1) A NOTE FROM THE EDITOR

By Marcy Schveibinz, VRG member and volunteer

It's been almost a year since I started volunteering with The Vegetarian Resource Group and I've enjoyed all of the varied and interesting projects in which I've had the opportunity to participate. I want to express my thanks to Charles, Debra, and Gene for allowing me to be a part of VRG and its mission. My only regret is that I didn't start volunteering sooner! VRG is a great organization and if you were to choose a non-profit to donate to with your dollars or your time, I highly recommend Vegetarian Resource Group! I'm looking forward to more opportunities with VRG.

2) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

• Adding Vegan Foods To Your College Cafeteria
• Teaching a Vegan Cooking Class
• Educating Future Dietitians
• Watermelon Curry
• Vegan Wedding
• Silver Diner Adds Vegan Options
• Vegan Recipes From Around The World
• Qdoba Adding Impossible Meat Substitute
• Blaze Pizza Carries Vegan Chorizo
• And More...

QDOBA ADDING IMPOSSIBLE NATIONWIDE BY MAY 28, 2019

[ https://www.vrg.org/blog/2019/04/29/qdoba-mexican-eats-adding-impossible-to-restaurants-nationwide-by-may-28-2019/ ]

VRG LIFE MEMBER MADGE DARNEILLE

[ https://www.vrg.org/blog/2019/04/29/madge-darneille/ ]

VEGAN RESTAURANTS ADDED TO VRG'S NATIONAL RESTAURANT GUIDE

[ https://www.vrg.org/blog/2019/04/26/vegan-restaurants-added-to-the-vegetarian-resource-groups-guide-to-veggie-restaurants-in-the-usa-and-canada-12/ ]

EXPERIENCE AS A VEGAN CLUB FOUNDER AND PRESIDENT

[ https://www.vrg.org/blog/2019/04/26/my-experience-as-a-president-and-founder-of-a-vegan-club/ ]

HOW TO ADD MORE VEGAN FOODS TO YOUR COLLEGE CAFETERIA

[ https://www.vrg.org/blog/2019/04/25/how-to-add-more-vegan-foods-to-your-college-cafeteria/ ]

AN INTERN'S EXPERIENCE TEACHING A VEGAN COOKING CLASS AT CHRISTOPHER'S PLACE

[ https://www.vrg.org/blog/2019/04/24/teaching-a-vegan-cooking-class-at-christophers-place-in-baltimore-md/ ]

LAND OF KUSH IN BALTIMORE IS MUCH MORE THAN A RESTAURANT!

[ https://www.vrg.org/blog/2019/04/23/land-of-kush-in-baltimore-is-much-more-than-a-restaurant/ ]

EDUCATING FUTURE DIETITIANS

[ https://www.vrg.org/blog/2019/04/23/educating-future-dietitians-2/ ]

WATERMELON CURRY?

[ https://www.vrg.org/blog/2019/04/22/watermelon-curry/ ]

A POSTER IN HONOR OF EARTH DAY

[ https://www.vrg.org/blog/2019/04/22/share-this-poster-with-your-friends-in-honor-of-earth-day/ ]

SUPPORT THE VEGETARIAN RESOURCE GROUP YEAR-ROUND

[ https://www.vrg.org/blog/2019/04/19/support-the-vegetarian-resource-group-year-round-become-a-monthly-or-quarterly-donor-22/ ]

MORE ON EDUCATING FUTURE DIETITIANS

[ https://www.vrg.org/blog/2019/04/18/more-on-educating-future-dietitians/ ]

MISS SHIRLEY'S ADDS VEGAN MENU IN BALTIMORE AND ANNAPOLIS

[ https://www.vrg.org/blog/2019/04/18/miss-shirleys-in-baltimore-and-annapolis-maryland-adds-vegan-menu/ ]

VEGAN WEDDING: GREEN PLATE VEGAN CATERING

[ https://www.vrg.org/blog/2019/04/17/vegan-wedding-greenplate-vegan-catering/ ]

ESTATE PLANNING BASICS - NOT ONLY FOR THE RICH

[ https://www.vrg.org/blog/2019/04/17/estate-planning-basics-not-only-for-the-rich/ ]

