1) NOTE FROM THE EDITOR
Due to the generosity of additional donors, we will be awarding $30,000 in college scholarships in 2023. If you know a hgh school senior, they can find application details here. [ https://www.vrg.org/student/scholar.htm ]
and here [ https://www.vrg.org/blog/2022/10/31/5000-vegetarian-vegan-and-animal-rights-award-vegetarian-resource-group-college-scholarship/ ]
If you would like to volunteer and help read essay submissions, email [email protected]
Thank you to Cathy Conway MS, RD, Elsa Spencer PhD, Julia Comino, Whitney McVerry, and Phil Becker, who recently organized The Vegetarian Resource Group booths at the Academy of Nutrition and Dietetics Annual Meeting (FNCE), Richmond Veg Fest, Raleigh VegFest, and World VegFest in San Francisco. If you would like materials to give out in your area, let us know at [email protected]
As many have heard, products resembling dairy are now appearing that replicate animal DNA.Though these may not be directly from animals, if you have a dairy allergy, you could still be allergic to them since they have the same DNA structure as the dairy product. How do you think these products should or should not be labeled or identified? Let us know at [email protected]. Thank you.
May everyone have happy and healthy holidays.
3) A BIG THANK YOU TO ALL OUR VOLUNTEERS
Thanks to the following volunteers for all your hard work with The Vegetarian Resource Group, including posting to social media, writing blog posts, research, presentations, restaurant research, clerical work, writing HTML, contributing to our vegan parents group, doing media interviews, editing, photography, performing nutrition analysis, helping with our newsletters, reading scholarship essays, and more! To volunteer at VRG, please contact us at
[email protected] To support The Vegetarian Resource Group's outreach, donate at [
https://www.vrg.org/donate ]
- Phil Becker
- Nancy Berkoff, EdD, RD
- Jeff Bourdier
- Alexis Brown
- Simon Brown
- Julia Comino
- Cathy Conway, MS, RD
- Keryl Cryer
- Carole Hamlin
- Jessica L. Langenhan, MD, MBA
- Reed Mangels, PhD, RD
- Laura McGuiness, MLIS
- Whitney McVerry
- Julie Neild
- Odette Olivares, MSN
- Marcia Schveibinz
- Mae Y. Seon
- Cheryl Van Beek
- Kimberly Webster
4) VRG HIGHLIGHTS
The Vegetarian Resource Group had an educational booth at the annual meeting of the Academy of Nutrition and Dietetics FNCE Annual Meeting in Orlando, Florida. The booth was packed for much of the show, and we gave away 1,000 Veg Journals. It's so much fun to see nutrition students' eyes light up as they see our booth, and their friends pointing to them to look at the materials. So many practicing dietitians came by and told us that they refer their patients to our website.
VRG Nutrition Advisor Reed Mangels, PhD, RD, was awarded the Academy of Nutrition and Dietetics 2022 Excellence in Community and Public Health Practice Award. The honor was presented to Dr. Mangels at the FNCE "SNAP Benefit Modernization: Historical Context and Community Stories" session.
VRG Nutrition Advisor Reed Mangels presented virtually on vegan options at the Maryland Academy of Nutrition and Dietetics Maryland Dietetics in Health Care Communities annual fall conference. Years ago, college food services had very few, if any, vegetarian options. We sent thousands of vegan Quantity Recipes packets to colleges, and thousands of our Vegan in Volume were given to foodservice staff. Now of course due to the work of many activists, students, and businesses, veg food is common on college campuses. As generations age, we expect the same will happen in long term care. (Though we know many of us will be calling from the nursing home for takeout food.)
Phil Becker organized a VRG booth at the World VegFest in San Francisco, and Whitney McVerry organized a VRG booth at the Raleigh Veg Fest. At the VRG Raleigh booth, one of our younger volunteers, 4-year-old Della joined by her sister Millie, was VERY in her element. Every time someone walked up with a child, she asked if they wanted VRG's I Love Animals and Broccoli coloring book.
VRG Senior Editor Rissa Miller did a vegan cooking demo at the Pennslvania Tea Festival. The talk was sold out, with folks still attempting to grab a seat at the last minute. Guests received 4 issues of VRG's Journal, as well as handouts on going vegan and information on how to pair teas with foods. Also, the event proceeds were donated to Speranza Animal Rescue.
