VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 15, Issue 10
October 2011

CONTENTS

  1. COCINA VEGANA PERUANA
  2. MAKING BEQUESTS TO VRG
  3. A REVIEW OF KIDS LIVE WELL WEBSITE BY A PLANT-BASED MOM
  4. SHOP AT THEVEGETARIANSITE AND SUPPORT THE VRG!
  5. VEGAN RESTAURANTS AROUND THE U.S.
  6. "SURVIVING" IN AN AGRICULTURE HIGH SCHOOL
  7. L-CYSTEINE MAY NOT BE LISTED IN INGREDIENT LABELS
  8. THE VRG AT THE AMERICAN DIETETIC ASSOCIATION'S FOOD & NUTRITION CONFERENCE & EXPO
  9. CARBONFREE(R
  10. Q&A: CAN A VEGAN EAT AT TEX-MEX RESTAURANTS?
  11. MANY NORTHEASTERN CORRIDOR 7-ELEVEN(R
  12. VEGAN FOOD ITEMS AT PUBLIX AND TARGET
  13. RECENT OUTREACH BY THE VRG
  14. Q&A: WHAT CAN I USE TO REPLACE CHEESE AND MEAT IN FOODS LIKE
  15. AUTHOR SEEKS STORIES ABOUT VEG PREGNANCIES.
  16. ANNUAL PRE-THANKSGIVING DAY VEGAN POTLUCK IN BALTIMORE -- NOVEMBER 20, 2011
  17. VRG'S VISA PLATINUM REWARDS CARD
  18. About The Vegetarian Resource Group
  19. About VRG-NEWS

1) COCINA VEGANA PERUANA

We'd like to thank volunteer Laura Rico for translating the following article into Spanish.

Cocina Vegana Peruana

http://www.vrg.org/nutshell/cocina_vegana_peruana.php ]

For other Spanish articles and handouts, visit:

http://www.vrg.org/nutshell/index.htm#spanish ]


2) MAKING BEQUESTS TO VRG

The Vegetarian Resource Group depends on the generous contributions of our members and supporters to continue our educational projects. Though the world may not become vegetarian in our lifetimes, we realize that we are planning and working for future generations.

Your will and life insurance policies enable you to protect your family and also to provide a way to give long-lasting support to causes in which you believe. Naming The Vegetarian Resource Group in your will, life insurance policy, or IRA'S will enable us to increase our work for vegetarianism.

The Vegetarian Resource Group is a tax-exempt organization. Your bequests are tax deductible for federal estate tax purposes.

One suggested form of bequest is:

"I give and bequeath to The Vegetarian Resource Group, Baltimore, Maryland, the sum of ______________ dollars (or if stock, land, or insurance policy, please describe)."

To be sure your wishes are carried out, please speak with your attorney specifically about writing the correct information in your will. If you would like to discuss the types of future projects you wish to support, contact Debra Wasserman or Charles Stahler at vrg@vrg.org, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 or call (410) 366-8343.


3) A REVIEW OF KIDS LIVE WELL WEBSITE BY A PLANT-BASED MOM

The other day I was driving in the car with my 5 year old and 7 year old daughters. My 7 year old, a self-proclaimed vegetarian, asked me what hot dogs were made of, which led to a discussion of not only hot dogs, but also chicken nuggets. Afterwards my daughter said, "If I ate meat and found out how hot dogs and chicken nuggets were made, I'd want to stop eating meat". How do you not love that?! I drove the last few moments home with an ear-to-ear grin, beaming with pride.

Because I am meat-free and dairy-free, as well as health-conscious, and my 7 year old is vegetarian, I try to make everything at home from scratch. The thought of eating at a restaurant that could meet all of our needs sounds very enticing (not to mention that I don't have to cook or clean up). But finding that restaurant can be a bit elusive. So when I was asked to review a website that promised healthy choices when dining out, I jumped at the opportunity.

To read the rest of the article, visit: [ http://www.vrg.org/blog/2011/09/29/a-review-of-kids-live-well-website-by-a-plant-based-mom/ ]


4) SHOP AT THEVEGETARIANSITE AND SUPPORT THE VRG!

For the month of October, TheVegetarianSite [ http://thevegetariansite.com ] will donate a portion of your purchase to The VRG. TheVegetarianSite offers non-leather shoes and clothing, cruelty free personal care products, books, videos, food, and more. We thank them, and we'd like to thank you for supporting The Vegetarian Resource Group!


