VRG-News: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 10, Issue 7
October 2006


  1. Notes From The Editor
  2. How Many Adults Are Vegetarian?
  3. Call-A-Dietitian Day
  4. Morningstar Farms Changes Label From Vegan To Vegetarian
  5. Vegetarian Restaurant For Sale
  6. Looking For A Good Veggie Burger? Go Chipotle.
  7. Special Offer
  8. Upcoming Events And Conferences
  9. Recipes - Healthy Pasta Sauces
  10. Director Of Development Corner - Vehicle Donation
  11. VRG Vegetarian Scholarship
  12. Internships Available
  13. About The Vegetarian Resource Group
  14. About VRG-News

1) Notes From The Editor

We'd like to say a big Thank You to TheVegetarianSite.com for their generous donation last month! TheVegetarianSite.com offers non-leather shoes and clothing, cruelty-free personal care products, books, videos, food, and more.

2) How Many Adults Are Vegetarian?

These days, almost everybody seems to have a daughter, a cousin, or a friend who is vegetarian. Even large corporations have become greatly interested in vegetarian and cruelty-free items. For example, Colgate recently purchased control of Tom's of Maine for $100 million. Silk and its parent company White Wave were bought by Dean Foods, the largest U.S. processor of dairy foods.

Though a high number of Americans are interested in natural foods, how many adults are actually vegetarian? To find out this answer, The Vegetarian Resource Group posed the following question in a national poll conducted by Harris Interactive®.

Please tell us which of the following foods, if any, you never eat:

To find out the answers, read the article on our website.

3) Call-A-Dietitian Day

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30pm - 5:30pm EST on Friday, November 10. To reserve a 15-minute time slot, please email the VRG office at vrg@vrg.org 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. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else's spot.

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 focuses 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.

4) Morningstar Farms Changes Label From Vegan To Vegetarian

Maybe you've noticed that some boxes of Morningstar Farms Meal Starters Chik'N Strips have the phrase "100% Vegan" and others have the phrase "100% Vegetarian." Both may appear in the same store because the shelf life is one year, so some older stock may still be around. The boxes labeled "vegan" also have a company vegan logo on them.

In May 2006, Morningstar Farms decided to change the packaging. They removed the vegan logo from all packages and converted to a "100% vegetarian" phrase on all their food packages. A Consumer Relations representative from Kellogg's, that owns Morningstar Farms, said that the change was done "to make it easier for consumers to know what was in the foods. Vegans would know to look more closely at the ingredients statement if they had questions." There has been no change in the ingredients of the Chik'N Strips, even though the phrase change may make some think so.

Another issue that came out of the discussion is that another Morningstar Farms meat analog product underwent a change in both packaging AND ingredients. "Veggie Bacon Strips" never used to have milk but now it does. Since August 2006, the product is now called "Bacon Strips." Again, the vegan logo is no longer on the newer package. As with the Chik 'N Strips, "100% vegetarian" appears on the newly-called "Bacon Strips."

5) Vegetarian Restaurant For Sale

A successful and beautiful vegan restaurant is for sale in gorgeous Sedona, AZ. The owners must sell due to health reasons. The fully equipped restaurant is on a good location on a prominent corner. It offers phenomenal red rock views from its 18' high windows, and a covered outdoor patio with additional seating for 20. Owners will provide 30 days training. Only serious buyers should inquire.

For more information please contact Rick Genstil at (805) 794-9389.

6) Looking For A Good Veggie Burger? Go Chipotle.

By Ben A. Shaberman

"Flavorful" might not be the first word you think of to describe a typical veggie burger. But with Gardenburger's vegan Black Bean Chipotle Veggie Burgers, flavor is what you get. The creators of these tasty patties came up with an ideal blend of Tex Mex-ish ingredients including: black beans, corn, brown rice, soy, Anaheim chilies, red bell peppers, chili powder, and molasses. They have a mild kick to them, but also a hint of sweetness.

Nutritionally, they are well-balanced. A single 80-calorie patty has 13 grams of carbs, 5 grams of protein, 2.5 grams of fat, and 5 grams of fiber. Sodium is a little high at 250 milligrams, but by no means off the charts.

I enjoy them plain — no bun, no condiments. Why dress them up when they already taste great?

7) Special Offer

For a limited time receive $100 worth of free gifts when you purchase T. Colin Campbell's book, The China Study for $16.96. The gifts will include such items as: subscriptions to VegNews and Healing Lifestyles magazines, a one year subscription to Bottom Line's Daily Health News, and more.

For more information about this offer, visit the website.

8) Upcoming Events And Conferences


Orange County, VA: Full Moon Walks, Bonfires, Vegan Barbecue

Join Rikki's Refuge, an all-species, no-kill shelter, for a bonfire and veggie barbecue. Upcoming dates include November 4, and December 2. You can bring your tent and sleeping bag and stay over. You can contact them through their website.


Austin, TX: 18TH Annual Lone Star Vegetarian Chili Cook-off

The 18th annual Lone Star Vegetarian Chili Cook-Off is being held this year at the Austin Zoo (a rescue zoo providing sanctuary to displaced animals) on Sunday, November 5th from noon to 4 PM. The annual vegetarian cook-off began in 1989 when Shirley Wilkes-Johnson brought together the leaders of four vegetarian societies from across the state of Texas to form the Lone Star Vegetarian Network. Our mission is to show a healthy lifestyle can be as familiar as traditional, homemade chili – and a lot more fun!

