VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 11
October 2012
CONTENTS
- P.F. CHANG'S VEGETARIAN-LABELED DISHES: OYSTER SAUCE IS ALL-VEGETABLE; NO HONEY, EGG OR DAIRY PRESENT
- SHOP AT THEVEGETARIANSITE AND SUPPORT THE VRG
- VEGAN RESTAURANTS AROUND THE U.S./CANADA
- IMPLEMENTING VEGAN OPTIONS ON COLLEGE CAMPUSES
- VEGAN THANKSGIVING TIPS AND RECIPES
- REHABILITATION CENTERS WILLINGLY ACCOMMODATE VEGANS/VEGETARIANS
- GLYCEROL AND MONO- AND DIGLYCERIDE UPDATES: MOSTLY VEGETABLE-DERIVED
- POLYOLS (SUGAR ALCOHOLS): SUGAR SUBSTITUTES MOSTLY CORN-DERIVED EXCEPT LACTITOL
- YARD HOUSE RESTAURANTS OFFER GARDEIN(TM
- VEGAN BRUNCH RECIPES!
- STARTING A VEGAN FOOD MANUFACTURING COMPANY: USING A CO-PACKER
- TASTY BITE SEEKING BRAND AMBASSADOR/DEMO COORDINATOR IN DC & CHICAGO
- THE VRG'S ANNUAL PRE-THANKSGIVING VEGAN POTLUCK IN BALTIMORE
- VRG APPROVED FOR 2012 CALIFORNIA STATE EMPLOYEES' CHARITABLE CAMPAIGN
- MICROBIAL RENNETS AND FERMENTATION PRODUCED CHYMOSIN (FPC): HOW VEGETARIAN ARE THEY?
- MORE NEWS
- About The Vegetarian Resource Group
- About VRG-NEWS
1) P.F. CHANG'S VEGETARIAN-LABELED DISHES: OYSTER SAUCE IS ALL-VEGETABLE; NO HONEY, EGG OR DAIRY PRESENT
By Jeanne Yacoubou, MSVRG Research Director
A staff member at the VRG spotted a July 2012 post written by a vegan who said that at P.F. Chang's, "...all the dishes are cooked in oyster sauce [and so are not vegetarian or vegan.]" Since this information was contradictory to what we reported in 2008 about the P.F. Chang's vegetarian-labeled menu items, [ http://www.vrg.org/journal/vj2008issue4/whos_veggie_friendly.htm ] we contacted the chain to see if there had been an ingredient change.
To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2012/09/07/p-f-chang%e2%80%99s-vegetarian-labeled-dishes-oyster-sauce-is-all-vegetable-no-honey-egg-or-dairy-present/ ]
2) SHOP AT THEVEGETARIANSITE AND SUPPORT THE VRG
For the month of October, TheVegetarianSite [ http://thevegetariansite.com ] will donate a portion of your purchase to The VRG. TheVegetarianSite offers non-leather shoes and clothing, cruelty free personal care products, books, videos, food, and more. We thank them, and we'd like to thank you for supporting The Vegetarian Resource Group!
3) VEGAN RESTAURANTS AROUND THE U.S./CANADA
These vegan reataurants were recently added to our online restaurant guide: [ http://www.vrg.org/blog/2012/10/02/vegan-restaurants-around-the-u-s-and-canada/ ]
4) IMPLEMENTING VEGAN OPTIONS ON COLLEGE CAMPUSES
By Shelby Jackson, VRG InternWhen I was a freshman at Dartmouth, only one dining hall had somewhat consistent vegan options; the others had salad and occasional veggie chili. The one small dining hall that proved to be the most vegan-friendly had inconvenient hours, was closed on weekends, and was mainly a lunchtime destination. College students' schedules are often ridiculously busy and socializing at meal times becomes just as important as the actual food. This is especially true when you are in the process of making friends at a new school. My first year, I was restricted to one dining location where nobody wanted to eat. On Fridays I had to stock up on premade meals only offered one weekday at the one vegan-friendly dining hall, and this meant I had to eat those meals alone in my room lest I felt awkward bringing them into other dining halls. Though I could eat a salad at dinner and be accompanied by friends, it was just not feasible to do everyday. At that time I was dedicated to running, and required plenty of whole grains to keep me feeling satisfied.
