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Thanks to everyone who has supported VRG in the past and continues to do so. Last month I announced our need for assistance in order to attend the 2001 National Restaurant Association Annual Meeting. We received several contributions through our donation page on the website and were contacted by The Animal Protection Institute (API). They contributed a sizable amount toward our efforts to bring vegetarianism to a large audience of food service professionals. This is what API had to say,
"We believe that this outreach effort is essential to increasing the availability of vegetarian food in restaurants, which in turn will increase public awareness of vegetarian food and will make choosing a vegetarian lifestyle easier."
"From our perspective, promoting a vegetarian lifestyle is a subtle yet profound way to dramatically change the lives of billions of farm animals and the destruction of the environment caused by meat production; also of great importance, of course, are the health benefits for human animals. We applaud VRG's efforts in what we see as a common goal shared between our organizations."
Thanks to API for their generous support!
For more information about API visit their website at: http://www.api4animals.org. For more information on the National Restaurant Association show and how to help please go to http://www.vrg.org/donation/nra.htm. For more information on donating to VRG and to access our secure donation page, please visit http://www.vrg.org/donation/donation.htm
When we received a sample of Island Blaze Papaya Hot Sauce I was the first
in line to sample it. My fondness for hot sauces is well-known around the
VRG office. I took it home and have splashed it on everything from rice to
potatoes to bean burritos. It has an interesting balance of tangy, fruity,
and spicy flavors. Island Blaze also offers hot sauces made with mango, passion
fruit, and tamarind chili. They are all natural and kosher certified. For
more information contact Deb-El Foods at
[email protected] or call (908) 351-0330.
The 17th Annual Great American Meatout is poised for March 20, 2001. This national campaign is coordinated by Farm Animal Reform Movement (FARM), a national public-interest, non-profit organization. Individual events are planned and conducted by local consumer, environmental, and animal protection groups. Across the country there will be public dinners, cooking demonstrations, a congressional reception, and information tables set up at supermarkets, schools, and libraries.
If you are planning on attending or organizing an event, don't forget that VRG has brochures and books in quantity. Go to our materials list http://www.vrg.org/nutshell/materials.htm to see the variety of information available. We offer special activist prices for the books. If you are interested please email Jeannie at [email protected] with your name, address, and the name of your group.
For more information about Meatout visit http://www.meatout.org or call 1-888-FARM USA
Looking for something special for Valentine's Day for a vegetarian in your life? We have new Valentine's Day gift packages. These special offers are primarily available to our web visitors. Packages include The Gourmet Cook, The Beginning Vegetarian, Just For Fun, and The Traveling Vegetarian. These package deals come with FREE shipping via Fed Ex Ground/Priority Mail and FREE gift wrapping. To read more about the packages offered go to http://www.vrg.org/catalog/valentine.htm
I was recently in New York City and visited two restaurants worth mentioning. I had read about Zen Palate and was finally able to experience it for myself. I dined at the location near Union Square. The menu was filled with tantalizing sounding dishes. I ordered the Sweet and Sour Sensation and my dining companions ordered Shepherd's Pie Croquettes and Sesame Medallions. All were delicious and the service was impeccable. The building itself was beautiful in its simplicity and design. For more information about Zen Palate (there are several locations in the NYC area) visit http://www.zenpalate.com.
The afternoon we spent walking around St Mark's Place was quite cold. We just happened to stumble across The Sanctuary, an all-vegetarian restaurant at 25 First Ave. The food was exactly what I needed to warm and restore me. I had hot soymilk and Malaysian BeeHun, a dish made with rice noodles, cauliflower, broccoli, carrots, bean sprouts, and tofu. My mother said her un-turkey sandwich and fresh French fries were also very satisfying. The server here was exceptionally helpful. Almost all of the menu is vegan, or can be made vegan, and the few dairy dishes they make are noted as non-vegan. I also got a piece of tofu cheesecake for the trip home and it was fabulous! For more information about the restaurant call (212) 780-9786.
For more information about vegetarian restaurants in New York visit these
sites: http://www.nyveg.com
http://www.vegeats.com/restaurants/usa/ny
To learn about hundreds of additional restaurants from New York to Iowa to Arizona, purchase a copy of Vegetarian Journal's Guide to Natural Foods Restaurants in the U.S. and Canada. Also featured are listings of vegetarian inns, spas, camps, tours, travel agencies and vacation spots. If you know of a restaurant that should be listed, please help us update the guide at http://www.vrg.org/travel/restupdate.htm. To order Vegetarian Journal's Guide to Natural Foods Restaurants in the U.S. and Canada (371 pages) online go to http://www.vrg.org/catalog/guide.htm.
