There have been several changes around the VRG office recently. Tamara Richter, who had been the circulation manager for the last three years, has moved on to another job. Drew Nelson has replaced her. He is a Maryland native, and has been actively involved in the vegetarian movement since age 15. He worked for the Common Market Cooperative Natural Food Store in Frederick, MD for two years. For the past year he worked for OK Natural Food Store in Baltimore, MD. He is also in school studying elementary education, which he plans to pursue in the future. Drew has been vegetarian for seven years and vegan for three.
Darlene Veverka, who had been the VRG catalog manager, is now here part-time. She is also working at a computer education center, and is in school working toward her systems engineer certification. Jeanne McStay, a VRG volunteer for the last three years, was hired as the new catalog manager. Jeanne was raised in Reading, Pennsylvania, and moved to Maryland in 1980. She attended the University of Maryland where she received her B.A. in Business Administration. Jeanne has been vegetarian for 14 years and vegan for 2. She currently lives in a two hundred-year-old farmhouse with her five cats.
The VRG office is also bustling with three interns. Hiroko Kato, a freelance journalist from Japan, has been working here since March. She has already written several articles that will appear in future issues of Vegetarian Journal. Lacey Levitt, a Johns Hopkins University (MD) student with a film studies major and psychology minor, and Megan Royer, a recent nutrition graduate from San Diego State University (CA), have also joined the staff for the summer.
With only 20 copies of The European Vegetarian Guide left in stock,
we decided to offer them to VRG-News subscribers at a special discount
of $8. They normally retail for $16, and list nearly 2,000 vegetarian and
vegetarian-friendly restaurants and hotels in Europe. The guide is written
in French, German, and English. It even has a section on how to explain
vegetarianism in twelve languages and offers a vegetarian lexicon. The exclusive
VRG-News subscriber price of $8 INCLUDES special standard shipping
($3 additional for UPS/RPS). To order a copy of the guide online, use our
secure server
https://skyport.net/vrg/order.htm
and list "VRG-News European Vacation Guide" in the "notes" field. You can
also send a check made payable to The Vegetarian Resource Group, PO Box 1463,
Baltimore, MD 21203. For more information about the restaurant guide, or
to order over the phone with a Visa or Mastercard, call (410) 366-VEGE
(8343).
We've been repeatedly asked for our materials on audio cassette, and now thanks to volunteer Wes Klein, we are able to offer our most requested brochures. We currently have Vegetarianism in a Nutshell available, and hope to add Heart Healthy Eating Tips, Vegan Diets in a Nutshell, and Vegetarian Nutrition Guide for Teenagers in the coming weeks. If you would like a copy of Vegetarianism in a Nutshell on audio cassette send a check for $5 to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. You can also call (410) 366-8343 from 9-5 EST for more information or to order over the phone with a Visa or Mastercard. If you are visually impaired or under special circumstances, and on a limited income, we can provide a tape free of charge, please call for details. If you would like to make a donation to help with this project please call (410) 366-VEGE or go to https://skyport.net/vrg/donate.htm to donate online.
A recent article in the Seattle Times had vegetarians concerned after it stated that Taco Bell's refried beans contained lard. We received several e-mails and calls wondering if this was true. Many people referred to our Guide to Fast Food, which stated the opposite.
We called Taco Bell's nutritionists to check on the story. They confirmed in writing that their beans do not contain any lard, and that they would consider it a step backward to add it. They also said that the chicken broth in their rice would be replaced with vegetarian broth due to customer request. At this time, we are working on written confirmation of the vegetarian broth ingredients. We will continue to provide updates.
You can read about the Guide to Fast Food online at http://www.vrg.org/journal/vj98jan/981fast2.htm. A complete printed version can be ordered for $4.
The July / August 1999 Vegetarian Journal contains articles on:
Eating off of the Streets - Food Cruising in Thailand, by Nancy Berkoff.
You don't have to believe everything you read, but you have to believe something, a primer for critical reading, by Carl V. Phillips.
Fabulous Wheat-Free Vegan Pancakes, by Debra Daniels Zeller.
Peanuts, Cracker Jacks and Gardenburgers, vegetarian and vegan ballpark foods, by Davida Gypsy Breier.
You can read these articles online at http://www.vrg.org/journal/vj99jul/.
