VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 14, Issue 4
June/July 2010

CONTENTS

  1. NEW ADDITIONS TO THE VRG BOOKSTORE
  2. LATE SUMMER FRUIT RECIPES
  3. TEN UMD DIETETIC INTERNS VISIT VRG
  4. RED ROBIN RESTAURANTS OFFER BOCA ORIGINAL VEGAN BURGERS AT MOST U.S. LOCATIONS
  5. HELP US WITH AN ARTICLE ON PUBLIC SCHOOL SALAD BARS
  6. MCDONALD'S SMOOTHIES, LATTES, MOCHAS, AND FRAPPES, OH MY! MOSTLY FOR NON-VEGANS
  7. PART-TIME JOB AVAILABLE
  8. UN REPORT CALLS FOR GLOBAL DIETARY SHIFT AWAY FROM ANIMAL PRODUCTS
  9. VRG'S BOOTH AT CHICAGO GREEN FESTIVAL
  10. DAIRY- OR CRUSTACEAN SHELL-DERIVED COATINGS ON VEGAN FOODS? STILL MOSTLY IN THE LAB
  11. ALL PIZZA HUT CHEESES MADE WITH CHYMAX(tm
  12. POTATO TOFU BREAKFAST HASH FOR A WEEK
  13. WHEN IS TUNA NOT FISH?
  14. YEA SUMMER CAMP
  15. ANY VEG*N READERS WHO ARE/WERE IN THE MILITARY?
  16. About The Vegetarian Resource Group
  17. About VRG-NEWS

1) NEW ADDITIONS TO THE VRG BOOKSTORE

Buy a nice gift for your friends or relatives, and help support vegetarian outreach. Please visit the Vegetarian Resource Group bookstore [ http://www.vrg.org/catalog/ ].

The most recent titles added to the bookstore are:

  • Buddha's Table by Chat Mignkwan
  • Horizons: The Cookbook by Rich Landau and Kate Jacoby
  • Food Allergy Survival Guide by Vesanto Melina, MS, RD, Jo Stepaniak, MSEd and Dina Aronson, MS, RD
  • The Tropical Vegan Kitchen by Donna Klein
  • You Won't Believe It's Vegan by Lacey Sher and Gail Doherty

2) LATE SUMMER FRUIT RECIPES

This article originally appeared in Vegetarian Journal Issue 3, 2009. Click here to subscribe to Vegetarian Journal [ http://www.vrg.org/journal/ ].

Vegan Cooking Tips: Late Summer Fruit

By Chef Nancy Berkoff, RD, EdD, CCE

Want to make the most of the fruit available during this time of year? Here are some quick ideas for late summer produce that go beyond the usual fruit salad:

MELONS

Melons - such as casaba, honeydew, cantaloupe, or watermelon - can make a refreshing treat for the end of summer, or for any other time!

Peel and seed two types of melon, such as cantaloupe and honeydew. Cut into chunks and puree in the blender. Pour into individual serving dishes or ice trays and freeze. You now have a refreshing fruit ice! If you want to take your fruit ice to the next level, here are some ideas:

  • If you would like your fruit ice to have a 'grainy' texture, much like granita, stir the mixture approximately every two minutes as it freezes. This will create a marbleized texture.
  • If you would like an 'adult' dessert, add a bit of vegan liquor to the mixture.
  • If you would like to serve your fruit ice in beverages, such as iced tea or lemonade, you might want to enhance the flavor with a small amount of vanilla extract.
  • And, of course, you can always freeze the mixture in small paper cups, add a popsicle stick, and have a mobile treat!

PEACHES, APRICOTS, AND STRAWBERRIES

Who says fruit sauce has to be apple? If you have an overabundance of ripe or very ripe peaches, apricots, or strawberries, simply wash and pit the peaches and apricots. Then, puree with or without strawberries in a blender until you attain a smoothness that you like.

  • If you have a bag-and-seal machine, you can 'can' the sauce and keep in the refrigerator for at least two months. You can freeze your sauce and thaw it as desired to serve over sorbet or cakes or to mix into hot cereal. You can also use this sauce to make a base for smoothies, to mix into muffin or cake batters, or to make a base for a vinegar-and-fruit salad dressing.
  • If you would like a fast-to-prepare dessert, you can blend your fruit sauce with soft silken tofu, sweeten to taste, and pour into a prepared pie shell. (Or make your own shell by mashing cookies together with a small amount of vegan margarine and then smooshing the mixture into a pie pan.) Refrigerate for three hours to allow to set, or freeze for a frozen pie.

