VEGETARIAN JOURNAL



Vegetarian Journal 2006 Issue 3

Notes from the VRG Scientific Department

VRG IN THE NEWS

Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, was interviewed for a story in CosmoGIRL!, a fashion and lifestyle magazine that reaches 1.4 million 13- to 23-year-olds each month, on the topic of vegetarian teens. She was also interviewed for stories on the Food Guide Pyramid, vegetarian diets for teens, flexitarians, and the health benefits of a vegetarian diet for Today’s Dietitian. Furthermore, Reed was interviewed for a story in the Staten Island Advance about teenage vegetarians. VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, MS, RD, was interviewed by the Detroit Free Press for a story about the vitamin B12 needs of vegans.

VRG OUTREACH

VRG’s Food Service Advisor Nancy Berkoff, RD, EdD, CCE, presented 8-hour culinary education workshops at each of the American Culinary Federation’s regional conferences (Kona, HI; Toronto, Canada; Savannah, GA; and Minneapolis, MN) over a five-week period. She spoke on how to incorporate vegetarian topics into nutrition and culinary arts classes. Also, as part of the American Culinary Federation’s school accreditation program, Nancy served as a member of the accreditation team that visited the Weimar Culinary Institute, a vegan, Seventh-day Adventist culinary arts program in Northern California. Weimar is the first vegan culinary institute to apply for American Culinary Federation accreditation. Finally, Nancy presented a 6-hour seminar at the annual all-agencies conference held by the Second Harvest Los Angeles County Food Bank. Topics included healthy (vegetarian) menus for children, (vegetarian) holiday meal preparation, and label-reading for healthy food preparation and safe food handling.



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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Last Updated
Sept. 26, 2006

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