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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 2017 Issue 1
Features
- Make Your Own Vegan Condiments
- Chef Nancy Berkoff shows you how to make Agave Mustard, Harissa, Vegan Mayonnaise, BBQ Sauce, and more.
- Come Meet the Grand Dames of the Brassica Family
- Zel Allen serves up Asian Cauliflower Salad, Balsamic Dijon Brussels Sprouts, Kale Chips, and more.
- Why Do People Eat Vegetarian and Vegan Meals When Dining Out?
- A 2016 National Harris Poll
- Veggie Meals in (or near!) National Parks in the USA
- Mutant Vegetarians?
- Sensational Headlines and Polyunsaturated Fatty Acid Requirements by Riccardo Racicot, MS
Departments
- Nutrition Hotline
- Soaking and cooking dried legumes
- Note from the Coordinators
- Letters to the Editors
- Vegan Cooking Tips
- Quick and Easy Pear Dishes
- Scientific Update
- Notes from The VRG Scientific Department
- Book Reviews
- Help Create a Veggie World
- Veggie Bits
- Vegetarian Action
- Dr. John Westerdahl
- Matching Grant, DC VegFest, Facebook