VRG Co-Director Charles Stahler was on WEAA Morgan State Unviversity radio in Baltimore.
We sent VRG materials to the Tampa Bay VegFest, Boston Food VegFest, Albany Vegan Fest, and Central Florida VegFest, as well as Team Gaia and Loki vegan restaurant in Jersey City, New Jersey, and Minglewood vegan Bake Shop in Richmond, Virginia. It's great there are so many hard working actvists around the country.
During her VRG internship this year, Julia Comino joined Health Educator Marcy Schveibinz, who led a Christopher Place class covering "Basic Nutrition." Christopher Place Employment Academy is a residential program that supports men who have experienced homelessness, incarceration, or addiction. Following that experience, Julia participated as a class leader. She virtually met with the men leading them in a vegan cooking class. Julia said, "Throughout our cooking, we communicated back and forth about what each of us was doing in our recipe. As I began to saute my chickpeas, mushroom, peppers, and onion, the men began to cook the rice for their stir fry. I often slipped in tips, letting them know which vegetables may take longer to cook and when to take the lid off of the rice, and the men would tell me their preferences for toppings and seasonings on tacos. Another VRG intern at Julia's session shared how despite her expectation (that becoming vegan) would be an expensive switch, her family found their new diets much more affordable. Giving tips on buying dried or canned beans or legumes, she displayed how vegan eating can be a simple and affordable choice for many."
Scholarship submissions are starting to come in. In 2023, we will be awarding $30,000 to high school seniors who have promoted vegetarianism and are future activists. Thank you to volunteers who are helping with reading the essays. For details on applying, see [ https://www.vrg.org/student/scholar.htm ]
To suport veg education and research, join at [ https://www.vrg.org/member/2013sv.php ]
Donate at [ https://www.vrg.org/donate ]
If you have to make Required Mininimum Distributions from your IRA, you may want to consider making a donation to VRG through a Qualified Charitable Distribution.
5) BALTIMORE HIGHLIGHTS
The Earthsave Veg/Vegan Meetup restaurant gatherings are back. After a long absence, the group is meeting in-person again. They invite all who are up-to-date with Coronavirus shots and are interested in moving toward healthier, sustainable, peaceful ways of eating and living.
Most meetings will be hosted by registered dietitian and educator Mark Rifkin, and will be at Taj Palace restaurant in Owings Mills. The series will continue to meet on the second Sunday of each month at the same time.
Other Baltimore Area Tidbits:
For vegan cookies, see [ https://www.wowvegantreats.com ]
For their holiday menu Eddies of Roland Park Supermarket is offer vegan Pecan Sticky Buns and vegan Cinnamon Rolls.
B-More (vegan) Pasta is a social enterprise that provides training opportunities for young adults aged 16-24. See [ https://www.bmorepasta.org/ ]
Check out Mango Grove in Columbia [ https://www.themangogrove.net/recipies-mango-grove.html#8 ]
For those that have not been to their new location, Red Emmas is now near the Waverly Farmers Market. [ https://redemmas.org/ ]
You can see their menu here [ https://www.toasttab.com/red-emma-s/v3/ ]
For those who are budget conscious, but want to eat out, their menu is inexpensive and tasty.
6) VEGETARIAN RESOURCE GROUP SCHOLARSHIPS
The deadline for high school seniors to apply for $5,000 scholarships from The Vegetarian Resource Group is February, 20, 2023. Early submission is encouraged. See details and past winners at [ https://www.vrg.org/student/scholar.htm ]
To contribute to additional scholarships and internships, donate at [ https://www.vrg.org/donate ]
8) ABOUT VRG
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 Vegan Journal (formerly Vegetarian Journal), a print magazine, is a benefit of membership in The VRG.
(For more information, please see the Vegan Journal online ( [
http://www.vrg.org/journal/ ]
)
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] to volunteer
Website: [ https://www.vrg.org/ ]
To donate: [ https://www.vrg.org/donate ]
Donate crypto: [ https://every.org/vrg/donate/crypto ]
Or text 'give' to 80660vegan (80660 83426)
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/ ]
The VRG is an educational non-profit group providing information on veganism. To subscribe to VRG-NEWS, go to
[ https://www.vrg.org/vrgnews/ ]
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Copyright The Vegetarian Resource Group 2022 The contents of this newsletter, and our other publications, including Vegan Journal and 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.
