VRG Newsletter

From: Don R.
Sent on: Wednesday, August 29, 2012 3:35 PM
VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 16, Issue 7
August 2012

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To view VRG-NEWS on the web, visit:
http://www.vrg.org/vrgnews/2012aug.php ]
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CONTENTS

1) GET DISCOUNTS ON PRESCRIPTIONS, VISION, HEARING, AND DENTAL SERVICES
2) INDIA'S REVERENCE FOR THE COW POSES CONFLICT OF INTEREST WITH US DAIRY EXPORTS
3) VEGAN RESTAURANTS AROUND U.S./CANADA
4) VRG AWARDS WASHINGTON STUDENT $5,000 VEGETARIAN SCHOLARSHIP
5) VRG AWARDS $5,000 VEGETARIAN SCHOLARSHIP TO IOWA STUDENT
6) OPERATION BURRITO
7) ARE YOU ON A VEGAN DIET WITH SPECIAL DIETARY NEEDS?
8) 30 ACTIVITIES YOUR HIGH SCHOOL VEGETARIAN GROUP CAN DO
9) VEGGIE-FRIENDLY OPTIONS AVAILABLE ON THE WIC FOOD PACKAGE
10) VEGETARIANISM AND INTERPERSONAL STRUGGLES: DEALING WITH AGGRESSIVE OPPOSITION
11) VEGAN GRAM-FLOUR PANCAKES
12) COME VISIT VRG AT THESE EVENTS!
13) VEG BABIES: TRANSITIONING TO SOLID FOOD
14) HALFWAY REVELATIONS ON MY VRG INTERNSHIP
15) GROWING VEGETARIAN DEMANDS INCITE SOFTGEL DEVELOPMENT
16) VEGETARIAN/VEGAN VOLUNTEERS NEEDED FOR OUTPATIENT RESEARCH STUDY OF FREEZE-DRIED BROCCOLI SPROUTS (BALTIMORE)
17) REPORT FROM GREENFEST CHICAGO 2012
18) LINDA VALLEY VILLA - VEGETARIAN INDEPENDENT LIVING FACILITY IN CALIFORNIA
19) VRG'S ANNUAL VEGAN PRE-THANKSGIVING POTLUCK 11/18
20) THE LAND OF KUSH IN MARYLAND
21) VOTE FOR VRG IN THE 2012 VEGGIE AWARDS!
22) PLEASE CONTACT SUBWAY
23) REPORT FROM TAKING ACTION FOR ANIMALS 2012
24) HELP US SHARE IN $5 MILLION IN GRANTS: VOTE FOR VRG BETWEEN 9/6 - 9/16
About The Vegetarian Resource Group
About VRG-NEWS


1) GET DISCOUNTS ON PRESCRIPTIONS, VISION, HEARING, AND DENTAL SERVICES

The free WellCardRX provides discounts for prescriptions, vision,
hearing aids, and dental work. Download the following PDF for your
free card, as well as additional information about the program and how
to get a list of participating providers:

http://www.vrg.org/offers/images/wellnessrxcard.pdf ]

If you aren't able to download the card, we can send one to you. Just
email your request to [address removed].

This is not insurance. This free discount card program is not an
insurance plan. The card is only valid at participating providers and
may not provide the lowest discount. Request the best price. Use of
the card may result in a donation to The Vegetarian Resource Group.


2) INDIA'S REVERENCE FOR THE COW POSES CONFLICT OF INTEREST WITH US DAIRY EXPORTS

by Shelby Jackson, VRG intern

According to The Indian Express news article, "India's beef on entry
of US dairy products: the cow ingredient," by Ravish Tiwari, American
dairy products are experiencing difficulties penetrating Indian
markets due to India's religious beliefs and political opinions about
what types of foods cows should eat. India requires certification that
the cows producing dairy exported to their country are "never fed
feeds produced from internal organs, blood meal and tissues of
ruminant origin." This poses a conflict of interest, as US cattle
commonly consume feed containing meat products. Attempting to resolve
the issue, the US proposed the cows be fed a meatless diet thirty days
leading up to the sourcing of dairy. If this were to come into effect,
the US could certify that cattle were "not" fed feed containing meat,
rather than "never." Indian officials are not willing to accept the
proposition. R S Sodhi, Managing Director of Gujarat Cooperative Milk
Marketing Federation, claims, "The US wants full access to our market
while it denies market access to our dairy exports. They impose high
tariff and non-tariff barriers. Indian cheese is made using vegetarian
microbial rennet as against calf rennet and other animal rennets used
in the US for cheese production." Indian officials are seeking
correspondence with political leadership to further address the issue.


