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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 5, Issue 12
December 2001

CONTENTS

  1. Notes from the Editor
  2. Warm Body, Warm Heart: Recycled Polyester Fleece
  3. Updated for 2002: The Shoppers Guide To Leather Alternatives
  4. Recipe Of The Month: Tofurky Aztec
  5. Question of the Month: "How Can I Be Sure I'm Getting Enough Iron?"
  6. November/December 2001 Vegetarian Journal Online
  7. College-level online course on vegetarianism available
  8. Upcoming Vegetarian Events and Conferences
  9. Internships Available at VRG
    About the Vegetarian Resource Group
    About VRG-News


1) NOTES FROM THE EDITOR

This month we are excited to be sharing an outreach booth with Micah Publishing at the Union of American Hebrew Congregations 66th Biennial Convention at the Hynes Convention Center in Boston. The convention will be held from December 4 through the 10th. Dina Aronson, RD, will be volunteering at the booth for The VRG.

December is a time for gift giving in many traditions, and The Vegetarian Resource Group has received a gift from The Vegetarian Site. Ten percent of the December sales from their online store will be donated to the VRG. We'd like to thank them and we'd like to thank you for supporting The Vegetarian Resource Group.

Have a safe, happy, and healthy December!


2) WARM BODY, WARM HEART: RECYCLED POLYESTER FLEECE

If you're interested in spending time outdoors in the winter, you probably have heard the phrase "cotton is rotten." This refers with the fact that cotton is a poor insulator when it becomes wet. Therefore, not too long ago, staying warm in frigid temperatures meant wearing leather, wool, and/or down. If you had any objections to wearing these animal products, then you just had to get used to shivering. However, advances in textile technology have created alternative fabrics that are warm, cruelty-free, and environmentally friendly.

I'm talking about polyester fleece made from post consumer recycled material. EcoFleece(tm), from Wellman Fabrics, is made from recycled plastic soda bottles. For every pound of EcoFleece, ten plastic bottles have been prevented from entering our landfill. Products made from EcoFleece(tm) can be found at quite a few online retail establishments. Patagonia uses EcoFleece in their own Synchilla fabric, Mad River Clothing Company makes warm clothing for children from EcoFleece, and Hat Attack sells a line of hats and gloves made from EcoFleece called BOTTLECAPS. Malden Mills also has a recycled line of their popular Polartec(tm) fleece, but it is somewhat harder to find. You'll have to read the label. But as a vegetarian, I'm sure you are already used to that.

So this winter, if you're in the market for some warm clothing, why not buy something warm and fuzzy that makes you feel that way too!


3) UPDATED FOR 2002: A SHOPPER'S GUIDE TO LEATHER ALTERNATIVES

"Where can I buy a non-leather baseball glove?" "Does anyone make a men's suit that isn't wool?" "Are there any stores in New York that sell vegan shoes?"

The answer to these questions and many more can be found in our newly updated brochure "A SHOPPER'S GUIDE TO LEATHER ALTERNATIVES." New to this edition is information on where to buy non-leather luggage, orthopedic shoes, snowboarding boots and more!

We are currently working on converting the Guide to HTML for our website. However, if you can't wait to get a copy of the new guide, call (410) 366-VEGE or send $4 to Leather Alternatives, c/o The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.


4) RECIPE OF THE MONTH : Tofurky Aztec

Adapted recipe from Vegan Meals for 1 or 2 by Nancy Berkoff

You don't have to hike Mexican ruins to discover the secrets of Aztec cuisine. This dish is an interesting combination of sweet prunes and salty olives.

Vegetable oil spray
1/4 cup chopped onions
1 medium baking potato, peeled and cubed
1 carrot, peeled and sliced
1/2 cup vegetable broth or water
1/3 cup chopped pitted prunes
1/3 cup sliced green olives
1/4 cup orange juice concentrate
1 bay leaf
1 cup cubed Tofurky (Available at most health-food stores)

Heat a large pot and spray with oil. Add onions and cook until brown, approximately 5 minutes. Add remaining ingredients, except Tofurky. Cover and allow to simmer for 30 minutes or until potatoes and carrots are soft. Remove bay leaf and add Tofurky. Cover again and allow dish to cook for 10 minutes longer. Serve warm.

This holiday season, each time you purchase Tofurky Feast, a donation will be made by Turtle Island Foods to The Vegetarian Resource Group. More information and delicious holiday recipes can be found on our website at http://www.vrg.org/recipes/tofurky.htm


5) QUESTION OF THE MONTH: "How can I be sure I'm getting enough Iron?"

