The VRG's Maryland Newsletter by Laura McGuiness
January, 2017

  1. VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS
  2. GIVING ASSISTANT
  3. MY INTERNSHIP AT THE VEGETARIAN RESOURCE GROUP, AN INTERN FROM STEVENSON COLLEGE
  4. VEGETARIAN SOCIETY OF DC LIFE AFFIRMING THANKSGIVING
  5. BEING VEGAN IN A FOODSERVICE CLASS AT UNIVERSITY OF MARYLAND
  6. MARYLAND AREA EVENTS
  7. VISIT VRG AT THESE OUTREACH BOOTHS
  8. STALL 11, A VEGETARIAN ESTABLISHMENT OPENS IN R HOUSE IN REMINGTON IN BALTIMORE
  9. ABOUT VRG

1) VEGETARIAN RESOURCE GROUP RESEARCH AND NEWS

  • SOY FOODS RESEARCH
  • VEGAN MEALS FOR THOSE WHO CAN'T COOK
  • VEGAN OPTIONS AT RED ROBIN
  • NONLEATHER TESLA
  • VEGAN IN CAIRO
  • VEGAN FROSTINGS FOR CAKES
  • COCONUT OIL
  • CHEWY CARAMEL COCOMELS
  • VEGAN LEATHER
  • AND MORE
VEGANISM IN AN UNLIKELY PLACE: VEGANISM IN VINTED OR OTHER ONLINE STORES
[ http://www.vrg.org/blog/2017/01/06/veganism-in-an-unlikely-place-veganism-in-vinted-or-other-online-stores/ ]
VEGAN MEALS FOR THOSE WHO CAN’T COOK
[ http://www.vrg.org/blog/2017/01/05/vegan-meals-for-those-who-cant-cook/ ]
UPDATE FROM LAUREN HICKEY-VEGETARIAN RESOURCE GROUP 2016 SCHOLARSHIP WINNER
[ http://www.vrg.org/blog/2017/01/04/update-from-lauren-hickey-vegetarian-resource-group-2016-scholarship-winner/ ]
FDA URGED TO DECIDE WHAT CAN BE CALLED MILK
[ http://www.vrg.org/blog/2017/01/02/fda-urged-to-decide-what-can-be-called-milk/ ]
VEGAN OPTIONS AT RED ROBIN GOURMET BURGERS AND BREWS
[ http://www.vrg.org/blog/2016/12/30/vegan-options-at-red-robin-gourmet-burgers-and-brews/ ]
VEGAN TINTED LIP BALM IN SEVERAL FLAVORS NOW AVAILABLE!
[ http://www.vrg.org/blog/2016/12/29/vegan-tinted-lip-balm-in-several-flavors-now-available/ ]
SALAD BARS BEING DONATED TO SCHOOLS
[ http://www.vrg.org/blog/2016/12/27/salad-bars-being-donated-to-schools/ ]
QUICK AND EASY HOT BEVERAGES
[ http://www.vrg.org/blog/2016/12/27/quick-and-easy-hot-beverages/ ]
TESLA NOW HAS NONLEATHER OPTIONS AVAILABLE IN ALL ITS CARS
[ http://www.vrg.org/blog/2016/12/27/tesla-now-has-has-nonleather-options-available-in-all-its-cars/ ]
BEING VEGAN IN CAIRO, EGYPT
[ http://www.vrg.org/blog/2016/12/19/being-vegan-in-cairo-egypt/ ]
SOY FOODS RESEARCH
[ http://www.vrg.org/blog/2016/12/19/soy-foods-research/ ]
FILLINGS, FROSTINGS, AND OTHER DECORATIVE DELIGHTS FOR YOUR VEGAN CAKES
[ http://www.vrg.org/blog/2016/12/15/fillings-frostings-and-other-decorative-delights-for-your-vegan-cakes/ ]
SCOTT NASH: FOUNDER AND CEO OF MOM’S ORGANIC MARKET RETAIL CHAIN
[ http://www.vrg.org/blog/2016/12/14/scott-nash-founder-and-ceo-of-moms-organic-market-retail-chain/ ]
RECALL: EARTH BALANCE VEGAN MAC
[ http://www.vrg.org/blog/2016/12/14/recall-earth-balance-vegan-mac/ ]
IS COCONUT OIL GOOD FOR YOU?
[ http://www.vrg.org/blog/2016/12/13/is-coconut-oil-good-for-you/ ]
CHEF JOHN SHIELDS OF GERTUDE’S RESTAURANT IN BALTIMORE, MARYLAND SHARES SOME RECIPES
[ http://www.vrg.org/blog/2016/12/12/chef-john-shields-of-gertudes-restaurant-in-baltimore-maryland-shares-some-recipes/ ]
CHARITABLE DONATIONS FROM YOUR IRA COULD SAVE TAXES!
[ http://www.vrg.org/blog/2016/12/12/charitable-donations-from-your-ira-could-save-taxes-2/ ]
WHAT’S THE DEAL WITH VEGAN LEATHER?
[ http://www.vrg.org/blog/2016/12/09/whats-the-deal-with-vegan-leather/ ]
DO VEGAN ALTERNATIVES EXIST FOR ENZYMES USED IN RESEARCH LABS?
[ http://www.vrg.org/blog/2016/12/07/do-vegan-alternatives-exist-for-enzymes-used-in-research-labs/ ]
CHEWY CARAMEL COCOMELS
[ http://www.vrg.org/blog/2016/12/06/chewy-caramel-cocomels/ ]

