VRG-News -- The Vegetarian Resource Group

VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Sonja Y. Helman
Volume 12, Issue 1
February 2008

1) NOTES FROM THE EDITOR

Due to the Humane Society of the United States' video of downer dairy cattle in California, and the recall of 143 million pounds of meat, VRG has been quite busy with media calls. Consumer Research Manager John Cunningham's quote in the Baltimore Sun on this subject may ring true to many readers: "Longtime vegetarians are," Cunningham said, "somewhat bemused" by the reaction of surprise to the video. "As a friend of mine said, "'What did people think happened at a slaughterhouse? Did they think the animals got tickled to death?'"

Most of us were not born vegetarian. When that light bulb goes off, we all wonder why we didn't think about it before. Thank you to all the activists out there and everyone who supports VRG in promoting vegetarian diets.

2) VEGETARIAN SITE WILL DONATE TO VRG IN MARCH

For the month of March, TheVegetarianSite.com [ http://www.thevegetariansite.com ] will donate a portion of every sale to The Vegetarian Resource Group. TheVegetarianSite.com offers vegan clothing, accessories, footwear, personal care products, groceries, gift baskets and more. You were going to buy this stuff anyway, so why not get cool veggie stuff AND support our outreach by buying from TheVegetarianSite.com?

3) TERRA CHIPS AND NATURAL FLAVORS

A VRG member recently called us to say that she had contacted Terra Chips asking about the natural flavors in the Terra� Hickory BBQ Unsalted Potato Chips. She reported that the company told her that the natural flavors in that product were "animal-derived." No other information was provided by Hain Celestial, the manufacturer of Terra Chips. There is a "parve" symbol on the package shown on the Terra Chips website indicating that no dairy ingredients are present.

The VRG noticed that another Terra Chip variety, The Mediterranean Chips, had whey listed on the ingredient statement published on the Terra Chips website although the "parve" symbol on these packages suggested that there was no dairy ingredients in the product.

We contacted Hain Celestial through the 800 number listed on the Terra Chips website in December 2007. George, a customer service representative, told us that the Mediterranean Chips website photo was outdated. He told us that:

� The whey-containing Mediterranean Chips should have the word "dairy" under the kosher symbol, referring to the whey ingredient in the Chip's formulation.

� The natural and smoke flavors in the Terra Unsalted Hickory BBQ Potato Chips contain no meat nor dairy ingredients.

� The natural flavors in their Kettles Sea Salt and Pepper White and Russet Potato Chips are "potato-derived."

When asked if customers should see packages of Terra Chips with the incorrect symbol, George said that "...because the products move so quickly in stores, all stores should have the newer packaging. The website photo may not yet have been updated. The physical bag in the store relays the correct information."

4) SPANISH RECIPE ARTICLES ONLINE

We've added three recipe articles in Spanish to our website in order to expand our outreach to the Spanish speaking community. You can view them in the small but growing Spanish language section of our website:

We'd like to thank volunteers Laura Rico and Fannie Fonseca-Becker for their work in creating these articles. If you're fluent in Spanish, or another language besides English, and would be interested in helping us translate materials and articles, please send an email to [email protected].

5) VRG NUTRITION INTERNSHIP

Interning with The Vegetarian Resource Group was a busy, exciting and interesting experience. When I arrived in Baltimore at the end of September I couldn't have picked a better time to start. The first week was a whirlwind. I spent three and a half days doing outreach at the VRG table at the 2007 Natural Products Expo (a trade show attended by over 20,000 personnel in the natural foods industry) and then followed that with an additional three days of outreach at the American Dietetic Association Food and Nutrition Conference and Expo (FNCE) in Philadelphia.

At FNCE, I had the pleasure of meeting VRG volunteers Reed Mangels, PhD, R.D., co-author of the American Dietetic Association position paper on vegetarianism, and Cathy Conway, MS, R.D., past chair of the ADA Vegetarian Nutrition Dietetic Practice Group. I also spent time with VRG volunteer Heather Gorn, who organizes an animal rights group at the University of Pennsylvania. Once we returned from Philadelphia, I had just enough time to settle in to Baltimore before heading to Boston in October to do outreach at our table at the 2007 Boston Veg Fest. Again I was able to work with Reed as well as VRG volunteer Susan Petrie and her family. Everyone that I worked with (including Debra and Charles) was helpful in showing me how to do non-profit outreach.

My second month into the internship proved to be less hectic. While I was working on various projects for the VRG (including writing articles for the Vegetarian Journal), the VRG staff (Jeannie, Sonja and John) was incredibly helpful in showing me around the office, teaching me assorted jobs and answering all of my questions. The various jobs included: working on the next edition of the Natural Foods Restaurants Guide, stuffing envelopes and packing book orders, updating the mailing list, answering student questions about vegetarianism/veganism, promoting VRG dinners and research.

I also met fellow dietetic intern Avi Carter and attended a VRG Thai dinner where I met even more VRG members. Around Thanksgiving, I had my first experience in dealing with the press. I was interviewed for two articles; one of which appeared in my hometown newspaper. Jeannie and Charles also took time out of their busy schedules to show me around Baltimore and point out the numerous restaurants with vegetarian and vegan options (something that is sorely lacking in my hometown of Syracuse, N.Y.).