3) VEGAN RESTAURANTS AROUND U.S./CANADA

These vegan restaurants were recently added to our online restaurant
guide. To find restaurants in your area, visit: 
http://www.vrg.org/restaurant/index.php ]

Grindcore House 
http://www.grindcorehouse.com ]
1515 S. 4th St., Philadelphia, PA 19147
(215)[masked]
Vegan/coffeehouse. Grindcore House is a laid-back cafe, a place to sit
and relax while enjoying their selection of vegan sandwiches, baked
goods, and coffee. They have free soy, almond, and coconut milks to
add to your drinks and reasonably-priced food. Additionally, there's
an anarchist bookshelf for you to peruse, constant metal music
playing, and free Wi-Fi. Grindcore, located in South Philly, has a
unique ambiance and is a fun hangout spot. Open daily for lunch and
dinner. Counter service, take-out, soymilk, VISA/MC/AMEX/DISC, $.

O! Vegasm 
http://ovegasm.blogspot.com/ ]
St Roch Tavern, 1200 St Roch Ave., New Orleans, LA 70117
(504)[masked]
Vegan/American. O! Vegasm offers delicious comfort foods that are
completely vegan! Try Jackfruit Reuben on Rye, Spicy Black Bean
Burger, Vegasmic BBQ Sandwich, or "Save the Crab" Cakes. Don't miss
their Sunday brunch. Savor delicious pancakes, pastries, and other
brunch treats while you enjoy jukebox music and a fun, friendly vibe.
The chef/owner has cooked in some of the finest restaurants in New
Orleans. O! Vegasm is located inside St Roch Tavern in the Bywater.
Open Tuesday through Saturday for dinner. Open Sunday for brunch.
Closed Monday. Full service, take-out, delivery, catering,
VISA/MC/AMEX/DISC, $-$$.

Rise Above Bakery 
http://www.riseabovebakery.ca ]
120 St. Paul St., St. Catharines, ON L2R 3M2
(289)[masked]
Vegan/bakery/cafe. Rise Above Bakery, located in the heart of downtown
St. Catharines, Ontario, is a small and eclectic bakery and cafe with
a specialty for artisan vegan doughnuts. The cafe offers various
soups, salads, and entrees that emphasize vegetables and legumes.
Their motto is "Life's too short to make others' shorter," and if you
think this is witty, check out their webpage where they have shirts
with the logo and motto available for purchase. Reservations are
accepted. Open Tuesday through Saturday for lunch and dinner. Open
Sunday for brunch. Closed Monday. Full service, take-out, catering,
espresso, special beverages, VISA/MC, $-$$.


4) VRG AWARDS WASHINGTON STUDENT $5,000 VEGETARIAN SCHOLARSHIP

By Shelby Jackson, VRG Intern

The Vegetarian Resource Group is proud to award Kyana 'Kitty' Jones, a
2012 graduate of Shorecrest High School, in Washington state, a $5000
scholarship for her outstanding dedication to vegetarian activism.
Kitty's exceptional commitment to promoting vegetarianism can be seen
through the work she has done in her high school and community.

Kitty is an activist every day of her life, because, according to her,
"animal and environmental rights are what my life is based around."
From passing out vegan samples in a cow suit at the local farmers
market, leading a vegan bake sale at her school, handing out vegan
starter packs, preparing for vegan outreach events, to leafleting to
the general public, Kitty keeps herself busy with vegetarian grass
roots activism. Kitty has educated countless individuals about the
benefits of a vegetarian diet through hosting animal rights film
screenings, dedicating many hours to volunteering, urging her school
to collect more vegetarian products for the food drive, passing out
recipes, collecting and distributing vegetarian food to the homeless,
hosting fund-raisers, and campaigning for a district wide Meatless
Monday school menu. Kitty's unyielding commitment to making the world
a better place is remarkably inspiring.

Kitty has introduced compassionate eating choices to her classmates by
holding vegan potlucks, passing out vegan samples with pamphlets
attached, taking friends out to vegan restaurants, and inviting animal
rights speakers to give presentations at her school. Kitty is founder
and president of her high school's animal rights club and conducts
outreach with the Seattle Animal Defense League, Northwest Animal
Rights Network, Action for Animals, and The Humane Society. As
campaign intern for The Humane Society, Kitty gathered over 10,000
signatures during the summer of 2011, more than any other volunteer in
the history of that organization's initiative campaigns. Additionally,
Kitty started a "Housecleaning for the Greater Good" business in which
all proceeds are donated to animal rights organizations.

