VRG NEWS

VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Sonja Y. Helman
Volume 13, Issue 2
May 2009

CONTENTS

  1. NOTES FROM THE EDITOR
  2. WESTSOY VEGETARIAN STIR-FRY STRIPS DO NOT CONTAIN HONEY DESPITE LABEL
  3. VRG OUTREACH
  4. CLIF & LUNA BARS NOW IN MINI SIZES!
  5. LOW-COST VEGAN MEAL PLANS
  6. BURGER KING & HEATHER MILLS VEGGIE BURGER
  7. VEGGIE NUGGETS
  8. UPCOMING EVENTS AND CONFERENCES
  9. VRG DEAL-OF-THE-MONTH - VEGAN HANDBOOK
  10. RECIPE - BLACK & GOLD SALAD
  11. VRG SCHOLARSHIPS & INTERNSHIPS
  12. About The Vegetarian Resource Group
  13. About VRG-NEWS

1) NOTES FROM THE EDITOR

It's been a busy spring for us, and summer looks to be even busier! But we aren't complaining! We are happy that there are so many people interested in learning about vegetarianism and veganism along with so many opportunities for us to share information with them. Some of the upcoming events where we will have a booth include BEA (BookExpo America), JAINA Convention, Vegetarian Summerfest, Taking Action for Animals, and the ADA (American Dietetic Association) Food & Nutrition Conference & Expo. For more information about these events, including website links, please see [ http://www.vrg.org/#events ]. If you are in attendance at any of these, please stop by and say hello!

The VRG will be holding a vegan dinner in Denver during the ADA Conference; details can be found in section 8. Hope you can join us!

A special thanks to Lisa Martin, Ryan Andrews, and Lisa Shapiro for staffing the VRG booth at both the Denver VegFest and the Denver Green Festival. We are very fortunate to have three extraordinary volunteers in the Denver area. Thank you!


2) WESTSOY VEGETARIAN STIR-FRY STRIPS DO NOT CONTAIN HONEY DESPITE LABEL

by Jeanne Yacoubou, MS VRG Research Director

An Illinois reader contacted Hain Celestial about their product, WestSoy Vegetarian Stir-Fry Strips when he noticed the word "vegan" on a package of the Strips with "honey" listed as an ingredient. The reader told us that on some packages in the store, the word "honey" had been scratched out. He called the company for an explanation. The reader reported that at first, Hain told him that the product did contain honey. Later, the reader told us, a supervisor at Hain called him back and told him that there never was honey in the Strips. She said that there was an error on the ingredient statements of packages printed before February 2009. Those packages did indicate that honey was present. The reader told us that Hain said it wasn't issuing a statement correcting the mistake because, since honey is not a federally-regulated allergen, it is not required.

The VRG called Hain to followup. We were told in April 2009 by Sara, a customer service representative at Hain, that there never was honey in the WestSoy Vegetarian Stir-Fry Strips, but that packages printed before February 2009 did list honey as an ingredient. Sara said that was an error on their part. Those packages do say "vegan."

The newer packages also have "vegan" printed on them but "honey" does not appear in the ingredient statement. Sara told The VRG that since the Strips have an eighty-day shelf life, complete turnover to all newer packaging may not have occurred in all stores as of April 2009 but soon it will. They have no way of knowing for sure. Hain regrets any confusion or inconvenience the error may have caused to consumers.


3) VRG OUTREACH

VRG FoodService Advisor Chef Nancy Berkoff, RD presented an eight hour education management workshop in Seattle, at the American Culinary Federation's Western Regional Conference for culinary educators on April 3, 2009. As part of culinary arts curriculum design, she demonstrated how to do parallel lesson planning -- when steak is the main ingredient of the day, using seitan for the same type of flavor profile, plating presentation, etc.

As part of culinary nutrition curriculum design, participants were presented with information and then were able to work in groups. Vegetarian recipes, menus and ingredients were used to "counsel" role-playing participants for lower sodium, lower fat, higher fiber, lower cholesterol and lactose-free menu planning.

Vegetarian menu ideas were discussed as part of curriculum for religious and ethnic cuisines, as well as for sustainable and eco-friendly cuisine. For lunch, the American Culinary Federation's chefs prepared "parallel" entrees to beef with a variety of local mushrooms (and were more popular than the beef!). A few of the participants were vegan chef/educators, as well as several chefs who were interested in working with their vegetarian students and administrators. A good time was had by all!


4) CLIF & LUNA BARS NOW IN MINI SIZES!