All of the chili is purely vegan. The cook-off is open to all entrants. To find an entry form, log onto the Lone Star Vegetarian Network website or call (512) 413-2011 (Austin), (972) 235-5665 (Dallas) or (281) 997-9202 (Houston) to request that a form be sent to you. The cook-off is open to the public for tasting and mingling; admission is only $10 to taste ALL the different chili (includes Zoo Entrance fee)! There will be lots of chili to taste, lots of interesting people to meet, guest speakers, great door prizes, live music, and many educational booths & exhibits.

Trophies and cash prizes are given for First, Second and Third Place for the "Best Chili" and for "Best Booth," as determined by a team of Celebrity Judges. Trophies are also awarded for "People's Choice"; the chili voted best by the public and "Best in Show" for table decorations and presentation. Entrants get wild with themes for their tables. This year, it will be exciting to see the ideas people come up with to set their chili apart from the rest. One thing we know for sure, every bite from every chili pot will be healthy, vegan, and delicious!!!

LSVN consists of these Texan Vegetarian Groups: Austin, Dallas, El Paso, Fort Worth, Houston & San Antonio Go to www.LSVN.org for a link to each Vegetarian group's web site. (Also see our color flyer and pictures from last year's Cook-Off!)

CONTACTS: Lenny Lunden (512) 413-2011 (Austin) Lenny@LSVN.org, Ricky Burke (972) 235-5665 (Dallas) Ricky@LSVN.org, Liz Bruns (512) 921-2011 (Austin) Liz@LSVN.org, Margaret Morin (972) 578-0370 (Dallas) Margaret@LSVN.org


Baltimore, MD: VRG'S 25th Annual Pre-Thanksgiving Potluck

On Sunday, November 19, at 2:30 p.m. join The Vegetarian Resource Group for our 25th Pre-Thanksgiving potluck dinner. For details and directions, call (410) 366-8343 or email vrg@vrg.org.


Orlando, FL: 6th Annual Compassion For Animals Action Symposium

From January 26 to 28, 2007, VegEvents will host the 6th Annual Compassion for Animals Action Symposium at the Regal Palms Resort in Orlando, Florida. This event is an opportunity to: brainstorm with representatives from Florida and national organizations, share ideas and mingle with long-time activists and newcomers in Animal Ethics and Environmental Issues, participate in group discussions and project planning, and network with like-minded individuals Registration for the symposium is $50.00 prior to Nov. 8, $65.00 prior to Nov. 30, and $75 prior to Dec. 31. For information about lodging and carpooling email VegEvents at chasmoe@earthlink.net.


Fort Lauderdale, FL: Vegan Dinner At Sublime Restaurant

The Vegetarian Resource Group will host a Vegan Dinner at Sublime Organic Natural Restaurant in Ft. Lauderdale, Florida, on the afternoon of Sunday, February 18, 2007. For details, call VRG at (410) 366-8343 or email vrg@vrg.org

9) Recipes - Healthy Pasta Sauces

The following recipes appear in the Updated 4th Edition of Simply Vegan by Debra Wasserman and Reed Mangels, Ph.D., R.D.

Pasta With Spicy Tahini Sauce

(Serves 5)

Mix together all ingredients (except cooked pasta). Pour sauce over cooked pasta, toss, and serve.

Total Calories Per Serving: 366
Total Fat As % Of Daily Value: 17%
Protein: 10 Gm Carbohydrates: 58 Gm
Fat: 11 Gm Calcium: 193 Mg
Iron: 4 Mg Sodium: 48 Mg
Dietary Fiber: 3 Gm

Barbara's Kale Cream Sauce Over Pasta

(Serves 5)

Heat all ingredients (except pasta) together in pan over medium heat, stirring often, until kale is done. Pour sauce over cooked pasta and serve.

Total Calories Per Serving: 339
Total Fat As % Of Daily Value: 8%
Protein: 13 Gm Carbohydrates: 62 Gm
Fat: 5 Gm Calcium: 86 Mg
Iron: 4 Mg Sodium: 58 Mg
Dietary Fiber: 4 Gm

10) Director Of Development Corner - Vehicle Donation

You may not be aware that The VRG participates in a Vehicle Donation Program. A free, convenient service for converting that extra car, truck, or RV into a tax deductible donation benefiting The Vegetarian Resource Group. Please click on the following link for further information. If you have additional questions please contact Sid Bravmann, Director of Development at sidbrav@vrg.org or call (410) 366-8343.

11) VRG Vegetarian Scholarship

The VRG will again award $10,000 in college scholarships. Due to the generosity of an anonymous donor, we will give two $5,000 college scholarships to graduating high school students who have promoted vegetarianism in their schools and/or communities. The students must be graduating high school in spring 2007. The deadline is February 20, 2007. For more information or to read about past winners, go to http://www.vrg.org/student/scholar.htm

12) 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 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; vrg@vrg.org.

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: vrg@vrg.org
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.

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 vrg@vrg.org. Thanks!

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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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The contents of this website 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.

Web site questions or comments? Please email vrg@vrg.org.