5) VEGAN RESTAURANTS AROUND THE U.S.

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: [ http://www.vrg.org/restaurant/index.php ]

Cornbread Cafe
http://www.cornbreadcafe.com ]
1290 W. 7th Ave., Eugene, OR 97401
(541) 505-9175
Vegan/cafe. Cornbread Cafe offers all sorts of vegan comfort food. Come and enjoy dishes like Mac-Un-Cheese or "Phish" Sticks. Open Tuesday through Saturday for lunch and dinner. Closed Sunday and Monday. Full service, take-out, catering, VISA/MC/DISC, $.

Happy Veggie
330 W. Felicita Ave., Ste. C7-9, Escondido, CA 92025
(760) 738-1100
Vegan/Vietnamese. Happy Veggie offers Vietnamese cuisine with some Thai and Chinese dishes. Enjoy their all-vegan menu and terrific prices. The restaurant is located in north/inland San Diego county. Happy Veggie is closed on weekdays between lunch and dinner, so please call ahead for hours. Open Monday through Saturday for lunch and dinner. Closed Sunday. Full service, take-out, VISA/MC, $-$$.

Vegeria
http://www.myvegeria.com ]
8407 Broadway St., Ste. 1, San Antonio, TX 78209
(210) 826-4223
Vegan/Tex-Mex/American. Vegeria Vegan Restaurant offers an all-vegan menu of Tex-Mex and American cuisine. Inspired by the owners' grandmother, Vegeria features "Rosalie's Daily Special" in honor of this special lady. Vegeria is located In the Viva Book Complex. Open Monday through Friday for lunch. Open Saturday for brunch. Closed Sunday. Full service, take-out, delivery, catering, VISA/MC/AMEX/DISC, $.

Please help us keep our restaurant guide current and accurate. Restaurants continually change locations, new ones open, and others close. To let us know about any restaurants we should add, delete, or if our existing entry should be changed, please complete the form here: [ http://www.vrg.org/travel/restupdate.php ]

If you would like to volunteer with maintaining and updating The Vegetarian Resource Group restaurant guide, email us at vrg@vrg.org. Thank you!


6) "SURVIVING" IN AN AGRICULTURE HIGH SCHOOL

by Veronica Lizaola, VRG Intern

How can a vegetarian teen "survive" and promote vegetarianism in an agriculture high school or one where there are many students who raise animals?

"Surviving" in an agriculture high school might present itself as a challenge as your own personal views are in opposition to the actions of students and teachers around you.

An agriculture school has an agriculture program and chapter, such as Future Farmers of America (FFA), that promotes agriculture education. In my high school, students involved with such chapters could either work with plants or raise various livestock such as pigs, goats, and chickens that were later sold off to slaughterhouses.

Even though in my high school I was not forced to raise an animal or participate in the agricultural program, I was initially discouraged as my fellow peers prepared for the judging of the animal they spent the whole year raising. What really affected me most throughout my experience in high school was that a couple of my friends, who were involved with the FFA, would often name the animal he/she was raising that year. It was so bizarre for me to see my friend develop a relationship with this animal that would later be sold off and killed. It was also disheartening seeing all the goats locked in their pens all throughout the year and then no longer see any animals after the judging season was over knowing that the animals had met their unfortunate fate.

To read how Veronica "survived", visit: [ http://www.vrg.org/blog/2011/10/05/surviving-in-an-agriculture-high-school/0 ]


7) L-CYSTEINE MAY NOT BE LISTED IN INGREDIENT LABELS

A reader asked about L-Cysteine not being listed on labels. VRG Researcher Jeanne Yacoubou replied: L-cysteine can in certain situations be in products without it being listed on a label. This is the case, for example, in some prepackaged kits, such as pizza. The premade dough may have L-cysteine but it doesn't have to be labeled since it's not part of the finished product. This, and other similar products, could be other likely places for unlabeled L-cysteine. L-cysteine may also serve as a reaction flavor which is used to make other flavors. Only the latter are in the final product and so only they need to be labeled.

For more information on food ingredients and to purchase our Guide to Food Ingredients, please visit our website at [ http://www.vrg.org/ingredients/index.php ]

To support VRG research, you can donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]

The contents of our 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 best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.


