The VRG's Maryland Newsletter by Laura McGuiness
November, 2016

  1. VRG PRE-THANKSGIVING POTLUCK SUNDAY, NOVEMBER 20, 2016, 5PM BALTIMORE
  2. VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
  3. THANK YOU!
  4. FRUITIVE CATERING IN DC
  5. BOOKS MEET FOOD AT RED EMMA’S IN BALTIMORE
  6. THE FLYING AVOCADO IN OWINGS MILLS, MARYLAND
  7. SURVEY FOR THOSE IN THE FOOD SERVICE INDUSTRY
  8. MARYLAND AREA EVENTS
  9. VISIT VRG AT THESE OUTREACH BOOTHS
  10. DC LIFE-AFFIRMING VEGETARIAN THANKSGIVING FEAST
  11. MARYLAND CHARITY CAMPAIGN
  12. GIVE THE GIFT OF VRG
  13. ABOUT VRG

1) VRG PRE-THANKSGIVING POTLUCK SUNDAY, NOVEMBER 20, 2016, 5PM BALTIMORE

The Vegetarian Resource Group is hosting our 35th Annual Pre-Thanksgiving Vegan Potluck Dinner on Sunday, November 20th 2016 at 5 PM. The event is taking place at the

North Baltimore Mennonite Church
4615 Roland Avenue
Baltimore MD 21210

We will be showing appreciation for turkeys by not eating them! Come join us for a variety of festive, delicious vegan dishes! Please bring a vegan dish - free of meat, fish, fowl, dairy, eggs, honey, or any other animal byproducts - that serves 4 per adult attending.

Adult admission is $4 and children eat free! You can help VRG by printing out these posters

([ http://carrot/vrg/VeganThanksgivingPoster2016.htm ] )
and hanging them up around town or posting on social media.

The church is also collecting canned goods for a food pantry. We hope to see you there!

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2) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

  • TACO BELL VEGAN OPTIONS
  • ENVIRONMENTAL TALK
  • SWEDISH VEGAN RECIPES
  • VEGAN OPTIONS AT SOUPLANTATION AND SWEET TOMATOES
  • GUACAMOLE FROM SUBWAY
  • RED EMMAS
  • VEGAN FOODS FOR 10-12 YEAR OLDS
  • GLUTEN FREE VEGAN CHOCOLATE COCONUT CAKE
  • TRAVELING TO IRELAND AS A VEGAN...
VEGAN OPTIONS AT SOUPLANTATION AND SWEET TOMATOES
[ http://www.vrg.org/blog/2016/11/04/vegan-options-at-souplantation-sweet-tomatoes/ ]
TACO BELL VEGAN OPTIONS
[ http://www.vrg.org/blog/2016/11/02/taco-bell-vegan-options/ ]
LESSON PLAN: VEGGIE HEALTH FOR KIDS
[ http://www.vrg.org/blog/2016/10/31/lesson-plan-veggie-health-for-kids/ ]
MAKING A DIFFERENCE AS A VEGAN SCHOOL TEACHER
[ http://www.vrg.org/blog/2016/10/27/making-a-difference-as-a-vegan-school-teacher/ ]
ENVIRONMENTAL TALK
[ http://www.vrg.org/blog/2016/10/27/environmental-talk/ ]
TASTING OF AMERICAN MEAT ALTERNATIVES AND OPPORTUNITIES IN GERMANY FOR THOSE PRODUCTS
[ http://www.vrg.org/blog/2016/10/25/tasting-of-american-meat-alternative-and-opportunities-in-germany-for-those-products/ ]
THANK YOU, SAMOSA HOUSE!
[ http://www.vrg.org/blog/2016/10/24/thank-you-samosa-house/ ]
GUACAMOLE FROM SUBWAY
[ http://www.vrg.org/blog/2016/10/24/guacamole-from-subway/ ]
VEGAN GARDEN PESTO BY LEGRAND
[ http://www.vrg.org/blog/2016/10/20/vegan-garden-pesto-by-legrand/ ]
BOOKS MEET FOOD AT RED EMMA’S IN BALTIMORE
[ http://www.vrg.org/blog/2016/10/19/books-meet-food-at-red-emmas-in-baltimore/ ]
WHAT DO I SAY WHEN PEOPLE ASK ABOUT MY VEGAN/VEGETARIAN DIET?
[ http://www.vrg.org/blog/2016/10/18/what-do-i-say-when-people-ask-about-my-veganvegetarian-diet/ ]
VEGAN FOODS FOR NON-VEGETARIAN 10-12 YEAR OLDS
[ http://www.vrg.org/blog/2016/10/17/vegan-foods-for-non-vegetarian-10-12-year-olds/ ]
SWEDISH VEGAN RECIPES
[ http://www.vrg.org/blog/2016/10/14/swedish-vegan-recipes/ ]
CHOCOLATE COCONUT CAKE (GLUTEN-FREE)
[ http://www.vrg.org/blog/2016/10/13/chocolate-coconut-cake-gluten-free/ ]
VISIT VEGGIE CRUST AND NICE CREAM IN SOMERVILLE, MASSACHUSETTS!
[ http://www.vrg.org/blog/2016/10/12/visit-veggie-crust-nice-cream-in-somerville-massachusetts/ ]
AMERICAN VEGAN PRODUCTS IN GERMANY
[ http://www.vrg.org/blog/2016/10/11/american-vegan-products-in-germany/ ]
TRAVELING IRELAND AS A VEGAN
[ http://www.vrg.org/blog/2016/10/10/traveling-ireland-as-a-vegan/ ]
SEDONA VEGFEST 2017
[ http://www.vrg.org/blog/2016/10/10/sedona-vegfest-2017/ ]

