1) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

• VEGAN EASTER CANDY
• CELEBRATE EARTH DAY: SAVE OUR WATER-THE VEGETARIAN WAY
• WHAT YOU NEED TO KNOW ABOUT VEGAN PREGNANCY (AND BEYOND) PODCAST WITH DR. REED MANGELS
• VEGANISM IN SWEDEN AND DENMARK
• BASEBALL STADIUMS THAT OFFER VEGAN OPTIONS
• NON-DAIRY MILKS ARE SHOWING UP ALL OVER!
• IS YOUR TOILET PAPER VEGAN?
• VRG KID'S ESSAY CONTEST WINNER
• LEATHER ALTERNATIVES
• SCIENTIFIC UPATE: Vitamin B12 in Vegan Women's Breast Milk, Animal ProductBbased Low Carb Diets Associated with Shorter Lifespan, Linking Dietary Choices to Climate Change, Supplements and Fortified Non-Dairy Milks Provide Vitamin B12 to Vegetarians, Eat More Plant Foods to Reduce Cancer Risk Says Expert Panel
• MAYLASIAN RECIPES: NOODLES AND RICE AND CURRY
• IDEAS FOR BRUSSELS SPROUTS
• VEGAN COMFORT FOOD RECIPES
• and so much more!

WHERE TO PURCHASE VEGAN EASTER CHOCOLATE AND CANDY

[ https://www.vrg.org/blog/2019/04/05/where-to-purchase-vegan-easter-chocolate-and-candy/ ]

LIVING ON THE VEG IN BEACH HAVEN, NEW JERSEY

[ https://www.vrg.org/blog/2019/04/04/living-on-the-veg-in-beach-haven-nj-2/ ]

CELEBRATE EARTH DAY ON APRIL 22ND BY SHARING THE INFORMATION IN THIS BROCHURE: SAVE OUR WATER-THE VEGETARIAN WAY

[ https://www.vrg.org/blog/2019/04/04/celebrate-earth-day-on-april-22nd-by-sharing-the-information-in-this-brochure-save-our-water-the-vegetarian-way/ ]

WHAT YOU NEED TO KNOW ABOUT VEGAN PREGNANCY (AND BEYOND) PODCAST WITH DR REED MANGELS

[ https://www.vrg.org/blog/2019/04/03/what-you-need-to-know-about-vegan-pregnancy-and-beyond-podcast-with-dr-reed-mangels/ ]

ROOT: A VEGAN RESTAURANT IN LANCASTER, PENNSYLVANIA

[ https://www.vrg.org/blog/2019/04/03/root-a-vegan-restaurant-in-lancaster-pennsylvania/ ]

VEGANISM IN SWEDEN AND DENMARK

[ https://www.vrg.org/blog/2019/04/02/veganism-in-sweden-and-denmark/ ]

BASEBALL SEASON HAS STARTED AND SOME STADIUMS OFFER VEGAN OPTIONS

[ https://www.vrg.org/blog/2019/04/01/baseball-season-has-started-and-some-stadiums-offer-vegan-options/ ]

VEGAN FOODS AVAILABLE AT LOYOLA UNIVERSITY OF MARYLAND

[ https://www.vrg.org/blog/2019/03/28/vegan-foods-available-at-loyola-university-of-maryland/ ]

NEW ADDITIONS TO THE VEGETARIAN RESOURCE GROUP ONLINE VEGAN GUIDE TO LEATHER ALTERNATIVES

[ https://www.vrg.org/blog/2019/03/27/new-additions-to-the-vegetarian-resource-group-online-vegan-guide-to-leather-alternatives/ ]

NON-DAIRY MILKS ARE SHOWING UP ALL OVER!

[ https://www.vrg.org/blog/2019/03/25/non-dairy-milks-are-showing-up-all-over/ ]

MR. CHAN RESTAURANT IN PIKESVILLE, MARYLAND OFFERS MANY VEGAN OPTIONS!

