VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Sarah T. Blum
Volume 9, Issue 3
September 2005
CONTENTS
- Notes From the Editor
- Calcium in Orange Juice: Ingredient Sources
- Delicious TV
- 2005 Vegetarian Journal Issue 2 Online
- Recipe: Crazy Corn Dogs
- Hurricane Relief for Vegetarians
- Scholarship Contest
- St. Louis Thai Dinner
- 2005 Update of the Vegan Handbook
- Upcoming Events and Conferences
- Job Opportunities and Internships Available
- About The Vegetarian Resource Group
- About VRG-News
1) Notes From the Editor
The start of autumn is upon us! VRG will be attending various festivals and trade shows across the nation in the months to come. We are distributing vegetarian information and literature to thousands of professionals at conferences like the American Dietetic Association Food and Nutrition Conference and the Natural Products Expo East. Planting the seeds of awareness in professionals in the food industry is the first step toward more beneficial changes for vegetarians. Thanks to all of our generous donors, volunteers, and members for helping make possible our presence at these events!
We will be having a Thai dinner on October 24th in St. Louis, MO. See "St. Louis Thai Dinner" for the details regarding this event.
VRG is involved in a project to make available a PDA version of the Natural Foods Restaurant Guide. The guide is currently online at: http://www.vrg.org/restaurant/index.htm. Users will be able to access the guide from a wireless handheld device. We will keep you updated on this project in future newsletters and on our website.
In the 2005 Issue 2 of The Vegetarian Journal, we reported that Sun Flour cookies were included on specially requested meals on American Airlines. I contacted Lauren Farnsworth, the General Manager at Sun Flour, and she informed me that in addition to American Airlines, Sun Flour cookies are also available in vegetarian meals on Continental Airlines. Congratulations and thanks to Sun Flour for making vegan cookies more readily available!
Reed Mangels, Ph.D, R.D., has contributed an article about calcium sources in orange juice with good news for vegans! Be sure to check it out under "Calcium in Orange Juice."
Have a delicious Fall!
2) Calcium in Orange Juice: Ingredient Sources
Recently, VRG received an inquiry about the source of calcium in some brands of orange juice. Reed Mangels, Ph.D, R.D., investigated this matter and replied:
We contacted Minute Maid and Tropicana for information about the source of the added calcium in their orange juice. Minute Maid said, "The source of the calcium in Minute Maid Brand products is a combination of tricalcium phosphate & calcium lactate. Calcium lactate is a food grade material prepared by neutralizing lactic acid with lime [mineral]. Tricalcium phosphate is a food grade material refined from phosphate rock. The rock is mixed with sulfuric acid to form a mixture of calcium sulphate (gypsum) & phosphoric acid. Phosphoric acid is neutralized with lime resulting in tricalcium phosphate. Lactic acid is derived from fermentation of sugars or starches." Tropicana said, "The source of the calcium in our products is calcium hydroxide. This form of calcium is not derived from an animal source. It is actually derived from limestone."
3) Delicious TV
PBS has picked up a vegetarian cooking show called Delicious TV. Hosted by Chef Tony Fiore, Delicious TV is currently available in parts of Maine and Georgia. The show features all-vegetarian cooking with an emphasis on Mediterranean and casual food. Recipes features on the show include: Tempeh Fajitas, Tofu Ravioli, Sweet Vegetable Lasagna, and Apple Tarte Tatin. For more information on Delicious TV, including recipes, a show schedule, behind the scenes photographs, and a blog, go to: http://www.delicioustv.com/. To request Delicious TV on your local PBS network, go to: http://www.pbs.org/stationfinder/index.html.
4) 2005 Vegetarian Journal Issue 2 Online
Issue 2 of the 2005 Vegetarian Journal articles now available online includes:
- Preventing Osteoporosis: Building Strong Bones Over a Lifetime
- Reed Mangels, Ph.D., R.D., discusses this condition and ways for vegans to keep their skeletons in top shape.
- Vegan Biscotti
- Debra Daniels-Zeller perfects egg- and dairy-free versions of these common coffee consorts.
- Nutrition Hotline
- What should vegetarians do if they don't cook or don't have time to do so?
- Notes from the Coordinators
- Vegetarian Businesses and The Role of Nonprofits
Veggie Bits
- I Scream! You Scream! We All Scream for Ricemellow Creme!
