Associate Professor of Psychology and VRG member Dr. Hank Rothgerber is conducting a 5-10 minute survey. He needs as many vegetarian and vegan participants as possible and greatly appreciates your help. Respondents will have a chance to win a $100 amazon.com gift card.
You can click on the following link to access the survey: https://www.surveymonkey.com/s/9X7PNZY
By Whitney Blomquist
This April I had the opportunity to work a booth for The Vegetarian Resource Group at the first ever Kale-A-Rama Festival. It was a perfect sunny day for the premier of this kale themed event in Greenbelt, Maryland. We had the pleasure of being placed right beside Everlasting Life’s Food Truck, which stayed busy all day, sending customers on their way with delicious garlic kale salad and vegan mac and cheese. Everyone and everything was decorated with kale. There was kale ice cream, kale smoothies, kale chips, and best of all kale doughnuts that were surprisingly fantastic.
My parents and I conversed with people who were already vegan, along with some that were beginning their vegan journey. Our visitors all had in-depth questions and positive feedback about how much they enjoy the vegan lifestyle. We spoke with a few athletes that were looking for ways to pack on muscle and a woman who had successfully lost 25 pounds and was able to stop using her cholesterol medicine. There were several parents who were successfully raising vegan children and a man that studies the effects of GMO products. As always, we shared useful information with everyone and, in return, received info we could share with others in the future.
Kale-A-Rama was an enjoyable festival that brought vegans together to discuss animal rights issues, listen to music, eat good food, and network with people that share similar beliefs. Events like Kale-A-Rama allow The Vegetarian Resource Group to distribute resources and establish connections with people throughout the country. It is important that VRG has a presence at similar events around the nation. VRG relies on volunteers to make this happen.
If you are interested in volunteering at a VRG booth at an event in your community, email vrg@vrg.org. For a list of other ways to become involved, visit: http://www.vrg.org/getinvolved.php
To support veg outreach, donate at www.vrg.org/donate
Come join us for lunch at Thai Landing in Baltimore on June 23!
They’ve just created a new vegan menu after 20 years in operation, so we’re sponsoring a vegan lunch. All dishes contain no fish sauce, and they said they will moderate the spice level of dishes. (However, everyone has a different notion of spices. So if you are sensitive to spices or have to have a lot of spices, you may want to go at another time.) They will be serving family style on the second floor. There are steps. Menu subject to change. Thank you to Mark Rifkin, RD for organizing this lunch, and for attendees who want to support restaurants adding vegan options.
WHERE
Thai Landing
1207 N. Charles Street
Baltimore, MD 21201
WHEN
Sunday June 23, 2PM
VEGAN MENU
Som Tam (Thai Papaya Salad with peanut dressing)
Pad Kra Prao (Tofu, fresh basil, carrots, string beans, bamboo shoots, and a little hot pepper)
Roti Massaman Pak (Chick peas with cauliflower, zucchini, carrots, potatoes, and peanuts simmered in coconut milk with mild curry)
Pad Woon Sen (Vegan soy chicken with stir-fried tofu, bean thread noodles, baby corn, mushrooms, onions, snow peas, bean sprouts, and
green onions)
Tofu with Mushroom Pad Khing (Stir fried tofu with ginger, black mushrooms, button mushrooms, baby corn, snow peas, carrots and onions)
Rice
COST
$25 per person (includes tax and tip). You must prepay by June 13th. Seating is limited. You can pay online at www.vrg.org/donate; write Thai dinner and names of attendees in the Comments section. You can also send $25 per person with names of attendees to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or call (410) 366-8343 with a credit card Monday to Friday, 9 AM to 5 PM. Refunds can only be made if we can replace your seat, since we have to give Thai Landing a count ahead of time.
Hope to see you there!
VRG Intern Jaclyn Laps investigated the vegan options available at her local Harris Teeter. This is what she found.
Below are products labeled vegan that were available at Harris Teeter Food Markets. This list was from a regular Harris Teeter location in Rock Hill, South Carolina. This list was made in October of 2012.
PRODUCE SECTION:
SOUP PASTA AISLE:
BEANS RICE AISLE:
SALAD DRESSING AISLE:
CEREAL AISLE:
FROZEN SECTION (Breakfast):
FROZEN SECTION (Natural):
FROZEN SECTION (Organic):
CHIP AISLE:
Though items are labeled vegan, you should still inspect the ingredients on the label to see if they fit your criteria. Since these items are available in at least one supermarket, you may want to ask your local grocer to carry any that they don’t currently stock, but you would purchase.
For quick meal ideas, you may be interested in: Meatless Meals for Working People and Simply Vegan.
By Jeanne Yacoubou, MS
VRG Research Director
A journalist recently asked us about L-cysteine for an article she was doing on food additives. For others interested in L-cysteine, here’s a summary in question and answer format based on information relayed to us by several food industry employees over the past few years.
Q. Is L-cysteine a softening agent that is used in many types of bread?
A. L-cysteine is best described, (as it is in the FDA’s Code of Federal Regulations), as a dough conditioner or dough strengthener. It makes the dough more manageable, (i.e., able to be stretched out and unlikely to bounce back to its original ball-like state when making a pizza crust, for example).
It is most common in pizza dough and bagels. It may be present in other types of bread products, too.
Q. Can it be derived from hog hair, human hair, and feathers?
A. The major commercial sources of L-cysteine today are Chinese and Indian avian feathers and human hair. Hog’s hair as a source is likely when the hair/feather supply is low. Because the industrial plants needed to extract L-cysteine exist in China, most of the extraction is done there (i.e., it’s too costly for companies to ship feathers/hair and extract it here when the feathers, hair and industrial plants are already there).