As the year came to an end (and my internship did too), I was able to reflect back on the last few months. I am truly grateful for the opportunity to intern with the VRG. In the short time that I was there, I learned just how difficult it is to run a national non-profit organization. The VRG staff does an amazing job and makes it all seem so easy. The expos, Veg Fest, VRG dinners (Philadelphia and Baltimore) were all great opportunities to meet people and network. The experiences I had and the knowledge I gained while working for the VRG will stay with me as I continue on in my nutrition career.

Look for Melanie's article on vegan cheeses in an upcoming issue of Vegetarian Journal. For information about interning with The Vegetarian Resource Group, see section 16.

6) 2007 VEGETARIAN JOURNAL ONLINE, ISSUE 1

The following articles from Issue 1 of the 2007 VEGETARIAN JOURNAL are now available online:

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 $25/year (with a copy of Meatles Meals of Working People) 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)

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]

7) OPEN A SUNTRUST CHECKING ACCOUNT & THEY WILL DONATE $100 TO VRG!

Sun Trust bank will donate $100 to the charity of your choice when you open a new personal or business Sun Trust checking account, accept and make a purchase with your SunTrust check card by May 15, 2008, and submit a completed redemption form by May 15, 2008. For more information, please visit [ https://promotion.suntrust.com/mycause/ ].

8) HELP PROMOTE VEGETARIANISM IN PORTLAND, OREGON

The Vegetarian Resource Group has several community outreach opportunities in the Portland, Oregon, area. We need enthusiastic, responsible volunteers to help with information tables, usually in 2 or 3 hour shifts. If you enjoy talking about vegetarianism, promoting vegan cookbooks, and handing out magazine samples, please contact Jessica at [email protected]. It's a great way to meet other people in Portland who are vegetarian or aspiring to be.

9) CALL-A-DIETITIAN DAY - MARCH 28

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30 p.m. - 5:30 p.m. EST on Friday, March 28, 2008. To reserve a 20-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

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. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else's spot.

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 has a private practice in Baltimore, MD, that focuses 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.

In addition, Mark is offering a 20% discount on any service for VRG members. This is for his private practice and is not affiliated with The VRG or Call-A-Dietitian Day.

10) VRG DEAL-OF-THE-MONTH!

While supplies last, damaged copies of Vegan Menu for People with Diabetes [ http://www.vrg.org/catalog/vegandiabetes.htm ] by Nancy Berkoff, EdD, RD are available for the low price of $5! For this special offer, shipping is free (media rate shipping in the United States only). If you live outside of the U.S., shipping charges will still apply; contact us for rates at [email protected].

To order, visit [ https://www.vrg.org/secure/order.htm ] or call (410) 366-8343 M-F 9 a.m. - 5 p.m. EST. If ordering online, please type 'VRG-NEWS - February' in the 'Additional Notes' section. You can also mail a check made payable to The Vegetarian Resource Group to VRG, PO Box 1463, Baltimore, MD 21203. We accept Visa, MasterCard, and U.S. currency. Maryland residents: please add 6% tax to your total. Thanks!

11) RECIPE - LENTIL CHILI

1/2 cup drained canned or cooked lentils
1/4 cup chopped tomatoes
1/4 cup prepared salsa
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder

Combine all ingredients and stir to mix. Microwave, covered, for 4 minutes on HIGH, or cook on stove in a small pot until heated through.

Total calories per serving: 153
Total Fat as % of Daily Value: 2%
Protein: 11g
Carbohydrates: 28g
Iron: 4mg
Dietary Fiber: 10g
Fat: 1g
Calcium: 45mg
Sodium: 300 mg
Exchange: 2 Starch + 1 Vegetable + 1 Very Lean Protein

12) TEXAS COWS NEED TEMPORARY PLACEMENT

Please read the following from the founder of Wagner Farm Rescue Fund and if you can help or know someone who can, please email [email protected]:

Wagner Farm Rescue Fund was notified by our Texas animal caregiver that due to numerous issues, our 9 cattle must be removed from her property by the end of February. We all know what the outcome will be if these animals can't be relocated, or if the time deadline isn't changed. We have gone through this before because of Texas property issues, but we can't rely on this working out once again. I have assured our caregiver continuously that we are working on relocation for these animals, so she is aware of our efforts.

If you know anyone who might know of any land where these animals can be moved to while we work on establishing our own sanctuary, Have A Heart Farm, please let me know.

13) INVENTOR SEEKS ADVICE FROM VRG-NEWS READERS

I love eating tofu, but I find it's impossible to marinade it sufficiently without removing the water from it. Pressing the tofu also improves the texture when cooked. I would use a make-shift setup with cutting boards, or two plates and a stack of books that would drain into a bowl or the sink. The frustration continued as I couldn't get this setup into the fridge to avoid the buildup of bacteria. Using the "gravity method" with paper towels was always slow and wasteful. So I worked with my dad to create something better.

