1) VRG BOOTHS
Come Visit VRG at these events!
Valley Vegfest
John F. Kennedy Middle School
Florence, MA 01062
April 2, 2016
Berkeley Vegan Earth Day
David Brower Center
2150 Allston Way
Berkeley, CA 94704
April 17, 2016
Baltimore VegFest
UMBC Campus on Erickson Field
1000 Hilltop Cir, Catonsville, MD 21228
April 30, 2016
Green Festival Expo - DC
Walter E. Washington Convention Center
801 Mt Vernon Pl NW, Washington, DC 20001
May 6-8, 2016
New Hampshire Dietetic Association Meeting
Concord, NH
May 11, 2016
VRG Nutrition Advisor Reed Mangels, PhD RD will be speaking at this event
VRG VEGAN THAI DINNER IN BOSTON
MY THAI VEGAN CAFE
Sunday, October 16, 2016, 6 PM
Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD,
and Debra Wasserman
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3) A BIG THANK YOU TO OUR VRG VOLUNTEERS
- Laura McGuiness
- Hana Takemoto
- Shani Stewart
- Reed Mangels, PhD, RD,
- Madeline St. John
- Matt Baker
- Jenny Saccenti
- Casey Brown
- Whitney Blomquist
- David Milner
- John Cunningham
* A special GREAT BIG THANK YOU to everyone helping with Scholarship judging!
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4) BAAGAN'S RESTAURANT IN ROCKLIN, CALIFORNIA
REVIEW BY SIERRA YOUNG
One of the very few vegan restaurants to the east of Sacramento, California is a frequent stop for me. Baagan's Rocklin location is a cafe that is 100% plant-based, offers gluten-free options, and makes all of the food in-house. As the only vegan in my household, it's rare that I go to a restaurant where I can eat anything on the menu. My regular order is the seasonal panini on the gluten-free bread stuffed with seasonal veggies, typically peppers, onions, and either eggplant or butternut squash and basil pesto sauce. I decided to expand my horizons and was pleasantly surprised.
Besides my panini, I've tried the grilled Baagan burger, the quinoa wrap, the tomato basil pesto sandwich, the PB&J sandwich, and my new favorite, Kitchari. The Baagan burger was so full of other fresh veggies that I barely tasted the burger, but it was delicious nonetheless. The burger is filled with a cheesy sauce that has the most accurate tasting mock cheese flavor I've ever tasted. The quinoa wrap also has a mock cheese sauce, but it has a chipotle kick to it that a lot of customers love according to Yelp. On a warm day, the tomato basil pesto sandwich is my go-to. Baagan uses fresh, local tomatoes and the same basil pesto sauce that's in the seasonal panini. The PB&J sandwich is made with almond butter and your choice of jams available that day. It's simple and a great option for kids. I had never even heard of Kitchari until my last visit to Baagan, and I'm so glad I tried it. Quinoa, millet, and lentils are nearly soaked in yellow Indian curry sauce and mixed with peas, carrots, and red peppers. I like to call it the ultimate vegan comfort food.
Overall, Baagan has yet to let me down. I've loved everything I've tried, which is a good third of the menu. I'm excited to go back to try some of their desserts, smoothies and shakes. Check out the rest of their menu and more info on [ www.baagan.com ]. Vegan/vegetarian restaurants in your area can be found at [ www.vrg.org/restaurants ].
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5) HELP WITH VRG SCHOLARSHIPS
Wouldn't you love to help our VRG youth? If you are interested in volunteering and assisting with the judging for the VRG Scholarship Program, please contact us at [email protected].
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6) ASK A VEGAN DIETITIAN!
Ask A Vegan Dietitian! is a vegan/plant-based group organized and led by Registered Dietitian Mark Rifkin. Here you can ask nutrition questions and get solid answers from an RD with years of experience in the vegan lifestyle and at reading and interpreting research. Join by going to [ https://www.facebook.com/groups/344215115740668/ ]
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7) PETA, BOURGEOIS BOHEME AND ANAÏS GALLAGHER KICK OFF VEGAN SHOE DESIGN COMPETITION
Showcasing Top New Talent in Cruelty-Free Fashion
London – This spring, new fashion design students – and anyone else who's ever dreamed of following in Stella McCartney's footsteps – can get a jump start on their design careers, thanks to a new contest launched by PETA and London-based vegan shoe label Bourgeois Boheme. The competition offers aspiring designers the chance to be the creative force behind a new animal-free unisex sneaker – and help shape the future of cruelty-free footwear. Entrants can upload their designs to PETA.org.uk until 7 March, when Bourgeois Boheme will shortlist the top 10. Celebrity judge and teen model Anaïs Gallagher will then choose the winning design, which will go into production and hit the market in time for Autumn/Winter 2016.