Kitty plans to pursue environmental science so she may protect the
rainforest and work to alleviate the unsustainable and environmentally
degrading effects of factory farming and animal agriculture. Veganism
is a critical aspect of Kitty's life; in order for her to live
happily, she feels she must do all she can to encourage others to take
social responsibility and put the lives of others and the health of
the environment before their own personal pleasures. An unstoppable
catalyst for the animal rights, vegetarian, and environmental
movements, Kitty's impeccable perseverance, dedication, and enthusiasm
will undoubtedly promote change for the better.

VRG sponsors two annual $5,000 scholarships for graduating high school
seniors who have promoted vegetarianism in their communities. For more
information on the scholarship, visit 
http://www.vrg.org/student/scholar.htm ].

To donate to the scholarship fund, go to [ http://www.vrg.org/donate ]
and write scholarship in the comments.


5) VRG AWARDS $5,000 VEGETARIAN SCHOLARSHIP TO IOWA STUDENT

By Hillary Blunt, VRG Intern

The Vegetarian Resource Group is proud to present Gretchen Coleman of
Des Moines, Iowa with a $5,000 scholarship for her work in promoting
vegetarianism in her community and her outstanding effort towards
providing healthy, vegetarian food for the hungry.

From its start when she was in third grade, Gretchen's vegetarianism
was a struggle for her family to understand. "Being from Iowa," says
Gretchen, "the diet is typically a 'meat and potatoes' type of meal."
Gretchen began to question this lifestyle that was so inherent to her
family from a young age. To her, the idea of eating something that was
once alive and breathing seemed "like the most selfish thing," and she
decided to stop eating meat.

In her first year of high school, Gretchen began working at Fresh Cafe
and Market, a restaurant serving fresh and seasonal smoothies and
sandwiches. Before Gretchen was employed at Fresh Cafe and Market, it
did serve fish and chicken, but since she joined their staff, she
encouraged and assisted them to stop selling any meat or fish. This
job has demonstrated and increased Gretchen's awareness about
vegetarian issues, knowledge about vegetarian health, and dedication
to the vegetarian lifestyle. Through her job, she talks to both
vegetarians and non-vegetarians alike about the health benefits of
vegetarianism and the reasons for living a meat-free life.

Gretchen also has devoted over 200 hours to community service during
high school. She worked on the student board of Meals from the
Heartland, a group that provides vegetarian meals to hungry people in
Des Moines, as well as Haiti and some parts of Africa and the United
States. This year, Gretchen helped organize fundraisers and made over
$1,500 for the organization. She also has given her time at a local
animal shelter, as a dog volunteer, making sure the dogs stay happy
and get an adequate amount of attention each day.

Gretchen hopes to continue influencing people to lead healthier
vegetarian lifestyles throughout college and plans to study dietetics.
"I know I can make a huge difference in the lives of people by
promoting natural and vegetarian living," says Gretchen.

For more information about The Vegetarian Resource Group scholarships,
see [ http://www.vrg.org/student/scholar.htm ]

To donate towards future scholarships, please visit 
http://www.vrg.org/donate ]


6) OPERATION BURRITO

By Shelby Jackson, VRG Intern

Designing your own service project that engages with an issue you and
your friends care passionately about can be an extremely rewarding and
enjoyable experience. In high school, my friends and I distributed
free vegetarian burritos to the homeless. Our project was simple: we
would fundraise, use the money to purchase and prepare burritos, and
distribute them to the homeless....

To read the rest of this article, visit our blog: 
http://www.vrg.org/blog/2012/07/11/operation-burrito/ ]


7) ARE YOU ON A VEGAN DIET WITH SPECIAL DIETARY NEEDS?

Vegans, like the general population, sometimes need to be following a
special diet. The Vegetarian Resource Group has some gluten-free, food
allergy, and weight loss books that might make your life easier....

To read the rest of this article, visit our blog: 
http://www.vrg.org/blog/2012/07/12/are-you-on-a-vegan-diet-with-special-dietary-needs/ ]


8) 30 ACTIVITIES YOUR HIGH SCHOOL VEGETARIAN GROUP CAN DO

by Shelby Jackson, VRG Intern

Starting a vegetarian club in high school is a powerful way to spread
the word about the nutritional benefits, animal rights issues and the
ecological advantages of vegetarianism. Bringing together individuals
with similar ideas and interests makes advocating more enjoyable and
productive. When it comes to activism, numbers are important. Every
person brings something new and different to the table. Having a
multitude of diverse perspectives and skills is valuable when it comes
to formulating and executing successful advocacy efforts....

