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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 6, Issue 4
April 2002


  1. Notes from the Editor
  2. Restaurant Coupons for Southern California VRG-NEWS Subscribers
  3. Recipe of The Month: Vegetables Provencale
  4. Question of the Month: "What's The Deal With The BK Veggie?"
  5. Second Issue of the 2002 Vegetarian Journal Preview
  6. Upcoming Vegetarian Events and Conferences
  7. Internships Available at VRG
    About the Vegetarian Resource Group
    About VRG-News


This month, VRG will have a table in Maryland at the Community College of Baltimore County Dundalk Ethics day on Wednesday, April, 17th. If you're planning on coming to see Dr. Tom Regan speak on Animal Rights, be sure to drop by and say hello to Circulation Manager Tamara Gabai.

On May 2nd, Charles Stahler, Debra Wasserman, and intern Jeff Morrison will be staffing VRG's booth at Book Expo America in New York, NY. Jeff and another intern, Raena Blumenthal, wrote a short piece on vegetarian restaurants in NY for the Expo's program, Show Daily. If you are attending this trade show, be sure to drop by booth 4717 and say hello. Also, if you're going to be in the "Big Apple," it might behoove you to buy The Vegan Guide to New York City by Rynn Berry and Chris A. Suzuki. The book is available from Amazon.com or by sending a check for $9.95 plus $1.50 postage for each copy to: Rynn Berry; 159 Eastern Parkway; Suite 2H; Brooklyn, NY 11238, or call (718) 622-8002.

Last month, the fast food industry made waves in the vegetarian community with the McDonald's proposed settlement and Burger King's "BK Veggie." My attempt to purchase a BK Veggie was somewhat less than successful. Upon placing my order, the cashier informed me that they had sold out of the new sandwich and asked if I would desire a "Veggie Whopper" instead. The Veggie Whopper, a Whopper Bun w/ condiments, fell somewhat short of my anticipation of a piping-hot vegetarian patty. Disappointed, I declined the offer and settled for french fries. As I walked to the pick-up area to wait for my fries, the cashier said, "We don't serve brown rice, either!" This is what they call "having it your way?" If you've had an interesting experience involving the BK Veggie, good or bad, e- mail me at johnc@vrg.org and let me know.

Have a safe, happy, and healthy April!


VRG-NEWS subscribers in southern California can now receive a free packet of discount coupons for vegetarian restaurants, natural food stores, environmental businesses, holistic practitioners, and much more. A helpful directory accompanies each packet. All coupons are valid through at least Sep. 30, 2002.

These packets are provided to you compliments of The Vegetarian Dining Club, which holds dinner events three times a month at vegetarian restaurants throughout Los Angeles and Orange Counties. VDC Membership Cards allow for ongoing return visits to many of the restaurants and other businesses. For details on participating restaurants and businesses contact Ken Ziff at (310) 396-2011.

The coupon packets will be sent to you for a nominal shipping and handling charge of $4.95. Make your check payable to Ken Ziff, and send your Name, Address, and phone number to:

Ken Ziff
440 Raymond Ave. #12
Santa Monica, CA 90405

3) RECIPE OF THE MONTH: Vegetables Provencale

(This recipe appears in the "Freeze or Refrigerate Now, Eat Later" chapter of Vegan Meals for One or Two by Chef Nancy Berkoff, RD)

This is a colorful, flavorful dish, reminiscent of southern France.

Vegetable oil spray
1 minced garlic clove
1 Tablespoon tomato paste
1 cup cubed zucchini
1/2 pound cubed eggplant (not peeled)
1 cup cubed ripe tomatoes
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/2 cup sliced fresh mushrooms
2 Tablespoons chopped fresh parsley
1 Tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Spray a medium-sized frying pan with oil and allow to heat. Add garlic and sauté for 1 minute. Stir in tomato paste and immediately add zucchini, eggplant, tomatoes, bell pepper, onions, and mushrooms. Cover and cook until veggies are tender, approximately 15 minutes. Combine seasonings and stir into vegetables. Allow to cook for 1 more minute. Eat while hot or refrigerate until ready to eat. You can also freeze this dish.

Makes 4 servings

NOTE: Herbes de Provence is a seasoning blend that includes many herbs and spices, including thyme and lavender. You can use 3 Tablespoons of Herbes de Provence to replace the listed seasonings. Many markets sell this blend with all the other spices.

Total Calories Per Serving: 52
Total Fat as % of Daily Value: 1%
Protein: 2 gm
Fat: 1 gm
Carbohydrates: 11 gm
Calcium: 50 gm
Iron: 2 gm
Sodium: 13 gm
Dietary Fiber: 4 gm

4) QUESTION OF THE MONTH: "What's the Deal with the BK Veggie?"

As I'm sure you've all heard, Burger King has stepped up to the veggie plate by finally offering a Veggie Burger on the national menu in the United States. The patty itself is produced by Morningstar Farms (a division of Kellogg's) for Burger King and contains the following ingredients:

Water, mushrooms, water chestnuts, cooked brown rice, textured wheat protein, rolled oats, vital wheat gluten, frozen onions, corn oil, frozen carrots, potato starch, frozen green peppers, frozen red peppers. It also contains 2% or less of onion powder, corn starch, black olives, methylcellulose, salt, modified tapioca starch, rice flour, yeast extract, oat fiber, sugar, potato dextrin, konjac flour, garlic powder, black pepper, maltodextrin, natural flavors from non-meat sources, dextrose, sodium bicarbonate, sodium acid pyrophosphate, hydrolyzed corn gluten, malt extract, sage, grill flavor, basil, raisin juice concentrate, oregano, jalapeño pepper powder, sesame oil, modified corn starch, corn syrup solids, natural smoke flavoring, celery oleoresin, wine citric acid, caramel color, and xanthan gum.