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3) THANK YOU!

Thank you to all the wonderful people who helped with scholarship application reading, HTML work, restaurant guide entries, blog postings, and booths.

  • Matt Baker
  • Whitney Blomquist
  • Casey Brown
  • Holly Brown
  • Cathy Conway, MS, RD
  • Suzanne DeFelice
  • Zeke Frost
  • Whitney Gray
  • Savannah Lawrence
  • Reed Mangels, PhD, RD
  • David Milner
  • Angie Riccio
  • Eveian Salmon
  • Elsa Spencer

If you wouild like to volunteer please contact Brigette at vrg@vrg.org

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4) FRUITIVE CATERING IN DC

Good Day,

I am writing to bring to your awareness the recent launch of Fruitive in DC's catering program. Fruitive is the first certified-organic, plant-based restaurant in the District. All of our whole-food ingredients are health-promoting (no cane sugar, canola oil, artificial ingredients, or fried foods). We use the freshest local produce and our food is made in house, daily, from scratch.

I would like to extend an invitation for you to consider ordering from us for your next event.

Let me know if you would like any additional information or if you have any questions. I look forward to putting an order together for you. Feel free reach me on my cell phone: 202-808-1458.

Kindly,
Benjamin Blue
Fruitive Kitchen Manager
[ https://fruitive.com/ingredients/ ]

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5) BOOKS MEET FOOD AT RED EMMA’S IN BALTIMORE

By Alicia Huckmann, Intern Visiting From Germany

One of the first restaurants I went to upon arriving in Baltimore was Red Emma's, a worker cooperative not far away from Penn Station and the Maryland Institute of Art (30 West North Avenue). What's truly unique about this place, even more so than the food itself, is its alternative spirit as well as its political and social commitment. Founded in 2004 by members of Black Planet Books, Red Emma's was originally meant to provide financial support for the anarchist book shop by selling food and creating an atmosphere that appeals to a variety of people.

Today, they do not only provide a stage for activist groups, authors and speakers (I witnessed a speech by the transgender community while enjoying dinner there once) but they also encourage customers to make a small donation that funds meals for people in need. Furthermore, there is always an affordable, healthy $5 option on the menu for those unable to spend much money on food. My personal highlight, however, has to be the book store that is crammed with all kinds of genres of leftist and radical literature. There are books on animal rights, cookbooks, social injustice, minority groups, sexual orientation, politics, and feminism; classical novels and children's books dealing with controversial themes and taboos, as well as works by some of the key figures of sociology like Judith Butler and Michel Foucault.