To read the rest of this article, visit our blog: 
http://www.vrg.org/blog/2012/07/17/30-activities-your-high-school-vegetarian-group-can-do/ ] 


9) VEGGIE-FRIENDLY OPTIONS AVAILABLE ON THE WIC FOOD PACKAGE

WIC is a free food and nutrition program for women, infants, and
children who meet certain income guidelines. Participants receive WIC
foods such as fruits, vegetables, whole grains, milk, eggs, beans,
cereal, juice, and infant foods at no cost. A WIC Authorized Foods
List in Maryland included these foods among others: refrigerated half
gallons of 8th Continent Original Soy Beverage, shelf stable quarts of
Pacific Natural Foods Ultra Soy Plain; Azuma extra firm, firm, silken,
and lite extra firm tofu; House extra firm, firm, medium firm
(regular), and soft (silken) tofu; Nasoya Extra Firm, Cubed, Silken,
Lite Firm, and Lite Silken Tofu. Other acceptable items include beans
like kidney, pinto, black, navy, garbanzo, or lima beans; split peas,
blackeye peas, or lentils; plain 16 to 18 ounce jar of peanut butter;
smooth, crunchy, extra crunchy, creamy or honey-roasted peanut butter. 

For more information on WIC, see: 

* [ http://www.vrg.org/journal/vj2008issue3/scientific_update.htm ]
* [ http://www.fns.usda.gov/wic/ ]


10) VEGETARIANISM AND INTERPERSONAL STRUGGLES: DEALING WITH AGGRESSIVE OPPOSITION

By Shelby Jackson, VRG Intern

Sometimes social pressures make being vegetarian a struggle. Growing
up in Broken Arrow, Oklahoma, amidst a family of ranchers and a high
school swarming with Future Farmers of America enthusiasts, veganism
often set me apart from the rest of my community. Though it was
difficult at the beginning, I would soon learn some tricks of the
trade that would allow me to politely confront aggressive oppositions
to my lifestyle choices. Upholding and smartly promoting vegetarianism
began to feel natural and easy, and my assured confidence allowed me
to persevere through the most heated of confrontations....

To read the rest of this article, visit our blog: 
http://www.vrg.org/blog/2012/07/23/vegetarianism-and-interpersonal-struggles-dealing-with-aggressive-opposition/ ]


11) VEGAN GRAM-FLOUR PANCAKES

Thanks to Tanuj Sharma for sending us this vegan gram-flour pancake
recipe from India!

(Makes 6 pancakes)

Chana dal (also known as bengal gram) is similar to garbanzo beans,
only smaller, split, and sweeter. They resemble small beans, have a
low glycemic index, and a nutty flavor. Chana dal is popular in India.
They can be found at Indian markets, health food stores, and many
mainstream grocery stores.

Ingredients:

250 gm (1 cup plus 2 Tablespoons) chana dal (gram dal)
20 gm (4-1/2 teaspoons) finely chopped fresh ginger
4-5 finely chopped green chilies
50 gm (3-1/2 Tablespoons) finely chopped fresh green coriander (cilantro)
10 gm (2 teaspoons) each whole coriander and cumin
Salt, to taste
2 teaspoon oil


First wash chana dal thoroughly and soak it in water for 2-3 hrs.

Add dal, ginger, green chilies, green coriander, and whole coriander
and cumin with a little water and grind it in a mixer to make a
diluted paste. Now add little salt to the paste and mix it thoroughly.

Next, put oil in a hot pan and put some of the prepared paste on the
pan and spread it in a round shape (15 cm or 6 inch diameter). Cook
pancake on both sides until brown. Serve pancake hot.


12) COME VISIT VRG AT THESE EVENTS!

Please come by our table at these upcoming events and say hello!

* Bethlehem VegFest 
http://www.downtownbethlehemassociation.com/calendar/vegfest ] 
Bethlehem, PA - 9/8 

* Boulder Green Streets 
http://bouldergreenstreets.org/ ] 
Boulder, CO - 9/16 

* DC VegFest 
http://dcvegfest.com/ ] 
Washington, DC - 9/22 

* Chicago VeganMania 
http://chicagoveganmania.com/ ] 
Chicago, IL - 9/29 

* Vegan Drinks 
http://vegandrinks.org/ ] 
NYC, NY - 9/30

* Food & Nutrition Conference & Expo 
http://www.eatright.org/fnce/ ] 
Philadelphia, PA - 10/6 - 10/9

* San Fransisco World Veg Festival 
http://www.sfvs.org/wvd/ ] 
San Francisco, CA - 10/6 - 10/7

* VRG's Vegan Dinner at Singapore 
http://www.vrg.org/blog/2012/05/11/vrgs-vegan-dinner-in-philadelphia-oct-7-2012/ ] 
Philadelphia, PA - 10/7

* Boston Vegetarian Food Festival 
http://www.bostonveg.org/foodfest/ ] 
Boston, MA - 10/27 - 10/28

* NY Capital Region Vegetarian Expo 
http://www.nyvegetarianexpo.org/ ] 
Albany, NY - 11/17


13) VEG BABIES: TRANSITIONING TO SOLID FOOD

VRG's Nutrition Advisor Reed Mangels, RD, PhD, was on the Dr. Don Show
on July 25 to speak about transitioning veg babies to solid foods. If
you missed it live, you can listen to it on the Dr. Don Show archives!