[ https://www.vrg.org/blog/2019/03/25/mr-chan-restaurant-in-pikesville-maryland-offers-many-vegan-options/ ]

PHILADELPHIA'S CENTURIES OF VEGETARIAN ACTIVISM

[ https://www.vrg.org/blog/2019/03/22/philadelphias-centuries-of-vegetarian-activism/ ]

BE SURE TO VISIT SACRED CHOW IN NEW YORK CITY, NEW YORK

[ https://www.vrg.org/blog/2019/03/22/be-sure-to-visit-sacred-chow-in-new-york-city-new-york/ ]

IS YOUR TOILET PAPER VEGAN?

[ https://www.vrg.org/blog/2019/03/21/is-your-toilet-paper-vegan/ ]

VEGETARIAN RESOURCE GROUP KID'S ESSAY CONTEST WINNER

[ https://www.vrg.org/blog/2019/03/21/vegetarian-resource-group-kids-essay-contest-winner/ ]

READ THE NUTRITION HOTLINE COLUMN FOR THE RECENT VEGETARIAN JOURNAL

[ https://www.vrg.org/blog/2019/03/19/read-the-nutrition-hotline-column-for-the-recent-vegetarian-journal/ ]

QUICK AND EASY IDEAS FOR BRUSSELS SPROUTS

[ https://www.vrg.org/blog/2019/03/18/quick-and-easy-ideas-for-brussels-sprouts/ ]

AMY DELL'S VEGETARIAN RESOURCE GROUP INTERN EXPERIENCE

[ https://www.vrg.org/blog/2019/03/18/amy-dells-vegetarian-resource-group-intern-experience/ ]

NOODLES AND RICE AND CURRY, OH MY! MALAYSIAN DELICACIES

[ https://www.vrg.org/blog/2019/03/15/noodles-and-rice-and-curry-oh-my-malaysian-delicacies/ ]

LOVING HUT RESTAURANT IN WILLIAMSBURG BROOKLYN, NEW YORK

[ https://www.vrg.org/blog/2019/03/14/loving-hut-restaurant-in-williamsburg-brooklyn-ny/ ]

SCIENTIFIC UPDATES FROM VEGETARIAN JOURNAL

[ https://www.vrg.org/blog/2019/03/14/scientific-updates-from-vegetarian-journal/ ]

RECENT BOOK REVIEWS IN VEGETARIAN JOURNAL

[ https://www.vrg.org/blog/2019/03/13/recent-book-reviews-in-vegetarian-journal/ ]

VEGAN PRODUCT REVIEWS IN THE LATEST VEGETARIAN JOURNAL

[ https://www.vrg.org/blog/2019/03/11/vegan-product-reviews-in-the-latest-vegetarian-journal/ ]

SOME MORE VEGAN PRODUCT REVIEWS IN VEGETARIAN JOURNAL

[ https://www.vrg.org/blog/2019/03/12/some-more-vegan-product-reviews-in-vegetarian-journal/ ]

VEGAN FOODS AT LOYOLA UNIVERSITY IN MARYLAND

[ https://www.vrg.org/blog/2019/03/11/vegan-foods-at-loyola-university-in-maryland/ ]

VEGETARIAN JOURNAL FEATURES VEGAN COMFORT FOOD RECIPES

[ https://www.vrg.org/blog/2019/03/08/vegetarian-journal-features-vegan-comfort-food-recipes/ ]

2) VRG BOOTHS AND EVENTS

Come visit us at these VRG booths!

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.

3) VEGAN BURGER SMACKDOWN, IN BALTIMORE SUNDAY, APRIL 28, 2019

[ http://www.VeganBurgerSmackdown.com ]

MUST RESERVE IN ADVANCE

The Vegan Burger Smackdown will be on Sunday, April 28, 2019 from 11 am to 4 pm in the event hall behind RHouse, 301 W. 29th St., Baltimore, MD 21211. Enter from Remington Ave.

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.

Presentation with each session:
Morning MUNCHERS: 11 am-1:15 pm (Presentation 12:30-1:15 pm)
Afternoon NOSHERS: 1:30 pm- 4:00 pm (Presentation 3-3:45 pm)

4) OTHER UPCOMING EVENTS IN MARYLAND AREA

For Vegan Drinks events, see [ https://www.facebook.com/pg/BaltimoreVeganDrinks/events/?ref=page_internal ]

E-mail us at [email protected] .You can always receive updated dinner information by calling 410-252-3043.

