VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 17, Issue 5
May 2013

CONTENTS

  1. VEGAN PRODUCTS AT HARRIS TEETER
  2. VRG'S VEGAN LUNCH AT THAI LANDING IN BALTIMORE, JUNE 23
  3. VRG'S BOOTH AT KALE-A-RAMA 2013
  4. PET FOOD SURVEY
  5. PRODUCTS LABELED VEGAN IN WALMART
  6. VEGETARIAN JOURNAL ISSUES 3 AND 4 2012 ARE NOW POSTED ONLINE!
  7. GRETA LORENZ RECEIVES $5000 VRG COLLEGE SCHOLARSHIP
  8. STRAWBERRY GAZPACHO
  9. AMORY FISCHER RECEIVES $5000 VRG COLLEGE SCHOLARSHIP
  10. VEGGIEHOTELS, A GOOD PLACE TO START PLANNING YOUR TRIP
  11. PREPARING PASTA IN A MICROWAVE AND A HOMEMADE MARINARA SAUCE USING A LOT OF VEGGIES FROM A TERRIFIC SALAD BAR AT A RETIREMENT HOME
  12. THE VEGAN VINE
  13. CALL A DIETITIAN DAY SATURDAY, JULY 20, 2013
  14. About The Vegetarian Resource Group
  15. About VRG-NEWS

1) VEGAN PRODUCTS AT HARRIS TEETER

VRG Intern Jaclyn Laps investigated the vegan options available at her local Harris Teeter. This is what she found.

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/04/24/vegan-products-at-harris-teeter/ ]

2) VRG'S VEGAN LUNCH AT THAI LANDING IN BALTIMORE, JUNE 23

Come join us for lunch at Thai Landing in Baltimore on June 23!

They've just created a new vegetarian/vegan menu after 20 years in operation, so we're sponsoring a vegan lunch. All dishes contain no fish sauce, and they said they will moderate the spice level of dishes. (However, everyone has a different notion of spices. So if you are sensitive to spices or have to have a lot of spices, you may want to go at another time.) They will be serving family style on the second floor. There are steps. Menu subject to change. Thank you to Mark Rifkin, RD for organizing this lunch, and for attendees who want to support restaurants adding vegan options.

WHERE
Thai Landing [ http://thailandingmd.com/ ]
1207 N. Charles Street
Baltimore, MD 21201

WHEN
Sunday June 23, 2PM

VEGAN MENU
Som Tam (Thai Papaya Salad with peanut dressing)
Pad Kra Prao (Tofu, fresh basil, carrots, string beans, bamboo shoots, and a little hot pepper)
Roti Massaman Pak (Chick peas with cauliflower, zucchini, carrots, potatoes, and peanuts simmered in coconut milk with mild curry)
Pad Woon Sen (Vegan soy chicken with stir-fried tofu, bean thread noodles, baby corn, mushrooms, onions, snow peas, bean sprouts, and green onions)
Tofu with Mushroom Pad Khing (Stir fried tofu with ginger, black mushrooms, button mushrooms, baby corn, snow peas, carrots and onions)
Rice

COST
$25 per person (includes tax and tip). You must prepay by June 13th. Seating is limited. You can pay online at [ http://www.vrg.org/donate ]; write Thai dinner and names of attendees in the Comments section. You can also send $25 per person with names of attendees to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or call (410) 366-8343 with a credit card Monday to Friday, 9 AM to 5 PM. Refunds can only be made if we can replace your seat, since we have to give Thai Landing a count ahead of time.

Hope to see you there!

3) VRG'S BOOTH AT KALE-A-RAMA 2013

By Whitney Blomquist

This April I had the opportunity to work a booth for The Vegetarian Resource Group at the first ever Kale-A-Rama Festival. It was a perfect sunny day for the premier of this kale themed event in Greenbelt, Maryland. We had the pleasure of being placed right beside Everlasting Life's Food Truck, which stayed busy all day, sending customers on their way with delicious garlic kale salad and vegan mac and cheese. Everyone and everything was decorated with kale. There was kale ice cream, kale smoothies, kale chips, and best of all kale doughnuts that were surprisingly fantastic.

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/05/01/vrgs-booth-at-kale-a-rama-2013/ ]

4) PET FOOD SURVEY

Associate Professor of Psychology and VRG member Dr. Hank Rothgerber is conducting a 5-10 minute survey. He needs as many vegetarian and vegan participants as possible and greatly appreciates your help. Respondents will have a chance to win a $100 amazon.com gift card.

You can click on the following link to access the survey:
[ https://www.surveymonkey.com/s/9X7PNZY ]

5) PRODUCTS LABELED VEGAN IN WALMART

VRG volunteer Candice Kalinski investigated the vegan options available at her local Walmart. This is what she found.

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/05/06/products-labeled-vegan-in-walmart/ ]

6) VEGETARIAN JOURNAL ISSUES 3 AND 4 2012 ARE NOW POSTED ONLINE!