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2) GIVING ASSISTANT

Shop, find coupons, and get cash back while donating to The Vegetarian Resource Group

Go to: [ https://givingassistant.org/np#vegetarian-resource-group ]

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3) MY INTERNSHIP AT THE VEGETARIAN RESOURCE GROUP, AN INTERN FROM STEVENSON COLLEGE

By Savannah Lawrence

In fall 2016, I interned with The Vegetarian Resource Group (VRG) while receiving credit from my college, Stevenson University, which is located just outside of Baltimore. As a Business Communication major, I was able to apply the skills and knowledge I’ve gained throughout my college years while at VRG.

Writing for the Vegetarian Journal and VRG’s blog allowed me to practice my written communication skills. This was especially important to me because I hope to pursue a writing career after college. Because I wrote for the journal and blog, I have wonderful writing samples to include in my portfolio and to direct future employers to when they’re deciding whether or not to hire me. Being published in a credible magazine goes a long way in the writing field, and it makes a huge difference in the job market for a new college graduate.

Beyond written communication, I also practiced my verbal, interpersonal, and intercultural communication skills when interacting with other interns, VRG employees, and VRG members. While the commonality of veganism and vegetarianism brings all interns, employees, and members together, we all come from different cultures and socio-economic backgrounds. I enjoyed asking Alicia, an intern from Germany, about her educational and social experiences back home. I gained new perspectives from Charles and Debra about major issues in the vegan community. I learned about the lives of other local vegans and vegetarians at the VRG Pre-Thanksgiving Potluck. I met Marv, a Maryland man who’s conserved his 20+ acres of land from future development, and learned about the importance of preserving land for future generations as well as the hunting laws in Maryland. I read scholarship applications and responded to applicants, learning more about what young people are doing to promote meat-free lifestyles. I was immersed in the culture that veganism produces from all different angles and perspectives; this allowed me to broaden my thinking as both a writer and individual.

I’ve also enjoyed the opportunity to incorporate my passions while writing for VRG. Staff encouraged me to write about topics pertinent to my life. For example, when Charles learned I was a distance runner, he assigned me the task of writing an article on vegan snacks for runners. After talking with Debra about living with my meat-eating fiancé, she assigned me an article entitled “Feeding Your Non-Vegan Significant Other.” When Charles and Debra heard me rave about my idol Scott Jurek, a record-setting vegan ultra-runner, they encouraged me to contact him for a feature in the Journal and let me review his memoir. Not all supervisors care about engaging their interns in the work, but VRG staff do. Allowing me to weave all of my passions into my writing made this an internship and experience that was enjoyable and interesting.

If you’re looking for an internship that will engage you and challenge you to become a better communicator, look no further than The Vegetarian Resource Group. They will make you feel at home, taking an interest in your life beyond VRG’s office. You’ll also gain valuable work samples and skills. I feel confident applying to post-graduate jobs because of the work I’ve produced at VRG, and I wouldn’t be as prepared for the job market had it not been for the internship.