BROADFORK CAFE HAS 2 LOCATIONS IN SEATTLE OFFERING VEGAN FOOD

[ https://www.vrg.org/blog/2019/04/15/broadfork-cafe-has-2-locations-in-seattle-wa-offering-vegan-food/ ]

SCHOLARSHIPS FOR PLANT-BASED PREVENTION OF DISEASE CONFERENCE

[ https://www.vrg.org/blog/2019/04/12/scholarships-for-plant-based-prevention-of-disease-conference-sat-may-18-mon-may-20-2019-raleigh-nc/ ]

SILVER DINER LAUNCHES NEW MENU WITH 2 VEGAN, PLANT-BASED ENTREES

[ https://www.vrg.org/blog/2019/04/11/silver-diner-launches-new-menu-with-12-vegan-plant-based-entrees/ ]

VEGETARIAN JOURNAL'S VEGAN RECIPES FROM AROUND THE WORLD

[ https://www.vrg.org/blog/2019/04/10/vegetarian-journals-vegan-recipes-from-around-the-world/ ]

VISIT FRANKIE & JO'S IN SEATTLE, WASHINGTON

[ https://www.vrg.org/blog/2019/04/09/the-next-time-youre-in-seattle-washington-visit-frankie-jos/ ]

SUPPORT THE VEGETARIAN RESOURCE GROUP THROUGH AMAZON SMILE

[ https://www.vrg.org/blog/2019/04/09/support-the-vegetarian-resource-group-through-amazon-smile-10/ ]

BLAZE PIZZA CARRIES VEGAN CHORIZO

[ https://www.vrg.org/blog/2019/04/30/blaze-pizza-carries-vegan-chorizo/ ]

3) VRG BOOTHS AND EVENTS

Come visit us at these VRG booths!

Baltimore Waverly Farmer's Market

Saturday, June 22, 2019
Baltimore, Maryland

Clarksville Vegan Fest

Roots Market
Saturday July 20, 2019
Clarksville, MD

Animal Rights National Conference

Thursday to Sunday, July 25-28, 2019
Hilton Alexandria Mark Center
Alexandria, VA

Vegan SoulFest

Saturday, August 3, 2019
Clifton Park
Baltimore, MD

Academy of Nutrition and Dietetics FNCE

Sunday to Tuesday, October 27-29, 2019
Pennsylvania Convention Center
Philadelphia, PA

VRG Annual Vegan Dinner

Chinese meal to be hosted during FNCE
Sunday, October 27, 2019, 6 pm
Philadelphia, PA

VRG Pre-Thanksgiving Vegan Potluck

North Baltimore Mennonite Church
Sunday, November 24, 2019
Baltimore, MD

Please contact [email protected] if you want to help with promotion, planning, or set up.

If you are interested in helping us at one of our booths, contact Gene Slothour-Hudnall at [email protected].

4) MARYLAND AREA EVENTS

BARNARD MEDICAL CENTER KICKSTART INTENSIVE

Friday, May 10, 2019 - Saturday May 11, 2019
Embassy Suites Chevy Chase, Washington, DC

In-depth nutrition information, cooking demonstrations, community support, and inspiration. Topics include weight control, diabetes, food addictions, and more. Included in registration: More Than 15 Lectures by Nutrition Experts, Four Delicious Meals, Key Health Metrics Measured On-Site, Meal Planning and Cooking Demonstrations, Your Questions Answered by Experts, and Success Stories Share Their Testimonials.

For information and to register: [ https://www.pcrm.org/events/kickstart-intensive ]

VSDC THANKSGIVING GALA

Thursday, November 28, 2019
12-4 PM
Grand Hyatt, Washington, DC

The all-vegan Thanksgiving feast will be held at the Grand Hyatt in downtown D.C. on Thanksgiving Day, November 28, 2019, from 12-4 pm. Event programming also includes door prizes, a silent auction fundraiser, exhibitors, an all-ages kids activity, and live music. We have a delicious and abundant menu planned. The buffet is all-vegan, with non-GMO ingredients, and many gluten-free options. So mark your calendars to join us to celebrate with hundreds of people!

