Highlights from this issue include:
Camels and Caravans
Zel Allen brings the cuisine of Afghanistan to the vegan table.
The Vegan Teen Athlete
VRG dietetic intern Julia Driggers discusses eating right, fueling up for competition, and dealing with coaches and teammates.
Matzo Desserts and Vegan Easter Eggs
Chef Nancy Berkoff makes scrumptious spring holiday treats!
Peggy Rynk uses fresh produce to create salads, entreés, and more.
"My VRG Internship"
High school intern Erin Smith and college intern Kristen Lambert relate their experiences working with The VRG.
Cakewalk Baking Company, by Kristen Lambert
Click here to view the rest of this issue.
To join VRG and receive The Vegetarian Journal in print either:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Fax: (410) 366-8804
Thanks to VRG volunteer Celina Chung for her help in converting articles into HTML!