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2) VRG BOOTHS AND EVENTS
To volunteer at VRG booths, please contact Brigette at [email protected]
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3) A BIG THANK YOU TO ALL OF THE VRG VOLUNTEERS
Thank you to the following VRG Volunteers, for all of your hard work with The Vegetarian Resource Group's activities such as HTML work, restaurant guide entries, doing blog postings, staffing booths, etc.:
- Chef Nancy Berkoff, EdD, RD
- Reed Mangels, PhD, RD
- Arnold Alper, MD
- Jane Michalek
- Suzanne Hengen
- Shannon Borgoyn
- Sandra Adams-Hallie
- Brad Scott
- Catherine Conway
- Jerry Marcus
- Wayne Smeltz
- Veena Manohar
- Stuart Stahler
- Michaela Sadlowski
- Carole Hamlin
- Robin Patalon
- Marissa Thobe
- Laneece Hurd
- Anna Lam
- Nicole Turner
- Catherine Conway
- Natalie Evans
- Matt Baker
- Casey Brown
- Suzanne DeFelice
- Josephine Hoffman
- David Milner
- Franco Smeriglio
- Whitney Blomquist
- Natalie Allen
- Laura McGuiness
- Shani Stewart
- Jenny Saccenti
- Zeke Frost
- Larry and Sally Miller
- Julia Matthew
- Kay Stepkin
- Nanette Blanchard
- Karen Peissinger
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4) VEGAN MENU OPTIONS AT MELLOW MUSHROOM
By Jeanne Yacoubou, MS
Annica Kreider, VP of Brand Development for Mellow Mushroom told us in 2014 that the chain was considering a few more vegetarian and vegan menu options and that they were hopeful that they would be added within a year.
[ http://www.vrg.org/blog/2014/12/17/vegan-options-at-mellow-mushroom/ ]
We recently checked the company website in March 2017 and viewed a “Herb Veggie Burger” featuring quinoa and kale. Roasted Potatoes also appeared on the menu.
We noticed in May 2017 that the Herb Veggie Burger was no longer on the corporate menu. [ http://mellowmushroom.com/corpmenu ]
We wondered if it had been removed from all locations. The Vegetarian Resource Group called several Mellow Mushroom restaurants around the country to find out.
We were surprised that all six Mellows that we had contacted stated that they served the Herb Veggie Burger. What was even more surprising were the different answers we received when we asked if this menu offering was all-vegetable (i.e., vegan).
We first called three Mellow restaurants in the Maryland-Virginia-Washington, DC area. The managers at all of these locations stated that they served the Herb Veggie Burger.
The managers at the Washington, DC and Maryland stores put us on long holds and checked on its ingredients. They both stated that the Herb Veggie Burger was all-vegetable. They also stated that the bun on which it is served contained no dairy nor L-cysteine.
A Virginia Mellow manager said quite the opposite. “The Herb Veggie Burger is not vegan because it contains egg as a binder.” He voiced agreement with the others saying its bun was dairy- and L-cysteine-free. However, unlike the first two managers, he stated that the bun is automatically buttered; guests must request that butter be left off.
We next ventured West and called three more Mellow Mushroom restaurants in Utah, Arizona, and Iowa.
A Utah Mellow Mushroom employee, upon hearing our call requesting a vegan menu item, called a vegan employee to the phone. She put us on hold several times during our conversation to check and double check for us as we repeated our question in several different ways asking specifically about egg and dairy. Finally she stated that dairy, but not egg, was in the Herb Veggie Burger.
An Arizona Mellow Mushroom manager stated just the opposite: the Herb Veggie Burger contained egg but not dairy.
The Iowa manager concurred with the Virginian and Arizonan stating that egg served as a binder in the Herb Veggie Burger. He also noted the automatic bun buttering; visitors needed to request that it be left off.
The Iowa manager volunteered additional information: all of the Mellow menu is “veganizable” except for four items:
- Herb Veggie Burger (egg)
- Pesto (animal rennet)
- Holy Shiitake Pie (butter)
- Stuffed Portobello Mushroom (butter)
Five of the six Mellow Mushroom restaurants which we contacted provided the same information about the Roasted Potatoes: They are prepared in the oven away from meat items. They are roasted with fresh olive oil and no butter. However, the Virginia manager told us that the potatoes were prepared with butter.
