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The Vegetarian Journal is one project of The Vegetarian Resource Group. We are a nonprofit organization that educates the public about vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger.
To join VRG and receive Vegetarian Journal in the USA, join online or send $25 to:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Vegetarian Journal 2013 Issue 2
Features
Cooking with Fresh Herbs
Chef Nancy Berkoff shows us how herbs add flavor to vegan cuisine.
Vegan Backpacking
Hillary Blunt and Aileen McGraw offer vegan recipes and more.
Starting a Vegan Food Manufacturing Company: Using a Co-Packer
Many vegans have the dream of starting their own food manufacturing
company. Ed Coffin, RD, shares his experience using a co-packer.
Living Among Coconuts
Zel Allen shares delicious Filipino dishes.
A Vegan in China, Part 2
VJ Yasmin Radbod describes the vegan food she dined on in China.
Which Ingredients are Acceptable to Vegans?
Departments
Nutrition Hotline
Dietary advice for hot flashes during menopause.
Letters to the Editors
Notes from The VRG Scientific Department
Vegan Cooking Tips
Quick Breakfast in a Mug or Travel Cup, by Chef Nancy Berkoff
Catalog
Vegetarian Action
Jim Dunn's Work with Neglected Youth, by Whitney Blomquist
Back Cover
Which Sugars Aren't Processed with Bone Char?