Veg Babies: Transitioning to Solid Foods 
http://bullheadurgentcare.com/archives/playfiles/07252012p.html ]

You can find more archives of the Dr. Don Show here: 
http://bullheadurgentcare.com/archives/index.html ], including the
April 25 show, in which Dr. Mangels spoke about vegetarian diets in
infants, and the March 6 show, in which Dr. Mangels discussed
pregnancy, lactation and vegetarian diets.

For more information on vegan pregnancy, see:

* The Everything Vegan Pregnancy Book [ http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81 ] by Reed Mangels, RD, PhD
* Vegan Nutrition in Pregnancy and Childhood [http://www.vrg.org/nutrition/veganpregnancy.php ]


14) HALFWAY REVELATIONS ON MY VRG INTERNSHIP

By Aileen McGraw

By the time my internship with the Vegetarian Resource Group began in
early June, I had lived the vegan lifestyle for over two years.
Cruelty-free diets and compassionate living brought familiar comfort.
I knew the philosophies and strategies behind vegetarianism and
veganism. At least, I thought I did.

One of my first projects was writing about balancing veganism with
Type 1 diabetes 
http://www.vrg.org/blog/2012/06/14/the-vegabetic-successful-veganism-as-a-type-1-diabetic/ ]
-- two factors that define much of my daily life. I hardly remember
the years before my diagnosis with diabetes, but 17 years eating meat
and other animal products remain vivid in my memory. Before the VRG
piece, I rarely thought to consider these two driving forces together.
Diabetes and veganism were parts of a whole, and through the writing
process, I put into words something my body knew all along: my medical
condition and dietary preferences inevitably connect with one and
other. This became more than a general idea as I researched and
fact-checked the article, diving into resources within VRG 
http://www.vrg.org/journal/diabetes.htm ] and the American Diabetes
Association 
http://www.diabetes.org/food-and-fitness/?loc=GlobalNavFF ]. Intern
revelation number one: complete.

Starting at the VRG had me asking myself, "What do I want out of my
internship?" The VRG comprises an amazing community of writers,
professionals, interns, readers, sponsors and supporters of
compassionate living. My resource pool is endless, and my experiences
find even greater potential while interning long-distance from
Chicago. I attended Chicago's first annual Veggie Pride Parade 
http://chicago.veggiepride.com/ ], later exploring the wealth of VRG
information on vegetarian festivals 
http://www.vrg.org/blog/?s=UMBC ]. I wrote up a blog entry filled
with my opinions and perceptions of the parade, soon submitting it to
the Baltimore VRG crew. I eagerly awaited their thoughts. Is it vegan
of me to love feedback, to see how my words and actions impact others
and our environment? After receiving the VRG response, I poured over
revisions and comments. Surprisingly, the input surprised me. Intern
revelation number two: witness politics. Recognize the achievements of
everyone. Sure, I blogged about my experience 
http://www.vrg.org/blog/2012/06/11/planting-pride-chicago%E2%80%99s-first-veggie-pride-parade/ ],
but more importantly, I had the opportunity to share information about
Chicago's vegan community [ http://www.chicagoveg.org/ ] and learned
the importance of writing without bias.

As I reach the halfway point in my VRG internship, I keep reevaluating
my concept of sustainable living. New challenges come to my attention
while co-writing a vegan-backpacking article (who knew shoe glue can
contain animal products? 
http://backpackingvegan.wordpress.com/2011/08/25/vegan-hiking-shoes/ ]).
The vegan lifestyle takes on a broader meaning when surveying senior
living options. Fresh perspectives show me that vegetarian action
happens at all ages (take, for example, Justice Beske and his mother,
Marla Rose [ http://www.marlarose.com/ ], who make kid-friendly
Vegetarian Starter Kits together).

Intern revelation number three (and four, five, six...): ongoing. So
far, my VRG internship catalyzed a redefinition of compassionate
living, what it means to me, and how it influences community. I look
forward to continuing this growth!