- Going Nuts for Nut Butters!
- Resolution for Vegan Options in Schools Passed in New York
- Baby Dark Chickpeas Liven Up Everyday Garbanzo Dishes
- Wanderbird Cruises Get the Wind Back into Your Sails!
- American Airlines Introduces Gluten-Free, Vegan Cookies
- Announcing the Addition of Spreadable Maple Syrup
Scientific Update
- Diet High in Vegetable Protein Reduces Risk of Gall Bladder Surgery
- Red Meat Associated with Type 2 Diabetes in Women
- Moderate Use of Soyfoods Reduces Blood Cholesterol Levels in Women
- Soy and Breast Cancer
- Milk and Ovarian Cancer
- Whole Grains and Fruits Protect Against Weight Gain in Men
- Vegan Cooking Tips
- Quick Dips, by Chef Nancy Berkoff
- Vegetarian Action
- The True Loves of Anna Briggs, by Ben A. Shaberman.
To read these articles go to: http://www.vrg.org/journal/vj2005issue2/index.htm
Read excerpts from back issues online at: http://www.vrg.org/journal/
The Journal features recipes and informational 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 the Vegetarian Journal are $20/year in the U.S. (please inquire for subscription rates outside the U.S.). Accepted forms of payment, in U.S. funds, are Visa, MasterCard, checks drawn on U.S. 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 copy of the Vegan Handbook, a $20 value! (U.S. addresses only)
If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
P.O. Box 1463
Dept. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
5) Recipe: Crazy Corn Dogs
By Mary Clifford, R.D.
(From Vegan Handbook by Debra Wasserman and Reed Mangels, Ph.D, R.D.)
Serves 8
Traditional corn dogs are not only bad for the pig's health, but ours, too. They're hot dogs that have been batter-dipped, then deep-fat fried. This version uses a cornmeal biscuit to approximate a cross between corn dogs and that other artery-clogging favorite, pigs-in-a-blanket.
1 cup yellow cornmeal
3/4 cup unsifted whole-wheat flour
1 Tablespoon baking powder
1/8 teaspoon salt
1/4 cup soft margarine
1/2 cup water
8 non-fat vegan hot dogs
Relish, sauerkraut, mustard, ketchup, onions (optional)
Heat oven to 350 degrees. Lightly oil a baking sheet.
In a medium-size bowl, stir together dry ingredients. With pastry cutter or two knives, cut in margarine until mixture resembles coarse crumbs. With wooden spoon, stir in water until mixture pulls away from side of bowl.
Turn dough out onto lightly floured board; gently press out to between 1/4-inch and 1/2-inch thickness. With biscuit cutter or drinking glass, cut 8 circles from dough, rerolling and cutting scraps until all dough is used. Slightly flatten each circle of dough. Wrap one circle around each "hot dog," leaving ends uncovered. Pinch dough to seal.
Bake corn "dogs" on oiled baking sheet about 20 minutes, or until dough is very lightly browned. Serve immediately with topping as desired.
| Total calories per serving: 196 | Fat: 6 grams |
| Total Fat as % of daily Value: 9% | Protein: 12 grams |
| Iron: 4 mg | Carbohydrate: 23 grams |
| Calcium: 128 mg | Sodium: 453 mg |
| Dietary fiber: 2 grams | � |
6) Hurricane Relief for Vegetarians
Our hearts go out to our members and their friends and family that were affected by Hurricane Katrina. We wish them all a speedy return to well-being.
Anyone who is interested in donating to Hurricane Katrina relief can contact Food For Life. Food For Life distributes vegetarian meals along with other life necessities, and they accept monetary donations along with supplies listed on their website.
VRG also has an article called Disaster Planning for Vegetarians. It details preparations that can be made for an emergency situation without electricity and with limited food rations.
7) Scholarship Contest
Due to the generosity of an anonymous donor, The Vegetarian Resource Group will award $10,000 in college scholarship money to graduating U.S. high school students who have promoted vegetarianism in their schools and/or communities. Two awards of $5,000 each will be given. Applications may only be sent by students graduating high school in spring 2006. Deadline is February 20, 2006. For more information and an online application, go to:http://www.vrg.org/student/scholar.htm.
