VRG-News: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 10, Issue 3
March 2006

CONTENTS

1. Notes From The Editor
2. Call-A-Dietitian Day
3. Vegetarian Options At Minor League Baseball Stadiums
4. Pooled Income Funds
5. Special Passover Book Offer
6. Vegan Goodies
7. Upcoming Events And Conferences
8. Recipes - Nut "Cheese" Surprise
9. Free Vegan Bumper Sticker!!!
10. Job Opportunities And Internships Available
11. About The Vegetarian Resource Group
12. About VRG-News

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1) Notes From The Editor

Welcome to Sid Bravmann, our new Director of Development. There are numerous projects being developed and implemented by The Vegetarian Resource Group that need funding. Two such projects are Call-a -Dietitian Day and our new Professional Education Fund (professional speaker fund). If you wish more information about supporting these or other projects, contact Sid Bravmann at [email protected], or by calling 410-366-8343 between 9 a.m. and 5 p.m. Eastern time.

We'd also like to welcome Sonja Helman. You're most likely to encounter her when she answers your email, but she's also helping with membership, order fulfillment, and keeping the restaurant guide up-to-date.

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2) Call-A-Dietitian Day

Call-a-Dietitian Day continued strong in February! We received lots of calls concerning vegan and vegetarian nutrition and plan to offer this opportunity again this month. If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 3-6 p.m. on Friday, March 24. To reserve a 15-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional.

Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian and has a Master's Degree in Health Education. He has been presenting on food-related topics for more than seven years. Currently, he is starting a private practice in Baltimore, MD, that will focus on plant-based nutrition for prevention, as well as treatment of various chronic diseases and conditions, including diabetes, overweight/obesity, cardiovascular disease, arthritis, gout, women's health concerns, cancer, and early-stage kidney failure.

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3) Vegetarian Options At Minor League Baseball Stadiums

Recently, a minor-league baseball team in Illinois made headlines by offering a cheeseburger with a glazed donut for a bun. Fortunately, not all ballparks are moving in that direction. According to Soy Happy, a group that promotes vegetarian food at professional sports venues, the Charleston River Dogs have a concession stand that they call The GreenHouse. This year, The GreenHouse will offer vegan hot dogs, vegan chili, organic trail mix, and fresh fruits and vegetables. Talk about a home run!

To learn more about how you can help your local team offer vegetarian options, visit the Soy Happy website.

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4) Pooled Income Funds

Support the charities you value, while receiving income from your savings and investments. Pooled Income Funds offer a simple way to provide for yourself, your loved ones, and organizations (such as The Vegetarian Resource Group) you care about. Also known as a life income fund, the Pooled Income Fund combines the tax advantages of charitable giving with the benefits of a lifetime income stream.

To receive a booklet published by Fidelity on pooled income funds, send an email to [email protected], call (410) 366-8343, or send a note to PO Box 1463, Baltimore, MD 21203.

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5) Special Passover Book Offer

Passover can be a stressful time for new vegans and the people who have to prepare meals for them. The VRG has a few books that can make the meal planning easier:

• Vegan Passover Recipes
• No Cholesterol Passover Recipes
• The Lowfat Jewish Vegetarian Cookbook

From now until April 15, you can order all three books for $20 plus $5 shipping and handling. Order by calling (410) 366-8343 between 9 a.m. and 5 p.m. Eastern, or by sending your check or money order to:

Passover Book Offer
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

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6) Vegan Goodies

• Is it just me, or has there been a lot of hippie-hating going on in our culture recently? As someone who has sat at a campfire and sung Kumbaya without the slightest hint of irony, this disturbs me. A refreshing break with the anti-peace zeitgeist is the Woodstock Dressing from Annie's Naturals. This salad dressing has a tangy mix of tomato and nutritional yeast flavors that Annie's claims might take you back to the "summer of love." I don't know about that, but it was pretty darn good on sliced cucumbers. For more information about this salad dressing and other Annie's Naturals products, visit their website.