Given the variety of responses from these six Mellow Mushroom restaurants, The VRG called them again in June 2017.
Usually the host/hostess answered the phone. He or she would put us on hold; relay our question to the kitchen and/or general manager; and get back with a response. Our goal was to find unanimous agreement among all of the restaurants since we didn't have an answer from the corporate office. Here is what we learned the second time around:
The Maryland Mellow Mushroom told us that egg, but not dairy, was in the Herb Veggie Burger. Butter is automatically spread on its bun unless requested otherwise. There is no butter in the Roasted Potatoes.
A Washington, DC Mellow Mushroom announced that the Herb Veggie Burger had just been taken off of the corporate menu and they had no more left in stock. No butter was used to prepare the Roasted Potatoes.
A Virginia location of this chain stated that Herb Veggie Burgers had just been removed from the menu. There was no butter on the Roasted Potatoes.
This time, the host at the Utah location stated that the Herb Veggie Burger had egg in it. He added that there was no butter on the Roasted Potatoes.
No more Herb Veggie Burgers were available at an Arizona Mellow Mushroom location. The host also said that there was no butter on the Roasted Potatoes.
An employee at an Iowa Mellow Mushroom told us that there was no egg nor dairy in the Herb Veggie Burger. Recalling what we had been previously told by the manager at that same location last month, we asked him to check into it again. He returned from a brief hold stating that egg served as a binder in the Herb Veggie Burger.
Thinking that we had collected all of the information needed in our second round of calls, we were surprised to hear next, upon asking in Iowa about the Roasted Potatoes, that a butter spray containing “natural butter flavor” and milk was used to coat the potatoes before they were roasted.
So we went back again and called the first five Mellow Mushroom restaurants to find out if they used a butter spray. This time we asked specifically about a butter spray (not just butter).
The Maryland Mellow Mushroom hostess told us “no.” We asked her to check with her manager. She returned stating that she had checked with both the kitchen and general managers who concurred: no butter or butter spray.
The Washington, DC Mellow Mushroom host put us on hold then initially told us that a butter spray was used on the potatoes. When we probed further to see if dairy were also in the butter spray, he transferred us to the manager. She stated that the spray had neither butter nor dairy; it contained only soy and canola oils.
A Virginia Mellow Mushroom hostess told us that she would check with the kitchen and returned saying that butter spray was applied to the potatoes. Then we asked if dairy were in the spray. She said that she would check again and then she put the receiver down. After being disconnected, we called back and asked to speak to the manager. The person identified herself as the manager. We asked “Is there milk in the butter spray on the potatoes?” I heard her relay my question as “Is there milk in the potatoes?” She returned by saying “There's no milk in the potatoes.” I repeated my initial question. I heard her correctly relay the question the second time. She came back on and said that there was milk in the butter spray used on the potatoes.
In Utah, the host put us on hold and later said that there was not any butter spray used. When we indicated that other Mellow Mushroom restaurants do use a butter spray he called a kitchen employee over to the phone. The kitchen employee reiterated that there was no butter spray used on the potatoes.
A hostess at a Mellow Mushroom in Arizona transferred our call to another employee. When I repeated my question about butter spray I heard him ask someone else in the restaurant: “Is there butter on the potatoes?” We corrected him and again he put us on hold. He returned saying butter (not butter spray) was used on the potatoes but a guest can request that it be left off.
Given the differences between the six Mellow Mushroom locations which we contacted, The Vegetarian Resource Group recommends that before ordering, diners ask to speak to the general and/or the kitchen manager about menu items in order to determine how they are prepared at a particular location. Ask to see a list of ingredients if possible.
Note: “natural butter flavor” may or may not be derived from dairy butter. You must contact the company which manufactured the product containing it to be sure. “Artificial butter flavor” is not derived from dairy butter.
Note: The allergen page at the corporate Mellow Mushroom website indicates that the Roasted Potatoes do not contain milk.