8) St. Louis Thai Dinner
On October 24th, The Vegetarian Resource Group is hosting a vegan dinner during this year's American Dietetic Association Food and Nutrition Conference and Expo. Food includes: Sesame Noodle Salad, Crispy Tofu Appetizer, Pad Garlic 4 Pepper, Yellow Curry with Tofu, Jasmine rice, and Vegan Rice Pudding for dessert. The cost is $20 per adult before October 1, and $25 before October 16. The cost for children 6-12 is $8.50 each. Reservations and payment must be made in advance. Call 410-366-8343, Monday through Friday, between 9 a.m. and 5 p.m. Eastern Standard Time; fax 410-366-8804, email [email protected], or send a check to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
9) 2005 Update of the Vegan Handbook
We have printed the updated version of the Vegan Handbook. The Nonleather Guide has been updated along with the vegetarian polls and many of the nutrition articles. Order by calling 410-366-8343, sending a check or money order to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or online at http://www.vrg.org/catalog/veganhandbook.htm.
10) Upcoming Events and Conferences
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Columbia, MD: VRG Dinner At Mango Grove
October 2
To celebrate World Vegetarian Day, VRG will host a vegan Indian dinner at Mango Grove restaurant. The buffet style dinner will include: samosas, idli, eggplant curry, dal curry, onion paratha, soup, three salads, fruit, and two vegan desserts, specially made for this occasion. The cost is $20 per adult; call 410-366-8343 to see if spaces are still available. Refunds will only be made if we can replace your seat with another attendee.
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Durham, NC: Power Of One: Animal Rights Conference
October 7-9
Located at the Sheridan Imperial Hotel and Convention Center, and sponsored by the Institute for Animals and Society and the Culture and Animals Foundation. This conference focuses on the power of an individual within a movement and features speakers like John Mackey, Tony Banks, and Ingrid Newkirk. For more information, go to: http://www.animalsandsociety.org/conference05.htm.
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Boston, MA: Boston Vegetarian Food Festival
October 22
Held at the Reggie Lewis Athletic Center, the Boston Vegetarian Food Festival is free to the public and features free food sampling, cooking demonstrations, many different speakers, and childrens' activities. There is a free parking area. Say hello to VRG at our booth! For more information, go to: http://www.bostonveg.org/foodfest/.
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Grand Rapids, MI: Vegetarian Awakening
April 3-4, 2006
The First Annual Vegetarian Awakening Conference will be held at Grand Rapids Community College. A conference aimed at vegetarian and vegan chefs; the keynote speaker is Howard Lyman and many prominent chefs from the vegan/vegetarian community will be speaking. Food demonstrations and taste testing are included in the price of admission along with five all-vegan meals. For more information, go to: http://www.vegetarianawakening.com.
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11) 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].
Assistant to Directors/volunteer Coordinator
Vegetarian non-profit seeks very responsible, detail oriented, hands-on Jack or Jill of All Trades knowledgeable in vegetarianism to maintain member records, manage volunteers, work with other groups, support development work, and assist directors with a broad array of organizational tasks. Applicant should thrive on getting the task done, but also be able to prioritize and strategize. Send resume, writing samples, salary requirements, and cover letter to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, [email protected] Att. Assistant to Director Position.
Editor/Layout
Vegetarian non-profit seeks staff member knowledgeable in vegetarianism to edit, design, and lay out books, brochures, handouts, flyers, mailers, and web pages, plus other organizational duties. Send cover letter, salary requirements, and writing and layout samples to Editor Job, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].
Job: Registered Dietitian Needed at VRG
Vegetarian group seeks registered dietitian knowledgeable in vegetarianism and fluent in Spanish for writing, research, speaking, outreach, work with professional groups, and creation of books. Position is in Baltimore. Send resume, writing samples, salary requirements, and cover letter to Dietitian Position, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
Part-time: VRG also has a part-time support staff opportunity available. Apply as above.
Internship: Biodynamic Farm in Shepherdstown, WV
Looking for volunteers and interns to help with weeding, harvesting, washing produce and general farm maintenance. Volunteers may stay at a nearby cabin owned by Wendy Child. For more information, contact Wendy at (301) 890-8368 or (301) 758-2011.
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 2005 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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The contents of this 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 own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
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