VRG NEWS

VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Sonja Y. Helman
Volume 12, Issue 3
September 2008

CONTENTS

  1. NOTES FROM THE EDITOR
  2. VEGETARIAN JOURNAL RESTAURANT POLL
  3. VEGANDISH OFFER FOR VRG-NEWS READERS!
  4. SOYMILK ALLOWED IN SCHOOL NUTRITION PROGRAMS
  5. SPANISH DIABETES ARTICLE AVAILABLE ONLINE
  6. PAPA JOHN'S WHOLE WHEAT CRUST
  7. PIZZA HUT UPDATE
  8. TACO BELL FIRE SAUCE
  9. A SACRED DUTY SPURS A NECESSARY ACTION
  10. PRISON VEGETARIAN PROJECT SPONSORS A PEN-PAL PROGRAM
  11. CALL-A-DIETITIAN DAY - NOVEMBER 14
  12. VRG VEGAN THAI DINNER IN CHICAGO
  13. UPCOMING EVENTS AND CONFERENCES
  14. VRG DEAL-OF-THE-MONTH!
  15. RECIPE - MANDARIN PANCAKES
  16. VRG SCHOLARSHIPS & INTERNSHIPS
  17. About The Vegetarian Resource Group
  18. About VRG-NEWS

1) NOTES FROM THE EDITOR

As summer comes to a close, we want to take a moment to thank all of the volunteers who helped us with events over the last few months. Without them, we would not be able to reach as many people.

A BIG THANK YOU TO...

Chef Ralph Estevez for doing a cooking demo at the Richmond Vegetarian Festival.

Himali Ghandi for volunteering and assisting VRG's Nutrition Advisor Reed Mangels with gathering information about vegan energy bars and other activities.

Mark Rifkin for staffing an informational booth on vegetarianism for Coastal Sunbelt Produce's employees at their Health & Safety Fair in Savage, Maryland.

Gretchen Chlebowski, Robert Chlebowski, Susan Lincke, and Julie Bartholomae for volunteering at our booth at the Printers Row Book Fair in Chicago. Thanks also to Lisa Martin and Jim Dunn for technical assistance.

Gretchen Chlebowski for coordinating our booth at VeggieFest in Naperville, Illinois. Gretchen thanked Jeannie in the VRG office in Baltimore for shipping all the materials and answering a question for her on Saturday morning at the start of the event! Also kudos to Robert Chlebowski who carried boxes to help set up and Susan Lincke who spent an entire day helping with distributing literature, selling books, answering people's questions, and packing up Saturday evening.

Things are not slowing down as we transition into Autumn; VRG is just as busy as ever! Please visit our outreach booths at the following events:

The Baltimore Book Festival (September 26-28) in historic Mt. Vernon Square.

The Natural Products Expo East (October 16-18) in Boston [ http://www.expoeast.com ].

The American Dietetic Association Food & Nutrition Conference & Expo (October 25-28, 2008) in Chicago [ http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/7539_ENU_HTML.htm ]. While in the Windy City, VRG is holding a vegan Thai dinner and it's not too late to reserve a seat! All the details can be found in Section 12.

For more upcoming events, including ones that VRG is attending, please see Section 13.

If you are able to help at VRG outreach booths, please let us know! It's a great way to meet people and to spread the word about vegetarianism. You can email us at vrg@vrg.org or call (410) 366-8343. Thanks!


2) VEGETARIAN JOURNAL RESTAURANT POLL

To find out how many customers order meatless meals when they dine out, VRG conducted a poll in April of this year. To see the results, please see, "How Many People Order Vegetarian Meals When Eating Out?" [ http://www.vrg.org/journal/vj2008issue3/restaurantpoll.pdf ]. Our last restaurant poll was in 1999 so it's interesting to see what has changed and what has stayed the same. VRG Co-Director Charles Stahler supervised this project. To see all of VRG's polls, please go here [ http://www.vrg.org/nutshell/faq.htm#poll ].


3) VEGANDISH OFFER FOR VRG-NEWS READERS!

VeganDish offers handmade pottery for vegans, crafted by a vegan! All items are food-safe, lead-free and, of course, no animal products/by-products are used. Individually crafted with care by owner Jeanette Zeis, this functional yet elegant line of pottery dinnerware proudly proclaims your vegan lifestyle. It also makes the perfect gift for your favorite vegan!