[ http://www.nutritionix.com/mellow-mushroom/menu/special-diets/premium?allergens=milk ]
The contents of this posting, our website, 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 best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
To support The Vegetarian Resource Group research, donate at
[ http://www.vrg.org/donate ]
Or join at [ http://www.vrg.org/member/cabdacae.php ]
Information on additional restaurant chains is at [ http://www.vrg.org/fastfoodinfo.php ]
You can find vegetarian and vegan restaurants in the U.S. and Canada here:
[ http://www.vrg.org/restaurant/index.php ]
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5) NEW JERSEY HIGH SCHOOL SENIOR RECEIVES $10,000 VEGETARIAN RESOURCE GROUP COLLEGE SCHOLARSHIP
Aaditi Tamhankar became vegetarian at eight years old when she realized that the meat from the store in the Saran wrapped package was actually “dying for my meal. My epiphany at eight years old turned me vegetarian for life.” She then turned vegan at age 16.
At her high school, she started the Health and Wellness Club with the goal of organizing her school's first Health and Wellness Fair. This resulted in over 25 exhibitors, including a gardening stand, Whole Foods giving out samples of fruit smoothies, and representatives from the Vegetarian Society of South Jersey. About 1,000 students attended. Aaditi said, “In my school, almost a quarter of students are on the free or reduced lunch program. Through the event, my peers could see the value and affordability of a healthy vegan lifestyle, and the integral role it plays in disease prevention.”
Aaditi wrote, “On Saturday I volunteered all day with the Vegetarian Society of South Jersey (VSSJ) for a tabling event at the Burlington County Library Maker Fair. I spoke with Steve Fenster, the Vice President of the VSSJ. He informed me that the VSSJ had an educational license to show a special version of the documentary, "Cowspiracy" created for high school and college students."
"Working with my school's administration, my club advisor, and the VSSJ, I organized a screening for the documentary today. Today was the date of the second annual Health and Wellness Fair that I led with my club members. Before the students attended the fair, they were seated in a large auditorium. The Vice President of the VSSJ came in and showed the documentary to over 600 students. After the documentary, the students got to interact with vendors such as the American Vegan Society and the VSSJ. They also ate delicious vegan date balls from Heartbeet Kitchen (a local vegan restaurant), cold pressed juice from Whole Foods, and black rice, quinoa, and black bean burgers from SuperFoods Culinary Innovations (A local vendor) among others."
"The documentary really opened the students' and teachers' eyes, minds, and hearts to the idea of vegetarianism and veganism as evidenced by the preliminary data coming in through my Google Forms survey. Over 75% of respondents expressed some desire to be a vegetarian or vegan after the day, and a full 80% of students said they tried a new food today. When asked, "What is one thing you learned today?" Many respondents said that they learned about the impact of animal agriculture on the environment."
Aaditi also founded the vegan club, which had booths at the local Earth Day festival and 8th grade education night. She and her high school principal met with the directors of food service for the Cherry Hill School District. Aaditi helped organize volunteers for the Vegetarian of South Jersey 30th anniversary event. During the event, Aaditi delivered a speech, greeted attendees, and assisted with clean-up and breakdown. She will be doing an internship with VSJ this summer.
Aaditi plans to attend the University of Pennsylvania Wharton School of Business.
She would eventually like to start social entrepreneurship projects on a global scale to better public health.
The deadline for the next Vegetarian Resource Group Scholarship Contest is February 20, 2018. Please see
[ http://www.vrg.org/student/scholar.htm ]
To support Vegetarian Resource Group internships and scholarships, please donate at
[ http://www.vrg.org/donate ]
Join The Vegetarian Resource Group at [ http://www.vrg.org/member/cabdacae.php ]
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6) GREEN FESTIVAL EXPO
By Casey Brown, VRG Intern and Laneece Hurd, VRG Volunteer
Recently, we had the opportunity to represent The Vegetarian Resource Group at the Green Festival in Washington D.C. This is a nationwide event that promotes green living and sustainability, and it features many exhibitors including vegan product companies and animal welfare organizations. We were pleasantly surprised by the number of vegans and vegetarians that were present at this festival. It was exciting to learn that several of these individuals were long-time members of The Vegetarian Resource Group. There were also many non-vegans who came to our table with open minds, and were ready to be educated on the many benefits of a meat-free lifestyle. They left with several copies of The VRG's Vegetarian Journal, informative flyers and brochures, and a fresh new perspective and consideration for this lifestyle.