Dark hair is richer in L-cysteine than light hair. Although there is no technical difference between L-cysteine derived from feathers versus that derived from human hair, industry sources have told us that human hair-derived L-cysteine is considered better and preferred in Europe.
Q. Is it sometimes, but not always, listed on labels?
A. According to the CFR (http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.4) under paragraph 18, L-cysteine is listed on labels, usually in a parenthetical expression after the term “dough conditioner.” However, it need not be listed if L-cysteine is an ingredient used to make other ingredients which are in a final product. For example, L-cysteine used as a “reaction flavor” (http://askfsis.custhelp.com/app/answers/detail/a_id/465/related/1 see #7) need not be labeled. Another example is in a pizza kit in which there are individual packets of dough, sauce, and seasonings in a larger box. L-cysteine may be in the dough but not labeled as an ingredient in the kit.
Q. Is it safe (but possibly undesirable) to eat?
A. L-cysteine has GRAS status (Generally Recognized as Safe) http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1271.
FDA considers it safe when used at suggested levels for dough conditioning. Human or animal sources may be undesirable to some people. Synthetic and microbial versions of L-cysteine exist and are used in products with an approximately 10% total market share, but at present are more costly than hair- or feather-derived L-cysteine.
For more information on ingredients, visit http://www.vrg.org/ingredients/index.php
For vegetarian- or vegan-related information on a wide variety of topics, please subscribe to our e-newsletter at http://www.vrg.org/vrgnews/
To support VRG research, you may donate at http://www.vrg.org/donate
The contents of this article, our website, and our other publications, including the 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 employees or company statements. Information changes and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.
We’re hosting a vegan networking dinner during the annual meeting of the Academy of Nutrition and Dietetics! The restaurant is walking distance to the Convention Center. VRG’s Nutrition Advisor Reed Mangels and VRG staff will participate in a discussion.
WHERE
Café Th
2108 Pease Street
Houston, TX 77003
WHEN
Sunday, October 20, 2013, 6 PM
MENU
Spring rolls with tofu
Vegetable Noodle Soup with rice noodles, tofu, and vegetables including squash, portabello mushrooms, and bok choy
Yellow Curry with cauliflower, green beans, carrots, and potatoes
Vermicelli with Lemongrass
Stir-Fried Tofu with tomatoes, onions, and bell peppers
Rice
Tea
Cost: $25 per person. Includes tax and tip.
Menu subject to change. Please reserve early as seating is limited. Please send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or pay online at www.vrg.org/donate and write in Th Dinner and the attendees’ names in the comments. Or call (410) 366-8343 between 9 AM and 5 PM Eastern time, Monday to Friday to pay with a Visa or MasterCard. Refunds only if we can replace your seat.
Our Vegetarian Journal article “Soups of South America” is now translated into Spanish.
See: http://www.vrg.org/nutshell/las_sopas_de_sudamerica.php
Los recetas son:
This article originally appeared in English in Vegetarian Journal Issue #1, 2012. Click here to read this and other articles from that issue: http://www.vrg.org/journal/vj2012issue1/VJIssue12012.pdf
For more articles in Spanish, see: http://www.vrg.org/nutshell/index.htm#spanish
One $500 award; two $250 awards!
The Rules:
Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.
Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Aspects of judging include accuracy and judges wanting to share the video with others.
Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.
Click here to read the rest of the scholarship rules and apply»
Anja Perse was one winner of The Vegetarian Resource Group video contest for her video Biti zdrav / Being Healthy. She said:
I think my documentary describes my decision of becoming a vegan quite well, but I’ll put it in words anyway. I’m interested in vegetarianism, or more in veganism, because of the health issues I had in the past. I realized that food is really an important element when it comes to health and I noticed that this kind of food habit make me feel better. I feel healthier and lighter, my body shape is much better than before and also I feel sort of clean and light. And I don’t call veganism a diet, I call it a lifestyle, because diets are usually short-term food habits, but this is my decision for the long-term and probably for my whole life. I believe in it, I stand for it, I support it. So my main reason is health and saving animal lives sort of came with it, and I like it this way. So I’m not trying only with food, but with clothing and other things too. I like to live environmentally friendly.
Visit http://havegreenheart.wordpress.com/ for more of Anja’s recipes.
How many times has someone asked you how you can get enough protein on a vegan or vegetarian diet?
We’ve just published the 5th edition of Simply Vegan and updated the nutrition section, including Protein in the Vegan Diet. The section includes helpful charts showing how much protein is found in common foods vegetarians/vegans eat, which you can see here: http://www.vrg.org/nutrition/protein.php
Click here to purchase the updated edition of Simply Vegan
According to the Sacramento Business Journal, Chipotle Mexican Grill expanded its vegan tofu burrito to all of Northern California, including a local launch at its Ikea Court store in West Sacramento on Wednesday: http://www.bizjournals.com/sacramento/news/2013/04/09/chipotle-unveiling-vegan-tofu-burrito.html
In January, Chipotle announced that they planned to test the menu item at selected locations in the San Francisco Bay Area in February. From the press release:
“Sofritas, shredded tofu braised with chipotle chilis, roasted poblanos and a blend of aromatic spices, is made with organic, non-GMO tofu from Oakland’s Hodo Soy. Chipotle expects Sofritas to appeal to vegetarian and vegan customers….”
For more information, see: http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1778960&highlight=
Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Vegans Know How to Party!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegetarian Journal, VRG produces and sells a number of books.
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