Every order of $20 or more (before shipping), receives a free bunny butt magnet and vegan keychain. To see what the keychains look like, please visit [ http://www.etsy.com/shop.php?user_id=5149946&section_id=5481297 ]; colors will vary.

Please go to Jeanette's website [ http://vegandish.net/ ] to learn more about her and her pottery. Online purchases can only be made through Etsy. Etsy is an online marketplace for buying and selling all things handmade. You will need to sign up with Etsy, but it's free and easy. To take advantage of this special offer, type "VRG newsletter" into the "Message to the seller" box at checkout. If you don't want to order online, you can call Jeanette at (404) 840-7121. She welcomes custom orders; you can email her at [ vegandish@gmail.com ].

This offer expires December 31, 2008.


4) SOYMILK ALLOWED IN SCHOOL NUTRITION PROGRAMS

On September 12, 2008 in the Federal Register, the United States Department of Agriculture (USDA), published a final rule concerning milk substitutes in school nutrition programs. School food authorities are now allowed (not required) to offer soymilk instead of cow's milk to children who bring a written statement identifying the student's special dietary need from a parent or guardian. A doctor's note is not needed. These substitute milks must meet certain guidelines and the school must pay for expenses that exceed federal reimbursements. For more information, please see: [ http://edocket.access.gpo.gov/2008/pdf/E8-20113.pdf ]

We have a complete section on our website devoted to Vegetarian Foodservice for Institutions [ http://www.vrg.org/fsupdate/index.htm ].

To read about foodservice in schools including the article, Adding Vegetarian Options into School Lunch Programs, please go to Foodservice Update Summer 2006: [ http://www.vrg.org/fsupdate/fsu20062/index.htm ].


5) SPANISH DIABETES ARTICLE AVAILABLE ONLINE

The article, "Vegan Menu for People with Diabetes," by Chef Nancy Berkoff, EdD, RD, is now available on our website in Spanish! The article includes meal plans and recipes.

Spanish version [ http://www.vrg.org/nutshell/diabetesspanish.htm ]

English version [ http://www.vrg.org/journal/vj2003issue2/vj2003issue2diabetes.htm ]

Dr. Berkoff's book of the same name, Vegan Menu for People with Diabetes, includes four full weeks of menus and over two dozen recipes. For more information or to order, please go here: [ http://www.vrg.org/catalog/vegandiabetes.htm ]. Also we are offering slightly damaged copies of this book for VRG-News readers at a special rate. Please see Section 14.

A special thanks to Laura Rico for translating the article into Spanish for us.


6) PAPA JOHN'S WHOLE WHEAT CRUST

by Jeanne Yacoubou, MS
VRG Research Director

The VRG contacted Papa John's in June 2008 upon learning of the restaurant chain's introduction of a whole wheat pizza crust.

We were told by Jane McCoy, the Executive Assistant of the Research & Development Department at Papa John's International located in Louisville, KY, that the whole wheat pizza crust contains the following: ultragrain hard white wheat flour, water, coarse whole wheat flour, sugar, soybean oil, salt, wheat gluten, vanilla extract, and bakers yeast.


7) PIZZA HUT UPDATE

by Jeanne Yacoubou, MS
VRG Research Director

We recently received an email from someone who reported that she called Pizza Hut and asked if animal rennet was used to make the cheese. The person told us that initially the customer service representative had no idea what rennet was, so she explained it to her and then was put on hold while the representative asked a supervisor. When the person returned, she said that "the cheese is made with animal rennet or that they cannot guarantee that animal rennet is not used." In 2007, Amber MacZura, a Quality Assurance Specialist at Pizza Hut, told us that "the Pizza Cheese and String Cheese ingredients are not of animal source other than the milk itself." In May 2008, The VRG asked MacZura if this statement is still true. MacZura told us that "the pizza cheese and string cheese ingredients are NOT of animal source other than the milk itself. (emphasis hers) I apologize for the miscommunication from our restaurant(s)."

