VEGETARIAN JOURNAL



Vegetarian Journal 2006 Issue 3

Note from the Coordinators

Vegetarian Labels

People can be very passionate about their vegetarianism, but they can also have many different beliefs and needs. They can’t be stereotyped and labeled, but they do want to know what’s on their food labels. This month, Jeanne Yacoubou looks at foods that are labeled as vegetarian or with a vegetarian symbol. What do these indications really mean for consumers and food companies?

When you’re deeply involved in a cause or organization, the political and philosophical issues important to you may not matter to others or to the general public. For example, when those outside of the movement think of people who are involved in animal rights, they don’t see the differences between people who are promoting spaying and neutering and others who advocate abolition of zoos, animal experimentation, or animal agriculture; they are all the same “PETA people.” Humane advocates may feel that they are worlds apart from animal rights proponents, but to many outsiders, there is no difference.

During our more than 25 years of activism, we have seen groups viciously attack others who don’t use tactics that they feel are extreme enough. Unfortunately, those organizations and the people supporting them don’t understand how few activists there are in the country, and every caring person who they drive away is a blow to the better world that we all want.

There are indeed vegetarians of every stripe. Thank you to The Vegetarian Resource Group volunteers and staff who work so hard to meet varied needs. Congratulations to VRG’s Food Service Advisor, Chef Nancy Berkoff, for being accepted to make a presentation on soy foods at the School Nutrition Association, which represents 55,000 school food service personnel.

Thank you to Arnie Alper, MD, who volunteered to be at our outreach booth during the American Academy of Family Practitioners annual meeting. Congratulations to VRG Nutrition Advisor Reed Mangels, who authored vegetarian chapters for two nutrition textbooks. Thank you to Sid Bravmann, who is helping us with fundraising and planned giving so that VRG will continue into the future. We appreciate Jessica Dadds and Casey McDonald giving out VRG literature at the VegFest in Seattle, which attracts more than 10,000 attendees annually, and the group in Marin County, California, that handed out our children’s materials and placemats at a 4-H career fair. Kudos to Mark Rifkin, RD, who volunteered to answer questions from the public for us on numerous Fridays. And thank you to all who support vegetarian outreach in a positive way.

Debra Wasserman & Charles Stahler
Coordinators of The Vegetarian Resource Group



Excerpts from the 2006 Issue 3:
Easy as Apple Pie
Chef Nancy Berkoff jazzes up this American classic and other fruit pies.
Cuban Family Cooking in a Vegetarian Kitchen
Cecilia Peterson makes her favorite family recipes meat-free.
Vegetarian Certifications on Food Labels — What Do They Mean?
Jeanne Yacoubou, MS, examines the standards behind the symbols.
Do You Want Your College or Other Food Service Operator to Serve More Vegetarian Options?
Develop an action plan with Ron Pickarski’s practical tips.
Nutrition Hotline
What are kidney stones, and what can I do to minimize my risk?
Note from the Coordinators
Veggie Bits
Scientific Update
Notes from The VRG Scientific Department
Vegan Cooking Tips
Salads for Every Course, by Chef Nancy Berkoff
Book Reviews
Catalog
Vegetarian Action
Evelyn Kimber: An Interview with the Boston Vegetarian Society’s President, by Melissa Wong

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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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org
Last Updated
Sept. 26, 2006

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