We both really enjoyed this event because we were able to have some great conversations about a wide variety of topics relating to veganism. We spoke with many people that were interested in transitioning to veganism or vegetarianism. Most of these individuals had similar concerns and were either not sure what to cook or how to remain healthy on a vegan/vegetarian diet. We were able to provide them with recipes found in Vegetarian Journal and our Multi-Veggie Burger' recipe card. A number of people also found our recipe books interesting, specifically our Meatless Meals for Working People cookbook, which provides simple and quick recipes that are perfect for busy lifestyles. One lady stopped by to show her friend our book, Vegan in Volume, which she used to distribute to hospitals, so they could prepare vegan options in large quantities.
In terms of health, a number of people were curious as to where vegans receive their protein. We were able to inform them of the abundance of plant protein sources and provide them with a copy of our “Veganism in a Nutshell” brochure, which lists plant sources of many common nutrients. A few parents also stopped by to learn more about vegan nutrition and cooking for their children and found the “Pediatric Manual of Clinical Dietetics” vegetarian chapter and our “Vegan Nutrition for Teenagers” brochures to be very helpful. One student stopped by and was excited to receive a copy of the Vegetarian Journal since it featured an article about being vegan in Thailand. She explained that she is going to be studying abroad in Thailand next year, so she was excited to learn more about how she could remain vegan while she was there.
Although this event was held in Washington D.C., our Baltimore Veggie Dining Guide was very popular among this crowd. Many people were interested in learning more about veg-friendly dining in the area, and we were also pleased to inform them that a complete restaurant guide, covering the U.S. and Canada, can be found on our website:
[ http://www.vrg.org/restaurant/index.php ]
One family mentioned that they found our restaurant guide to be extremely helpful during their recent vacation in Colorado.
We also spoke with other organizations including individuals who held summer camps and were interested in having the VRG come speak to the kids to teach them about the benefits of a vegetarian lifestyle. As usual, children loved receiving our “I Love Animals and Broccoli” coloring books, and they were very excited that we had something fun for them. One child also picked up our “Be Kind to Animals, Don't Eat Them” sticker, and stated that he agreed with the message. It was exciting to see future generations already being so conscious of their decisions.
We both had a great time connecting with new people and spreading the message of veganism at this event. Next, you can find us at the Central Pennsylvania Vegfest in Lancaster, PA on Saturday, June 3rd.
VRG will be at the Ft. Lauderdale Green Festival Saturday and Sunday, December 2 and 3, 2017. See: [
http://www.greenfestivals.org/ft-lauderdale-2017-dec-2-3.html#!ahnesti ]
To volunteer at The Vegetarian Resource Group booths, contact Brigette at [email protected]
To support VRG outreach, donate at [ http://www.vrg.org/donate ]
Or join at [
http://www.vrg.org/member/2013sv.php ]
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7) VEGETARIAN COOKBOOK WINS AWARD IN SINGAPORE
Last weekend, At Home: From Pot to Pot by Pauline Menezes -
- won top prize in the Vegan category at the Gourmand World Cookbook Awards - held this year in Yantai, China.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television. Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages. Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs and journalists take part in these events. The Gourmand Awards have been compared to the “Oscars”, and they are inspired by the Olympic Games and their spirit.
Pauline's book, published by Marshall Cavendish and prepared as a collaboration between the Institute for Parks and Recreation and the Vegetarian Society (Singapore), beat out other shortlisted books, from Brazil, Canada, Germany, Hungary and the Netherlands:
[ http://www.cookbookfair.com/index.php/gourmand-awards ]
When asked why her book won, Pauline explained, “At Home: From Pot to Pot is a special book, combining both planting (the first pot in the title) with cooking (the second pot). It's also an inclusive book: all the herbs and spices can be grown in anyone's home, and all the dishes are prepared with easy-to-find ingredients.” Vegetarian Society president, Dr George Jacobs saluted Pauline, “We are very proud of Pauline. She put her heart and soul into this project. It's a great example of lifelong learning, as in preparation for the book, Pauline took courses on vegan nutrition and cooking, as well as NParks courses on planting.”