We asked MacZura about the enzymes and the sodium stearoyl lactylate in the doughs. MacZura told us that "I can confirm that the enzymes and sodium stearoyl lactylate in all of our dough items are non-animal derived." Maczura also told us that Pizza Hut is currently testing a new dough, The Natural, in select test markets at present. This dough contains honey but is dairy- and otherwise animal-ingredient free and made with several whole grains including whole wheat flour, whole grain wheat, whole grain rye, whole grain barley, whole grain oats,and millet. Mia, the newest dough at Pizza Hut available nationwide, is also dairy- and animal-ingredient free and does not contain honey. The Pan and Personal Pan pizza doughs and the breadstick dough still contain whey.


8) TACO BELL FIRE SAUCE

by Jeanne Yacoubou, MS
VRG Research Director

The VRG recently received a phone message from someone questioning the Fire Sauce served at Taco Bell and claimed that it contained dairy. The caller didn't specify which ingredient. We asked Taco Bell in May 2008 to confirm that the Fire Sauce was dairy-free and specifically to confirm with their supplier that the lactic acid in the Fire Sauce is not dairy-derived. According to Monique Maher of the Quality Assurance Department at the Taco Bell corporate office, "the source of the lactic acid is from fermented sugar from a plant."


9) A SACRED DUTY SPURS A NECESSARY ACTION

by Reuven Birnbaum VRG Intern

This one hour documentary, funded by the Jewish Vegetarians of North America, was produced, directed, and written by Lionel Friedberg. The movie focuses on raising awareness on environmental problems, the Jewish responsibility to respond to environmental threats, and how a vegetarian diet is an extremely beneficial response to these threats. Although this movie contained many Jewish texts and sources and is essentially meant for Jewish institutions, many people have found that it is very appropriate for both secular and other religious peoples.

The movie addresses common ecological problems and why Jews (as well as all humans) have a responsibility and a law binding obligation to take care of the earth and everything that dwells within it. Furthermore, it explains the negative ecological and health related impacts of the meat industry, and reminds us of the ethical demands that the meat industry should meet. It then further relates biblical quotes and factual information as to how we should treat the world and its inhabitants. This documentary is like the missing link in Al Gore's, An Inconvenient Truth; proving that actions that we once might of thought as acceptable, such as the rampant consumption of meat, as simply an irresponsible and unethical behavior.

Though the movie includes a lot of correct explanations of biblical quotes, there were certain times where the documentary left out different interpretations of quotes that could cause some misleading thoughts. For instance, the movie, quoting Genesis 9-10, where it tells of God's allowance for Noah and his offspring to eat meat, states that it was singularly because of mankind's descent that God would allow people to eat meat. As with many quotes from the bible, there are many different interpretations of the meanings. In this case, there is an argument as to whether God's allowance of mankind's consumption of meat was because of the immoral nature of humans before the flood, or because of the superiority of humans over the animal kingdom after the flood. Though these simple misconceptions were very scarce throughout the movie, they might give people misleading thoughts.

The film interviewed people with a wide range of professions and backgrounds, including many chief rabbis, other well-known rabbis, prominent activists, and Israeli environmentalists. All addressed the current status of the environment and related Torah scripture and science into a uniformed response to these threats.

This is an incredibly well thought out movie. And as global climate change, and other environmental threats are looming over our heads, it is important that we have such documentaries that clearly point out the responsibility we all have to our environment which belongs to all people and all faiths.

To obtain a free DVD to show religious groups, educational institutions, environmental organizations, cultural clubs, Jewish Film Festivals, and other showings, contact Jewish Vegetarians of North America (JVNA) at [ http://www.asacredduty.com ].

Reuven Birnbaum is a vegetarian, and an intern for The Vegetarian Resource Group. Reuven Birnbaum is also a practicing Orthodox Jew.


10) PRISON VEGETARIAN PROJECT SPONSORS A PEN-PAL PROGRAM

Prison Vegetarian Project is an organization that helps people in prisons throughout the U.S. advocate for and receive vegetarian and vegan diets. They also sponsor a Pen-Pal Program for vegetarians-on-the-inside who want to exchange letters with vegetarians-on-the-outside. You do not have be 100% vegetarian 100% of the time to participate. Though Prison Vegetarian Project cannot guarantee that they will find you a pen-pal, they ask that if you would like to participate, you send them a letter with the following information:

Send your letter to:

Prison Vegetarian Project
Cooper Station #57
New York, NY 10276

For more information about this organization, please visit their website [ http://www.prisonvegetarianproject.org ].