"I love fashion and I love animals – so this competition is a win-win", says Anaïs. "I'm happy to join PETA in celebrating new designers who are leading the way in cruelty-free fashion and cannot wait to strut around town in the winning pair of shoes!" Read more on what Anais has to say on Miss Vogue UK.
The environmental footprint of animal-free fabrics – regardless of whether they are natural or synthetic – is minor compared to the devastation caused by animal farming. From the carbon emissions produced by cattle to the toxic tannery chemicals that pollute nearby water supplies, the leather industry has a terrible impact on the Earth. In addition to being "greener", using vegan materials also spares animals cruelty such as castration, branding and tail-docking.
Bourgeois Boheme are one of a growing number of designers and retailers – including Vivienne Westwood, Stella McCartney and ASOS – who are recognising the huge demand for animal-friendly fashions and offering their customers shoes, bags, purses and belts made from modern, high-quality synthetics which don't cost the Earth or harm a hair on an animal's head.
For more information and to enter the contest, please click here or visit [ PETA.org.uk ]
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8) BEN AND JERRY'S ANNOUNCES INTRODUCTION OF VEGAN ICE CREAM
Here are the ingredients for Chunky Monkey:
- Almond Milk (Water, Almonds)
- Liquid Sugar (Sugar, Water)
- Coconut Oil
- Sugar
- Walnuts
- Bananas
- Corn Syrup Solids
- Dried Cane Syrup
- Cocoa, Pea Protein
- Sunflower Lecithin
- Lemon Juice Concentrate
- Soy Lecithin
- Vanilla Extract
- Guar Gum
- Natural Flavor (Coconut)
- Locust Bean Gum
Here are ingredients for Chocolate Fudge Brownie:
- Almond Milk (Water, Almonds)
- Liquid Sugar (Sugar, Water)
- Coconut Oil
- Sugar
- Cocoa (Processed with Alkali)
- Wheat Flour
- Corn Syrup Solids
- Soybean Oil
- Cocoa Powder
- Corn Syrup
- Pea Protein
- Sunflower Lecithin
- Corn Starch
- Guar Gum
- Vanilla Extract
- Locust Bean Gum
- Salt, Baking Soda
- Natural Flavor (Coconut)
- Soy Lecithin
- Barley Malt
Here are ingredients for Coffee Caramel Fudge:
- Almond Milk (Water, Almonds)
- Liquid Sugar (Sugar, Water)
- Coconut Oil
- Corn Syrup
- Corn Syrup Solids
- Dried Cane Syrup
- Coffee Extract
- Cocoa
- Pea Protein
- Sugar
- Sunflower Lecithin
- Corn Starch
- Natural Flavor (Coconut, Sesame)
- Molasses
- Soy Lecithin
- Dry Malt Extract (Barley)
- Vanilla Extract
- Guar Gum
- Locust Bean Gum
- Caramel Color
- Salt
- Carrageenan
Here are ingredients for P.B & Cookies:
- Almond Milk (Water, Almonds)
- Liquid Sugar (Sugar, Water)
- Peanuts
- Coconut Oil
- Corn Syrup Solids
- Sugar, Wheat Flour
- Peanut Oil
- Palm and Palm Kernel Oil
- Cocoa (Processed with Alkali)
- Pea Protein, Vanilla Extract
- Sunflower Lecithin
- Salt
- Baking Soda
- Natural Flavor (Coconut)
- Soy Lecithin
- Guar Gum
- Locust Bean Gum
From a taste point of view, the ice creams have received rave reviews from our interns!
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9) AU PAIR
Hello! My name is Núria. I want to be au pair and if it could be I like to be in a vegetarian family, would you help me?
Dear family, my name is Núria, I'm 18 and I'm from Barcelona. I am only child; I live with my mom (Assumpta) and my two cats (Finn and Gandalf).
My real passion is art, I draw since I was learned to use the pencil, I really like photography, performance acts, cinema, music and paint too. I'm studying in a very good art school and it is opening my mind. My other passion is history, I really love it, especially history of art, so if your children have history homework I'll be pleased to help her or him.
An important thing about me is that I'm vegetarian; I can accustom in a vegan family. I really like politics, what are happening to world and talk about it (always respecting all the opinions).
I did voluntary work for children in a dining room one month, voluntary work for old people in a residence one summer and now I'm doing an animal voluntary work. I was the babysitter of my cousins one year (when they were 7 and 5) and we had a great time!
I love travel, I have done a lot of trips (in France, UK, Germany, Portugal, Spain, Ireland, Russia, among other places), and the most beautiful of every place I had visited is the people of there.