• Organic. Vegan. Chocolate. Bunnies.

  Do I really need to say any more? Visit the Chocolate Decadence website and see for yourself.

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7) Upcoming Events And Conferences

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USB/SANA 13th Annual Soy Symposium - April 23-25, 2006

The Soyfoods Association of North America (SANA) and United Soybean Board (USB) will sponsor Innovations in the Marketplace: Reaching the Consumer Today on April 23-25, 2006, at the Gaylord Texan Resort in Dallas, TX (7 min. from airport). Presenters will share secrets on:

• Marketing and Product Development Innovation
• Spotting the Trends and Getting Ahead
• New Product Design and Success
• Meeting Consumer Expectations

Ms. Kellyanne Conway, an expert on trends, politics, and predictions, will be the keynote speaker. Dr. Lester Crawford, former FDA Commissioner, will share insights on bringing functional foods to the market. Other lecturers include: William Rosenweig of Brand New Brands, Mark Brawerman of Turtle Mountain, and Ron McDermott of Kellogg's. Speakers and participants include representatives from a broad array of food companies, researchers, manufacturers, ingredient suppliers, and the food industry.

Please check http://www.soyfoods.org or e-mail Leigh Ann Edwards at [email protected] for more information.

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8) Recipes - Nut "Cheese" Surprise

(The following recipe is from No Cholesterol Passover Recipes by Debra Wasserman.)

Serves 8

"Cheese:"
1/2 cup raw cashews
1/2 cup water
1/3 cup lemon juice
1 Tablespoon vegetable broth
2 Tablespoons oil
Garlic powder and paprika to taste
1/2 small ripe tomato, chopped

Preheat oven to 350 degrees. In a blender cup, blend cashews, water, lemon juice, and broth together. Slowly add oil. Then add above remaining ingredients and blend well for 1 minute. Once the "cheese" is made add the ingredients below.

6 potatoes, chopped and cooked
1 onion, chopped
3 carrots, sliced thinly
2 green peppers, chopped finely

Mix well and pour into large baking dish. Bake in oven for 30 minutes at 350 degrees. Serve warm.

Total calories per serving: 269	Fat: 8 grams
Protein: 6 grams	Carbohydrates: 47 grams

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9) Free Vegan Bumper Sticker!!!

One of our volunteers has designed a vegan bumper sticker and has donated approximately 200 stickers to our group. This eye-catching statement has VEGAN in mostly green letters on a black background. The words "Ethics," "Health," "Environment" are artfully arranged on the bumper sticker. If you are interested in receiving a free bumper sticker, please send a stamped, self-addressed envelope to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203

Offer good as long as supply lasts.

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10) Job Opportunities And Internships Available

Part-time Editor/Layout

Vegetarian non-profit seeks staff member knowledgeable in vegetarianism to edit, design, and lay out books, brochures, handouts, fliers, mailers, and web pages, plus other organizational duties. Position is in Baltimore. May lead to full-time. Send cover letter, salary requirements, and writing and layout samples to: Editor Job, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

Part-time Registered Dietitian/Health Professional

Vegetarian non-profit seeks a registered dietitian or other health professional who is fluent in Spanish. Position is in Baltimore. May lead to full-time. Send cover letter, salary requirements, and writing sample to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

Internship: VRG

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 toward journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit 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: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected].

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About The Vegetarian Resource Group

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, 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.)

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: [email protected]
Website: http://www.vrg.org
Donate: https://www.givedirect.org/donate/?Action=GC&cid=1565

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.

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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 any suggestions, ideas, or corrections to VRG-News, direct them to [email protected]. 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.

If you wish to cancel your subscription to VRG-News, send an e-mail message to [email protected] with the following message: SIGNOFF VRG-NEWS

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Do not include the {} when you enter your name. The newsletter will be sent to the e-mail address from which you are subscribing.

Contents of VRG-News are copyright 2006 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.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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