For more information about VRG internships, see [ http://www.vrg.org/student/index.php ]

To support The Vegetarian Resource Group projects and internships, donate at [ https://www.givedirect.org/donate/?cid=1565 ]

Or join VRG and receive Vegetarian Journal at [ http://www.vrg.org/member/2013sv.php ]

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4) VEGETARIAN SOCIETY OF DC LIFE AFFIRMING THANKSGIVING

By Casey Brown, former VRG Intern

This past Thanksgiving I had the opportunity to staff The Vegetarian Resource Group booth at the Life-Affirming Thanksgiving event in Bethesda, Maryland. This is an annual event that is sponsored by The Vegetarian Society of DC. Vegetarians and non-vegetarians come together to celebrate a compassionate and delicious vegan Thanksgiving meal. The meal consisted of soup, salad, appetizers, a main course, sides, and a dessert. Some of the options included curried pumpkin soup, sweet and sour meatballs, quinoa stuffed acorn squash, and mini pumpkin pies. The event also had multiple exhibitors, a silent auction, and guest speaker Neal Barnard from the PCRM.

At this event, we had the opportunity to interact with many different people! It was really exciting because so many of them were familiar with The VRG. Many people had copies of our Vegetarian Journal at home, however we were able to hand out many more! The VRG Journal includes many recipes, product and book reviews, health updates, and other information. Many people were also interested in our “My Vegan Plate” handouts, which provide information on how to make a balanced vegan meal. As usual, our coloring books were very popular among the kids who were especially excited to have a coloring book full of animals. Also, many people were interested in our “Veganism in a Nutshell” and “Vegetarianism in a Nutshell” brochures and handouts since they provide information on making the transition to these lifestyles and nutrition information about these diets.

I am so grateful to have spent my Thanksgiving celebrating in such a positive atmosphere. I have never before spent Thanksgiving in a room full of so many other vegetarians and vegans, but it is definitely something I will always cherish and be thankful for. If you would like more information on this event or The Vegetarian Society of DC please visit [ http://www.vsdc.org/ ] .

To volunteer at future VRG booths, contact Brigette at vrg@vrg.org

To support Vegetarian Resource Group outreach, donate at [ https://www.givedirect.org/donate/?cid=1565 ]

Or join at [ http://www.vrg.org/member/2013sv.php ]

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5) BEING VEGAN IN A FOODSERVICE CLASS AT UNIVERSITY OF MARYLAND

By Casey Brown, former VRG Intern

As a Dietetics Student at the University of Maryland, College Park, we are required to take Foodservice Operations. One of our projects for this class was to work in groups of three and design a theme meal to serve 55 people. This meal had to meet certain requirements for nutritional standards and budgeting.

As a vegan, I was hoping that our meal could be 100% plant-based. I met with my friends who were my group members (both of them were non-vegetarians), and they were both eager to design a vegan menu. We all knew it would be a unique meal plan. It would likely be lower cost since we did not have to purchase meats, it would be lower in fat, and it would show everyone that vegan food can be nutritious and delicious!

After forming our groups, the first step was to design our menu. We had to pick a theme for our meal and then decide on our recipes. Our menu had to consist of a bread, an appetizer, an entree, a starch, a vegetable, and a dessert. As a group, we made a huge list of potential vegan recipes that we could use and then used those options to select our theme. We originally planned to do a Southwestern Vegan menu, but ultimately decided to do a Plant-based Picnic theme. Our professor was hesitant about our menu since meat is the main component of the meal in her culture. She was skeptical about us serving tofu, but she let us continue on as we planned. Our menu underwent many changes as we continuously planned the meal and tried new recipes. The final menu consisted of herb drop biscuits, an autumn fruit salad, tofu strips with ketchup, grilled zucchini, a couscous salad, and key lime pies. While planning the menu seemed like hard work, there was a lot left to do. We had to quantify all of the recipes to serve 55 people, determine the nutritional content of each item, determine the overall cost of the meal, schedule each of the student employees for the day, and more. It was time consuming but rewarding work, which paid off in the end.

On the day of the theme meal, we decorated the room with picnic tablecloths, mason jars with flowers and greenery, and upbeat music. While the dining room appeared peaceful, the kitchen was fairly hectic. We had eight people to cook enough food for 55 people in three and a half hours, and it was our first day in the kitchen. Even though all of the dishes piled up, the seven of the recipes were prepared and ready to serve by lunch time. We had about 30 reservations for our meal and additional to-go orders. In total we served about 45 people, including our professor, who was very impressed with the meal. We received decent reviews on almost every item, although not everyone seemed to like the couscous salad (this was most likely due to a lack of seasoning). We received comments that the meal was “so yummy,” “perfectly cooked,” and a “delicious, filling, and healthy meal.”

It was such an exciting event being able to prepare and serve vegan recipes to such a large crowd! These individuals often come to our theme meals, which are usually not vegan. It was a great opportunity to expose people to these recipes and show them that vegan meals taste great and are healthy!