Issue 3, 2012 [ http://www.vrg.org/journal/vj2012issue3/VJIssue32012.pdf ] This is a special Issue dedicated to The Vegetarian Resource Group's 30th Anniversary. It includes Celebration Meals; 30 Memorable Activities From The VRG's 30 Years of Activism; Top Vegan Foods 30 Years Ago Vs. Today; Remember When? VRG volunteers and staff take Amanda J. Gilley down memory lane; Vegan Restaurants Across the USA; Looking Back and Looking Forward Six luminaries consider the vegetarian movement's past and future; 30 Ways to Celebrate with The VRG Over the Next 30 Years; List of 30th Anniversary Donors; 30 Vegan Meal Ideas Even Non-Vegetarians Will Enjoy!; VRG Teaches Interns About Veganism/Candle 79 Party.

Issue 4, 2012 [ http://www.vrg.org/journal/vj2012issue4/VJIssue42012.pdf ] Offers a wide range of articles including: Multitude of Mushrooms; How Often Do Americans Eat Vegetarian Meals? And How Many Adults in the U.S. Are Vegetarian?; Vegetarians in the Hospital; VRG Awards $5,000 College Scholarships to High School Seniors in Washington and Iowa; Menu Planning Using the 2010 Dietary Guidelines; Accommodating Vegans in Assisted-Living Facilities; Vitamin C and iron absorption, Southern cooking done vegan-style; Frozen Foods Frenzy; Indie Folk Rock Musician John Darnielle, An Interview by Candice DeForest

Click here to read more Vegetarian Journal back issues: [ http://www.vrg.org/journal/ ]

7) GRETA LORENZ RECEIVES $5000 VRG COLLEGE SCHOLARSHIP

Congratulations to Greta Lorenz from California, who is one of our $5,000 college scholarship recipients for 2013! Greta wrote:

I am proud to say that my nickname has been "vegan" all through high school and I wear the mantel seriously ... For the last 2 years, I have been an active participant in L.A.'s annual "Veggie" parade, in which I dressed as a carrot.

My involvement in preparing and serving food for homeless shelters consists of first making the food at home. It is always vegetarian ... After preparation, I transport the food and then serve it every other Sunday at the Women's shelter and every Wednesday and/or Thursday afternoon a the H.O.P.E. facility. I have been helping make (meals) and serve at H.O.P.E. for over four years and doing the same at the downtown women's shelter for the last two years. I am a staunch, but hopefully not too obnoxious vegan....

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/05/13/greta-lorenz-receives-5000-vrg-college-scholarship/ ]

To donate towards our scholarship awards or needs based interns, or to underwrite sending Vegetarian Journals to applicants, go to [ http://www.vrg.org/donate ]; call (410) 366-8343, or mail checks to VRG, P.O. Box 1463, Baltimore, MD 21203. Please indicate your wishes.

For information about applying for the 2014 scholarship, see [ https://www.vrg.org/student/scholar.htm ]

8) STRAWBERRY GAZPACHO

As spring heats up, we were thinking back on a recipe we really enjoyed at last year's meeting of the Academy of Nutrition and Dietetics. The California Strawberry Commission was sampling this dish:

INGREDIENTS
6 lbs Fresh California strawberries, stemmed and chopped
2 1/4 pounds plum tomatoes, chopped
1 1/2 pounds English cucumber, peeled, seeded and chopped
9 cloves garlic
3 jalapeno peppers
1 1/2 cups Sherry vinegar
Salt and black pepper as needed.

DIRECTIONS
To make Strawberry Gazpacho, in blender, puree strawberries, tomatoes, cucumbers, garlic, jalapenos and vinegar. Season with salt and pepper. Yield: 24 cups. They cut the ingredients in 1/3 for 8 cups.

[ http://www.californiastrawberries.com/recipes_and_ideas/detail/strawberry_gazpacho ]

9) AMORY FISCHER RECEIVES $5000 VRG COLLEGE SCHOLARSHIP

Congratulations to Amory Fischer from Virginia, who is our second $5,000 college scholarship recipient for 2013! Amory, who will be majoring in environmental policy, said:

I have destroyed the myth that vegetarians are short, unhealthy, scrawny individuals, who cannot survive without dietary supplements. I have held my own on a soccer team, lifted weights with football players, and stacked hay in the barn and bags of seed in the storehouse alongside the rest of my coworkers. They may be surprised to find out I am a vegetarian, but they no longer think people like me cannot keep up.

As a kindergartener, I would get upset about people eating meat in my presence. I would tell them continually why what they were doing was disgusting and wrong and why I disliked them for it. One could infer then, that I had few people who took me seriously and even few who would hang out with me, especially during lunch. I have learned since that to really get someone to think about the choices they make, one has to first relate to that person...People are willing to listen when they are talked to respectfully...

To read the rest of this article, visit our blog:
[ http://www.vrg.org/blog/2013/05/20/amory-fischer-receives-5000-vrg-college-scholarship/ ]

The deadline for the next Vegetarian Resource Group Scholarship is February 20, 2014 for high school seniors. Please see [ https://www.vrg.org/student/scholar.htm ]

To contribute to VRG scholarships, VRG internships, or to give Vegetarian Journal to scholarship entrants, donate at [ http://www.vrg.org/donate ] Indicate the projects you want to earmark in the comments.