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/09/11/implementing-vegan-options-on-college-campuses/ ]
5) VEGAN THANKSGIVING TIPS AND RECIPES
Looking for ideas for the upcoming holiday? Check out our Vegan Thanksgiving page for recipe and suggestions for veggie ways to celebrate!
[ http://www.vrg.org/recipes/vegan_thanksgiving.php ]
6) REHABILITATION CENTERS WILLINGLY ACCOMMODATE VEGANS/VEGETARIANS
By Christine Kasum Sexton, MPHWendy Rice is a dietitian who works for Advanced Health Care, which operates short-stay rehabilitation centers in six states. She recently shared with me a little bit about how their facilities accommodate their vegetarian and vegan clients.
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/09/13/rehabilitation-centers-willingly-accommodate-vegansvegetarians/ ]
7) GLYCEROL AND MONO- AND DIGLYCERIDE UPDATES: MOSTLY VEGETABLE-DERIVED
By Jeanne Yacoubou, MSVRG Research Director
Glycerol, (also known as glycerin or glycerine), is a common ingredient or common starting material of other ingredients found in many foods and personal care products. When fat molecules, such as triglycerides, are broken down in a chemical reaction, glycerol is formed. Animal fats (e.g., beef tallow) or vegetable oils are the common starting materials for glycerin formation.
The VRG wanted to determine how much of the commercial production of glycerol today is from animal fats....
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/09/24/glycerol-and-mono-and-diglyceride-updates-mostly-vegetable-derived/ ]
8) POLYOLS (SUGAR ALCOHOLS): SUGAR SUBSTITUTES MOSTLY CORN-DERIVED EXCEPT LACTITOL
By Jeanne Yacoubou, MSVRG Research Director
An online reader asked us if maltitol was a vegan ingredient....
To read the rest of the article, visit our blog: [ http://www.vrg.org/blog/2012/10/08/polyols-sugar-alcohols-sugar-substitutes-mostly-corn-derived-except-lactitol/ ]
9) YARD HOUSE RESTAURANTS OFFER GARDEIN(TM) MENU OPTIONS
By Jeanne Yacoubou, MSVRG Research Director
Since January 2011, Yard House restaurants have offered gardein(tm), an all-vegetable, high-protein food developed by Garden Protein International, as an option in twenty-five menu items available at all of its locations in over a dozen states....
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/10/10/yard-house-restaurants-offer-gardein%e2%84%a2-menu-options/ ]
10) VEGAN BRUNCH RECIPES!
By Aileen McGraw, VRG internBreakfast and lunch: the two ingredients behind brunch, a well-loved culinary hybrid. This sturdy, satisfying meal makes the morning wait worthwhile. A fusion of comfort food and morning and afternoon staples, brunch brings opportunity to mix flavors and classic dishes. Make comfort food compassionate with a vegan brunch - it's definitely do-able! With resources found via VRG and well-honed creativity, a cruelty-free brunch tastes as delicious as ever.
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/10/12/vegan-brunch-recipes/ ]
11) STARTING A VEGAN FOOD MANUFACTURING COMPANY: USING A CO-PACKER
By Ed Coffin, RDMany vegans have the dream of starting their own food manufacturing company and offering their products in retail outlets. While there are a myriad of challenges that need to be overcome, from idea to sales, the major starting point is always figuring out exactly how you'll produce your product. After completing some initial due diligence, most start-up food manufacturers finally decide that using a co-packer is the best solution for them to get things going.