See: [ https://www.vsdc.org/Thanksgiving-2019 ]

KEEP IT FRESH FEST by the Black Vegetarian Society of Maryland

Saturday, June 15, 2019 12-6 PM
Druid Hill Park, Lakeside Pavillion on Grove Rd
Baltimore, MD

Keep It Fresh is a campaign for youth. The Keep It Fresh Fest is a free festival that will highlight plant-based culinary arts, organic gardening, music and environmental actions. This is a free event and it is child-friendly. Eco- and family-friendly, ADA accessible, sign language interpreter for presentation.

To register: [ http://buytickets.at/bvsmd ]
For more information: [ https://www.bvsmd.org/ ]

BALTIMORE VEGAN DRINKS

MAY 26, 2019
Vegan Drinks with the Vegan Mechanic Pop-up!
Sunday 2:00 pm
The Gallery About Nothing
Baltimore, MD

JUNE 15, 2019
Vegan Wine and Cheese with the Animals
Saturday 2:00 pm
Burleigh Manor Animal Sanctuary and Eco-Retreat (BMASER)
Ellicott City, MD

JULY 22, 2019
Vegan Drinks at SweetSide Cafe with a Movie!
Monday 6:00 pm
SweetSide Cafe
Baltimore, MD

AUGUST 10, 2019
Ten Year Anniversary Party for Bmore Vegan Drinks
Saturday 5:00 pm
Sandlot
Baltimore, MD

SEPTEMBER 23, 2019
More Vegan Drinks at Tiny Brick Oven
Monday 6:00 pm

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

EARTHSAVE

MAY 25, 2019
FUELING THE HUMAN BODY: LESSONS IN COMPARATIVE ANATOMY by Dr. Milton Mills
Govan's Presbyterian Church
Baltimore, MD

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.

Earthsave's veg/vegan dinner series meets on the last Saturday each month at Govan's Presbyterian Church, next to the historic Senator Theater. Earthsave's mission is to help people learn a healthier and more peaceful way of eating and living. We also host two monthly groups/meetups that meet in restaurants.

For more information: [ http://earthsavebaltimore.org ]

VEGAN SOULFEST

AUGUST 3, 2019
12 - 6 PM
Clifton Park, Baltimore, MD

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

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 6:30 PM 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 are 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 a whole food plant-based diet or for those who already eat this way. This is a diet with none to very little oil, salt, or refined sugar. 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 ]

5) OUTREACH BOOTH AT LOYOLA UNIVERSITY

By Emma Giebel, VRG Intern

On a chilly Friday morning, my co-intern Taylor and I set up a table at the entrance to the most popular dining hall at Loyola University Maryland, Boulder Garden Café. Our table was covered in books and pamphlets filled with information about the benefits of veganism, facts that we wish were common knowledge. The dining service at our school played a huge part in our day by providing us with samples of a vegan burger that they are considering introducing into the daily menu of Boulder Garden Café. As we sat there for nearly 3 hours, we witnessed a spectrum of reactions to our presence. Whenever we would ask a group of students if they would like to try a vegan burger, we were given a reaction of shock and doubt. The common facial expression was one of "There is no way that could be good."

The first positive reactions were given by vegans and vegetarians, who were thrilled at seeing not only the free food, but also the information we were giving out. Many said that the burger was better than any veggie burger they had ever had, and that introducing it into the daily menu would be a game-changer. Many people were curious and decided to try it out, and they were delightfully surprised at how delicious they were. With no gluten, no soy and 20 grams of protein, they appealed to different audiences. As someone who has only been a vegetarian for less than a year, a good veggie burger that was high in protein was something that I have been seeking. The best reactions were from the men at Loyola who I normally see lifting the heaviest weights at our gym. Many people who are involved in fitness, especially weightlifting, falsely claim that you cannot get any protein from a vegan diet. It was genuinely funny to see these men come back for seconds! Their initial doubt was immediately retracted after the first bite.

The experience was incredibly informative for both myself and those that visited the booth. It was important for me to see what non-vegans/vegetarians thought of a meat substitute like the vegan burger, because small changes like that can have a massive change down the line. The best thing for the planet would be for everyone to not eat meat, but that may not happen for a while. When meat-eaters make the small changes to decrease their intake, options like what we provided are an amazing start. After they realized they liked the burger, many students asked us about more information, which is where the literature we brought with us came in handy. I hope that everyone who visited our table learned something, even if that was only that there are vegan options for classic American foods. If one person makes the decision to eat less meat, then I know that it was worth our while.