**Remember to be cautious with the personal information you share.


11) CALL-A-DIETITIAN DAY - NOVEMBER 14

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30 p.m. – 5:30 p.m. EST on Friday, November, 14 2008. To reserve a 20-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 has 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.

In addition, Mark is offering a 20% discount on any service for VRG members. This is for his private practice and is not affiliated with The VRG or Call-A-Dietitian Day.


12) CHICAGO, IL: VRG VEGAN THAI DINNER

Sunday, October 26, 2008

The Vegetarian Resource Group will hold a vegan dinner at the Star of Siam during the American Dietetic Association Food and Nutrition Conference and Expo. Dietitians, VRG members, and the public are invited. Come and meet the dietitians from the ADA Vegetarian Nutrition Dietetic Practice Group.

MENU
Mee Krob (Thai Rice Sticks)
Spring Rolls
Fried Tofu with spicy sweet and sour plum sauce

Green Curry Tofu
Pad Thai (rice noodles)
Star's Tofu Delight (vegetables and straw mushrooms)
Fried Rice; Mixed Vegetables on Rice
Stir Fried Eggplant with Basil and Bean Sauce
Charcoal Grilled Veggies
Vegetable Tempura
Wild Rice Medley with nuts
Tea, water, rice, oranges for dessert

COST: $20 before September 30, 2008. $25 after September 30. Children are $9. Includes tax and tip. PAYMENT MUST BE MADE IN ADVANCE. Menu subject to change. Please reserve early as seating is limited. Refunds will be made only if we have a replacement for your seat.

Call (410) 366-8343 between 9 a.m. and 5 p.m. EST Monday to Friday; fax (410) 366-8804; click on the donation button at [ http://www.vrg.org ] and write "ADA Dinner" in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.

WHEN: Sunday, October 26, 2008, 6:30 p.m.
WHERE: Star of Siam, Chicago, Illinois


13) UPCOMING EVENTS AND CONFERENCES

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

DAYTON, OH: FREE VEGETARIAN DINNER & THE WORLD PEACE DIET TALK BY DR. WILL TUTTLE

Join Mercy For Animals for a free vegetarian dinner and informative lecture by author of The World Peace Diet, Dr. Will Tuttle. He makes explicit the connections between our meals and a broad range of problems affecting our psychological, social, and spiritual health, as well as our physical health and the environment; while offering powerful ways we can experience healing and peace.

WHEN: Tuesday, September 23, 2008, 6:30 p.m. – 8:30 p.m.
WHERE: Dayton Metro Library, Auditorium (2nd Floor), 215 E. Third St., Dayton, Ohio
WEB: [ http://www.mercyforanimals.org ]
EMAIL: mindys@mercyforanimals.org
PHONE: (937) 890-9174

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

CHARLOTTESVILLE, VA: CHARLOTTESVILLE VEGETARIAN FESTIVAL

Come to the 12th Annual Charlottesville Vegetarian Festival (CVF) for a free, outdoor celebration of a healthy and humane lifestyle. CVF brings together diverse individuals and organizations who want to make the planet a more healthy, sustainable, and compassionate place for all to inhabit and enjoy. There will be live music, vegan desserts, over 90 exhibitors, restaurant booths, silent auction, and an Adoption Fair for cats and dogs. Children will enjoy the "Kids' Patch" which includes games and face painting. CVF is coordinated by Voices for Animals [ http://www.voicesforanimals.org/ ].

WHEN: Saturday, September 27, 2008; 11 a.m. – 4 p.m.
WHERE: Lee Park, 201 E. Market Street, Charlottesville, Virginia
WEB: [ http://cvillevegfest.org/ ]
EMAIL: info@cvillevegfest.org
PHONE: (434) 979-2011

Please visit VRG's booth!!!

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

FALLS CHURCH, VA: VEGAN COOKING CLASS

Join Mimi Clark for Meatless Makeovers cooking class. Transform traditional family favorite dishes into healthier meals. Recipes may include "Beef" Stroganoff, Goulash, "Chicken" a la King, Sweet & Sour "Meatballs," Chicken Divan, and Baked Ziti with Tofu Ricotta Cheese. Participants are encouraged to bring a favorite family recipe to discuss how to give it a healthy makeover. Fee for Kaiser Permanente members is $25; for non-members it's $30. To register, please call the number below.