Also in the issue: Chips Ahoy, lowfat veggie and fruit chips, by Nancy Berkoff; Velo Ventures for Vegans, tips and recipes for biking tours, by Heather Hedrick; Guide to Tomato Products; Nutrition Hotline: Soyfoods and Calcium Loss, and much more.
The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?
Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.
If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)
If you choose to join by mail, subscriptions should be directed to: The Vegetarian Resource Group PO Box 1463 Dept. 2 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected]
The Vegetarian Resource Group has just published a four page sampling of
vegetarian vacation spots gathered for Vegetarian Journal's Guide to Natural
Foods Restaurants in the US and Canada. The book lists over 2,000 restaurants
and over 200 resorts, bed and breakfasts, travel agents, and tours. The vacation
spot sampler gives vegetarian travelers over forty bed and breakfasts, spas,
resorts, and retreats to consider for their next vacation.
The vacation spots range from a quiet bed and breakfast on Mount Desert Island
in Maine, to a strictly vegan health resort located in the Black Hills of
South Dakota, to a vegetarian hotel in France that offers vegetarian soirees
twice a week.
To order a copy of the Vegetarian Vacation Guide send five first class stamps with your request to Vegetarian Vacation Guide, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. The guide will also be going online shortly, so check the travel section of the VRG website at http://www.vrg.org/travel.
Vegetarian Journal's Guide to Natural Foods Restaurants in the US and Canada (371 pages) is available for $16. To order a copy send a check made payable to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. You can also order a copy through the VRG website at http://www.vrg.org/catalog/guide.htm. For more information about the restaurant guide or to order over the phone with a Visa or Mastercard call (410) 366-VEGE (8343).
Jack or Jill of all trades with good science background, writing skills, computer experience, and knowledge of vegetarian issues. About one-fourth of the job is to help keep computer software/hardware/network up to date and running smoothly. The other three-fourths of the job is to author and edit books, research and write articles, maintain and develop web site, respond to inquiries, answer e-mails, deal with media questions, and more. Familiarity with Windows NT, networking, HTML, and software/hardware support experience helpful. Must be a problem solver and enjoy troubleshooting computer issues. Full health and dental insurance. The job is in Baltimore. Send resume, writing sample, and cover letter to The Vegetarian Resource Group, Box 1463, Baltimore, MD 21203.
This recipe originally appeared in Conveniently Vegan, by Debra Wasserman.
Tempeh Stuffed Potatoes
(Serves 5)
5 baking potatoes (about 3 pounds, scrubbed)
8 ounce package of tempeh, chopped into 1 inch cubes
1 small onion finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon cumin
2 teaspoons oil
1/2 cup boiling water
Preheat oven to 400 degrees. Bake potatoes about 1 hour or until done. Remove from oven. Meanwhile, in a separate large non-stick frying pan, sauté tempeh, onion, and seasonings in oil over medium-high heat for 10 minutes.
When the potatoes are done, split them in half lengthwise. Scoop out the cooked potato leaving a 1/4 inch shell. Mash the potatoes with the water and mix in the tempeh mixture. Stuff the mixture into the potato shell and serve two halves per person immediately. You can also reheat the stuffed potatoes and serve at another time.
Total calories per serving: 332
Fat: 6 grams
Protein: 13 grams
Iron: 4 mg
Calcium: 65 mg
Sodium: 19mg
There are over 150 recipes in Conveniently Vegan (208 pages), as well as product listings and mail order sources. Recipes include Spinach Lasagna, Sweet Fava Beans, and Bread Pudding. The book is just $15 (including shipping). To read more about Conveniently Vegan visit the VRG website at http://www.vrg.org/catalog/convvegan.htm.
Our health professionals, activists, and educators work with businesses and individuals to bring about healthy 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, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see "July / August 1999 Vegetarian Journal Online" above.)
If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: [email protected] Website: www.vrg.org
VRG-News is the monthly 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 the list manager, Bobbi Pasternak, at [email protected]. If you have any suggestions, ideas, or corrections to VRG-News, 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/index.htm.
If you wish to cancel your subscription to VRG-News, send an e-mail message to [email protected] with the following message: SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-News, send an e-mail message to
[email protected]
with the following message:
SUB VRG-NEWS {your first and last name}
Do not include the {} when you enter your name. The newsletter will be sent to the e-mail address from which you are subscribing.
Contents of VRG-News are copyright 1999 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.
This newsletter was converted to HTML by Stephanie Schueler.
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| Last Updated July 12, 1999 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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