We were very interested to learn the results of the VRG-News Poll that ran a few issues ago. Susan and David Petrie tabulated almost 300 surveys. The results will be fascinating to compare with our recent national survey and the survey of our members that was printed in the March/April 2000 issue of Vegetarian Journal. We know the VRG-News results only reflect a small percentage of our web-based audience, but they do corroborate our past polls in some respects. In our national polls we've estimated the numbers of vegans to be approximately 1/3 to 1/2 of the number of vegetarians (no meat, fish, or fowl), and this poll supports that number. The major interests in vegetarianism stemmed from health, ethics, the environment, animal rights, and taste. Interest in a new product was highest (in ascending order) if the product was vegetarian, healthy, organic, vegan, and tasted good. A majority of the respondents were women between 20-40 years old with a college education.
We will be proving additional information in future issues, but for now mark these dates on your calendars:
Animal Rights 2000 June 30th to July 5th, in Washington, D.C.
http://www.animalrights2000.org
Vegetarian Summerfest 2000 July 5th to 9th, in Asheville, North Carolina
http://www.navs-online.org/
34th World Vegetarian Congress July 10-16, 2000 in Toronto, Ontario
http://www.veg.on.ca/noframes/wvc2000/index.htm
Book Expo America, a convention for members of the book trade, is hosting its annual convention in Chicago on June 2nd - 4th at McCormick Place. VRG will be attending the convention, so if you are going to be there stop by booth #3214 and say hi. Charles Stahler, Debra Wasserman, Jeannie McStay, and intern Michelle Burke will be staffing the booth at the show.
Also in Chicago the same weekend is The 16th Annual Printers Row Book Fair. The fair is taking place June 3rd and 4th from 10 am to 6 pm. There will be thousands of new, used, rare, and antiquarian books, as well as signings, discussions, and readings. VRG volunteer Jim Dunn will be supervising the VRG booth. The event is being held at South Dearborn Street between Congress Parkway and Polk Street in Downtown Chicago.
For more information on the fair go to:
http://www.printersrowbookfair.org/index.html
Place an order for one dozen (or more) of Allison's scrumptious vegan goodies through May 31st, and receive a free vegan brownie or lemon coconut bar with your order! All products from Allison's Cookies are vegan and organic. They are available only through mail order, so they're delivered to your door! Offerings include chewy gourmet cookies in five flavors by the dozen: Classic Chocolate Chip, Chocolate Chip Pecan, Mint Chocolate Chip, Lavender Lemon, and Cinnamon Snickerdoodles, as well as Lemon Coconut Bars and Heavenly Fudge Brownies.
All ingredients are unrefined, including organic whole wheat pastry flour. The only sweeteners are organic Sucanat and organic maple syrup. Organic hi-oleic sunflower oil is used exclusively, never any hydrogenated oils.
Place your order on-line at
http://www.allisonscookies.com
or phone (206) 567-5292. Mention this is the VRG-News sample offer
to receive your free brownie or bar.
In our online catalog, we offer only a small sampling of the books we sell
at outreach booths. I thought I'd let you know about a few books we currently
have in stock. Books make great gifts and support our outreach efforts.
THE OATS, PEAS, BEANS, AND BARLEY COOKBOOK
The Oats, Peas, Beans, and Barley Cookbook is by Edyth Young Cottrell,
a research nutritionist at Loma Linda University. This book is devoted to
keeping foods simple, nutritious, inexpensive, and easy. Sections include
Entrees, Breads, Breakfast Breads and Cereals, Soybean Magic, Desserts without
Sugar, Vegetables, Soups and Salads, and more. The Oats, Peas, Beans,
and Barley Cookbook (267 pages) has 450 recipes and is available for
$13 (includes special standard shipping). *see ordering information below*
THE NATURAL LUNCHBOX
The Natural Lunchboxis a cookbook for meals at school, work, and home.