10) VEGGIEHOTELS, A GOOD PLACE TO START PLANNING YOUR TRIP

If you're planning a trip, and are looking for accomodations that understand the needs of vegans and vegetarians, a good place to start is VeggieHotels [ http://www.veggie-hotels.com ]. From the "About" page:

"There are few target groups which the tourism and hospitality industry have not flooded with custom-made offers. But so far it has been difficult for people with a vegetarian or vegan lifestyle to find hotels, Bed and Breakfasts or guest houses that naturally cater to their needs and desires.

With the launching of VeggieHotels this has changed. Since 2011, VeggieHotels offers a platform that connects vegetarian and vegan guests and hosts worldwide."

11) PREPARING PASTA IN A MICROWAVE AND A HOMEMADE MARINARA SAUCE USING A LOT OF VEGGIES FROM A TERRIFIC SALAD BAR AT A RETIREMENT HOME

By John Jentelson

Saturday afternoon, I was preparing a homemade marinara sauce using a lot of fresh veggies from the terrific salad bar here at the retirement home. I added some Muir Glen canned organic tomato products and veggie broth, some Bolner Fiesta Spices herbs and spices, hot sauce, chopped garlic that I still buy in a jar, and some other vegetables. While it was cooking on the stovetop, I considered what grain or pasta to use. I often use quinoa but decided on some whole wheat penne under the Meijer store label (6 grams of fiber). But how to cook it before adding to the sauce?

I just didn't feel like pulling out a 3-qt sauce pot and spend time bringing the water to a boil. So, even though there were no instructions on the package about how to use a microwave oven, I decided to look it up online and came across some guidelines. What did I have to lose?

I took a 2-qt Gladware micro-safe container and filled it halfway with cold water. I poured in about 2 cups of pasta, covered it loosely with the lid, and cooked on high for 5 or 6 minutes. At that point, after letting it rest about one minute, I removed the container over to the sink, stabbed a fork-full of the pasta and discovered it wasn't cooked enough. I just covered it again and cooked it for another 5 minutes. Repeated the tasting process and felt is was about al dente, especially since I was going to drain it and add to the marinara for a half-hour to saturate it with flavor.

I'm really impressed, considering I've been cooking about 55 years and never heard of this technique. There are over 100 sites explaining this technique for cooking pasta in a microwave, so I'm not the first. I didn't add anything but water to the container.

12) THE VEGAN VINE

The Vegan Vine, a line of California Central Coast wines made without animal byproducts, recently announced its new Wine Club, offering quarterly shipments and member benefits not available to the general public.

Wine Club members receive 15 percent off all Vegan Vine orders, invitations to exclusive events, dinners, tastings, and more. Each quarter, members receive a shipment of four bottles of Vegan Vine Wine, one bottle of each of:

Sauvignon Blanc
[ http://shop.theveganvine.com/store/item/Sauvignon-Blanc ],
Chardonnay
[ http://shop.theveganvine.com/store/item/chardonnay ],
Red Blend
[ http://shop.theveganvine.com/store/item/Red-Blend ] and
Cabernet Sauvignon
[ http://shop.theveganvine.com/store/item/Cabernet-Sauvignon ]
for $53.55 -- a $63 retail value (tax and shipping not included). A Vegan Vine glass with the slogan "wine with compassion" on the back is also included.

The Vegan Vine is made entirely without animal ingredients that are typically used in the wine filtration process. In most wines, isinglass (from sturgeon fish bladder), gelatin, egg whites, or caseins (a milk protein), are used as processing aids while fining the wines to help remove solids. Although typically filtered out of the wine before it is sold, the use of these animal ingredients makes many wines unsuitable for vegans.

Wine Club shipments can be customized to individual specification by calling the Wine Club Manager at 408-686-1050.

The Vegan Vine wines can also be purchased directly (legal shipping states only) by calling 1-800-ITS-WINE. For the most recent list of locations carrying The Vegan Vine please visit [ http://theveganvine.com/find-buy ].

For more information about animal ingredients that may be used in the winemaking process, visit: [ http://www.vrg.org/journal/vj97jan/971wine.htm ]

13) CALL A DIETITIAN DAY SATURDAY, JULY 20, 2013

Our next Call-A-Dietitian Day will be Saturday, July 20, 2013, from 12 Noon to 3 PM EST. Appointments are in 15 minute increments.

If you have general nutrition questions, Ed Coffin, RD will be available by telephone. To reserve a 15-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Please 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.

Ed Coffin holds a bachelor's degree in clinical nutrition and is a registered dietitian. He has clinical experience from a variety of facilities such as Women Infants and Children and Veteran's Affairs. Ed has worked in nearly every part of the natural and organic foods sector from logistics to packaging and production.

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!

To subscribe, unsubscribe, or otherwise manage your subscription to VRG-NEWS, visit
[ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]

If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at [ http://www.vrg.org/vrgnews/ ].

Contents of VRG-NEWS are copyright 2013 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.