The actual reason why I first set foot into this restaurant was food, though – vegan food to be more precise. Although Red Emma's is not 100% vegan (they are all vegetarian), a large part of their menu is (as well as all of their desserts!) and there are vegan alternatives for almost all vegetarian items. I decided to order a spanakopita as my main dish, which is a spinach and cashew-“cheese” filled pastry from Greece. My food was ready to pick up at the counter after a few minutes, so I didn't have to wait long at all. The spanakopita was served with a small cup of homemade vegan Tzatziki sauce that complimented the flavor of the pastry: As the spanakopita had a rich, savory flavor while the sauce was rather spicy and piquant, they both fitted together really well. For this dish, I paid $6 which is a good deal considering that Red Emma's uses organic ingredients.

Ordering dessert at Red Emma's always means making a very tough choice. They usually serve four different kinds of sweet vegan pastry (like whoopie pies, cupcakes, and cake) that they put on display in a showcase. The prices for a piece range between $3-6. I decided to be a little daring this time when I ordered a blueberry-ginger cupcake (I love blueberries but I hate ginger!). Upon taking my first bite, I knew that I had no reason to regret my decision. The muffin was very fluffy, not too sweet and had a slightly tangy touch to it that I really liked. The frosting on top on the other hand was creamy and although it was made from vegan butter, I didn't find it to be too fatty or greasy.

Red Emma's is definitely a great place to go if you're looking for a unique, extraordinary and affordable dining experience. Check out their menu and their website to learn more about them:

[ https://redemmas.org/pages/menu ]

For information about other vegetarian restaurants in the United States, see:

[ http://www.vrg.org/restaurant/index.php ]

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6) THE FLYING AVOCADO IN OWINGS MILLS, MARYLAND

By Savannah Lawrence

The Flying Avocado Café in Owings Mills, Maryland was the perfect lunch spot for me, a vegetarian, and my fiancé, a meat-eater. On a rainy Saturday afternoon we parked right outside the restaurant in designated café spots and snagged a small two-top table by the window during the bustling lunch hour.

Surveying the chalkboard-style menu, I tried to decide between wraps, sandwiches, salads, soups, and appetizers. All the various sections contained vegan, vegetarian, and meat options. My fiancé had plenty of choices, and he didn’t have to worry about me, either!

While ordering, I noticed menus behind the counter offering fair-trade coffee drinks and a variety of smoothies made with soy milk. Last minute I decided to add on the Charm City Boot Camp smoothie for $6, containing strawberries, banana, pineapple, blueberries, wheat germ, and flax seeds. As a vegetarian with a soy allergy, I was able to sub almond milk for soy milk; there was no extra charge, which is always a plus!

Despite the filled restaurant, an employee brought the food to our table just five minutes later. My wrap was sliced in half, showing layers of sprouts, cucumber, roasted red peppers, hummus, and avocado; each bite delivered a satisfying crunch. For just $6, the smoothie was enormous and filling – a meal all its own.

The Flying Avocado boasts organic ingredients in all of its dishes and drinks but still manages reasonable pricing. The majority of food options range between $4 and $11; coffee drinks and smoothies range between $2 and $6. Vegan options are clearly marked on the menu, including a roasted vegetable sandwich, avocado & grilled tofu wrap, and Puerto Rican Black Beans and Rice; tofu is available as a side or meal add-on. Vegetarian options may contain cheese or egg; the southwestern wedge salad is topped with Mexican cheese and a chipotle ranch dressing, the grilled portabella wrap contains feta, and the black bean burger wrap is made with egg. However, vegetarian options not made with egg can be made vegan if cheese is omitted. Honey can also be omitted from smoothies upon request, making them vegan as well.

Vegan cupcakes made by Cheryl’s Vegan Delight are sold in the café. Flavors include red velvet, chocolate peanut butter, salted caramel, and pumpkin spice among others. When ordering a latte, macchiato, cappuccino, or other specialty coffee drink, vegans can ask for either soy or almond milk. Beyond smoothies, customers can enjoy noni, goji, and mangosteen juice shots.