VRG intern Jeff Morrison contacted Morningstar regarding the "grill flavor" and "natural smoke flavor" listed in the patty ingredients, and was informed that both come from non-animal sources and contain vegetable-based ingredients. At the time of this writing, we were still waiting for information on the source of Sodium Acid Pyrophosphate. The sandwich is served with mayonnaise (contains egg-whites), lettuce, and tomatoes on a traditional Burger King sesame seed bun, which, according to Burger King, "contains a dairy component." Burger King will, upon request, microwave the burger for customers that are uncomfortable with having it prepared on the same grill as the meat patties.


The second issue of the 2002 VEGETARIAN JOURNAL articles will include:

Brazilian Cuisine
     by Nancy Berkoff
Vegan Dim Sum
     by Michael Craven
2001 Essay Winners
Vegetarian Laos
     by Hiroko Kato
Picnic Pleasures
     by Nava Atlas

The Regular Features Include:

Nutrition Hotline: Maintaining weight on a vegan diet, and non-soy veggie foods with isoflavones
Note from the Coordinators
Vegan Cooking Tips: Easy Meals from a Box and The Well-Stocked Pantry
Scientific Update
Notes from the Scientific Department
Veggie Bits
Book Reviews
Vegetarian Action: Troubled Teens Turn Vegan

And more. . .

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



The Fourth Annual International Congress on Vegetarian Nutrition is being held April 8-11, 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



On Wednesday, April 17, from 6:30 - 8:30 p.m., the Association of the Bar of the City of New York invites members, their guests, and all other interested persons to attend a panel discussion regarding existing humane education laws in New York State. The panel will also examine what constitutes humane education, its overall benefits and whether it is effective in countering the "violence link," which indicates that animal abuse is often a precursor to violent crimes against humans. Panelists will include Sheryl Dickstein Pipe, PhD, Director of Humane Education ASPCA; Mary Lou Randour, PhD, Director of Beyond Violence; and Zoe Weil, President of the International Institute for Humane Education.

For more information, visit http://www.abcny.org or call (212) 382-6600.



Students from the Bastyr University Botanical Medicine and Nutrition Departments are sponsoring an Herb and Food Fair on Saturday, May 18, 2002 -- 10 AM -- 4 PM. Admission is free. The event features:

*Garden Tours featuring medicinal and culinary herbs, as well as Chinese herbs
*Native Plant Herb Walks through the beautiful 300 acre St. Edward State Park
*Short talks by herb experts
*Entertainment including opening/closing circle ceremonies
*Kid's Corner with activities for the whole family ... take home seedlings, learn about roots, tour the garden from a bug's perspective
*Food available in the vegetarian cafeteria
*Cooking demonstrations highlighting herbs from the garden
*Herbal Products available for sale in booths

For more information, contact Kathleen Warren, Assistant Director of Media and Public Relations, at (425) 602-3103 or e- mail kwarren@bastyr.edu.



On June 28 through July 3, Animal Rights 2002 program will feature 120 presenters from every faction of the Animal Rights movement. They will present at five Plenary Sessions, 100 Workshops, 50 Campaign Reports, and 16 Rap Sessions. Other functions will include 80 Exhibits, 100 Videos, Newcomer Orientation, Welcome Reception, Evening Receptions, Awards Banquet, US Animal Rights Hall of Fame, Planning Meetings, Group Workouts, Employment Clearinghouse, and a March on Washington. The speakers will include Carol Adams, Neal Barnard, Robert Cohen, Howard Lyman, Ingrid Newkirk, and over 100 more. VRG will have a booth, too. Stop by and say hello to Jeannie!

For more information visit http://www.animalrights2002.org.



On July 8-14 the 35th Vegetarian World Congress - 'Food For All Our Futures' will take place at Heriot Watt University, Edinburgh. Speakers will include Derek Antrobus, Rynn Berry, Rose Elliot, and Dr. Douglas Graham.

For more information visit their website at http://www.vegsoc.org/nvw and http://www.vegsoc.org/congress or call 0161 925 2000.



On July 31-August 4, The North American Vegetarian Society will hold its 28th annual Vegetarian Summerfest at the University of Pittsburgh at Johnstown. The Summerfest offers educational sessions covering such topics as health and nutrition, lifestyle issues, animal rights and compassionate living, and Earth stewardship; opportunities to meet others of like mind, and natural food vegan meals. This year's speakers will include: Carol J. Adams; Thomas J. Barnard, MD; VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, MS, RD; Howard Lyman; John McDougall, MD; Joanne Stepaniak, MSEd; and many more.

For more information visit http://www.navs-online.org/fest02/ or call (518) 568-7970.



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 organization. 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 living in Baltimore). Internships are unpaid. Send resume and cover letter to VRG, P.O. Box 1463, Baltimore, MD 21203; vrg@vrg.org.


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 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


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 2002 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
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links

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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
April 17, 2002

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