VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Jeannie McStay
Volume 10, Issue 1
January 2006
CONTENTS
- Notes from the Editor
- Call-a-Dietitian Day
- New Professional Education Fund
- Scholarship Contest -- Application Deadline: 02/20/06
- Vegetarian Visitor '06 Edition
- Vegan Goodies
- Upcoming Events and Conferences
- Recipes: Creamy Lentil Soup & Vegan Corn Bread
- 2005 Vegetarian Journal Issue 4 Online
- Jobs and Internships Available
- About The Vegetarian Resource Group
- About VRG-News
1) Notes from the Editor
It's a brand new year, and many of us have made resolutions for 2006!
Perhaps you've made a commitment to eating better? Then, make an appointment to talk to one of our volunteer dietitians on Call-a-Dietitian Day, January 27th.
Finally planning that vacation that you've been promising yourself? You might want to pick up the newest edition of Vegetarian Visitor to help you find some great places to stay and eat in the UK.
Have you vowed to become more active within the vegetarian community? Don't forget the event of the season in the Northwest: Vegfest '06! The Seattle conference is back with a vengeance -- with a larger location, wonderful speakers, cooking demonstrations, plus 500 food samples!
Or have you pledged that you're going to go for less take-out? On cold winter days, try the Creamy Lentil Soup served up with some delicious vegan Corn Bread. Check out the recipes in section 8 -- they're hearty, they're fast, and they taste great!
2) Call-a-Dietitian Day
Do you wonder where you can get essential omega-3 fatty acids? Or do you wish to avoid common mistakes when switching to a vegetarian or vegan diet? If you have questions about vegetarian or vegan nutrition, Mark Rifkin, MS, RD, LDN, will be available from 3-6 p.m. E.S.T. on Friday, January 27, to answer your questions address your concerns by phone. To reserve a 15-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.
Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian and has a Master's Degree in Health Education. He has been presenting on food-related topics for more than seven years. Currently, he is starting a private practice in Baltimore, MD, that will focus on plant-based nutrition for prevention, as well as treatment of various chronic diseases and conditions, including diabetes, overweight/obesity, cardiovascular disease, arthritis, gout, women's health concerns, cancer, and early-stage kidney failure.
Be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional.
3) New Professional Education Fund
By Carol M. Meerschaert, RD
Every vegetarian has experienced the frustration of talking to a health professional who did not have the facts straight on vegetarian diets. I hope to help change that. I am starting the Dorothy Meerschaert Professional Education Fund, named in honor of my mother who became vegetarian at age 60, to help support speakers on vegetarian topics as they address groups of health professionals.
VRG has kindly agreed to administer this fund, which will ensure that the money is safe, and that the speakers are indeed informed and positive about vegetarian nutrition subjects.
Professional conferences have very tight budgets, and speakers are often chosen because another party can pay their expenses. This fund will pay those expenses so that vegetarian topics can get on the program. That way, our messages get heard frequently and loudly.
Your donation will be used to create a fund with enough capital so that only the interest will be needed to support speakers. This will allow your generous gift to assist in educating people for years to come. This spring, I will be making a donation to this fund in honor of my mother. Perhaps some of you wish to do the same. We will send a card announcing your donation to the person you honor.
Please write a note stating that you want your donation to help build the professional speaker fund, and send your donation to:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Thank you!
4) Scholarship Contest -- Application Deadline: 02/20/06
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. The deadline is February 20, 2006. For more information, visit the online application.
5) Vegetarian Visitor '06 Edition
The completely updated 2006 edition of Vegetarian Visitor, an annual guide to England, Wales, and Scotland, has now been published. The new edition lists 100 accommodation addresses, and more than 200 cafes, restaurants, and pubs, all of which know how to cater to vegetarians and vegans. The book will soon be available from bookstores in the U.S. and Canada, and from major online retailers. It can also be purchased from Independent Publishers Group by calling 1-800-888-4741 or visiting http://www.ipgbook.com.
6) Vegan Goodies
Some of these products are new, and others have been around for a little while, but these are some of my favorite vegan goodies:
- It can't get much easier than this! Morningstar Farms has recently introduced Meal Starters Steak Strips and Chik'n Strips. Although you can stir fry these strips, I discovered a way to get dinner on the table in just five minutes without calling my favorite takeout joint. I just steam the strips with my favorite frozen vegetables (spinach or Brussels sprouts work great). I don't even have to add any seasoning -- the strips provide ample flavor for the vegetables. It's amazing how good this is!
- A friend just gave me a great-tasting vegan peanut butter cup. Made by The Vegan Baking Company, it's huge, it's creamy, and it's delicious! It's the best vegan peanut butter cup I've ever had. The Vegan Baking Company also offers other candies: Chocolate Peppermint Creams, Pecan Joys, and S'mores, which I plan to try in the very near future.
- Zuzu Luxe Mascara is the best cruelty-free lash-enhancer I've found since becoming vegan eight years ago. No animal testing, no animal ingredients, doesn't run, doesn't flake, AND the espresso color is perfecto! It also comes in onyx (black) and navy (blue). You can order this wonderful product at Vegan Essentials.