Interested in interning with VRG? See Internships & Scholarships at
VRG! [ http://www.vrg.org/student/ ]


15) GROWING VEGETARIAN DEMANDS INCITE SOFTGEL DEVELOPMENT

By Shelby Jackson, VRG Intern

The growing demand for vegetarian softgels in America, Europe, and
Asia has caused Fenchem Biotek, a Chinese Firm, to launch gelatin-free
softgels. The rising demand can be attributed to cultural and
religious values in Asia, as well as food safety concerns in the US
and EU. Animal- derived products raise concerns due to their
affiliation with mad cow disease and prion diseases. Some of the
vegetarian softgels developed by Fenchem include lecithin, Q10,
lutein, and natural vitamin E. "Vegetarian softgels have a bright
future," according to Fenchem marketing representative Shawn Hua.
Softgels are beneficial because they assure an "ideal dosage form of
oils and poorly absorbed products in the food supplement industry,"
says Hua. Fenchem claims vegetarian softgels are particularly
advantageous because of their longer shelf-life due to better water
resistance and adhesiveness. Mass production of Fenchem vegetarian
softgels will ensue at the end of 2012.

References
1. Culliney, K. Soaring vegetarian demands spur Fenchem softgel
development. FOOD Navigator-Asia.com. 2012. Available at: 
http://www.foodnavigator-asia.com/Business/Soaring-vegetarian-demands-spur-Fenchem-softgel-development/ ].
Accessed July 25, 2012.


For more information on food processing methods and food ingredients
and to purchase our Guide to Food Ingredients, please visit our
website at [ http://www.vrg.org/ingredients/index.php ]


16) VEGETARIAN/VEGAN VOLUNTEERS NEEDED FOR OUTPATIENT RESEARCH STUDY OF FREEZE-DRIED BROCCOLI SPROUTS (BALTIMORE)

Healthy Vegetarian/Vegan Volunteers May Join an Outpatient Research
Study of Freeze-dried Broccoli Sprouts.

This study involves drinking a liquid dose of freeze-dried broccoli
sprouts and collecting urine. Please call[masked] for more
information. Participants will be paid for participation. Study
subjects will be required to come to Johns Hopkins University
(Baltimore) at least twice during the study.


17) REPORT FROM GREENFEST CHICAGO 2012

By Eric Sharer, RD

GreenFest was held inside the iconic Navy Pier of Chicago, which is
located jetting right outside of the heart of the city, providing an
amazing view of the skyline and waterfront. The event itself was held
in the large festival hall. This is a large space giving plenty of
room for all the vendors, presenters, and visitors comfortably. Per
the GreenFest webpage, the total weekend welcomed over 24,000
participants. This was a very large venue, so it never seemed
excessively busy or overwhelming and I would encourage anyone
interested to visit the event in 2013! The crowd was quite a melting
pot of all ages, demographics, beliefs, and cultures. It was a very
fascinating mix of people. I would say the two most common age groups
were people in their 20's - 30's and people in their late 40's early
50's.

A large majority of the crowd was familiar with the overall concept of
vegetarianism/veganism, but many had questions about the reasons why
one would pursue this or how to do so. Major topics of interest
include the environmental impact of the livestock industry, vegan
children, eating healthy on a budget, and gluten free nutrition. Many
people were shocked to learn of the impact that eating animal protein,
poultry, or dairy has on the environment and the earth's supply of
fresh water. People were surprised to learn that the largest user of
fresh water is the livestock industry, since water is directly needed
for drinking and cleaning of animals.

There were many conversations about all sorts of topics related to
vegetarianism/ veganism. I had great talks with a few nurses,
counselors, and teachers who wanted to spread the word on the benefits
of vegetarianism/veganism to their students/clients/patients. Several
school teachers who came to the booth were excited to share the
Vegetarian Journal [ http://www.vrg.org/journal ] and coloring books
with their students.

The Vegan Nutrition For Pregnancy and Childhood 
http://www.vrg.org/nutrition/veganpregnancy.php ] brochure was very
popular for the many mothers or expecting mothers that I met who were
interested in raising their children vegan, but were just looking for
more information on how to do so correctly. Vegan Diets in a Nutshell
http://www.vrg.org/nutshell/vegan.htm ] really helped many people
who were nervous making the transition to a vegan diet, much more
achievable, since it clearly outlines all the important foods to eat
while being vegan.

Outside of my participation during the event, volunteering for The
VRG's booth I was part of the opening ceremony, with The Earth Balance
Plant Based Panel. This was a panel of both local and national
experts, specializing in various arenas such as nutrition, GMO, raw
foods, media, etc. This was a very exciting panel which drummed up a
very interesting and informative discussion related to vegetarianism.
It was a special moment being able to represent myself as well as VRG
at GreenFest Chicago! Video of this panel as well as the panel from
other cities is available at the earthbalance website.

*** 

The VRG would like to extend our gratitude towards Eric Sharer,
Chicago Volunteer Coordinator and his crew of volunteers who made our
participation possible at GreenFest in Chicago on May 5th and 6th of
2012.

If you are interested in volunteering at a booth like this, please
e-mail [address removed].