We receive thousands of questions every month via e-mail here at The VRG. This month, the most popular question was about getting enough iron in a vegetarian diet. Our website has two articles that deal with iron:

"Are You Getting Enough Iron, or Perhaps, Too Much?" By Eve Shatto Walton, RD, LDN

"Iron in the Vegan Diet" By Reed Mangels, PhD, RD

For more information, see the Vegetarian Nutrition section of our website.


6) NOVEMBER / DECEMBER 2001 VEGETARIAN JOURNAL ONLINE

The November/December 2001 Vegetarian Journal Online articles include:

Regional Italian and Sicilian Pasta Sauces, Vegan Italia, by Nancy Berkoff

Winner of the Ruth E Caring Award: "How Many People Do You Know Who Have Been Vegetarian For Over 65 Years?"

Vegetarian Journal's Guide to Nuts and Nut Butters, By Reed Mangels, PhD, RD

Vegetarian Action: Vegan Professional Soccer Player Dwayne DeRosario, by Brian Kluepfel

Read excerpts from back issues online at: http://www.vrg.org/journal/

The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?

Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money orders. When joining please send us your name, address, phone number, and e-mail address. If paying by credit card please include the card number and expiration date.

If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only).

If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org


7) COLLEGE-LEVEL ONLINE COURSE ON VEGETARIANISM AVAILABLE

VRG now offers a college-level online course on vegetarianism, taught by Chef Nancy Berkoff, RD. Originally designed as an advanced nutrition class for culinary students, the course has been expanded to include topics of interest for everyone interested in food, health, small business, and vegetarianism. Consumers can learn more about vegetarian cooking; institutional food service staff and managers can expand their knowledge about new products and cooking styles, and restaurateurs will certainly be better able to please their vegan diners. Topics will include types of vegetarians, recipe and menu design, careers in vegetarian food services, ethnic cuisines, ingredient selection, vegetarian nutrition and health trends, and vegetarian business topics. College credit is optional and the course is open to the public. The cost for the course is $100 ($90 for VRG members). There is an additional cost to receive college credit. You can follow a traditional school calendar and begin in the spring or start right now! For more information online go to http://www.vrg.org/berkoff/introduction.htm or call (410) 366-8343.


8) UPCOMING VEGETARIAN EVENTS AND CONFERENCES

***********************************************

SOUTH SAN FRANCISCO BAY AREA VEG FAIR

The First Annual South San Francisco Bay Area Veg Fair will be held on Saturday, February, 9 at the Santa Clara Convention Center from 9am to 6pm. Attendees can look forward to seeing fifty vegetarian and vegetarian related exhibits, several cooking demonstrations, as well as lots of samples of great vegetarian food. The speakers will include Dr. Neal Barnard of Physicians Committee for Responsible Medicine; Lorri Bauston, founder and co-coordinator of Farm Sanctuary East & West; and John Robbins, author of The Food Revolution-How Your Diet Can Save Your Life and Our World.

For more information visit http://www.vegfair.com or e-mail info@vegfair.com.

***********************************************

THE FOURTH ANNUAL INTERNATIONAL CONGRESS ON VEGETARIAN NUTRITION

The Fourth Annual International Congress on Vegetarian Nutrition is being held April 8-11, 2002 at Loma Linda University in Loma Linda, California.

Major conference topics include:
Vegetarian diets and longevity/mortality
Vegetarian diets: current issues
Vegetarian diets and bone health
High soy consumption: good, bad, and indifferent?
Vegetarian diets for all: a solution to the environmental crisis?

For more information contact:
Office of Extended Programs
Loma Linda University
School of Public Health
Loma Linda, CA 92350
(909) 558-7230
E-mail: icvn@sph.llu.edu
http://www.vegetariannutrition.org

***********************************************


9) INTERNSHIPS AVAILABLE

Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are helpful for students working towards journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a nonprofit. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions open throughout the year for all ages (including high school students if in Baltimore). Internships are unpaid. Send resume and cover letter to VRG, Box 1463, Baltimore, MD 21203; vrg@vrg.org.


ABOUT THE VEGETARIAN RESOURCE GROUP

Our health professionals, activists, and educators work with businesses and individuals to bring about healthy 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, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see the "September / October 2001 Vegetarian Journal Online" above or back issues online at http://www.vrg.org/journal/.)

If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org Website: www.vrg.org


ABOUT VRG-NEWS

VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at bobbi@vrg.org. If you have any suggestions, ideas, or corrections to VRG-News, direct them to vrg@vrg.org. Thanks!

If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm.

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Contents of VRG-News are copyright 2001 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

This newsletter was converted to HTML by Stephanie Schueler.



VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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PO Box 1463, Baltimore, MD 21203
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Last Updated
December 10, 2001

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