan restaurants. New restaurants seem to be opening every day! This work can be
done remotely.
We're also looking for volunteers who can read and help respond to scholarship entries.
This work can be done remotely. If you're interested in helping, we can send you more
details about the process.
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 ]
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14) 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:
- We only have about one box left of one of our more popular brochures: Vegan Nutrition
in Pregnancy and Childhood. We find pregnancy is a time when people often come with
more questions, so we're looking for $1,000 for another print run of this very essential
pamphlet.
- Do you have an old car, truck, or RV that you're trying to get rid of? Did you know that
you can turn that old vehicle into a tax deductible donation to The Vegetarian Resource
Group? You can donate online here: [ http://www.v-dac.com/org/?id=521279034 ]
, or call
1-877-999-8322.
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15) VEGDINING CARD
VegDining is celebrating its 20th anniversary this year and to mark the occasion, is
donating 20% of its revenue from sales of VegDining Cards all year long to veg groups
around the world, including VRG.
The VegDining Card offers discounts at dozens of vegetarian restaurants and other
businesses around the world.) See [ http://VegDining.com/VRG ]
. If you're a VRG
member, you'll receive 20% off the regular price of the card ($25).
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16) FOLLOW THE VEGETARIAN RESOURCE GROUP SOCIAL MEDIA
Vegetarian Journal on Kindle:
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17) ABOUT THE VEGETARIAN RESOURCE GROUP & VRG NEWS
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 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!!
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 2019 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).
