2005 Issue 3
Volume XXIV, Number 3
A sampling from the 2005 issue 3 of The Vegetarian Journal, published by the Vegetarian Resource Group.
Original Table of Contents
- Cooking with Leaves
- Chef Nancy Berkoff envelops international fillings in lettuce, spinach, cabbage, grape, lotus, and other edible leaves.
- Tips for Serving Vegetarian Meals in Schools - A Survey of School Food Service Staff
- Christina Niklas and Suzanne Havala Hobbs examine the challenges and triumphs of introducing vegetarian foods into cafeterias.
- Secrets of Inspired Marinades and Vinaigrettes
- Debra Daniels-Zeller mixes up these basic flavor-enhancers.
- Vegetarian Resource Group Awards Two $5,000 College Scholarships
- Nutrition Hotline
- Can the omega-3 fatty acids in fortified foods be vegetarian?
- Note from the Coordinators
- Letters to the Editors
- Scientific Update
- Notes from the VRG Scientific Department
- VRG dietitians grant magazine, newspaper, and web interviews and perform outreach to college communities and food services.
- Vegan Cooking Tips
- Fresh Fruit and Vegetable Sauces, by Chef Nancy Berkoff.
- Veggie Bits
- Book and DVD Reviews
- Vegetarian Action
- The Greening of School Cafeterias: Introducing Salad Bars into Economically Disadvantaged School Districts, by Enrique Gili.
- $5,000 College Scholarship Winners for 2005
- Back Cover
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
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July 14, 2005
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