This recipe originally appeared in
Simply Vegan
by Debra Wasserman and Reed Mangels, PhD, RD.
Serves 5
1 tablespoon oil
1 onion, chopped
2 cups water
2 stalks celery and 2 carrots, chopped
2 17 ounce cans vegan creamed corn
1 cup soymilk
1 potato, chopped
1 1/2 teaspoons garlic powder
1/4 teaspoon nutmeg
salt and pepper to taste
Saute onion in oil over medium-high heat until soft. Add water and chopped celery and carrots. Cook 10 minutes. Add creamed corn, soy milk, chopped potato, and spices. Continue cooking for another 10 minutes, Serve hot.
Total calories per serving: 166
Fat: 5 grams
Protein: 5 grams
Carbohydrates: 30 grams
Iron: 1 mg
Calcium: 40 mg
Sodium: 315 mg
Dietary Fiber: 4 gm
There are over 160 vegan recipes featured in Simply Vegan. 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 Simply Vegan on our website at https://skyport.net/vrg/order.htm or call (410) 366-8343 to order over the phone with a Visa or MasterCard. The $13 price includes special standard shipping (US only). The cost of shipping for international orders varies, so please contact us at [email protected] if you are outside the US.
The January / February 2000 Vegetarian Journal articles online include:
To read these articles go to: http://www.vrg.org/journal/vj2001jan/
ADDITIONAL ARTICLES IN THE ISSUE INCLUDE:
REGULAR FEATURES INCLUDE:
Read excerpts from 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. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
New college-level online course on vegetarianism, taught by Chef Nancy Berkoff, RD. Originally designed as an advanced nutrition class for culinary students, the course has been expanded to include topics of interest for everyone interested in food, health, small business, and vegetarianism. Consumers can learn more about vegetarian cooking; institutional food service staff and managers can expand their knowledge about new products and cooking styles, and restaurateurs will certainly be better able to please their vegan diners. Topics will include types of vegetarians, recipe and menu design, careers in vegetarian food services, ethnic cuisines, ingredient selection, vegetarian nutrition and health trends, and vegetarian business topics. College credit is optional and the course is open to the public. The cost for the course is $100 ($90 for VRG members). There is an additional cost to receive college credit. For more information online go to http://www.vrg.org/berkoff/introduction.htm or call (410) 366-8343.
COMPUTER SUPPORT
P/T, but could be combined with another position for a full time job. Help
to keep computer software/hardware/network up to date and running smoothly.
Familiarity with networking and software/hardware support experience helpful.
Must be a problem solver and enjoy troubleshooting computer issues. Send
resume and cover letter to VRG, Box 1463, Baltimore, MD 21203.
CIRCULATION MANAGER
VRG seeks Jack or Jill of all trades knowledgeable in vegetarianism to process
memberships/subscriptions, answer phone, talk to the media, and more. Must
be comfortable with detail work, computers, flexibility, planning, and improving
systems. Includes health and dental insurance. Send resume and cover letter
to VRG, Box 1463, Baltimore, MD 21203 or e-mail
[email protected].
1st Annual Southeastern Compassion for Animals Action Symposium
On Saturday and Sunday February 24-25 the 1st Annual Southeastern Compassion for Animals Action Symposium will take place in Gainesville, FL. There will be experts on animal ethics, factory farming, wildlife, vegetarian nutrition, and more.
Speakers (scheduled thus far):
Don Barnes, Animal Protection Institute / San Antonio Voice for
Animals
Gene Bauston, Farm Sanctuary
Dawn Carr, PETA
George Eisman, Assc. of Veg. Dietitians and Nutrition Educators
David Hoch, Law Professor, Univ. of Fla.
Suzanne Havala, M.S., R.D., Vegetarian Resource Group Nutrition
Consultant
Holly Jensen, Florida Wildlife
Jim Mason, Author, "An Unnatural Order" and co-author of "Animal
Factories"
Susan McCullom, Earthkind, Miami Chapter of EarthSave
Wayne Pacelle, HSUS
Lt. Sherry Schlueter, Broward County Sheriff's Dept. Animal Abuse
Unit
Plus: Representatives from ARFF and Vegetarian Events
Register early for best rates; limited registration available. All meals served will be vegan and organic.
For more information contact:
Vegetarian Events
www.vegetarianevents.com
PO Box 1057
Alachua , Fl 32616
Call Chas at 904-454-4341 or email
[email protected]
**********
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 "November/December 2000 Vegetarian Journal Online" 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 2001 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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VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links |
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| Last Updated January 10, 2001 |
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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-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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