In addition, just-ripe strawberries can be washed, de-leafed, dried, and then frozen whole. They make a great snack to pop out of the freezer and into your mouth!

PLUMS

Creative treats using plums may take a bit more work, but they are worth it! Create a plum pie by pitting and slicing ripe plums. Be warned that this process can be a bit messy. Preheat your oven to 400 degrees. Place plums in a pot and heat with a small amount of apple juice, cooking until just mushy. Pour the plum filling into a frozen pie crust and bake for approximately 20 minutes or until crust is golden. Allow to cool before serving.

Plums also make a great fruit compote. Place sliced, pitted plums in a pot with sliced apples and dried apricots. Just cover with water. Cook slowly over a low flame. Season plum mixture to taste with fresh or powdered ginger, orange zest, and cinnamon. If you need more sweetness, add some maple syrup or orange juice concentrate. Cook until all of the fruit is very soft. Pour into airtight containers and refrigerate. Your compote will last for at least four weeks in the refrigerator. Stir compote into hot cereal; top sorbet with it; serve it as a condiment with grilled tofu, seitan, or tempeh; or create your own rice dessert by mixing cooked, steamed rice with the compote and a splash of rice or soymilk.

3) TEN UMD DIETETIC INTERNS VISIT VRG

Recently VRG was visited by 10 dietetic interns from the University of Maryland Dietetic Internship Program. Below is one student's report about the day. Thanks for visiting with us - we enjoyed having you all here at the office!

A Class Day to Remember
By: Lauren Morgan

We all walked out the door excited about what just happened. We quickly walked towards the cars smiling at each other after this unique class day. You see, we spent some of the afternoon at the Vegetarian Resource Group located in Baltimore, MD. We all sat in a circle and discussed vegetarianism, veganism, and so much more than I had ever thought of (which was obvious by my overwhelmingly large number of questions). Why do people become vegans or vegetarians? What products out there are truly good, authentic vegetarian products?

Consider this: If you're a Registered Dietitian and you personally are a vegetarian, would you work for a large steak producing company who wants YOU to promote and sell their new line of veggie burgers?

Would you promote a soy milk from a company that is owned by someone in the dairy industry?

Oh... my mind was racing! Would I?

We heard personal stories from 3 interns working at the group. It was so interesting to hear how each of them came to be a vegetarian or vegan. One is a vegan bodybuilder; I never knew such a thing existed. One struggled with becoming a vegetarian because in her family and her culture it is not common. She told stories of not seeing eye-to-eye with her mom, and then how they compromised and now everyone supports her. Another told the story of how she worked with her college dining services to make their food choices more appealing to vegetarians- the process of this sounded pretty involved.

Charles Stahler, the man behind the Vegetarian Resource Group, was fantastic! One of the kindest people I've ever met, and he was so good to us. He answered my many questions, gave us things to talk about, and really inspired us to be mindful and equipped when counseling vegetarian and vegan clients. Charles provided us with tons of information to make us excited and equip us to be better RDs.

Thank you to Charles and the staff at the VRG!! We are appreciative of the time you spent with us and the investment you made in us!

If you would like to support Vegetarian Resource Group projects, such as education of dietetic interns, please donate at:

[ https://www.givedirect.org/give/givefrm.asp?CID=1565 ].

4) RED ROBIN RESTAURANTS OFFER BOCA ORIGINAL VEGAN BURGERS AT MOST U.S. LOCATIONS

By Jeanne Yacoubou, MS VRG Research Director

For several years, the gourmet hamburger chain Red Robin has offered Boca Burgers or Gardenburgers containing eggs and/or dairy products. Recently, we received reports that Red Robin offers the vegan Boca variety.