Recipes include Spicy Lentil Patties, Dill Potato Salad, Maine-Style Grilled
Potatoes, Marinated Baked Tofu Nuggets, Mimi's Brown Rice Crispies, and
Strawberry Jam. All recipes are vegan. There are also sections on tip and
tricks to make lunchtime healthy and easy. The Natural Lunchbox (190
pages) is by Judy Brown, and is available for $15 (includes special standard
shipping). *see ordering information below*
THE COOKBOOK FOR PEOPLE WHO LOVE ANIMALS
The Cookbook for People Who Love Animals is a vegan cookbook that
has been in print since 1981. They offer recipes for products most vegetarians
have grown accustomed to finding on grocery store shelves, such as soy milk,
tofu, tofu yogurt, and soy margarine. Recipe sections include Breakfast;
Soups and Sandwiches; Salads; Side Dishes; Main Dishes; Treats and Beverages;
and even Recipes for Dogs and Cats. Intermingled with the recipes are quotes
from famous vegetarians. The Cookbook for People Who Love Animals
(192 pages) is available for $12 (includes special standard shipping). *see
ordering information below*
THE VEGETARIAN SOURCEBOOK
The Vegetarian Sourcebook has been an indispensable guide to vegetarianism
for the last 17 years. Author Keith Aikers explains the key issues pertaining
to vegetarianism, including ethics, ecology, nutrition, science, world hunger,
and religion. The introduction is by Peter Singer, author of Animal Liberation.
The recipe section is written by Jennifer Raymond (Peaceful Palate). Whether
you are a long time vegetarian or a beginner, you will find this book a valuable
addition to your library. The Vegetarian Sourcebook (256 pages) is
available for $13(includes special standard shipping). *see ordering information
below*
DAMAGED COPIES OF THE LOWFAT JEWISH VEGETARIAN COOKBOOK AVAILABLE FOR JUST $6!
We currently have about 50 slightly damaged copies of The Lowfat Jewish
Vegetarian Cookbook available for $6 each. The Lowfat Jewish Vegetarian
Cookbook, by Debra Wasserman, is a vegan cookbook. It offers recipes
for eggless Challah, hamentashen for Purim, Chanukah latkes, Passover vegetarian
kishke, mock chopped "liver," Russian charoset, eggless matzo balls, and
Syrian wheat pudding. The Lowfat Jewish Vegetarian Cookbook (224 pp.)
normally sells for $15. To read more about the book go to:
http://www.vrg.org/catalog/ljvc.htm.
To order please follow the instructions
below. However you chose to order, please mention this is the "VRG-NEWS LOWFAT
JEWISH VEGETARIAN" special offer to receive your discounted price. The $6
price even includes special standard shipping.
*ORDERING INFORMATION* To order any of these books online using our SECURE order form go to: https://skyport.net/vrg/order.htm. You will need to list the title(s)in the "additional notes" field and specify if you will need the book(s) sent via RPS/UPS (1-6 days, $3 additional). Special standard shipping requires 1-6 weeks. Orders over $25 are automatically sent via RPS/UPS (US orders only) without additional shipping charges.
If you would like to order over the phone with a Visa or MasterCard call
us at (410) 366-8343 M-F 9 am to 5 pm EST. You can also mail a check to The
Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Please e-mail
us at [email protected] if you have any questions.
It has already been a busy spring, and the VRG staff is continuing outreach efforts all over the country, and even internationally. On May 6th and 7th, 2000 Jeannie McStay will be attending 33rd Annual Towsontown Spring Festival, in Towson Maryland. The event is taking place at the Towson Courthouse from 10 am to 6 pm Saturday and 1 pm until 6 pm on Sunday. Jeannie will also be attending the Spring Grove Employee Wellness Fair on May 18th from 10 am to 2 pm in Catonsville, Maryland.