- "It's better than mustard," and it's true! This spread, made by Legere Nutritional Foods, is dairy- and gluten-free. Plus Red Star Nutritional Yeast is one of the main ingredients. I use it in place of mustard or as a vegetable dip. The company also makes two salad dressings: Original Nutritional Dressing or Balsamic Dill Dressing. These products are available from several online vegetarian retailers. You may also contact Legere Nutritional Foods, LLP, at P.O. Box 123, Leverett, MA 01054, or (888) 534-3737.
7) Upcoming Events and Conferences
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SEATTLE, WA: VEGFEST 2006
The Vegetarians of Washington will hold their 5th Annual Healthy Vegetarian Food Festival on March 11-12, 2006, at Seattle Center Exhibition Hall. Attendees will be able to sample food from more than 500 vendors, view cooking demos by vegetarian chefs, and listen to vegetarian health professionals speak on vegetarian nutrition and health. This year's speakers will include: Keith Hanson, M.D., Susan Gins, M.S., C.N., Marilyn Joyce, R.D., and Michael Orlich, M.D.
Admission is $5 for adults. Children under 12 are free. For more information, visit the Vegetarians of Washington website.
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8) Recipes: Creamy Lentil Soup & Vegan Corn Bread
Creamy Lentil Soup
(From Simply Vegan)
(Serves: 4)
3 carrots, chopped
1 large onion, chopped
2 Tablespoons oil
1-1/2 cups red lentils
4 cups water
1 Tablespoon marjoram
Salt and pepper to taste
1 cup water
Slices of lemon
Saute carrots and onion in oil over medium-heat until onions are clear. Add remaining ingredients (except 1 cup water and lemon slices) and bring to a boil. Lower heat, but continue cooking over medium-high heat for 20 minutes. Pour mixture into a blender. Blend until creamy. Return mixture to a pot and add 1 cup of water. Reheat for a few minutes, until hot. Serve soup garnished with lemon slices.
| Total calories per serving: 289 | |
| Fat: 8 grams | Total Fat as % of Daily Value: 12% |
| Protein: 16 grams | Iron: 6 mg |
| Carbohydrate: 42 grams | Calcium: 54 mg |
| Dietary fiber: 8 grams | Sodium 23 mg |
Corn Bread
(From Simply Vegan)
(Serves: 6)
1 cup cornmeal
1 cup whole wheat flour
1 Tablespoon baking powder
1/4 cup oil
1 cup soy milk
1/3 cup molasses or maple syrup
Preheat oven to 375 degrees. Mix ingredients together in a bowl. Pour batter into lightly oiled 8-inch round pan. Bake for 20 minutes.
| Total calories per serving: 299 | |
| Fat: 11 grams | Total Fat as % of Daily Value: 17% |
| Protein: 6 grams | Iron: 3 mg; |
| Carbohydrate: 46 grams | Calcium: 161 mg |
| Dietary fiber: 2 gm | Sodium: 29 mg |
(Both recipes are from Simply Vegan by Debra Wasserman. Call (410) 366-8343, Monday through Friday, 9 a.m. to 5 p.m., Eastern Standard Time, to order.)
9) 2005 Vegetarian Journal Issue 4 Online
The following articles from Issue 4 of the 2005 Vegetarian Journal are now available online:
Make-Ahead Baked Pasta Delights
Debra Daniels-Zeller creates noodle dishes that go from freezer to oven to table in no time flat.
Whole Grain Vegan Quick Breads
Peggy Rynk bakes healthy loaves, muffins, biscuits, and more.
How Many Youth Are Vegetarian?
VRG polls 8- to 18-year-olds about their dietary habits.
One-Week Low-Sodium Vegan Menu
Dietetic intern Mark Rifkin considers the advantages of low-sodium diets and designs a meal plan to keep salt intake down.
Nutrition Hotline
What is the government doing to help low-income vegetarian families?
Scientific Update
- How much calcium are you getting from your fortified beverage?
- New study shows health benefits from a vegan diet.
- Vegetarian women have a lower risk of obesity.
- Study suggests dairy products may not help weight reduction.
- Lower sodium diets may be better for bones.
Vegan Cooking Tips
Holiday Potatoes, by Chef Nancy Berkoff, RD, EdD, CCE.
- The Veg-Feasting Cookbook by Vegetarians of Washington
- Life Expectancy, And Chronic Disease: Studies Of Seventh-Day Adventists And Other Vegetarians, By Gary Fraser
Vegetarian Action
Chicago Soydairy Brings Vegan Treats to Midwest Market and Beyond, by Jim Dunn.
Veggie Bits
- Natural Feast Vegan Pies
- Jyoti Fills Veggie Meal Requests on Airlines
- Max Green Alchemy Lotions
Read these articles online here.
10) Jobs and Internships Available
Part-time Editor/layout
Vegetarian non-profit seeks staff member knowledgeable in vegetarianism to edit, design, and lay out books, brochures, handouts, fliers, mailers, and web pages, plus other organizational duties. Position is in Baltimore. May lead to full-time. 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].
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://skyport.net/vrg/donate.htm
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.
© 1996- The Vegetarian Resource GroupPO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email: [email protected]
Jan. 20, 2006
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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