VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 7, Issue 5
October 2003

CONTENTS

1. Vegan Thai Dinner During ADA Annual Meeting in San Antonio, Texas
2. Vegan Marshmallows Now Available!
3. Recommended Reading: What Every Vegan Should Know About B12
4. Special Offer: Join The VRG and Receive Tofu Cookery
5. RECIPE: Tofu, Kale, and Raisins
6. Upcoming Vegetarian Events and Conferences
7. Job Opportunities and Internships Available
8. About The Vegetarian Resource Group
9. About VRG-NEWS

1) Vegan Thai Dinner During ADA Annual Meeting in San Antonio, Texas

During the Annual Meeting of the American Dietetic Association, the San Antonio Vegetarian Society will sponsor a Thai dinner. Here is the menu for Monday, October 27th at 7 p.m. An all you can eat buffet style vegan Thai meal consisting of the following:

Vegan Spring Rolls

Vegetarian Pad Thai with Tofu and no Egg

Fried Tofu with Mixed Vegetables

Vegetables and Fried Tofu with Green Curry

Steamed Rice

$25 per person inclusive of tea, tax and tip. Children under 12 are $10.

Location is Thai Kitchen on the River AT THE BOTTOM of the Riverwalk Plaza Hotel San Antonio, 100 Villita Street, San Antonio, TX 78205 (street level). The Henry B. Gonzalez Convention Center is at 200 E Market St, San Antonio, TX 78205, less than half a mile walk.

RESERVE through the San Antonio Vegetarian Society. E-mail Kaz with your names and number attending at [email protected], or call: 210 979-2011.

If you attend the American Dietetic Association annual meeting, visit The Vegetarian Resource Group at booth 1647. If you live in the San Antonio area, please come to the Thai dinner and meet members from The Vegetarian Resource Group and American Dietetic Association Vegetarian Nutrition Dietetic Practice Group.

2) Vegan Marshmallows Now Available!

After an absence of over five years, we are pleased to report that vegan marshmallows are back! Two prominent vegan online retailers, Pangea Vegan Products and Vegan Essentials have come out with two different products, and both are delicious!

The marshmallows from Pangea Vegan Products are in between the large "jet puff" sized and the mini "hot coco" sized marshmallows that you may be familiar with. Pangea's marshmallows have the rounded shape and fluffy texture associated with commercial, non-vegetarian marshmallows.

The marshmallows from Vegan Essentials are made by Vegan Supreme Marshmallows. Cut into generous sized cubes, the marshmallows have a smooth, almost creamy texture. Regular and peanut butter Vegan Supreme Krispy Rice Treats bars are also available.

3) Recommended Reading: What Every Vegan Should Know About B12

Are you getting enough B12? How much is enough? Where can you get it? These questions and more are addressed in a article titled "What every vegan should know about B12" on the website of the UK-based group, The Vegan Society. VRG Nutrition Advisor, Reed Mangels, MPH, RD, PhD said "The article is excellent and something that all vegans should read."

4) Special Offer: Join The VRG and Receive Tofu Cookery

Tofu Cookery is a classic book from the Farm, a pioneering vegetarian community in Tennessee. Many of the foods vegans eat today, such as nutritional yeast cheese, seitan, soy ice cream, and other soy products were originally made popular by the Farm's Soy Dairy and innovative books.

Delectable full color pictures and recipes in Tofu Cookery include:

Korean Barbecue Tofu

Yeasted Rolls

Fruit Dressing

Greek Salad

Chili Con Tofu with Beans

Tofu Foo Yung

Chinese Sweet and Sour Balls

Almond Tofu

Tofu Knishes

Danish

Brownies

Pumpkin Pie

Chocolate Cheesecake

For a limited time, you can receive a copy of the 160 page Tofu Cookery when you join The VRG at a $25 one-year or $35 two-year membership level. To receive this special offer, call (410) 366-8343, or mail a check for the appropriate amount to:

Tofu Cookery Offer
c/o The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

(Note: Some recipes do contain honey. Debra Wasserman suggests using rice syrup or maple syrup as a substitution for honey in recipes.)