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/10/15/starting-a-vegan-food-manufacturing-company-using-a-co-packer/ ]
12) TASTY BITE SEEKING BRAND AMBASSADOR/DEMO COORDINATOR IN DC & CHICAGO
13) THE VRG's ANNUAL PRE-THANKSGIVING VEGAN POTLUCK IN BALTIMORE
Mark your calendars now for The VRG's 31st Annual Vegetarian Pre-Thanksgiving Potluck Dinner on Sunday November 18, 2012 at 5:00 P.M. The dinner will be held at North Baltimore Mennonite Church in Roland Park, 4615 Roland Avenue, Baltimore, MD 21210.
For more information, visit:
[ http://www.vrg.org/blog/2012/08/14/vrgs-annual-vegan-pre-thanksgiving-potluck-1118/ ]
14) VRG APPROVED FOR 2012 CALIFORNIA STATE EMPLOYEES' CHARITABLE CAMPAIGN
We've been approved again this year to participate in the California State Employees' Charitable Campaign! If you are a California state employee, please contribute to vegetarian education and outreach by selecting The Vegetarian Resource Group for payroll deduction. Thank you for your support. Others can donate directly at [ http://www.vrg.org/donate ].
15) MICROBIAL RENNETS AND FERMENTATION PRODUCED CHYMOSIN (FPC): HOW VEGETARIAN ARE THEY?
By Jeanne Yacoubou, MSVRG Research Director
Introduction
In 2007, The VRG learned from an employee at Danisco, a major enzyme manufacturer, that fermentation produced chymosin (FPC) responsible for curdling milk used in making cheese, originated from a calf gene. (Chymosin is the primary enzyme in rennet responsible for curdling.) He told us: "Ultimately, maybe twenty-five years ago, the gene used to make microbial chymosin is from calf rennet. It has been genetically modified so it is a GMO product [strictly speaking]." In 2007, The VRG was told by several cheese companies and enzyme makers that approximately 70% of all cheese in the United States was produced with FPC.
To read the rest of the article, visit our blog:
[ http://www.vrg.org/blog/2012/08/21/microbial-rennets-and-fermentation-produced-chymosin-fpc-how-vegetarian-are-they/ ]
16) MORE NEWS
Should We Switch To Only Publishing The Vegetarian Journal Online?
[ http://www.vrg.org/blog/2012/08/29/should-we-switch-to-only-publishing-the-vegetarian-journal-online/ ]
How To Donate Your Vehicle To Vrg
[ http://www.vrg.org/blog/2012/09/14/how-to-donate-your-vehicle-to-vrg/ ]
Smashburger's Black Bean Burger Is Not Vegan
[ http://www.vrg.org/blog/2012/09/21/smashburgers-black-bean-burger-is-not-vegan/ ]
Marla Rose: Becoming Empowered By Being Bold
[ http://www.vrg.org/blog/2012/08/27/marla-rose-becoming-empowered-by-being-bold/ ]
Vegetarian Seasoned Seitan Gyros And Sausage By Taft Foodmasters
[ http://www.vrg.org/blog/2012/09/18/vegetarian-seasoned-seitan-gyros-and-sausage-by-taft-foodmasters/ ]
Report From Natural Products Expo East 2012
[ http://www.vrg.org/blog/2012/10/04/report-from-natural-products-expo-east-2012/ ]
VRG will have a Booth at the Carol J. Adams event in Baltimore on 11/1
[ https://www.facebook.com/events/437010883016917/?fref=ts ]
Get Discounts On Prescriptions, Vision, Hearing, And Dental Services
[ http://www.vrg.org/vrgnews/2012aug.php#s1 ]
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 ]
Like us on Facebook: [ http://www.facebook.com/thevegetarianresourcegroup ]
Follow us on Twitter: [ http://twitter.com/VegResourceGrp ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]
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!
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Contents of VRG-NEWS are copyright 2012 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.