To see the recipes we prepared, visit: [ http://www.vrg.org/fsupdate/CaseyQuantityThemeMealRecipes.pdf ]

For foodservice information, see: [ http://www.vrg.org/fsupdate/index.htm ]

For information about VRG internships, see: [ http://www.vrg.org/student/index.php ]

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6) MARYLAND AREA EVENTS

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 21208
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 join us at the Vegetable Garden in Silver Spring for a delicious oil-free, sugar-free, low/no salt added Chinese meal served family style! In order to attend, you must call the restaurant directly and provide a credit card: 301.598.6868. Cost is $16.50 per person and this includes a soup appetizer as well as tip.

This month, the group will be meeting Sunday, January 22 at 1200PM, located at The Vegetable Garden. 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 6:30PM at the

Park Heights Community Health Alliance
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

OTCA AND VEG EVENTS BILLBOARD FUNDRAISER

Open the Cages Alliance ([ http://openthecages.org/ ] ) and Maryland Veg Events ([ http://www.marylandvegevents.com/ ] ) present bingo fundraiser to bring Baltimore a vegan billboard! The event takes place on January 14th from 6 to 9PM at

Govans Presbyterian Church
5828 York Rd.
  Baltimore, Maryland 21212

$20 at the door will cover a delicious meal provided by PEP Foods ([ http://www.pepfoodsinc.com/ ] ) and 8 games of bingo. Booch Leggers (https://www.facebook.com/BoochLeggers/) will also have some incredible kombucha to sell. The bingo prizes include merchandise, restaurant gift certificates, and cash prizes.

Our last bingo event brought out 75 people and raised over $1,200 for Peaceful Fields Animal Sanctuary and everyone had a wonderful time. Let's get over 100 guests to this event and get a Baltimore vegan billboard!

For more information, visit: [ https://www.facebook.com/events/1117900208287558/ ]

MONTHLY COOKING CLASSES

Taking place in Fairfax Station, VA, is a cooking class all about soups and stews. Start the new year with hearty, winter-warming one pot meals. Learn to make vegan soup stock and from there, build heart-healthy meals including some of the following:

  • Chicken Noodle Soup
  • Minestrone Soup
  • Lentil Barley Soup
  • Creamy White Bean Soup with Wasabi Pesto
  • Black Bean Chili
  • Potato Leek Soup
  • Herbed White Bean Cassoulet
  • North African Stew
  • Paella
  • Black Bean Fejoda
  • Beef-style Stew
  • Vegetable Melange
  • Goulash
  • Seitan Bourgiugnonne
  • Hoppin’ John
  • Moong Dal
  • Pasta Fagioli
  • cornbread

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 and mail to

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 ]

BALTIMORE VEGAN DRINKS

Visit [ https://www.facebook.com/BaltimoreVeganDrinks/ ]

Baltimore Vegan Weekend February 17, 2017

[ https://www.facebook.com/events/1863829463831721/ ]

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7) VISIT VRG AT THESE OUTREACH BOOTHS

MARYLAND AREA EVENTS:

  • Coppin State University
    Homecoming Basketball Game
    2500 West North Avenue
    Baltimore, MD 21216
    February 11th, from 2 PM to ~6 PM
  • Loyola University health fair
    Loyola University
    4501 N Charles St
    Baltimore, MD 21210
    Tuesday, April 4th from 11 AM – 2 PM
  • The Maryland Dietetics in Health Care Communities
    The Gathering Place
    6120 Day Long Lane
    Clarksville, MD 21029
    Tuesday, April 4, 2017 from 7:15 AM – 3:10 PM

OUTSIDE OF MARYLAND AREA EVENTS:

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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8) STALL 11, A VEGETARIAN ESTABLISHMENT OPENS IN R HOUSE IN REMINGTON IN BALTIMORE

Stall 11 is located inside R House (a European style food hall with several “Stalls”). The address is:

R House
301 West 29th St.
Baltimore, MD 21211
in Remington.

The goal of Stall 11 is to provide sustainable plant based foods. Many ingredients are sourced from local biodynamic farms.

Stall 11 advertises that it will do a vegetarian spin on traditional “street foods” from around the world such as Korean BBQ Cauliflower, Balti Sweet Potato Curry, and Funghi Philly. They also offer fresh juices and smoothies. Open daily for breakfast, lunch, and dinner.

Counter service, vegan options, take-out, fresh juices. VISA/MC/AMEX/DISC

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9) 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 2017 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 mess[age 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. (You do not need a password.)

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