5) RECIPE: Tofu, Kale, and Raisins

(The following recipe appears in Conveniently Vegan by Debra Wasserman.)

Serves 4

This is a quick-and-easy side dish. Feel free to substitute different dark leafy greens, dried fruit, and/or juice.

1 pound tofu, drained and chopped into 1-inch cubes
4 cups (about 1/2 pound) finely shredded kale
1 cup raisins
1/2 teaspoon coriander
1/2 cup orange juice

Saute ingredients in a large non-stick frying pan over medium heat for 8 minutes. Serve warm.

Total calories per serving: 214
Fat: 6 g
Total Fat as % of Daily Value: 9%
Protein: 11 g
Iron: 7 mg
Carbohydrates: 35 g
Calcium: 151 mg
Dietary fiber: 2 g
Sodium: 17 mg

6) Upcoming Vegetarian Events and Conferences

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BOSTON, MA: EIGHTH ANNUAL BOSTON VEGETARIAN FOOD FESTIVAL

On Saturday, October 18, 2003, the Boston Vegetarian Society presents the Eighth Annual Boston Vegetarian Food Festival from 10 a.m. to 6 p.m. at the Reggie Lewis Athletic Center in Boston, MA. The event brings together exhibitors of vegetarian natural foods from across the country. Attendees will have the opportunity to learn about new veg products, talk to food producers, enjoy speakers, cooking demos, restaurants, educational exhibits, children's activities, and exhibitors of products and services that support a vegetarian way of life. Admission and parking are free.

For more information visit http://www.bostonveg.org/foodfest/, email [email protected], or call (617) 424-8846

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WASHINGTON, DC: VEGFEST DC 2003

On Saturday, October 25, 2003, the Vegetarian Society of the District of Columbia will host VegFest DC 2003 from 10 a.m. to 6 p.m. at the Reeves Center in Washington, DC. Attendees will enjoy lectures and discussions, cooking demonstrations, a DC Vegetarian History Exhibit, a vegetarian food court, music and other outdoor activities. Be sure to say hello to Jeannie at the Vegetarian Resource Group booth.

Admission to all VegFest DC events is free.

For more information visit http://www.vsdc.org/, call (202) 362-8349, or e-mail [email protected].

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WASHINGTON, DC: LIBERATION NOW!

On November 7-9, 2003, the Student Animal Rights Alliance will hold Liberation Now! - The Third Annual National Student Animal Rights Conference at American University in Washington, DC.

Early registration fee is $10. Free and low-cost food and lodging are available. Apply early for travel grants.

For more information visit http://www.liberationnow.com, call (212) 696-7911, or e-mail [email protected].

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SAN FRANCISCO, CA: 2003 VEGGIE COOK-OFF

On Sunday, November 9, 2003, the San Francisco SPCA, the Marin Humane Society, and the Peninsula Humane Society/SPCA are sponsoring the 2003 Veggie Cook-off from noon to 3 p.m. at the Nob Hill Masonic Center in San Francisco, CA. The Veggie Cook-Off is a food and beverage competition, in which professional chefs from area restaurants compete along side amateur cooks for prizes and recognition. Attendees will be able to sample food from the competition, as well as from commercial vegetarian vendors. Tickets are $25 in advance and $30 at the door. Proceeds will benefit the Animal Place Sanctuary in Vacaville, CA.

For more information e-mail Kim Gardner or call (916) 488-3991

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7) Job Opportunities and Internships Available

INTERNSHIP: VRG

Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are helpful for students working toward journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions open throughout the year for all ages (including high school students living in Baltimore). Internships are unpaid. Send resume and cover letter to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

ABOUT THE VEGETARIAN RESOURCE GROUP

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, 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.)

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: http://www.vrg.org
Donate: https://www.givedirect.org/donate/?Action=GC&CID=1561

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.

ABOUT VRG-NEWS

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.

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Contents of VRG-NEWS are copyright 2003 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.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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