Jessica Dadds, VRG's administrative assistant, will be headed to VegFest in San Francisco on Sunday May 7th, 2000. VegFest is an all-day food festival, at the Nob Hill Masonic Center in San Francisco. It will run from 10am to 5pm. The exact location is at 1111 California Street, at Mason (Powell Street BART). For more information on VegFest, contact Marcy Schaaf at 415- 388-2011 or [email protected]. Visit the website at: http://www.VegFest.org.
Davida Gypsy Breier will be in Bowling Green, Ohio for the Underground Publishing Conference on June 10-11, 2000. She'll be tabling for VRG and giving a presentation on activism in her professional and private life. The Underground Publishing Convention is open to the public, and will have workshops, discussions, films, speakers, and offer hundreds of small press publications for sale. For more information about the Underground Press Convention contact Jason Kuscma at [email protected].
Drew Nelson, VRG's circulation manager, will be travelling to Europe in May and will be speaking with restaurateurs and natural foods stores in Poland, Belgium, Denmark, Germany, The Czech Republic, Austria, and France. He will have lots of practical information about traveling as a vegan in Europe when he returns at the beginning of June.
Chef Nancy Berkoff, RD was recently interviewed on KIEV radio (LA) about power bars and meal replacements and was able to mention vegetarian alternatives. The school she is an instructor at, Los Angeles Trade Tech, has adopted her book Vegan in Volume (http://www.vrg.org/catalog/volume.htm) for the fall semester for its first semester culinary arts nutrition text. The school has also approved a 1 credit vegetarian nutrition course for the Spring 2001 semester. She was asked to judge a Children's Cookbook Contest for National Educational Broadcasting and her selection was Mollie Katzen's Honest Pretzels, which is a vegetarian cookbook for older children. She also did a presentation for Earth Day at Cal State Long Beach on how eating vegan saves the planet.
Serves 4
This recipe appears in Simply Vegan, by Debra Wasserman.
2 pounds tofu, cut into small cubes
1 tablespoon oil
1/4 cup water
1 teaspoon dill weed
1/2 teaspoon each basil, cumin, turmeric, and curry
2 cloves garlic, minced
2 tablespoons tamari or soy sauce
1/4 cup nutritional yeast (optional)
10 ounce box frozen peas, thawed
1/2 cup cashew pieces (optional)
Stir-fry all the ingredients except the peas and cashews for 5 minutes over medium-high heat. Add peas and cashews and heat 5 minutes longer over low heat. Serve hot.
Total calories per serving: 256
Fat: 15 grams
Protein: 22 gram
Carbohydrates: 14 grams
Iron: 14 grams
Calcium: 261 mg
Sodium: 580 mg
There are over 160 vegan recipes featured in the book. There is also an extensive section on vegan nutrition, sample menus, and product information. If you are interested in learning more quick and easy recipes, you can order a copy of the Simply Vegan on our website at http://www.vrg.org/catalog/simplyvegan.htm. or call (410) 366-8343 to order over the phone with a Visa or MasterCard.
The May / June 2000 Vegetarian Journal articles online include:
Classical Wine-Based French Sauces, by Chef Nancy Berkoff
Note from the Coordinators
Product Reviews: Guide to Burgers and Dogs
VRG 2000 Poll - the Number of Vegetarians in the US
Gifts to Charity Can Cut Income and Estate Taxes
To read these articles go to:
http://www.vrg.org/journal/vj2000may/index.htm
Additional articles in the issue include:
How to Eat at a Japanese Restaurant the Vegan Way, by Hiroko Kato
The Elegant Eggplant, by Jacqueline Dunnington
Cooking with Potatoes, by Chef Nancy Berkoff
Regular features include:
Nutrition Hotline: Proper handling of tofu and the shelf-life of fresh
juices
Scientific Update and Notes from the Scientific Department
Product Reviews: Guide to Burgers and Dogs
Note from the Coordinators
Veggie Bits
Vegetarian Action
Book Reviews and more...