For information about about The Vegetarian Resource Group internships, see [ https://www.vrg.org/student/index.php ]

For more ideas on campus outreach see [ https://www.vrg.org/teen/#activism ]

6) DUKEM ETHIOPIAN RESTAURANT IN BALTIMORE, MD

By Taylor Gale

Located in Baltimore, MD, Dukem offers an eclectic menu that reflects authentic Ethiopian meals. I and my fellow VRG interns, Emma and Emily all tried Ethiopian food for the first time, together. If you can, I suggest going with friends or family when eating Ethiopian food. The portions are more than enough to share with one or two people. For appetizers, Emma, ordered the vegetable sambusa, a lentil pastry. Although, the order only includes two sambusas, they were huge. It is enough for a party of three or four to share, that is unless you are very hungry.

For our entrees, we ordered the special Dukem veggie combo, which includes seven items: spicy split lentil, yellow peas, greens, cabbage, shiro, salad & chickpeas in spicy sauce. All of the veggie platters are the same. The only difference is the addition of certain vegetable options. For the most part, the items on the platter consisted of various baked vegetables and vegetable dips, such as the spicy split lentil. If you are not a fan of spicy food, do not fret. Most of the items we ate were not spicy, but one or two of the dishes were. While most of the ingredients are self-explanatory, in case you are curious, shiro is an essential ingredient in Ethiopian food. It is a stew made from chickpeas or broad bean meal.

For those who have never eaten Ethiopian food, like myself before this experience, it is advised to eat with your hands. You can ask for silverware, but it may appear as if you are unwilling to try another culture's way of eating, plus it is a fun and interactive way to ingest your food. The ambiance of Dukem also reflected Ethiopian culture. The music videos playing were Ethiopian pop music, which reminded me of Bollywood styled music and dance.

Not only was the food and entertainment wonderful, the servers were also very friendly and informative! When ordering, the three of us explained that, as a collective, we are vegan, vegetarian, and gluten-free - a typical server's worst nightmare. Immediately, our server pointed out to us what vegan options they offered and told Emily that they could make a gluten-free injera, which is a soft pancake-style bread. Score! The injera is placed under the entire vegetable platter, so if you are gluten-free, be sure to only eat the dips and not the injera underneath; or you could always request to have the platter's injera to be gluten-free as well.

Overall, our time at Dukem was a great experience. I highly recommend exploring cuisine outside of your comfort zone. It is a great way to learn and experience other cultures, and who knows, it may just become your favorite meal! For me, the injera and spicy split lentil were too good to not have again. Since our time at Dukem, I have had Ethiopian food three more times and plan on including Ethiopian food into my meal preps.

If you would like to check out what Dukem has to offer, you can visit their website at: [ http://dukemrestaurant.com/content/menu ]

For information about other restaurants in the USA and Canada, see: [ https://www.vrg.org/restaurant/index.php ]

7) GUIDE TO NUT AND SEED MILKS 2019

Choose almost any nut and you'll find a plant milk made with it - from almonds to pecans. And then there are milks based on seeds like sesame, flax, and hemp. There are so many, many kinds of nut and seed milks. Thanks to VRG intern Laneece Hurd who collected and organized information so that it's not overwhelming. 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 nut and seed milks available in the U.S., go to this helpful table: [ https://www.vrg.org/nutrition/milk_alternatives/nut_and_seed_milk_table.pdf ]

Generally speaking, nut and seed milks have 25-200 calories in an 8-ounce serving. Sweetened milks tend to have more calories than unsweetened milks. Nut and seed milks are frequently lower in protein than soy or pea protein-based milk unless additional protein is added. Most brands have 1 gram 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.

You may also be interested in information on soy milk, coconut milk, and grain and pea milks.

See [ https://www.vrg.org/nutrition/milk_alternatives/index.htm ]

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

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

The contents of this posting, our website, 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 best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

8) RENEW BOTANICALS IN BALTIMORE

For those who love a pampering facial or want a source for locally-made, all organic, all vegan skincare, check out Renew Botanicals, owned by Shelley Birnbaum. Located in the Hampden section of Baltimore, Shelley's skin care studio offers a full line of cleansers, moisturizers, toners, exfoliators, and eye serums for all ages and ethnic types. Her new line, Aging with Attitude is designed specifically to support mature skin.