The VRG asked Red Robin to confirm this report and Jennifer, a customer service representative, has confirmed it. The Boca Original Vegan Burger is offered at all of its 442 US locations EXCEPT at the following nineteen Red Robin restaurants:

  • Lake Havasu City, AZ
  • Tucson, AZ
  • Tempe, AZ – 1375 W. Elliot St.
  • Enfield, CT
  • Manchester, CT
  • Milford, CT
  • Waterford, CT
  • West Hartford, CT
  • Holyoke, MA
  • Millbury, MA
  • Wilbraham, MA
  • Pharr, TX
  • Salt Lake City, UT
  • American Fork, UT
  • Murray, UT
  • Provo, UT
  • Layton Hills, UT
  • South Jordan, UT
  • West Valley, UT

Red Robin told us that the vegan burgers are prepared apart from all animal products. Travis, a customer service representative, recommended that interested customers should ask the general manager at a particular Red Robin for details "on exactly how they are prepared."

5) HELP US WITH AN ARTICLE ON PUBLIC SCHOOL SALAD BARS

We are currently working on an article related to salad bar options in public schools. If you are a public school student, foodservice staff member, or otherwise affiliated with public school foodservice, we would love if you would help us by filling out this survey. Thanks!

[ http://www.vrg.org/blog/2010/06/16/help-us-with-an-article-on-public-school-salad-bars/ ]

6) MCDONALD'S SMOOTHIES, LATTES, MOCHAS, AND FRAPPES, OH MY! MOSTLY FOR NON-VEGANS

by Jeanne Yacoubou, MS VRG Research Director

Apparently in its quest to keep profits high in an economic recession and to attract customers who may frequent competitors for tasty beverages, McDonald's recently debuted an entire line of iced and hot beverages including iced coffees and teas, lattes, mochas, and frappes to add to its shakes and smoothies. Considering all the possible syrups, drizzles and milk choices, McDonald's now offers over fifty iced and hot beverages each available in three sizes.

According to the Ingredient Statement on its website, there are smoothies available that contain only non-animal ingredients such as the Strawberry Banana Smoothie without Yogurt and the Wild Berry Smoothie without Yogurt. McDonald's smoothies with yogurt contain "kosher gelatin."

All of the teas at McDonald's appear to be free of all animal products.

Iced Coffees (premium roast coffee) at McDonald's may be ordered without cream or milk (whole or nonfat). All of the syrups (e.g., hazelnut, caramel, vanilla, and sugar free vanilla), optional as well, appear to be free of all animal ingredients.

The McCafe coffees (lattes, cappuccinos, and mochas, all made with espresso) may be ordered without milk products (whole or nonfat). The same syrups offered with the iced coffees are available with the McCafe coffees, too.

McDonald's mochas may be ordered without the whipped cream or the chocolate or caramel drizzles. The chocolate drizzle contains nonfat milk. The caramel drizzle contains condensed milk and butter. The chocolate syrup, optional in the mocha, appears to be all-vegetable.

The frappe base contains milk and cream. There are whipped cream and chocolate or caramel drizzles available that are optional on the frappes.

We asked two McDonald's customer service representatives, by email and phone, about the mono- and di-glycerides in the whipped cream and in the frappe base. Jessica told us by email "that based on our supply chain and wide variety of ingredients, we cannot say with certainty that mono- and di-glycerides in the whipped cream are exclusively derived from a vegetable or an animal source." Paul repeated on the telephone the same response with respect to the mono- and di-glycerides in the frappe base.

The VRG has recently asked several manufacturers of mono- and di-glycerides about the most common commercial source(s) of these ingredients. The majority opinion is that most mono- and di-glycerides today (over 80%) are derived from plant sources.

In recent years, McDonald's has been noting more frequently in its Ingredient Statement the sources of several ingredients. This information may not yet be provided about mono- and di-glycerides in the McDonald's Ingredients Statement because mono- and di-glycerides are not considered potential allergens by the Food and Drug Administration (FDA). Thus, suppliers are not required to list their sources and may not do so. Also, as McDonald's states, suppliers change and may vary from region to region, complicating a source listing.

7) PART-TIME JOB AVAILABLE

PART-TIME JOB: Vegan group seeks Volunteer/Educational Materials Coordinator in Baltimore. 29 hours per week, with possibility for future full time job.

Please send resume, a writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian and vegan knowledge, skills, strengths, and challenges to [email protected].