Read back issues online at: http://www.vrg.org/journal/
The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?
Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.
If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)
If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. 2
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
The Spring issue of Vegetarian Journal's Foodservice Update has gone online. Articles in the issue include:
Flavoring Potatoes or Eggplant with an Ethnic Twist
Foodservice Hotline
Vegan Offerings on a College Campus
Vegan Products for Food Service & Quantity Recipes
To read more go to: http://www.vrg.org/fsupdate/fsu20002/index.htm.
To access back issues of Foodservice Update go to:
http://www.vrg.org/fsupdate/.
Our Frequently Asked Questions section on the VRG website continues to expand. Just recently I completed a page devoted to our most frequently asked questions about food ingredients. Ever wonder if calcium lactate is a vegan product? How about those enigmatic enzymes? What's the difference between vitamin D2 and vitamin D3? The answers to these questions and more are online at: http://www.vrg.org/nutshell/faqingredients.htm.
As our continuing investigation into food ingredients expands, so does our need for more and more research materials. If you have any reference books related to food chemistry, technology, and ingredients that you would be interested in donating to VRG, please contact [email protected].
Also, for those of you with an interest in the scientific aspects of vegetarianism, there is a section on the International Vegetarian Union website for you. IVU Science is online at http://www.ivu.org/science.
VRG has intern openings. The job depends on your background, major, and interests. Tasks may include research, writing, and/or community outreach. Journalism, English, Nutrition, and Business majors can gain valuable experience. Activists can learn new skills and knowledge, and share your expertise. Positions are open throughout the year for all ages. VRG internships are unpaid.
If interested, please send a current resume, writing samples, and a letter
including the following information:
a) Why you want to intern for The Vegetarian Resource Group.
b) The type of experience that would interest you.
c) Your qualifications.
to:
Intern Position
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
or e-mail the above to [email protected].
The Vegetarian Summerfest 2000 is taking place July 5th to 9th, in Asheville, North Carolina. For more information go to: http://www.navs-online.org/
There will be a chartered bus organized by Vegetarians of Kansas City going from Kansas City via St Louis and Nashville to Summerfest 2000 in Ashville, NC. The bus will depart Olathe, KS (Suburb of Kansas City) at 7 pm Wednesday July 4, 2000 and arrive at Summerfest (in Asheville) around noon on July 5. It will depart Asheville at 3 pm on Sunday July 9, 2000 in order to arrive back in Olathe by 6 am Monday July 10. It will be a sleeper bus, complete with bathroom, from Kincaid Coach Lines. They will drive straight through, however they can stop briefly en-route to pick up passengers along the way.
The cost of the bus ticket is $166.00 per person. However the first 15 people to pay in full, if they request it, can bring one child 12 or younger for FREE. Bus space is limited, so sign up as soon as possible. If they are unable to fill the bus by June 1, 2000, you will be notified and your money returned in full. For more information on the chartered bus you can email JoAnn at [email protected] or call Vegetarians of Kansas City at 816-464-2011 and leave a message for JoAnn and she will call you back.
Our health professionals, activists, and educators work with businesses and individuals to bring about healthy 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, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see the January/February 2000 Vegetarian Journal above or back issues online at http://www.vrg.org/journal/.)
If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected] Website: www.vrg.org
VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at [email protected]. If you have any suggestions, ideas, or corrections to VRG-News, direct them to [email protected]. Thanks!
If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.
If you wish to cancel your subscription to VRG-News, send an e-mail message to [email protected] with the following message: SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-News, send an e-mail message to
[email protected]
with the following message:
SUB VRG-NEWS {your first and last name}
Do not include the {} when you enter your name. The newsletter will be sent to the e-mail address from which you are subscribing.
Contents of VRG-News are copyright 2000 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
This newsletter was converted to HTML by Stephanie Schueler.
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| Last Updated May 8, 2000 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercialWeb site questions or comments? Please email [email protected]. |
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