Review by Soren Clarkwest VRG Junior High Intern

CLIF Bar Energy Bars are 100% vegan and now come in mini size so that they can just be like a small snack in a lunch or some other time. When you take part in an activity that does not have the need of the energy in a full energy bar, CLIF Minis deliver nutritionally dense energy, in a small 28 gram bar. These bars are very chewy. I had the Chocolate Brownie, and it was a little too chocolatey for me and it was a little more on the sugary side, but it was sweet and chewy (I like energy bars to be chewy), and best of all it was great to know that it was high in healthy energy.

CLIF Bar Minis come in 3 flavors: Chocolate Brownie, Chocolate Chip, and Crunchy Peanut Butter and can be ordered in a variety pack of 18 from CLIF online. For more information about CLIF Minis, please go here [ http://www.clifbar.com/food/products_clif_bar_mini/ ].

LUNA bars are vegan bars with many flavors. They are now mini-sized so they're good for a small snack to put in a lunch. They have realistic taste, like the S'mores one. But they will have a strange taste to people who haven't had vegan sweets before. The bars have only 80 calories and four grams of protein. They are high in folic acid and are a good source of calcium. Overall they have a good balance of savory and sweet, plus a good touch of salt although I would have liked a glass of soymilk when I ate it because it left my mouth dry.

LUNA Minis come in 3 flavors: Caramel Nut Brownie, Nutz Over Chocolate, and S'mores and are available at Target and REI stores. They can be ordered in a variety pack of 18 from LUNA online [ http://lunabar.com/pages/lunaminis ].


5) LOW-COST VEGAN MEAL PLANS

During these difficult economic times, we wanted to share with you some low-cost vegan meal plans from previous issues of Vegetarian Journal.

Melissa Wong wrote 'Low-Cost Vegan Meal Plans' while doing a rotation for her dietetic internship with The Vegetarian Resource Group: [ http://www.vrg.org/journal/vj2006issue2/vj2006issue2mealplans.htm ]

'Quick and Easy Low-Cost Vegan Menus' was written by VRG Nutrition Advisor Reed Mangels, PhD, RD: [ http://www.vrg.org/journal/vj2003issue1/vj2003issue1quick.htm ]


6) BURGER KING & HEATHER MILLS VEGGIE BURGER

Below is a statement from Burger King to help clarify the Heather Mills story, which was circulating on the Internet. "At Burger King, we're never afraid of the "rumor mill," but in this case, any discussions between Heather Mills and The King regarding spokesperson work are completely unfounded. However we can confirm that Burger King Corp. is one of the only quick-service restaurants offering a veggie burger. The BK VEGGIE® Burger has been on the BURGER KING® menu since 2002."

Lauren Kuzniar Burger King Media Relations


7) VEGGIE NUGGETS

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VEGETARIAN PRACTICE SURVEY

Rachael M. MacNair, PhD is conducting a Vegetarian Practice Survey that will help her know more about what vegetarians and vegetarian sympathizers think. Others who have already completed the 20 question survey have mentioned that they find some of the questions rather interesting. The survey is completely anonymous since your email address does not appear with your answers.

Please follow this link to participate: [ http://www.surveymethods.com/EndUser.aspx?A286EAF2A2E8F0F2 ]

Dr. MacNair would also appreciate if you forwarded this note to vegetarian or veg-sympathetic friends, as well as any vegetarian or vegan listservs.

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WANTED: DIRECTOR OF VOLUNTEER PROGRAMS IN MINNEAPOLIS, MN

Compassionate Action for Animals (CAA) has an opening for their Director of Volunteer Programs. This full-time position is responsible for engaging and empowering volunteers to make a difference for animals. For more information, please see the job posting at [ http://www.exploreveg.org/feat/director-of-volunteer-programs-wanted ].

CAA is a nonprofit based in Minneapolis, MN focused on eliminating cruelty to animals through vegetarian outreach, education, and community building.

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8) UPCOMING EVENTS AND CONFERENCES

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FAIRFAX STATION, VA: VEGAN COOKING CLASS - SOY OF COOKING

Learn about soy and its derivatives including tofu, tempeh, miso, TVP, shoyu/tamari, and soy milk. Past classes have included some of the following: roasted soy nuts, organic soy milk smoothies, edamame
hummus, miso tahini spread, miso soup, tofu boursin cheese, tempeh salad, tempeh Reuben, TVP meatloaf, marinated baked tofu, breaded tofu, tofu nuggets, soy 2-way chili, Thai tofu curry, fudgesicles, chocolate mousse.

No meat, poultry, fish, eggs, dairy, or honey. $50/person; $90/two people; $45/VSDC, VRG, COK members. Classes include recipes, organic food samples, manufacturers' samples, and coupons. Gift certificates available. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. Email Mimi at veggourmet@aol.com or call (703) 643-2011 for space availability.