For information: [ https://www.renewbotanicals.com/ ]

9) INTERNING WITH VRG

By Shun Shueh

It has been a pleasure interning with The Vegetarian Resource Group for about 3 months. I've been vegan for a little more than a year, and my experience with The Vegetarian Resource Group has been very rewarding.

I initially joined VRG in an attempt to find a deeper connection to veganism. Though I was already comfortable with eating a vegan diet, I wanted to learn more about vegan activism and how I could make an even bigger contribution to the vegan cause. Interning with VRG has definitely helped me get closer to this goal. I've learned so much about different types of activism and running a non-profit organization. My favorite part of this experience has been meeting those who are connected to The Vegetarian Resource Group. Here, I quickly learned that having connections is a crucial part of running a successful cause, so interning at VRG has allowed me to get more comfortable with networking.

I also enjoyed assisting with different outreach events, including a vegan Jewish cooking demonstration and a dietetics booth. This opportunity gave me a new perspective on how events are run and planned.

Lastly, working in the VRG office also meant that I could try lots of fun vegan snacks! My personal favorites were vegan ice cream mochi and vegan ravioli from Amy's Kitchen. Overall, I am extremely grateful to have had the opportunity to intern at VRG and have gained a lot from this experience.

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

Shun Shueh was a Vegetarian Resource Group high school intern in 2019.

10) MADGE DARNEILLE

Following is a note from the Vegetarian Society of DC. Madge was also a VRG life member.

VSDC is saddened by the loss of Madge Darneille who died on April 5, 2019, just shy of her 99th birthday. A vegetarian since the age of four, Madge has been called the First Lady of Vegetarianism in North America and served off-and-on as president of VSDC for 22 years, most recently in 1996. VSDC history has been referred to as 'before Madge' and 'after Madge.' She was also a founder and board member of the North American Vegetarian Society (NAVS) and the Vegetarian Union of North America (VUNA), and Assistant Secretary of the International Vegetarian Union (IVU). She co-founded World Vegetarian Day in the 1970s.

We are grateful to Madge for her many years of pioneering leadership and inspiration, and we send our deepest sympathy to her family and friends.

11) GREEN PLATE CATERING A VEGAN WEDDING

By Marcy Schveibinz, VRG volunteer

My daughter got married last May and we contracted with Green Plate Catering, a farm-to-table catering company based in Silver Spring, Maryland which serves the Baltimore and Washington DC areas. We requested all vegan menus and Green Plate did not disappoint. Green Plate started as a small brown bag vegetarian catering business 30 years ago and does full service for events large and small. Catering to special dietary needs such as vegan, vegetarian, and gluten-free is their specialty.

Their philosophy is sustainable, seasonal, local, and organic. Green Plate uses Veteran Compost to divert their food scraps and waste from the landfill to healthy soil. They work closely with ECO City Farms to source their produce. They are a non-profit educational farm in MD that trains farmers and local children in sustainable, all natural farming techniques. Their founder, Kit Wood, has been doing organic catering for over 30 years (before it was cool). They donate their leftovers to Martha's Table, a local food bank. They specialize in Zero Waste events, where everything is either consumed, composted, or recycled, leaves nothing going to the landfill.

Steve Hurley is the head chef and was the point of contact for our event. I can't say enough about how wonderful it was working with him. Steve was easy to communicate with, responsive, and flexible during the entire planning process. He worked with us on every detail to ensure the event went smoothly and that we were totally satisfied. He takes great pride in the food creations and service that Green Plate provides. From the initial proposal, to creating a varied menu, making adjustments, food tastings, and selecting tableware, Steve made the experience painless and enjoyable. His service was highly personalized and customized to our preferences and the tastes of our guests.

Our wedding event at Brookside Gardens in Wheaton, Maryland included 3 different sites for the ceremony, cocktail hour, and reception, along with a totally different site plan in case of rain. Green Plate helped us to plan for each part and possible scenario of our event.

Our menu consisted of Vietnamese spring rolls, asparagus crostini, and twice baked potato croquets for appetizers. A buffet dinner included a falafel bar, Setan Asada, and a Gnocchi station with a choice of tomato basil marinara, arugula pesto, and mushroom ragout. The favorite among the guests was the gnocchi station, but every dish was delicious and beautifully presented. Green Plate's cake chef created a yummy vanilla cake with white vanilla maple buttercream frosting decorated simply but elegantly.