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])

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

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 ]

Eco- and family-friendly, ADA Accessible, Sign language interpreter for Presentation.

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.

Morning Munchers: 11 am-1:15 pm (Presentation 12:30-1:15 pm)
Afternoon NOSHERS: 1:30 pm- 4:00 pm (Presentation 3-3:45 pm)
Pre-registration is needed so vendors know how much food to prepare and to guarantee admission. Limited tickets.

Register at [ https://www.tickettailor.com/events/botanicuisine/222101/ ]

(We aren't staffing a booth, but Vegetarian Journals will be available.)

5) VRG ANNUAL VEGAN DINNER IN PHILADELPHIA, PA

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

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.

6) PLANT-BASED PREVENTION OF DISEASE NATIONAL CONFERENCE

May 18-20, 2019
Raleigh, North Carolina
[ https://www.preventionofdisease.org/ ]

Reed Mangels PhD, RDN, FADA, Nutrition Advisor of The Vegetarian Resource Group, will speak on "Can Plant-based Diets Reduce the Risk of Cardiovascular Disease, Osteoporosis, and Alzheimer's Disease and Other Dementias in Women?"

7) VRG GUIDE TO GRAIN AND PEA PROTEIN-BASED MILKS 2019

When we explored the plant milks aisle and refrigerator case, we found milks based on rice, oats, and a blend of rice and quinoa. Compared to 6 years ago, there were more oat milk products (12 now, 2 then) and about the same number of rice milks. A new addition was pea protein-based plant milks.

Rice milks have 70-160 calories in an 8-ounce serving. In comparison, oat milks have 90-150 calories per serving, and pea protein-based milks range between 70 and 160 calories per serving. Generally pea protein-based milk is the highest in protein with 8 or 10 grams in 8 ounces; oat milk supplies 2-4 grams of protein per serving while rice milk has a gram or less of protein in a serving.

Many of the milks we looked at have vitamin D, calcium, and vitamin B12 added although some products are not enriched and not all contain all three of these nutrients. If you're relying on plant milks as sources of calcium, vitamin B12, or vitamin D, be sure to check the product label.

To see detailed information about everything from the number of calories to how much vitamin B12 is added, to which sweeteners are used in many brands of grain milks and pea protein-based milks available in the U.S., go to [ https://www.vrg.org/nutrition/milk_alternatives/grain-and-pea-milks-2019-table.pdf ]

This excerpt from Vegetarian Journal discusses pea protein-based milks: [ https://www.vrg.org/journal/vj2018issue4/2018_issue4_nutrition_hotline.php ]

You may also be interested in information on soy milks: [ https://www.vrg.org/nutshell/Guide_to_Soymilks_2019.pdf ]

Thanks to VRG volunteer Bryan Schroeder, RN for collecting product information. And thank you to Reed Mangels, PhD, RD.

8) EVERGREEN FEST AT LOYOLA UNIVERSITY OF MARYLAND

By Taylor Gale, VRG Intern

Every year, Loyola holds an Evergreen Fest to celebrate environmentalism and sustainability. A few Loyola clubs, including surrounding environmentally conscious organizations are provided a table to showcase their product or serve as a platform to educate others about the environment. This past Friday I had the opportunity to represent The Vegetarian Resource Group at one of the tables for Evergreen Fest. The festival went from 12-3pm, but with a cast of rain I only stayed until 2pm. The Environmental Action Club at Loyola hosts Evergreen Fest every year. This year they offered vegan pizza for free, as well as a smoothie bike! Students were able to bike to create their own delicious and nutritious smoothie, while being environmentally conscious by skipping using electricity. Various tables offered products, such as succulents, vegan cookie decorating, face scrubs, raffle prizes, and many more!

Students kept coming up to the VRG table asking questions about vegetarianism and what VRG offers. I really enjoyed my time because I was able to discuss the detrimental environmental costs of the meat industry, explain how to cook a meat-free diet, and hand out Vegetarian Journals to any students and faculty that passed by. The best part of it all was being able to hold conversations with others about how to go vegan or sustain the lifestyle. At one point, a prospective student and her mother came to the VRG table and told us about their tribulations with being a teen and vegan. Luckily, VRG provides support and journals for teens' frequently asked questions - [ https://www.vrg.org/teen/ ] - so I was able to provide them with guidance and essential information. Overall, the event went very smoothly, that is, before the rain came pouring down. Although, the timing was short, I was able to reach out to many students and faculty about making healthier and more sustainable options for what goes on their plate!