Coming October 26 in Fairfax Station, VA: "Beans & Grains." Monthly updates can be found here [ http://www.localdc.com/cooking ]

Mimi Clark, "Veggie Gourmet," has been teaching vegan cooking classes for the past 18 years. She has contributed recipes to several natural foods cookbooks, and is currently developing recipes for natural food manufacturers. Her vegan Chocolate Orange Mousse and Key Lime pies are featured at The Vegetable Garden restaurant, Rockville, MD. [ http://www.thevegetablegarden.com/ ]

WHEN: Saturday, September 27, 2008; 12 p.m. – 1:30 p.m.
WHERE: Kaiser Permanente, 201 N. Washington St., Falls Church, Virginia
WEB: [ http://www.localdc.com/cooking ]
EMAIL: veggourmet@aol.com
PHONE: (301) 816-6565

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

PIKESVILLE, MD: VRG WORLD VEGETARIAN DAY DINNER

Saturday, October 4, 2008

Celebrate World Vegetarian Day with VRG! This all-vegan Chinese dinner will include the following:

Vegetarian Sushi
Veggie Hot & Sour Soup or Veggie Wonton Soup
Tofu with Eggplant & Basil
Yuba with Kale & Edamame
Crispy Orange Seitan
Vegetable Lo Mein
Garlic Szechuan Broccoli
Tea

Menu subject to change.

The price includes tax & tip. To make your reservations, please call the VRG office at (410) 366-8343 Monday through Friday between 9 a.m. and 5 pm with your VISA or MasterCard by September 26, 2008. You can also mail your payment by September 24th to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Please make your check payable to VRG and include your phone number. Refunds will only be made if we can replace your seat with another attendee.

SPACE IS LIMITED, SO PLEASE MAKE YOUR RESERVATIONS EARLY!

WHEN: Saturday, October 4, 2008 at 5 p.m.
WHERE: Mr. Chan's Szechuan Restaurant, 1000 Reisterstown Road, Pikesville, MD 21208
PHONE: (410) 366-8343 (VRG office)
COST: $20.00 per person $9.50 for children 12 and under

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

SAN FRANCISCO, CA: WORLD VEGETARIAN DAY FESTIVAL

The San Francisco Vegetarian Society and In Defense of Animals present the 9th Annual World Vegetarian Day Festival 2008. Activities and events include international vegan cuisine, healthy food demos, live entertainment, children's corner, pet adoption, and more! Featured speakers include Elliot M. Katz, DVM, Howard Lyman, Dr. Milton Mills, Colleen Patrick-Goudreau, John Robbins, Dr. Will Tuttle, and more. Entrance is free to everyone before 10:30 a.m. After that, the suggested entrance donation is $6.00. Kids, students, and seniors enter free with ID. A vegan dinner is available on Saturday at 6:30 p.m.

WHEN: Saturday & Sunday, October 4 & 5, 2008, 10 a.m. – 6 p.m.
WHERE: Golden Gate Park, Fair Building at 9th Avenue and Lincoln
WEB: [ http://www.sfvs.org/wvd/ ]
EMAIL: wvdinfo@sfvs.org
PHONE: (415) 273-5481

Please stop by VRG's booth!!!

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

ORLANDO, FLORIDA: CENTRAL FLORIDA VEG FEST

Central Florida Veg Fest is back -- bigger and better than ever! Come for an exciting day of colorful and educational exhibits and events. Admission is free! Veg Fest gives you an unparalleled opportunity to enjoy a diverse cross-section of vegetarian cuisine and lifestyle. Discover new products and ideas from over 100 vendors and enjoy a wide variety of presentations and food preparation demos. Veg Fest is a family-friendly, alcohol-free, and smoke-free event.

WHEN: Saturday, October 25, 2008, 10 a.m. – 6 p.m.
WHERE: Loch Haven Park, Orlando, Florida
WEB: [ http://www.cfvegfest.org/ ]
EMAIL: info@cfvegfest.org

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

BOSTON, MA: BOSTON VEGETARIAN FOOD FESTIVAL

Come to the 13th Annual Festival, sponsored by the Boston Vegetarian Society (BVS), for a great day of fun, food, and learning. Admission, food sampling, and parking are all free! There is a subway stop across the street.