A couple of weeks after the wedding, Steve followed up in an email from his staff: 'We were all very proud to be a part of such a well executed and beautiful wedding'. Steve and the entire Green Plate staff played a key role in the beauty and wonder of our special day.

You can reach Greenplate Catering here: [ https://www.greenplatecatering.com ]

12) VEGETARIAN VIDEO SCHOLARSHIP

ONE $200 SCHOLARSHIP PLUS TWO $100 AWARDS

Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.

Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, veganism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others.

Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

DEADLINE: July 15, 2019

For information: [ https://www.vrg.org/videoscholarship.php ]

13) VRG HIGHLIGHTS

We’ve read and responded to 270 scholarship applicants, and are in the process of narrowing down the selections to determine the three finalists. The winners of the awards will be announced starting in June. You can see prior years’ winners here: [ https://www.vrg.org/student/scholar.htm ]

VRG Co-Director Debra Wasserman gave a presentation at the Academy of Nutrition and Dietetics Nutrition and Dietetic Educators and Preceptors Eastern Conference in Annapolis, Maryland. This event is attended by preceptors and teachers from Maine to Florida, who are teaching future dietitians.

We’ve completed new research on plant milks for 2019, including pea protein-based milks. Want to know and compare calories, calcium, protein, vitamin D, B12, and more? Check it out here: [ https://www.vrg.org/nutrition/milk_alternatives/grain-and-pea-milks-2019-table.pdf ] Thanks to volunteer Bryan Schroeder, RN, and of course Reed Mangels, PhD, RD.

Interns Shun Shueh and Taylor Gale have been busy, assisting volunteer Marcy Schveibinz with running a vegan cooking class for the men of Christopher’s Place, a residential employment program for formerly homeless men in Baltimore, MD.

Marcy was also featured in an article at the Baltimore Jewish Times for her Jewish Vegan Cooking demo. See the JT article here: [ https://jewishtimes.com/91454/on-this-night-we-eat-vegetables/arts_life/food-feature/ ]

We also recently sent hundreds of brochures and magazines to Veg Fests and activists across the United States.

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

Or join at [ https://www.vrg.org/member/2013sv.php ]

14) SEEKING HELP HOUSING INTERNS

We often need assistance housing summer interns. If you are near the Roland Park area of Baltimore and can house interns, please contact us by e-mailing [email protected].

15) 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:

• Every scholarship applicant gets a one-year subscription to the Vegetarian Journal. A $20 donation can offset the cost of one subscription, and you can donate here: [ https://www.vrg.org/donate ] . Just put "Scholarship Subscription" in the comments.
 
• Did you know you can support VRG while shopping on Amazon, at no additional cost? Just go to [ https://smile.amazon.com ] , and under your account settings under the heading “Shopping programs and rentals” select “Change your charity” and search for “Vegetarian Resource Group”. We’re located in Baltimore, MD, and should be the first result from that search. When you select us and shop via [ https://smile.amazon.com ] , a small percentage of your purchase will be shared as a donation to VRG!

16) 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, 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!

• Leah Alper
• Matthew Baker, RN
• Nancy Berkoff, EdD, RD
• Nanette Blanchard
• Whitney Blomquist
• Casey Brown, RD
• Angeliqué Complainville
• Cathy Conway, RD
• Keryl Cryer
• Anne Custer
• Deborah Dauly
• Nancy Eisman
• Natalie Evans
• Elissa Free
• Taylor Gale
• Emma Giebel
• Emily Greco
• Carole Hamlin
• David Herring
• Laneece Hurd
• Karen Lazarus. MD
• Robin Logan
• Reed Mangels, PhD, RD
• Julia Mathew
• Laura McGuiness
• Wendy McPherson
• David Milner
• Susan Petrie
• Jenny Saccenti
• Bryan Schroeder, RN
• Marcy Schveibinz
• Brad Scott
• Shun Shueh
• Virginia Slothour-Hudnall

17) 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 ]

We could use help with promotion, organizing, setting up, and cleanup at our Pre-Thanksgiving Vegan Potluck in the fall. Please e-mail Gene at [email protected] if you’re interested in assisting.

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 ]

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 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).