For information about VRG internships, see [ https://www.vrg.org/student/index.php ]

9) HOW MANY VEGANS AND VEGETARIANS ARE THERE? HOW MANY PEOPLE ORDER VEGAN MEALS WHEN EATING OUT?

HOW MANY EAT VEGAN WHEN EATING OUT?
ASKS THE VEGETARIAN RESOURCE GROUP

With Target selling almond and soy milk, Chipotle carrying Sofritas as well as listing it as vegan bowl on their website, and Carl's Junior offering the Beyond Burger, it seems there is an explosion of interest in vegan foods. However, The Vegetarian Resource Group wanted to know how many vegans there are.

In a national Harris survey, we asked the following question in 2016 and 2019...
To see the question, poll results, and rest of the article, go to:
[ https://www.vrg.org/nutshell/Polls/2019_adults_veg.htm ]

For more polls, see: [ https://www.vrg.org/nutshell/faq.htm#poll ]

10) REPORT ON JEWISH COOKING DEMO IN BALTIMORE/VEGAN PASSOVER

By Shun Shueh, VRG Intern

Approximately 40 people arrived at the Corner Community Center to attend an event hosted by Beit Tikvah, a Reconstructionist Jewish congregation. Vegetarian Resource Group volunteer Marcy Schveibinz gave a cooking demonstration on how to prepare vegan hamentashen, a Jewish pastry. They are eaten to represent the defeat of Haman, a villain described in the Hebrew Bible.

The event started with Havdalah, a candle ceremony to signal the end of shabbat, a weekly day of rest. As someone who isn't Jewish, I really enjoyed observing the ritual, which included blessing a cup of wine, singing Hebrew songs, and passing around spices to smell.

Marcy began her demonstration with an explanation of veganism and how it connects to Judaism. She also discussed many of the health benefits of eating a vegan diet before moving onto the recipe. First, she showed everyone how to make the dough by adding flour, baking powder, vegan butter, etc. to a food processor, then cutting the dough into small circles. Next, she showed how she would prepare fruit preserves for the filling. The filling is spooned onto the center of the circle dough and pinched into a triangular shape.

Meanwhile, Taylor, another VRG intern, and I handed out pre-cut pieces of dough to each of the guests and bowls with premade fillings. The guests had a lot of fun being able to make their own hamentashen. Everyone's hamentashen was collected and baked for 20 minutes before being passed out again to enjoy.

The guests also received a copy of Vegan Passover recipes by Chef Nancy Berkoff, a copy of VRG's latest Vegetarian Journal publication, and a guide of vegetarian/vegan restaurants in the Baltimore area. Guests were also able to interact with a table displaying various vegan products that can be found in stores, a display of materials related to vegan Judaism, and a display of various brochures and books related to veganism.

The event required a lot of planning and deliberation beforehand. Since it was a public event, we were unsure of exactly how many people would attend. However, it was an overall success, as many people were able to learn more about veganism and make their own vegan hamentashen.

For more information on vegan Passover recipes see VRG's Passover books:
[ https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=14 ]
[ https://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=3 ]

Also see this resulting article in the Jewish Times. [ https://jewishtimes.com/91454/on-this-night-we-eat-vegetables/arts_life/food-feature/ ]

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

11) 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, reading scholarship essays, clerical work, writing HTML, contributing to our vegan parents group, doing media interviews, editing, performing nutrition analysis, helping with our newsletters, and more!

• Matthew Baker, RN
• Chef Nancy Berkoff, EdD RD
• Nanette Blanchard
• Whitney Blomquist
• Casey Brown
• Angeliqué Complainville
• Anne Custer
• Keryl Cryer
• Nancy Eisman
• Natalie Evans
• Elissa Free
• Taylor Gale
• Emma Giebel
• Emily Greco
• Carole Hamlin
• Suzanne Hengen
• Laneece Hurd
• Karen Lazarus, MD
• Robin Logan Reed Mangels, Ph.D, RD
• Julia Mathew
• Laura McGuiness
• David Milner
• Susan Petrie
• Jenny Saccenti
• Marcia Schveibinz
• Brad Scott
• Shun Shueh
• Virginia Slothour-Hudnall

Call for Volunteers
We could use help developing our vegetarian senior guide. If you know of any senior living facilities that are accommodating to vegetarian or vegan seniors, especially by regularly offering vegetarian or vegan meals, please let us know! If you're willing to do some research on this, please reach out as well.