8) UN REPORT CALLS FOR GLOBAL DIETARY SHIFT AWAY FROM ANIMAL PRODUCTS

In a new report entitled Assessing the Environmental Impacts of Consumption And Production, UNEP (United Nations Environment Programme) calls for a global dietary shift away from animal products in the face of these findings:

Agricultural production accounts for a staggering 70% of the global freshwater consumption, 38% of the total land use, and 14% of the world's greenhouse gas emissions.

From the conclusions of the report:

Impacts from agriculture are expected to increase substantially due to population growth, increasing consumption of animal products. Unlike fossil fuels, it is difficult to look for alternatives: people have to eat. A substantial reduction of impacts would only be possible with a substantial worldwide diet change, away from animal products.

Click here for the full UNEP report (112-page PDF) [ http://www.unep.org/resourcepanel/documents/pdf/PriorityProductsAndMaterials_Report_Full.pdf ].

9) VRG'S BOOTH AT CHICAGO GREEN FESTIVAL

By Gretchen Chlebowski

It really struck me how vegetarianism was not celebrated in the environmental movement in the past, but it is now! A friend of mine said people at these types of environmental events often responded to vegetarianism with hostility in the past, but that has changed now and is no longer the case.

When we would receive a question about the environment (e.g., "what does water have to do with vegetarianism?"), we were delighted to be able to answer and then give them a VRG water brochure [ http://www.vrg.org/environment/water_brochure.php ]. But usually the questions were about nutrition and cookbooks.

George Novak of Novak Electric Sign Company created a banner for us as a donation to VRG (he is a vegetarian). We had a three panel poster board featuring slides about livestock's impact on the environment, with Vegetarian Journals and the VRG Save Our Water brochure in front. Most people were interested in picking up free items and browsing through cookbooks. On Sunday I stood to the side of the poster board and had some interesting discussions with people.

One woman turned out to be an ecology professor from Loyola University in Chicago who teaches a food systems class. She said her class is popular with the students and very well received by the school. I told her the slides were going to be available in a PowerPoint presentation on VRG's website [ http://www.vrg.org/environment/LivestockAffectOurPlanet.pdf ], and she seemed very interested in having access to that. She said environmental issues are extremely popular with the kids, and they are really responsive to any information related to that. I think the public's increasing awareness about environmental issues will encourage many to explore vegetarian diets as part of the solution. It will be interesting to watch this unfold.

Thanks to Gretchen Chlebowski, Ashley Huser, Wilson Hur, Susan Hogan, Bruce Jones, Ross Kennedy, MSNW, RD, Julie Conry, Daniel Dunbar, Renee Dippel, and Eric Sharer, MPH, RD for volunteering for VRG at Chicago Green Fest!

10) DAIRY- OR CRUSTACEAN SHELL-DERIVED COATINGS ON VEGAN FOODS? STILL MOSTLY IN THE LAB

by Jeanne Yacoubou, MS
VRG Research Director

Edible food coatings that resemble plastic food wrap, such as carnauba wax on apples or shellac in confectioner's glaze, are not new to the food industry. These films are commonly used to improve food quality and food safety or to minimize packaging cost. Today, edible films are very common in the breath mint and cough and cold over-the-counter medicine industries, bringing in millions per year. They are also common in the meat and fish industries.

What is new in edible films are various substances being tested for their ability not only to protect and preserve foods but also to enhance flavor and physical appeal. In several test labs around the country, various films are being applied to many different kinds of foods ranging from chocolate to nuts to doughnuts, French fries, battered and breaded food products, vegetables including eggplant and mushrooms, and a host of packaged foods including breakfast cereals and freeze-dried products. Readers may find out more information at [ http://www.ediblefilms.org ].

Of interest to vegans and those with certain religious restrictions on what they may consume are the sources of the new classes of edible food coatings. While many of the films being tested are derived from plant materials including corn zein or sodium alginate from seaweed, others are derived from dairy (whey) or crustacean (crab, shrimp) shells. Some films being tested contain several different components of plant and animal origins.

Dr. Tara McHugh, a scientist working in the Agricultural Research Service (ARS) division of the United States Department of Agriculture (USDA), has developed a number of edible films derived from common fruits and vegetables including apples and carrots. They are usually thinner than paper, flexible, and have good oxygen barrier properties. She is currently investigating anti-microbial films made with oregano oil and purees from broccoli, tomatoes, mangoes, or other produce.