WHEN: Saturday, November 1, 2008, 10 a.m. – 6 p.m.
WHERE: Reggis Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts
WEB: [ http://www.bostonveg.org/foodfest/ ]
EMAIL: Info@BostonVeg.org
PHONE: (617) 424-8846

Be sure to visit The VRG booth!!!

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

BALTIMORE, MD: VRG's 27TH ANNUAL PRE-THANKSGIVING POTLUCK

Sunday, November 23, 2008

Join The Vegetarian Resource Group for our 27th annual Pre-Thanksgiving potluck dinner.

Admission is $4 per adult; children are admitted free. Also, please bring a vegan dish - that serves four - as a contribution from EACH member of your party. Write the ingredients of your dish on a 3" x 5" card to accommodate guests with special diets.

Also, please bring a serving utensil for each dish. Paper plates, cups, napkins, and plastic utensils will be provided; however, we suggest participants please bring their own reusable dishes and utensils in order to reduce waste.

If you are unable to cook, you may bring a prepared vegan dish for four from a local natural foods store or restaurant.

We also encourage you to bring a non-perishable vegetarian canned food item to donate to North Baltimore Mennonite Church, who will distribute it to those in need.

WHEN: Sunday, November 23, 2008, 5 p.m.
WHERE: North Baltimore Mennonite Church, 4615 Roland Avenue, Baltimore, MD 21210
PHONE: (410) 366-8343 (VRG office; call for more information)

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


14) VRG DEAL-OF-THE-MONTH!

While supplies last, copies of Vegan Menu for People with Diabetes [ http://www.vrg.org/catalog/vegandiabetes.htm ] by Chef Nancy Berkoff, EdD, RD are available for the low price of $5! Covers are slightly damaged. For this special offer, shipping is free (media rate shipping in the United States only). If you live outside of the U.S., shipping charges will still apply; contact us for rates at vrg@vrg.org.

To order, visit [ https://www.vrg.org/secure/order.htm ] or call (410) 366-8343 M-F 9 a.m. – 5 p.m. EST. If ordering online, please type "September VRG-News" in the 'Additional Notes' section. You can also mail a check made payable to The Vegetarian Resource Group to VRG, PO Box 1463, Baltimore, MD 21203. We accept Visa, MasterCard, and U.S. currency. Maryland residents: please add 6% tax to your total.
Thanks!


15) RECIPE - MANDARIN PANCAKES

(This recipe appears in Conveniently Vegan [ http://www.vrg.org/catalog/convvegan.htm ] by Debra Wasserman)

Mandarin Pancakes
(Makes 5 large or 10 small pancakes)

Enjoy these uniquely flavored pancakes.

2 cups unbleached white flour
1 Tablespoon Egg Replacer (Ener-G, for example)
2 teaspoons baking powder
10.5-ounce can mandarin oranges, including juice
1 cup water

Mix the ingredients together in a medium-size bowl. Pour batter into a lightly oiled non-stick frying pan. Cook pancakes over medium heat for 5 minutes on each side. Serve warm.

Total calories per large pancake: 211
Fat: <1 gram
Total Fat as % of Daily Value: <1%
Protein: 6 grams
Iron: 2mg
Carbohydrates: 46 grams
Calcium: 146 mg
Dietary fiber: 2 grams
Sodium: 199 mg


16) VRG SCHOLARSHIPS & INTERNSHIPS

VRG Scholarships

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 2009. The deadline is February 20, 2009. For more information or to read about past winners, go to [ http://www.vrg.org/student/scholar.htm ].

VRG Internships

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, bequests, 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/give/givefrm.asp?Action=GC&CID=1561 ]

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 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 us at vrg@vrg.org. If you have any suggestions, ideas, or corrections to VRG-NEWS, please 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 ].

If you wish to cancel your subscription to VRG-NEWS, send an e-mail message to listserv@listserv.aol.com with the following message:

SIGNOFF VRG-NEWS

If you wish to subscribe to VRG-NEWS, send an e-mail message to listserv@listserv.aol.com with the following message:

SUB VRG-News {your first and last name}

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 2008 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.



The Vegetarian Resource Group Logo © 1996-2014 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

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.