I want to be au pair because I need time for me and time to work, to work in a good project, I want to give my time to help. I want to have a better English language level, meet new people, meet another place, and have a great time with children!
Thank you for reading this, I hope you liked it! Hugs, Núria
[
https://www.aupairworld.com/es/my_aupair_world/profile?m=d#letter_two ]
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10) WE ALL SCREAM FOR VEGAN DONUTS!
By Angie Riccio
A Homer Simpson Dream Came True:
A donut is a fried dough dessert popular in many countries and prepared
in various forms. Donuts have been known as a breakfast treat sold at bakeries,
cafes, coffee shops, supermarkets, and speciality outlets. Donuts range from deep
fried to baked: made from various batters, toppings, and flavorings such as sugar,
chocolate or maple glaze. The two most common types of doughnuts are the torodial ring
donut and the filled doughnut. These sweet fried doughs have been making a noise in
the year of DIY (do it yourself) projects. From websites tutorials, to speciality shops
selling donuts topped with a three course meal, donuts are all the rage.
For more information and recipes, see
[ http://www.vrg.org/blog/2016/02/19/we-all-scream-for-vegan-donuts/ ]
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11) VRG VEGAN THAI DINNER IN BOSTON
MY THAI VEGAN CAFE
Sunday, October 16, 2016, 6 PM
The Vegetarian Resource Group will host a vegan Thai dinner at My Thai Vegan Café in Boston on Sunday, October 16, 2016 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD, Debra Wasserman, and vegetarian dietitians from around the country. All are welcome.
MENU:
- Tom Kha (Thai Coconut Soup with tofu)
- Thai Mango Salad
- Nam Prik Kaeng Kari with tofu (Yellow Curry) with BROWN RICE
- Pad See Ew (Wide rice noodles with Chinese Broccoli with vegan gluten)
- Fruit cocktail for dessert or other fruit
- Tea and cold water
This will be a plated sit down dinner.
TO RESERVE: Send $30 per person (includes tax and tip) (under eight is half price) with names to
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Call (410) 366-8343.
Or pay at [ www.vrg.org/donate ] and write Boston Dinner in the Comments.
$35 after September 30th. Refunds after September 30th only if your seat can be replaced.
Hope to see you there.
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12) CONFERENCES AND EVENTS
CONNECTICUT MASTER GARDENER ASSOCIATION
ANNUAL SYMPOSIUM
- Connecticut Master Gardener Association – Symposium Publicity
- Breakout Sessions involving native edibles and vegetables
- Russ Cohen has been teaching foraging since 1974, and gives over three dozen foraging walks and talks annually at a wide variety of venues throughout the Northeast. Russ' book, “Wild Plants I Have Known and Eaten” published by the Essex County Greenbelt Association, is now in its sixth printing.
- Russ's lecture focuses on NATIVE EDIBLE WILD PLANTS SUITABLE FOR THE HOME LANDSCAPE. There's an increasing inclination to utilize more native species in home landscaping, thanks to books like Doug Tallamy's “Bringing Nature Home”, which extol the virtues of native plants over exotic ornamentals for attracting and sustaining beneficial insects. Yet, for some people, this alone may be insufficient motivation to “go native”. Perhaps knowing that many native species are edible will provide the additional incentive.
- Matt Mattus gardens on century old two-acre family land with greenhouse in central Massachusetts. His botanist side enjoys the stimulating challenge of perfectly mastering a wide range of plants, including hard-to-grow vegetables, rare greenhouse plants and unusual bulbs. All is documented weekly on Matt's award-winning blog growingwithplants.com. Matt focuses on the physiology of plants as well as their appearance. He travels and collects plants across the world and is a popular speaker at specialist plant societies and leading botanic gardens. He currently sits on the Board of the North American Rock Garden Society, is editor emeritus of the American Primula Society Journal and is a Trustee at Tower Hill Botanical Garden.
- Matt's lecture THE ART OF VEGETABLE GROWING looks at his personal journey in raising forgotten or more unusual vegetables, exploring nineteenth century techniques and some less-practiced techniques by home gardeners as well as various historical views of more common vegetables such as a historical view of carrots, tracing modern varieties from the alpine meadows of Afghanistan to how celery became popular in the mid-nineteenth century. It also covers various seed to harvest tales of different vegetable crops through the years.