While in graduate school at the University of California at Davis, she worked under Dr. John Krochta who is a leading researcher in perfecting whey-based films for a wide variety of foods. McHugh told The VRG, "No company that I know of is commercially producing foods in whey-based films."

A conversation with an Investigator (in food complaints) at the Food and Drug Administration (FDA) in April 2010 revealed a reason why whey-based films on some foods, especially produce, is unlikely. "Profit margins are very small in agriculture," she said. "Produce companies are reluctant to try anything new, especially when the economy is so poor, and hesitate to make new investments. It's only when the investment will be sure to pad their profits, that they'll try it." The investigator also noted that companies may hesitate to try whey-based films because of the additional regulations applicable to such a food product, including an allergy declaration required on its food's package according to the Food Allergen and Labeling Consumer Protection Law of 2004. Such a declaration may hinder an otherwise acceptable product from being purchased by individuals with food allergies or those with religious proscriptions against certain foods/food combinations.

McHugh told us that California-based Origami Foods is an industry leader in developing vegetable- and fruit-based edible films. She has worked with Origami Foods' president, Matthew de Bord, who is using and developing many of the films created by and/or with McHugh's research team. de Bord uses them to create unique varieties of sushi without raw fish or seaweed.

Origami Foods is looking for companies willing to invest in manufacturing a host of creations using the vegetable and fruit wraps. de Bord told The VRG that he's created many of the recipes as well as the wraps himself, such as a strawberry wrap in the shape of a cone to encase chocolate cheesecake. An innovation on the wrap concept is forming them into bite-sized pouches for granola, dried fruit and chocolate chip mixes. "The possibilities for my fruit and vegetable wraps are endless," he told us. For more information, contact de Bord at [ http://www.origamifoods.com ].

Keep tuned into our blog, Facebook, and Twitter, for more news and ingredient updates.

[ http://www.facebook.com/thevegetarianresourcegroup ]
[ http://www.twitter.com/VegResourceGrp ]

11) ALL PIZZA HUT CHEESES MADE WITH CHYMAX(tm), A MICROBIAL RENNET

by Jeanne Yacoubou, MS
VRG Research Director

In February 2010, a reader asked us about the ingredients contained in The Natural(tm) pizza line at Pizza Hut. This line was first introduced in 2008 in test markets and then became nationwide in 2009. A purchasing manager at Pizza Hut told us that The Natural(tm) pizza line was discontinued from the national menu although it may still be available at certain Pizza Hut restaurants. Those that may carry it are franchises, not corporate-owned restaurants.

While inquiring into The Natural(tm) pizza line, we asked customer service representatives for an update on ingredient sources, especially since the Pizza Hut Ingredient Statement is no longer available on its website. The last information we received from Pizza Hut was in May 2007, when we were told by a Quality Assurance Specialist at the Dallas Pizza Hut headquarters that Pizza Hut cheeses were made with a non-animal enzyme.

We spoke with several people on the toll-free consumer line throughout February 2010 and received contradictory information. One time in mid-February, a representative told us that animal rennet was used to make the cheese.

The VRG found this information dubious considering what we were told in 2007 by Pizza Hut. Furthermore, we were told by several major enzyme manufacturers in 2008 that microbial rennet accounted for 80-95% of all enzymes used in cheese making in the United States. Thus we continued to research the question.

In May 2010, The VRG received confirmation through a source in management at the Pizza Hut corporate level, who had in turn been told in writing by the only supplier of all six varieties of its cheeses, that the enzyme used to make its cheese was microbial. Chymax(tm) is the brand name of the microbial fermentation product used to curdle the milk during cheese production. Our contact told us that his search lasted three months and led him to contact many companies along the supply chain, starting with the six from which Pizza Hut purchases its six cheese types, until he finally got to the cheese maker itself. He told The VRG that both corporate and franchised Pizza Hut restaurants must use companies chosen from an approved list of suppliers.

To cross-confirm what our Pizza Hut contact told us, The VRG contacted the senior product development specialist that sent the letter to our Pizza Hut contact. She confirmed that only Chymax(tm) is used to make its cheeses. She also stated that her company provides cheese to "the big three" quick-service chains in the United States as well as many other major restaurant chains. The company also sells its cheese to many major food service providers and food distributors, some of whom re-label the cheese using their own name.