Pauline can be contacted at
[email protected]
The beautifully photographed book is available at bookshops and NLB branches, as well as online via the Marshall Cavendish and Vegetarian Society websites:
[ http://vegetarian-society.org/all-products/ ]
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8) VEGAN RAP
I would like to share details of my client DISL Automatic a professional rapper and passionate advocate for Veganism. I believe it would be beneficial to the wider community if you could share my client's vegan rap video that has been a successful tool in spreading and promoting veganism. I insert the link for you below:
[ https://www.youtube.com/user/DISLautomatic ]
You can also find details of my client on Instagram:
[ http://instagram.com/plant_based_bigness ]
- Sadia
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9) INTERNATIONAL VEGETARIAN/ VEGAN EVENTS
VEGETARIAN FOOD ASIA
Vegetarian Food Asia (VFA) is coming on 1-3 February 2018 at Hong Kong Convention and Exhibition Centre (HKCEC) with a bigger scale.
Show Info
- Date:
- Feb 1-2 (Thu-Fri) Trade only
- Feb 3 (Sat) Trade & Public
- Venue:
- Hong Kong Convention and Exhibition Centre, Hall 5F & G
- Opening Hours:
- Feb 1 (Thu) 10:00 AM — 6:00 PM
- Feb 2 (Fri) 10:00 AM — 6:00 PM
- Feb 3 (Sat) 11:00 AM — 8:00 PM
Vegetarian Food Asia (VFA) is the first trade exhibition with dedicated focus on vegetarian and vegan food products & services in Hong Kong. The fair targets the fast-growing market of vegetarianism and veganism fuelled by the increasing awareness of health, environment and kindness towards animals in recent years, drawing suppliers & producers globally.
Book Your Stand Now to maximize your exposure!
HK & Overseas
VEGETARIAN VISION'S 25TH ANNUAL INTERNATIONAL VEGAN CONVENTION
Vegetarian Vision's 25th Annual International Vegetarian Convention is Coming to NYC this September
Celebrate healthy living at Vegetarian Vision's 25th Annual International Vegetarian Convention on September 9th-10th at Penn Plaza Pavilion (401 Seventh Avenue) in the heart of midtown Manhattan beginning at 10am. The convention, presented by the non-profit Vegetarian Vision Inc. is filled with non-stop food, fun, fitness and health offerings while promoting well-being. There will be yoga classes led by Hatha, Anusara, Restorative and Vinyasa practitioners as well as dance sessions led by Bollywood instructors in addition to vegetarian food and wine tastings across the 35,000 square foot venue. One day passes are $15 and $25 for a two day pass and can be purchased by visiting
[ http://vegetarianvision.org ]
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10) VRG VEGAN DINNER IN CHICAGO, SUNDAY, OCTOBER 22, 2017 AT 6pm
Sunday, October 22, 2017 AT 6 PM
The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome.
Menu
- Edamame Hummus
- Kale and Cranberry Salad
- Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice,
cilantro, and sweet chili-ginger sauce
- Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
- Vegan Chocolate Chip Cookie
- Tea or Coffee
The meal will be served family style. Note: Seating is limited!
To reserve
Send $35 per person (includes tax and tip) with names to
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Or call (410) 366-8343 9 AM — 5 PM Mon.-Fri. EST to charge over the phone. Or pay at [
http://www.vrg.org/donate ]
and write “Chicago Dinner” in the Comments.
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11) BECOME A MONTHLY OR QUARTERLY DONOR FOR VRG
The Vegetarian Resource Group greatly appreciates the support given by our monthly and quarterly donors. You can join our monthly giving group with a minimum gift of just $10 a month by going to:
[ http://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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12) 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 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] or to volunteer: [email protected]
Website: [ http://www.vrg.org/ ]
To donate: [ http://www.vrg.org/donate ]
Copyright The Vegetarian Resource Group 2017 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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13) 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: [ http://www.vrg.org/donate ]
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 to the bottom of the page where it says "unsubscribe" or "edit options". You do not need a password.)
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