We designed a kitchen utensil (patent-pending) that does this easily, quickly, and efficiently. I have named it the TofuXpress. How it works: You place a whole brick of tofu in the unit and assemble it, and the water is pressed out. You can press tofu for 10 minutes to overnight, depending upon how much water you want to remove. You then can marinate it, and this allows marinades to sink in. This also avoids the watery mess during stir-frying. The texture becomes firmer. You can deep-fry it easier as well. The TofuXpress has a lid that can be used to seal the container while marinating. It's small enough that it fits easily in the fridge. It is see-through so you can see it working to gage how long you want it to press. It's made of high quality FDA approved materials.

The problem is that it is costly to produce. It will likely be priced at somewhere between $39.95 and $49.95. I have already invested quite a bit in time and money, and now face tough and expensive molding costs to move forward. So before I invest more money, I just want more input and perhaps you can help. I know what I would have paid for one but then, tofu is one of my favorite foods.

14) VEGGIE NUGGETS

VegDining.com invites you to submit mini-reviews of your recent visits to veg and veg-friendly restaurants or food stores. All submissions will be entered into a prize drawing. Please go to [ http://www.vegdining.com/Go.cfm?id=Review ] to submit your review. Deadline is March 20, 2008. And for every 10 entries they receive in total, they'll donate a VegDining Card to Meatout for their use in fundraising. You could win some exciting vegetarian prizes and help a great cause!

A Sacred Duty: Applying Jewish Values to Help Heal the World, the DVD created by Jewish Vegetarians of North America (JVNA), can now be seen on YouTube. To watch the film, please go to [ http://www.youtube.com/watch?v=Y9RxmTGHZgE ]. For more information or to request a free copy of the DVD, please visit [ http://jewishveg.com/asacredduty/ ].

15) UPCOMING EVENTS AND CONFERENCES

The 5th ICVN is a scientific conference on the health effects of plant-based diets. If you attend, please visit the VRG booth!

Discover the powerhouse of nutrition in wild ocean plants (sea algae), and how to incorporate them into meal planning. Past classes have included some of the following: Toasted Nori & Pumpkin Seeds, Nachos with Smoked Dulse, Miso Soup with Wakame, New England Dulse Chowder, Hijiki Caviar, White Bean and Dulse Salad, Caesar Salad, Cucumber Sea Salad, Lentil Walnut Kelp Spread, DLT, Mock Tuna Salad, Vegetable Sushi w/wasabi & Pickled Ginger, Spicy Sesame Noodles, Dulse Chickpea Salad, and Strawberry Kanten ("JELL-O").

No meat, poultry, fish, eggs, dairy, or honey. $45/person; $80/two people; $40/VSDC, VRG, and COK members. Class includes recipes, food samples, manufacturers' samples, and coupons. Gift certificates available. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-two hour cancellation policy for refund or credit. Email [email protected], or call 703.643.2713 for space availability.

Mimi Clark, "Veggie Gourmet," has been teaching vegan cooking classes for the past 17 years. She has contributed recipes to several natural foods cookbooks, and is currently developing recipes for natural food manufacturers.

The UPC's 8th Annual Conference will focus on the topic, "Cage Free, Animal Friendly, Go Vegan - What's the Problem?" The Saturday session will be held at the Norfolk Hilton in Norfolk, Virginia. The Sunday session will be held at United Poultry Concerns' headquarters & sanctuary in Machipongo, Virginia. Continental breakfasts and vegan luncheons will be served both days. Transportation will be arranged from Norfolk to Machipongo on Sunday for those without cars. Early registration is $80; after March 15 it will be $95.

Their Lives, Our Voices 2008 seeks to bring together individuals from across the region for a hands-on, high-quality conference focused on helping animals. Their goal is to make the conference as inclusive as possible for both new and veteran activists in the Midwest region, with a focus on farmed animal advocacy efforts.

This conference is being organized by Compassionate Action for Animals, an animal advocacy organization based in Minneapolis, MN.

Registration prior to April 11 is $20 for students and $50 for the general public. After April 11, the price goes up to $30/$75, and will rise again to $40/$100 on May 9.

WHEN: June 6-8, 2008
WHERE: The Hubert H. Humphrey Conference Center in Minneapolis, MN

Start making plans to attend the fourth annual Taking Action for Animals conference. Sponsored by leading animal protection organizations, this event includes training workshops, exhibitors, social events, and keynote sessions. This year's conference, among other topics and training sessions, will have a special focus on the theme of politics and public policy for animals.

16) VRG SCHOLARSHIPS & INTERNSHIPS

The VRG will again award $10,000 in college scholarships. Due to the generosity of an anonymous donor, we will give two $5,000 college scholarships to graduating high school students who have promoted vegetarianism in their schools and/or communities. The students must be graduating high school in spring 2009. The deadline is February 20, 2009. For more information or to read about past winners, go to [ http://www.vrg.org/student/scholar.htm ].

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, bequests, 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 ]

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 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 us at [email protected]. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to [email protected]. Thanks!

If you wish to cancel your subscription to VRG-NEWS, send an e-mail message to [email protected] with the following message:

If you wish to subscribe to VRG-NEWS, send an e-mail message to [email protected] with the following message:

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 2008 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.