For a list of other ways to volunteer and get involved with the VRG,
please visit [ http://www.vrg.org/getinvolved.php ].

Donations from individuals like you help VRG continue to sponsor
outreach booths like the one mentioned above. To donate, please go to
http://www.vrg.org/donate ].

For more information about GreenFest, visit: 
http://www.greenfestivals.org/ ]


18) LINDA VALLEY VILLA - VEGETARIAN INDEPENDENT LIVING FACILITY IN CALIFORNIA

By Christine Kasum Sexton, MPH

Linda Valley Villa is an independent living facility for seniors
located in Loma Linda, California. The Villa was originally started by
a Seventh-day Adventist seeking to provide a suitable vegetarian
living facility for older members of the large local Seventh-day
Adventist community. Since that time, Linda Valley Villa has been
purchased by a different company, but the lacto-ovo vegetarian meals
that they offer have remained.

Currently, about 100 seniors live in the Villa. Eva Ortiz, the dietary
supervisor, and her staff, prepare three meals each day for all of the
residents. Eva has worked at the Villa for 23 years, and says that she
has never really encountered any problems with providing vegetarian
meals. It has not been difficult for her to find vendors for
vegetarian foods. These days, according to Ortiz, larger vendors like
Sysco are offering more and more vegetarian or vegan prepared foods
and ingredients. While all residents must agree to follow a vegetarian
diet, most are drawn to the facility specifically because it offers
vegetarian foods. Currently, four residents follow vegan diets, which
Eva and her staff cater to by substituting ingredients such as oats,
other grains, or nuts for dairy items when necessary. Both vegetarian
and vegan items can also be adapted for those needing special diets,
including low-sodium and diabetic diets.

Some of the residents favorite dishes include Oriental Noodles, which
are cold fried noodles mixed with stir-fried tofu and a variety of
vegetables, "Chicken" with Dressing, which is fried mock chicken with
a vegetarian gravy dressing, and enchiladas, made with either cheese
or textured vegetable protein. Eva has come up with some of her own
recipes that the residents particularly enjoy, including asparagus
patties and mushroom patties. Other entrees that the Villa serves
include vegetable casseroles, mock chicken patties or nuggets, pizza,
"chicken" loaves, and herbed vegetable loaves. Also always available
are vegetable side dishes, a salad bar, beans, sandwiches, and both
fresh and canned fruits. The facility offers dairy, soy, and almond
milks.

Eva keeps her menus fresh and her residents happy by meeting with them
once a month to discuss which menu items they particularly like, and
any suggestions they might have for changes or additions to the menu.

For more information about Linda Valley Villa, you can contact them at
(909) 796-7501.

Linda Valley Villa
11075 Benton Street
Loma Linda, CA 92354


19) VRG'S ANNUAL VEGAN PRE-THANKSGIVING POTLUCK 11/18

Please join us for our 31st Annual Vegan Pre-Thanksgiving Potluck
Dinner!

Sunday, November 18, 2012
5:00 P.M. 
North Baltimore Mennonite Church
4615 Roland Avenue, Baltimore, MD 21210

Admission is $4 per adult and children under the age of 16 are
admitted free. Please bring a vegan dish that serves four as a
contribution from each member of your party. A vegan dish is made
without meat, fish, fowl, dairy, eggs, honey, or other animal-derived
ingredients. Write the ingredients of your dish on a 3 x 5 card to
accommodate guests with special diets. Also, please bring a serving
utensil for each dish. Paper plates, cups, napkins, and plastic
utensils will be provided; however, we suggest participants please
bring their own reusable dishes and utensils in order to reduce waste.

If you are unable to cook, you may bring a prepared vegan dish for
four from a local natural foods store or restaurant. We also encourage
you to bring a non-perishable vegetarian canned food item to donate to
North Baltimore Mennonite Church, who will distribute it to those in
need.

Need recipe ideas? Check out our Vegan Thanksgiving page 
http://www.vrg.org/recipes/vegan_thanksgiving.php ].

To volunteer or for more information email [address removed] or call 
(410) 366-8343.

We look forward to seeing you there!


20) THE LAND OF KUSH IN MARYLAND

By Shelby Jackson, VRG Intern

I am usually pretty quick to pick favorites when it comes to
restaurant entrees, but not with The Land of Kush 
http://thelandofkush.com/ ]. As someone who grew up in the south
eating barbecue meats and lots of macaroni and cheese, I'd have to say
the Land of Kush really hit the spot with their savory, smoky Kush BBQ
Ribs and Baked Mac & Cheese. Though the latter does not necessarily
taste how I remember, it was buttery and creamy, and I will definitely
be going back for seconds. The texture and flavor of the Sweet & Sour
Seitan, with its tangy sauce and tender texture, reminded me of the
brisket my mom used to make. Both the Ribs and the Seitan were
extremely hearty and satisfying and the leftovers tasted great on a
sandwich the next day....