There’s something healthy, delicious, and reasonably priced for everyone at The Flying Avocado Café. The employees will answer all questions about menu items, respecting dietary restrictions and preferences. They’re willing to adjust and accommodate so customers can fly high and eat right!

The Flying Avocado Café
10210 S Dolfield Road
Owings Mills, MD 21117
443-471-2600

Mondays to Fridays 11 AM to 7 PM, Saturdays 11 AM to 5 PM, closed Sundays
Dine in & carryout, counter service only, free parking
Full food menu at [ http://www.flyingavocado.com ]

For information on other restaurants, see

[ http://www.vrg.org/restaurant/index.php ]

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7) SURVEY FOR THOSE IN THE FOOD SERVICE INDUSTRY

A student e-mailed VRG stating that they made a survey for those who have worked in the food service industry as vegetarians and the unique outlook on the industry from that standpoint.

[ https://www.surveymonkey.com/r/WB8W3NB ]

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8) MARYLAND AREA EVENTS

THE VEGETARIAN RESOURCE GROUP PRE-THANKSGIVING POTLUCK SUNDAY, NOVEMBER 20, 2016, 5PM BALTIMORE

Sunday, November 20th 2016 at 5 PM. The event is taking place at the

North Baltimore Mennonite Church
4615 Roland Avenue
Baltimore MD 21210

VEGAN AND VEGETARIAN MEET-UPS IN BALTIMORE, MD

The Vegetarian Meet-up happens at

Mango Grove
8865 Stanford Boulevard
Columbia, Maryland 21045
on the first Sunday each month at 12:30 PM.

The Vegan Meet-up takes place at

Mr. Chan Szechuan
1000 Reisterstown Rd
Pikesville, MD
on the third Wednesday every month at 7 PM.

If you are vegan or vegetarian and would like to eat great food while socializing with others who share your interests, attend a meet-up!

For more information about EarthSave's Vegan and Vegetarian Baltimore Meet-ups, see:

DINEKIND

Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. For more information, visit: [ http://www.dinekindharford.com/ ]

FORKS OVER KNIVES MONTHLY POTLUCKS

This group is for those interested in trying or for those already committed to a whole food, plant based diet with none or very little oil, salt, or refined sugar. There is a monthly potluck where we sample delicious and healthy dishes, share recipes, learn, and connect with like-minded individuals.

Please bring a dish to serve 8-10 along with a copy of your recipe or ingredients list with your name included so others can identify who made each dish. The dishes should serve 8-10 and must be entirely plant-based (vegan) as well as low or entirely void of refined sugar, salt, and oil. Contributions of $3/person are appreciated to cover the cost of fees, room rental, and supplies.

This month, the group will be meeting Sunday, November 6th at 6:00 PM, located at

Triadelphia Seventh Day Adventist Church
12950 Brighton Dam Rd.
Clarksville, MD

For more information, visit:

[ http://www.meetup.com/Columbia-MD-Forks-Over-Knives-Meetup/ ]

MARYLANDVEGEVENTS.COM

Marylandvegevents.com is a one stop calendar site for all MD/DC vegan and vegetarian events. If you are looking to network, socialize, and/or engage in social activism you will find plenty of opportunities here. Whether you are vegan, vegetarian, or interested in trying vegetarianism/veganism, you will find many exciting and fulfilling events.

BALTIMORE NUTRITION AS MEDICINE POTLUCK AND SUPPORT GROUP

This group meets on the second Friday of each month at 6:30 PM at the Park Heights Community Health Alliance, located at 4151 Park Heights Ave., Baltimore, MD 21215. They typically show one or more short educational videos, often a cooking demonstration of something delicious and easy. And, of course, support, discussion, advice, and recipes, beginners welcome. Organized by a plant-based Registered Dietician and also a plant-based Medical Doctor. Please bring a vegan dish to share if you can.