Coming soon: "Salads/Picnics/BBQs"

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 [ www.thevegetablegarden.com ] in Rockville, Maryland.

WHEN: Sunday, May 31, 10 a.m. - 1 p.m.
WHERE: Fairfax Station, Virginia
WEB: [ http://www.localdc.com/cooking ]
EMAIL: veggourmet@aol.com
PHONE: (703) 643-2011

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MINNEAPOLIS, MN: THEIR LIVES, OUR VOICES

Join activists from all around the country this summer at the second annual Midwestern Animal Advocacy Conference, "Their Lives, Our Voices." This event is an inclusive, affordable, and hands-on conference focused on empowering advocates in their efforts to help farmed animals. The conference is hosted by Compassionate Action for Animals, an animal advocacy organization based in Minneapolis, MN. The early-bird price is $15 for students and low-income individuals, $30 for everyone else. Both rates will increase by $15 on Friday, May 22. Pricing includes four full vegan meals plus snacks! They also have low-cost housing options, travel scholarships, and discounts for volunteering.

WHEN: June 12-14, 2009
WHERE: The Hubert H. Humphrey Conference Center in Minneapolis, MN
WEB: [ http://www.tlov.org/ ]
EMAIL: info@tlov.org
PHONE: (612) 626-5785

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PORTLAND, ME: VEGETARIAN & VEGAN FOOD FESTIVAL

The 5th Annual Vegetarian and Vegan Food Festival, organized by the Maine Animal Coalition, will feature a half day full of vegan food samples, exhibitors, workshops, cooking demos, kids activities, a raffle and more. The event promises to offer the latest in food and wellness promoting an animal cruelty free lifestyle. This year's festival is expected to attract over 500 attendees. Admission is FREE!

WHEN: Saturday, July 18, 2009, 11:00 a.m. - 3:00 p.m.
WHERE: East End Community Center, 195 North Street, Portland, Maine (part of the East End Community School)
WEB: [ http://www.maineanimalcoalition.org/artman/publish/article_1336.shtml ]
EMAIL: mac@maineanimalcoalition.org
PHONE: (207) 773-2011

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DENVER, CO: VRG's VEGAN DINNER Monday, October 19, 2009; 6:30 p.m. Mercury Cafe

The Vegetarian Resource Group will hold a vegan dinner 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. Please reserve early. Hope to see you there.

MENU House Salad with Vinaigrette Tofu Chorizo Empanada Linguini with Spinach and Tomatoes Spelt Bread Choice of Vegan Chocolate Cake or Vegan Pie Coffee/Tea

COST: $25 before September 30, 2009. Children are half price. 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. If you want quinoa instead of linguini, please request when you make your reservation.

To reserve with a credit card, call (410) 366-8343 between 9 a.m and 5 p.m. Eastern Time Monday to Friday; fax (410) 366-8804; click on the donation button at www.vrg.org and write "ADA Dinner" in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.

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9) VRG DEAL-OF-THE-MONTH - VEGAN HANDBOOK

While supplies last, copies of Vegan Handbook [ http://www.vrg.org/catalog/veganhandbook.htm ] by Debra Wasserman and Reed Mangels, PhD, RD, are available for the low price of $8! Covers are slightly damaged. For this special offer, shipping is free (media mail 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 'VRG-NEWS - May/VH' 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!


10) RECIPE - BLACK & GOLD SALAD

(This recipe appears in Vegan Handbook [ http://www.vrg.org/catalog/veganhandbook.htm ] by Debra Wasserman and Reed Mangels, PhD, RD)

Black & Gold Salad (Serves 4)

For more intense color, contrast the black and gold by serving it on red leaf or radicchio lettuce.

2 cups cooked black beans
1 cup whole kernel corn
1/2 cup chopped, seeded tomato
1/4 cup chopped fresh cilantro
2 Tablespoons lime juice
2 Tablespoons olive oil
1 teaspoon maple syrup
1 green onion, sliced
1/2 teaspoon ground cumin
Pinch of chili powder
Salt and pepper to taste
Radicchio or red leaf lettuce (garnish)

In a large bowl, combine all ingredients except lettuce. Let sit several hours or overnight.

To serve, let salad come to room temperature. Arrange in lettuce cups or on beds of shredded lettuce.

Total Calories Per Serving: 226
Total Fat as % of Daily Value: 12%
Fat: 8 gm
Protein: 9 gm
Carbohydrates: 24 gm
Calcium: 33 mg
Iron: 2 mg
Sodium: 9 mg
Dietary Fiber: 5 gm


11) 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 2010. The deadline is February 20, 2010. 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:

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Contents of VRG-NEWS are copyright 2009 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.



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PO Box 1463, Baltimore, MD 21203
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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.

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