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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 5, Issue 11
November 2001

CONTENTS

  1. Notes from the Editor
  2. New Products from Natural Products Expo East
  3. Shop Online at The Mail Order Catalog and Help The VRG!
  4. Recipe of the Month: Indian Curry Tofurky
  5. Calcium Summit II
  6. November / December 2001 Vegetarian Journal Online
  7. Please Support The VRG
  8. Upcoming Vegetarian Events and Conferences
  9. Internships Available at VRG
    About the Vegetarian Resource Group
    About VRG-News


1) NOTES FROM THE EDITOR

I don't know whether it's the nip in the air, the falling leaves, or the return to standard time, but it has really hit home to me in the past week that the holiday season is nearly here. This is the time of year that Americans will get together with families and friends, or even their local vegetarian organization. The following articles offer new takes on some Thanksgiving favorites that I hope will inspire you: Crazy About Cranberries, Sweet and Savory Sweet Potatoes, and Must Pumpkin Always Be Pie?

Speaking of Thanksgiving, I'd like to remind Maryland members that The Vegetarian Resource Group will be celebrating its 20th annual pre-Thanksgiving Potluck on Sunday, November 18th! The dinner will be held at 5:30pm at St. John's Church, St. Paul and 27th Streets in Baltimore. Admission is $3 per adult and a vegan dish that will serve four or more people. Children are free. Please write the recipe on a 3X5 card and bring a serving utensil for each dish. For more information, call (410) 366-8343 or e-mail us at vrg@vrg.org. I look forward to meeting you there!

This month also marks the traditional beginning of holiday gift shopping. For those of you too tired or timid to endure the stressful shopping malls, we are bringing back the Vegetarian Resource Group's Holiday Gift Packages. Find the perfect gift for the vegetarian in your life, without leaving home!

For the denizens of the northern hemisphere the cold weather is fast approaching, if in fact it has not already arrived. Not too long ago, staying warm in frigid temperatures meant wearing leather, wool, and down. But now, advances in textile technology have created alternatives that are warm, cruelty-free, and in some cases, environmentally friendly. Next month we'll take a look at some of the cooler (or should I say hotter?) products available. In the meantime, if you want to share your favorite cold weather gear tips, e-mail me at johnc@vrg.org.


2) NEW PRODUCTS FROM THE NATURAL PRODUCTS EXPO EAST

Although there may have been fewer exhibitors than last year, the energy was still high at Natural Products Expo East in Washington D.C. There were quite a few new and interesting vegetarian products to be found:

We occasionally receive inquiries about vegan candles. OneNest has stepped up to the plate to fulfill that need with their line of natural soy candles. They offer scented pillar candles, scented votiffs, and scented cinnamon or vetiver pot candles.

Heartland Fields introduced their new line of organic soy meat analogs. Soy Barbeque, Soy Ground Beef, Soy Sausage, Soy Steak Tips, and Soy Taco Filling, may be showing up in the refrigerator case of your local Natural Foods Store around the beginning of the new year. I tried soy taco filling, and can attest that it was quite good.

Premier Harvest showcased their own Meatless Meal Kits, including: Chili, Sloppy Joe, and Taco. However, their Vegan Brownie Mix and Vegan Chocolate Chip Cookie Mix may be more along the lines of what the people in this office are looking for.

For those of you in the Northeastern U.S., Kettle Cuisine Soup now offers thirteen different fresh, refrigerated vegetarian soups. With names like Caribbean Mango, Mediterranean Grilled Eggplant and Zucchini, and Wild Mushroom and Barley, one can't help but hope that they expand their market soon.

Road's End Organics, the makers of Macaroni & Chreese, featured their new Nacho Chreese Dip. Available in mild and spicy varieties, it is dairy free, fat free, and high in Vitamin B-12.

The MagicSoy Dairy Free Cheesecake from EchoTop, Inc., topped my list of guilty pleasures for the expo. It compared quite favorably to my memory of supermarket freezer case cheesecakes.

Edward & Sons, the makers of vegan gummy bears and vegan sprinkelz, have done it again with their Vegan Organic Waffle Cones and Waffle Bowls. Perfect for portable frozen desserts!


3) SHOP ONLINE AT THE MAIL ORDER CATALOG AND HELP SUPPORT VRG!

We are pleased to announce our new online affiliation program with The Mail Order Catalog for Healthy Eating. They have been a pioneer in promoting vegetarian food, and carry a wide variety of vegetarian meat alternatives (including Tofurky), pantry items, and cookbooks. Now, if you shop at The Mail Order Catalog by clicking on the link below, 10% of the price of your purchase will be donated to The Vegetarian Resource Group.

http://www.healthy-eating.com/cgi-bin/redirect.cgi?goto=/index.html&code=VRG


4) RECIPE OF THE MONTH : INDIAN CURRY TOFURKY

INDIAN CURRY TOFURKY AND RICE
(Serves 4)
Adapted recipe from The Lowfat Jewish Vegetarian Cookbook
By Debra Wasserman

Indian food is spicy and often hot. If you dislike green chili, simply eliminate it and enjoy a milder form of this recipe.

1/2 teaspoon mustard seed
1 Tablespoon oil
1 onion, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1 green chili pepper, finely chopped
3 cups Tofurky, chopped into bite-size chunks

Heat mustard seed and oil in a large covered frying pan over medium-high heat until seeds pop. Add remaining ingredients and sauté 8 minutes. You may want to add 1/4 cup water or vegetable broth if mixture seems too dry while sautéeing. Serve with rice below.

