Vegetarian Journal 2010 Issue 1
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.
Can I be vegetarian if I don't like veggies? And what's wrong with my potato!?
Vegan Cooking Tips
Vegan Ground Round, by Chef Nancy Berkoff, RD, EdD, CCE
Cakewalk Baking Company, by Kristen Lambert
VRG's Newly Redesigned Website and Scholarships