See [ CTMGA.ORG ]
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13) INTERNATIONAL ANNOUNCEMENTS, CONFERENCES AND TRIPS
'BELLE LA VIE' BED & BREAKFAST
Located at Byron Bay Hinterland in Norther NSW
vegetarian and vegan breakfast options, cotton/ bamboo sheets and towels
visiting wildlife like kangaroo and koala on beautiful one acre property
raw food workshop onsite
Phone: 02 66282694 / 0404659237
[email protected]
[ www.healthylivinginspirations.com.au ]
VEG MED
April 22-24, 2016, Berlin
[ http://vegmed.org/ ]
VEGAN FESTIVAL UK
Newcastle upon Tyne Sat 7th May
Sheffield Sat 23rd July
Edinburgh Sat 6 & Sun 7th August
[ http://veganfestival.co.uk/ ]
I LIKE VEGGIE
The Best Veggie Tours in Prague and Budapest
[ http://ilikeveggie.com/homepage/ ]
[email protected]
4TH INTERNATIONAL SATVIK VEGAN FESTIVAL (14TH SATVIK VEGAN FESTIVAL)
Karnataka, India from Aug 13 to 16
[ www.vgan.in/vegan_festival ]
[email protected]
VEGETARIAN FOOD ASIA
LOHAS Expo & Vegetarian Food Asia 2016
Hong Kong, China from March 10-12
[ www.lohasexpohk.com ] or [ www.vegfoodasia.com ]
SICILY VEGAN COOKING TOUR
Round Trip Consulting is a DMC (Destination Management Company) and provide complete and exclusive tourist services in Sicily.
Target: this is a private tour which can be arranged for individual customers and small groups.
Push the correspondent button "SEND ENQUIRY" in the THEMATIC TOURS page. Use the notes to tell us your special needs. Fill up the form and let us contact If you want to contact us by phone, please call these numbers:
Office: 0039 091 540830
Mobile: 0039 380 5220620
If you want to contact us by Skype, our Skype address is: RoundTrip.Sicily
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14) VEGAN CASSEROLES FOR OUR DAILY BREAD
Our Daily Bread in Baltimore serves about 600 needy people per day, with about ten percent asking for a vegetarian option.
Many volunteers and institutions volunteer and donate casseroles. VRG's Chef Nancy Berkoff RD tested three quantity recipes
in a senior center in Los.Angeles, and now these have been added to the recipes on the Our Daily Bread website. Volunteers are needed
to cook and bring in the casseroles. If you are not in the Baltimore area, you may want to use these recipes for your local food
charity. See:
Recipes are: Sweet Potato and Black Bean Casserole, Brunswick Stew, and Creamy Bean and Potato Casserole with Carrots.
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15) VEGETARIAN SITE.COM --
PURCHASE THIS MONTH AND SUPPORT THE VEGETARIAN RESOURCE GROUP
- VEGAN SHOES
- FOOD
- CLOTHING
- PERSONAL CARE PRODUCTS
- SALE ITEMS
- AND MORE
For the month of March, TheVegetarianSite will donate a portion of your purchase to The Vegetarian Resource Group. 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!
- See more at:
[ http://www.vrg.org/blog/2016/03/02/shop-at-thevegetariansite-during-the-month-of-march-2016-and-support-the-vegetarian-resource-group/#sthash.cdBq3wdo.dpuf ]
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16) BECOME A MONTHLY DONOR FOR VRG
The Vegetarian Resource Group greatly appreciates the support given by our monthly donors. You can join our monthly giving group with a minimum gift of just $10 a month by going to [ www.vrg.org/donate"). You will be part of a network of givers who support our outreach efforts on an ongoing basis. These donations allow us to continue vegan education in a wide variety of venues including schools, doctor and dietitian offices, libraries, various professional conferences, animal rights events, health fairs, environmental festivals, and much more. Thank you for your support! Go to: [ http://www.vrg.org/donate ]
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17) 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
[ http://www.vrg.org/journal/ ]
)
To sign up for the The Vegetarian Resource Group national email newsletter, please visit: [ http://www.vrg.org/vrgnews/ ]
We are also on Facebook and Twitter
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/ ]
To donate: [ http://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565/ ]
Copyright The Vegetarian Resource Group 2016 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.
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18) 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/ ]
Please support our outreach and assistance to others Join VRG:
[ http://www.vrg.org/journal/subscribe.htm ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565 ]
Free email news: [
http://www.vrg.org/vrgnews/index.htm#subscribe ]
[email protected] [
http://www.vrg.org ]
The Vegetarian Resource Group / Vegetarian Journal
P.O. Box 1463
Baltimore MD 21203 US
(410) 366-8343
The VRG is an educational non-profit group providing information on vegetarianism and veganism.
To subscribe to VRG-NEWS, go to [ http://www.vrg.org/vrgnews/ ]
To unsubscribe, or otherwise manage your subscription to VRG-NEWS, go to
[ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]
(Go the bottom of the page where it says unsubscribe or edit options)
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