You can see our current senior guide here: [ https://www.vrg.org/seniors/senior_vegan.php ]

If you are interested in interning with us, see [ https://www.vrg.org/student/index.php ]

If you are near the Roland Park area of Baltimore and can house interns, please let us know. To support internships, donate at [ https://www.vrg.org/donate ]

To volunteer at VRG, please contact Gene at [email protected]
To support The Vegetarian Resource Group's outreach, donate at [ www.vrg.org/donate ]

12) GREAT SAGE JOBS

From Great Sage's FB page: "Great Sage is seeking full-time, experienced and energetic Full-Service Line Cooks to work both day & evenings shifts and who desire long-term or non-seasonal employment. In addition, we are are looking for Non-Seasonal Support Staff team members."

See: [ https://consciouscorner.com/category/jobs/great-sage/ ]

13) VRG HIGHLIGHTS

• VRG member and nutrition coach, Marcia Schveibinz, led a Jewish Vegan Cooking Demo at Beit Tikvah synagogue in Baltimore, MD. She also did an interview and photo shoot for the Baltimore Jewish Times.
• Several new non-profits reached out to us to request brochures, pamphlets, and other materials for vegetarian outreach.
• Reed Mangels PhD, RDN, FADA, Nutrition Advisor of The Vegetarian Resource Group, was asked to speak about health benefits of plants at the 6th annual Plant-based Prevention of Disease National Conference. The 6th annual P-POD conference is coming up on May 18th -20th in Raleigh, NC.
• Dr. Mangels also spoke about vegan pregnancies on a recent episode of the Plant-Based Superpower Mom podcast. You can listen to the episode here: [ https://anchor.fm/plant-based-mom/episodes/Episode-4-What-You-Need-to-Know-About-Vegan-Pregnancies-with-Dr--Reed-Mangels--RD-e3dqbt ]
• Intern Taylor Gale led a vegan cooking demo at Our Daily Bread of Baltimore for individuals at Christopher Place Employment Academy. Christopher Place is a residential employment program that provides education and training, as well as recovery support to formerly homeless men of the Baltimore area.
• Researchers in a recent study of vegan diets published in the Journal of the American Heart Association [ https://doi.org/10.1161/JAHA.118.011367 ] distributed copies of The Vegetarian Resource Group's Simply Vegan to study subjects as an aid in preparing vegan meals. If you'd like a copy yourself, you can buy it from us here:
  [ https://www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=1&zenid=6aebc90c39afd45657c43d3b222838e3 ]

14) JOIN THE VEGETARIAN RESOURCE GROUP'S PARENTS AND KIDS FACEBOOK GROUP!

Recent discussion topics include:

• Video of an 8-year-old vegan activist
• Article shared about a kindergarten class going vegan and how families reacted
• Info on VRG's essay contest for kids
• Request for a recipe to make a thin vegan pizza crust
• Plus more!

[ https://www.facebook.com/groups/VRGparentsandkids/ ] is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Please share this information with any veggie families that you know! Thanks.

15) DEL TACO ANNOUNCES NATIONWIDE EXPANSION OF BEYOND MEAT

Del Taco just announced the nationwide expansion of its Beyond Tacos, offered in partnership with Beyond Meat®. Beginning Thursday, April 25th, Del Taco will offer the Beyond Meat option at the company's 580 restaurants across the country.

16) 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!!

• Facebook [ https://www.facebook.com/thevegetarianresourcegroup ]
• Instagram [ https://www.instagram.com/vegetarianresourcegroup/ ]
• Twitter [ https://www.twitter.com/VegResourceGrp ]
• VRG Parents and Kids Vegan Facebook Group [ https://www.facebook.com/groups/VRGparentsandkids/ ]

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).