Note: There is a specially-blended mix of Parmesan cheese and spices automatically sprinkled on all pizzas in Pizza Hut kitchens. Customers may request that it (known as "fairy dust" by staff) be left off.

12) POTATO TOFU BREAKFAST HASH FOR A WEEK

Thanks to VRG volunteer Linda for this recipe!

I like savory breakfasts, and something that will stick to my ribs for the long morning ahead. I make this on the weekend and divide into seven containers for easy microwaving each morning.

Ingredients:

3 small/medium potatoes, any kind
1 medium or large onion, diced
1.5 T. olive oil
12-16 ounces extra firm tofu, crumbled
3-4 cups steamed or otherwise cooked vegetables (or a mix) (asparagus, broccoli, corn, lima beans, peas, spinach, carrots, zucchini or other summer squash, etc.)
1 t. salt (more if desired)
Sauce of your choice (pesto, enchilada, salsa, romesco, peanut, marinara, etc.

Instructions:

1. Boil the potatoes in water for about 20-25 minutes until done (not too soft). Let cool, then grate them (you don't have to peel them - the peel comes off as you grate them).

2. In a large pan (e.g., large frying pan or Dutch oven), saute the diced onions in the olive oil until they start to turn golden.

3. Add in the grated potatoes, the crumbled tofu, the cooked vegetables, and salt. Stir gently until combined.

4. Divide into 7 containers for easy microwaving, and add your preferred sauce on top of each.

This recipe is infinitely flexible. You can substitute grain pilaf for the grated potatoes. You can try many combinations of vegetables and sauces.

13) WHEN IS TUNA NOT FISH?

Most know Tuna as a fish, the 'chicken of the sea.' However, there is another type of Tuna that has nothing to do with fish or animals at all. It is actually a fruit!

This 'tuna' that I am referring to is a bold green in color and about the size of a pear when its thick skin is still intact. It is a fruit that grows on a prickly pear cactus that is very abundant in the Mexico region.

It is perfect for hot, summer weather and is surprisingly sweet.

To prepare the tuna, make sure it is very clean and there are no thorns. You must be very careful in removing its skin for it is very thick and can give splinters if not cleaned properly. The best way to remove the skin is by chopping off about half an inch off each end and then slicing the tuna in the middle so that the skin can be easily peeled off and removed. All throughout the inside there are little gray seeds. Just bite into the tuna as you would a tomato. It will have a much more crunchier texture but all of it (except the skin) can be consumed.

Written by VRG intern Veronica Lizaola

14) YEA SUMMER CAMP

Youth Empowered Action Camp is accepting applications for their summer programs (youth ages 11-16). If you are interested, contact details are below.

Youth Empowered Action Camp (YEA!) is a summer camp for young people ages 11 to 16 who want to make a difference in the world. YEA builds knowledge, skills, confidence, and community to prepare young people to be confident and effective changemakers. Youth will learn valuable communications, leadership, and campaign skills during this six-day camp in the Santa Cruz mountains. All participants will leave YEA camp having chosen an issue important to them, having created a thoughtful plan of action and the support of a community of peers and a year-long mentorship to help make it happen. YEA has locations in the Santa Cruz Mountains, CA and outside or Portland, OR.

WHAT: Youth Empowered Action YEA! Summer Camp
WHEN: Session 1: from July 25-30, 2010 OR Session 2: July 31-August 5, 2010
WHERE: Ben Lomond, CA, Santa Cruz Mountains

OR

WHEN: August 14-21
WHERE: Molalla, OR just outside Portland

For more info, including inspiring testimonials and details about our activities, please visit [ http://www.yeacamp.org ], email [email protected], or contact us at (415) 710-7351.

15) ANY VEG*N READERS WHO ARE/WERE IN THE MILITARY?

If there are any vegetarian/vegan readers who are (or were) in the military, we would love to hear from you for an upcoming article on the subject. Please contact Ann Marie at [email protected]. Thanks!

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 
Donate: [ https://www.givedirect.org/give/givefrm.asp?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 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 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 2010 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.