Please RSVP and visit at

[ http://www.meetup.com/Baltimore-Nutrition-As-Medicine-Potluck/ ]

If you have any questions, contact:

joeadamsmd@gmail.com or 410-231-3323

MONTHLY COOKING CLASSES

Taking place on Sunday, November 13th from 10 AM to 1 PM in Fairfax Station, VA, is a cooking class all about starting a new Thanksgiving tradition with all the trimmings! Past menus have included some of the following:

  • Dried Cranberry & Pecan-Whipped Yams (pictured above)
  • Buttercup Bisque
  • Green Bean Casserole
  • Cranberry Sauce
  • Seitan-Stuffed Loaf w/Sage Dressing
  • Fat-free Shiitake Mushroom Gravy
  • Dairy-free Pumpkin Cheesecake
  • Pecan Pie
  • Hot Mulled Cider

Sample Tofurky Roast, Field Roast, Gardein, and more!

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, or COK members. Demonstration classes include recipes, organic food samples, manufacturers' samples coupons. Gift certificates are available for purchase.

Email veggourmet@aol.com or call 703-643-2713 for space availability. Make checks payable to

Mimi Clark
9302 Hallston Ct.
Fairfax Station, VA 22039

Sorry, no phone or e-mail reservations and no walk-ins. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

Check website for monthly class updates:

[ http://www.veggourmet.wordpress.com ]

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9) VISIT VRG AT THESE OUTREACH BOOTHS

  • Pre-Thanksgiving Potluck with The Vegetarian Resource Group - Baltimore, MD - Sunday, 11/20/2016
  • Vegetarian Society of South Jersey 30th Anniversary Celebration - Medford, NJ - 11/19
  • Vegetarian Society of DC Thanksgiving feast on Thanksgiving Day

If you would like to volunteer at any of these events, contact Brigette at brigette@vrg.org

If you would like to donate towards our veggie outreach, donate at:

[ https://www.givedirectcharity.org/donate/?cid=1565 ]

Donations can also be sent to

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Or call: (410) 366-8343.

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10) DC LIFE-AFFIRMING VEGETARIAN THANKSGIVING FEAST

The Vegetarian Society of DC considers their Life-affirming vegetarian Thanksgiving feast to be their most popular event. It is attended by more than 275 vegetarians and their families and friends. This year’s event will be held on Thursday, November 24 from noon to 4:00PM at the Hyatt Regency in Bethesda, MD.

For more information, visit: [ http://www.vsdc.org ] .
Meetup: [ http://www.meetup.com/vegan-28/ ]
Facebook: [ http://vegetariansociety.dc ]
Twitter: VSDC

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11) MARYLAND CHARITY CAMPAIGN

If you are a Maryland State government employee, don't forget to name The Vegetarian Resource Group when signing up to participate in the Maryland Charity Campaign. Thank you.

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12) GIVE THE GIFT OF VRG

Through December 31, 2017, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each (40% discount). This is a terrific way to share the vegan message, as well as support VRG.

Gift subscriptions can be done online by simply typing in your message and the address(s) of the gift recipient(s) in the comments field. Go to:

[ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

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13) ABOUT VRG

Our health professionals, activists, and educators work with businesses and individuals to bring about healthful changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, bequests, and book sales. The Vegetarian Journal, a print magazine, is a benefit of membership in The VRG. (For more information, please see the Vegetarian Journal online at:

[ http://www.vrg.org/journal/ ] )

To sign up for the The Vegetarian Resource Group national email newsletter, please visit:

[ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]

We are also on Facebook and Twitter!!

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org
Website: [ http://www.vrg.org/ ]

To donate: [ http://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565/ ]

Copyright The Vegetarian Resource Group 2016 The contents of this newsletter, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

If you were forwarded this message and would like to sign up for our monthly local email newsletter, please go to

[ http://lists.vrg.org/mailman/listinfo/vrg-maryland_lists.vrg.org ]

If you do not wish to receive the Local Email Newsletter, visit

[ http://lists.vrg.org/mailman/listinfo/vrg-maryland_lists.vrg.org ]
Instructions for unsubscribing will appear at the bottom of the page. See Unsubscribe or edit options.

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