To read the rest of this article, visit our blog: 
http://www.vrg.org/blog/2012/08/15/the-land-of-kush-in-maryland/ ]


21) VOTE FOR VRG IN THE 2012 VEGGIE AWARDS!

VRG is up for a Veggie Award in the category of "Favorite Vegan
Nonprofit Organization." You can vote for us by visiting: 
http://www.surveymonkey.com/s/VegNewsVeggieAwards2012 ]. Voting is
open until August 31.


22) PLEASE CONTACT SUBWAY

As we previously mentioned 
http://www.vrg.org/blog/2012/06/27/vegan-options-at-select-subway-locations-in-md-dc-va/ ], 
eight Subway Restaurants in Maryland, Washington DC, and Virginia
tested three vegan meat substitutes: the Sweet Riblet, the Malibu
Greek, and the Italian Black Bean subs. These items quickly sold out.
(Our staff's favorite was the Sweet Riblet.)

Compassion Over Killing [ http://WeLoveSubway.com ] would like readers
to contact Subway to encourage Subway to continue this test and add
the items nationwide. Please write positive notes encouraging the
addition of vegan items to:

http://WeLoveSubway.com ]

Subway, 325 Bic Drive, Milford, CT 06460

For more information about other restaurant options, see:
http://www.vrg.org/fastfoodinfo.htm ]
http://www.vrg.org/restaurant/index.php ]


23) REPORT FROM TAKING ACTION FOR ANIMALS 2012

By Shelby Jackson, VRG Intern

Taking Action for Animals 2012 
http://www.takingactionforanimals.com ] was held on the beautifully
sunny weekend of July 27-30 at the Washington Marriot Wardman Park in
downtown Washington, DC. With appearances by Congressman Sam Farr, and
television news journalist Jane Velez-Mitchell, TAFA2012 offered a
variety of experienced professionals and informative sessions.

The Taking Action for Animal conference attracted both vegetarian
activists and omnivore animal activists, with sessions covering issues
including shark finning, animal experimentation, advocating for Pit
Bull dogs, horse welfare, and captive wildlife. A good portion of TAFA
attendees were well versed in veganism and stopped by the VRG table to
chat, or to tell us how much they appreciate the VRG. Others stopped
by to grab a brochure to pass along to a relative who recently became
vegetarian, or because they were interested in learning more. Many had
specific questions related to veganism: how to properly cook black
beans or how to get enough plant-based protein. There were a good
number of vegetarians seeking more information about veganism and
everyone seemed enthusiastic about the Vegetarian Journals being
passed out.

Caryn Ginsberg was at the conference with her book Animal Impact 
http://priority-ventures-group.com/animal-impact-for-animal-protection/ ], 
and I was fortunate to hang out and help her during her book
signing. There were many individuals interested in Ginsberg's
application of market strategy to animal advocacy, which seemed to
reflect the larger desire of TAFA attendees to attain practical
techniques to leave the conference with, and to apply to their own
advocacy efforts. TAFA2012 offered a professional atmosphere, one
characterized by a collective energy manifesting in a contagion of
newfound support and inspiration. The VRG's table was an undeniable
contributor of this collective energy. Our presence, combined with the
many conversations we initiated, exposed advocates to the connection
between dietary consumption and advocating for the well being of
animals.

To support The Vegetarian Resource Group tabling and outreach efforts,
please donate at: [ http://www.vrg.org/donate ]


24) HELP US SHARE IN $5 MILLION IN GRANTS: VOTE FOR VRG BETWEEN 9/6 - 9/16

Chase Community Giving is a program that lets the public vote to help
determine where Chase donates millions of dollars. The Vegetarian
Resource Groups has been nominated to be among the charities eligible
to receive these grants. When voting opens on September 6th, we're
going to need everyone to get involved to help Chase decided where the
$5 million in grants will go.

You will be able to vote via Facebook:

https://www.facebook.com/ChaseCommunityGiving/app_162065369655 ]

Or if you have an online Chase account, you will be vote via their
website:

https://www.chasegiving.com ] 
Please help spread the word by forwarding the following link to your
your families, friends, and colleagues:

http://www.facebook.com/ChaseCommunityGiving/app_162065369655?app_data=ein|[masked] ]

Thanks for supporting The VRG!


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)[masked]
Fax: (410)[masked]
E-mail: [address removed]
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 [address removed]. If you have any suggestions, ideas, or
corrections to VRG-NEWS, please direct them to [address removed]. 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 2012 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.

_______________________________________________
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