2 cups white basmati rice
4 cups water
1/2 teaspoon powdered cloves
1 teaspoon cinnamon
1/2 teaspoon turmeric
Salt and pepper to taste

Cook all the ingredients in a large covered pot over medium heat for 30 minutes.

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) CALCIUM SUMMIT II

The American College of Nutrition and the National Dairy Council are co-sponsoring Calcium Summit II, a forum designed to reach and teach America's youth about the importance of calcium in the diet. At least 33 leading national and international health and medical organizations are expected to participate in the January 17 event in Washington, D.C. The summit will focus on calcium deficiency. Participants will receive updates on basic nutrition science research and will learn about techniques and tools designed to help educate America's youth. The meeting includes presentations by leading health and nutrition experts, including representatives from the American Academy of Pediatrics, the National Institute of Child Health and Human Development, the National Osteoporosis Foundation, and the Office on Women's Health, part of the U.S. Department of Health and Human Services. For more information see the NDC web site.


6) NOVEMBER / DECEMBER 2001 VEGETARIAN JOURNAL ONLINE

The November / December 2001 Vegetarian Journal online articles include:

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) PLEASE SUPPORT THE VEGETARIAN RESOURCE GROUP

In addition to helping over 100,000 people a month on our website, the nonprofit Vegetarian Group has a multitude of other projects, such as outreach to registered dietitians and food service professionals. A few weeks ago at the Annual Meeting of The American Dietetic Association, Chef Nancy Berkoff, RD, spoke for VRG to 275 food service staff from around the country. Since she really knows the practical, they ate up the information. Even though this was expensive for us to do (flying her out from L.A., etc.) via food service we were able to assist tens of thousands of people. If you would like to help The Vegetarian Resource Group have an outreach booth at next years' American Dietetic Association Meeting, please consider sending a donation. It costs $50 to give out 500 brochures; $80 for 100 senior meal plan booklets; $1,000 to send a registered dietitian to give out information; and $3,000 for booth expenses. A registered dietitian was so appreciative of our help a few years ago that she called us and pledged $2,000 towards this outreach. With your assistance we can raise the balance for this valuable outreach to thousands of registered dietitians.


8) UPCOMING VEGETARIAN EVENTS AND CONFERENCES

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CLUB VEG PHILADELPHIA: TIME FOR A NEW WORLD VIEW ON NUTRITION AND HEALTH

November 16, 6:00-9:00PM, 7th Day Adventist Church
8700 Germantown Ave, Chestnut Hill, Philadelphia

T. Colin Campbell (Chair of Nutritional Biochemistry at Cornell University's medical school and lead researcher for the Cornell-Oxford-China Diet and Health Project) will present a new definition of nutrition which he says is easily understood, scientifically valid, healthful, and easily practiced. He will dispel claims and counterclaims that constantly barrage the public and cause confusion.

Join Club VEG Philadelphia for a dinner and lecture. The cost is $28 for the dinner and lecture, or $8 for the lecture only. Club VEG members receive a $2 discount. Call 484-530-2011 or e-mail philly@clubveg.org

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VEGETARIAN VISION, INC.: NYC VEGETARIAN THANKSGIVING DINNER

Join Vegetarian Vision at 6:30PM on November 17 for a Vegetarian Thanksgiving Dinner at the Bombay Palace at 30 W. 52nd St. (between 5th & 6th Ave.) in New York. The speakers for the evening will be Robert Cohen and Rynn Berry.

Limited seating is available. For further information and reservation, call: (212) 971-0653, (201) 792-4421, or (908) 369-6300

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VEGETARIAN SOCIETY OF THE DISTRICT OF COLUMBIA: LIFE-AFFIRMING THANKSGIVING FEAST

The VSDC invites you to celebrate Thanksgiving Day with hundreds of people and enjoy a gourmet vegan feast at the Hyatt Regency Bethesda in Bethesda MD on Thursday 22 November from 12:00-5:00pm. Colman McCarthy, former Washington Post Columnist, peace activist, and Director of the Center for Teaching Peace will be the guest speaker.

Reservations are required. The price of the event (postmarked on or before 3 November) including tax and gratuity, is $38 for VSDC adult members and $41 for adult non-members. Children 12 and under are half-price of the appropriate adult price; the cost is waived for children under 3. Highchairs are available upon request. After 3 November, the cost for members is $42 and for non-members $45. To reserve, please send a check made payable to VSDC and mailed to: VSDC TG, PO 4921, Washington DC 20008. For further information, see the VSDC website.

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TRIANGLE VEGETARIAN SOCIETY (NORTH CAROLINA): ANNUAL THANKSGIVING FEAST AND RAFFLE

Join the Triangle Vegetarian Society at the Cafe Parizade (2200 W. Main in Durham), one of the Triangle's finest restaurants, on Thursday November 22.

For reservations, you can register online through TVS' website or by contacting Lauren at 919-363-8595 or lab@korl.com.

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MILLENNIUM RESTAURANT (CALIFORNIA): VEGAN THANKSGIVING DINNER

216 McAllister Street, San Francisco
The Millennium restaurant creates a gourmet dining experience out of vegetarian, healthy, and environmentally friendly foods. They strive to make vegetarian dining fun and exciting. Their cuisine is influenced by the flavors and styles of many cultures and all of their dishes are completely animal-free.

This is their most popular event of the year, so they recommend that you make your reservations early. Call 415-487-9800, fax 415-487-9921, or e-mail info@millenniumrestaurant.com

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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

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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.

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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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Last Updated
November 6, 2001

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