8) THE VRG AT THE AMERICAN DIETETIC ASSOCIATION'S FOOD & NUTRITION CONFERENCE & EXPO

By Megan Salazar, VRG Dietetic Intern

I was delighted to attend the annual Food & Nutrition Conference & Expo (FNCE) for the American Dietetic Association (ADA), which was held this year in San Diego, CA. During part of the conference, I helped out at VRG's booth in the Expo area. Since I am doing my internship long distance in Denver, CO, it was wonderful to meet Reed Mangels, Dr. William Conway and Catherine Conway, all of whom were working the booth throughout the course of the conference and are valuable VRG contributors.

It was wonderful to see so many people come up to the booth, despite it being in between a fish vendor and a fast food marketer. Most visitors took the Vegetarian Journal [ http://www.vrg.org/journal/ ] initially, but were really captured by all of the materials and books that were on the table as well. These included educational pamphlets, Vegan My Plate [ http://www.vrg.org/nutshell/MyVeganPlate.pdf ] fliers, coloring books/pages, and an assortment of the books.

What was even more encouraging were the Registered Dietitians or other nutrition professionals that came by just to comment that they always pointed their patients, clients, and friends in the direction of the VRG website for more information on becoming a vegetarian. They know that the information is invaluable in regards to beginning a vegetarian diet, or even improving upon a current lifestyle.

I also attended the session of the conference that highlighted the new Evidence Analysis Library on vegetarianism, entitled "Vegetarians in the Library: What's the Evidence?" The presenters detailed the new section of the Evidence Analysis Library on the ADA website. Their presentation included much of the research and surveys that the VRG has done in the past, further highlighting the importance of this organization.

In the evening, the VRG also hosted a delightful vegan dinner [ http://www.vrg.org/blog/2011/09/28/another-successful-vrg-dinner/ ] at Royal India in downtown San Diego that I was privileged to attend as well. Not only was the food excellent, but the connection with other vegetarian dietitians and supporters of the VRG was unique. This conference was only a small part of my internship with the VRG, but it will probably make the biggest impact on not only my knowledge of the organization, but also the evidence behind the vegetarian diet as well.

To support The Vegetarian Resource Group outreach, please donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ] or

http://www.vrg.org/catalog/index.php?main_page=index&cPath=4 ]


9) CARBONFREE® DOMINO® SUGAR NOT EQUIVALENT TO "BONE CHAR-FREE"

by Jeanne Yacoubou, MS

VRG Research Director

In September 2011 a VRG member asked us if the CarbonFree® Domino® Granulated Sugar, and sister brands, Florida Crystals® Organic Sugar and Florida Crystals® Natural Cane Sugar, meant that these brands had not been filtered through cow bone char. She wondered if "CarbonFree®" implied that cow bone char, which is composed of carbon, had not been used during the sugar refining process to whiten the product.

Domino® Sugar has a FAQ page on its website, [ http://www.dominosugar.com/carbonfree/faq.html ], which explains that its use of the CarbonFree® label relates to the products' "carbon neutral footprint." Domino® Sugar asked CarbonFund.org, a non-profit organization that certifies qualifying products as CarbonFree®, to perform a life cycle assessment (LCA) to determine "the products' carbon footprint and greenhouse gas reductions" that existed because of company practices.

CarbonFund.org [ http://carbonfund.org ] determined through a field-to-store analysis performed by The Edinburgh Centre for Carbon Management, that Domino® Sugar's production and supply of renewable energy from "leftover sugar cane fiber and recycled urban wood waste" to power their sugar operations as well as some residential communities offset the carbon footprints of some of their products. Consequently, Domino® Granulated Sugar, and sister brands, Florida Crystals® Organic Sugar and Florida Crystals® Natural Cane Sugar became certified as CarbonFree®.

On its FAQ page, Domino® Sugar stated that the CarbonFree® label does not mean their products are "carbon free." In fact, sugar itself, because it is a biomolecule, contains carbon. In terms of processing, only certified USDA organic sugar and sugar derived exclusively from sugar beets have not been processed through decolorizing filters, which, in most cases today, are composed of cow bone char.

For more information about sugar processing, interested readers may view our articles at [ http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php ] and [ http://www.vrg.org/journal/vj97mar/973sugar.htm ]

The contents of this article, our website, and our other publications, including The 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at [ http://www.vrg.org/ingredients/index.php ]

For updates on ingredients and other information of interest to vegetarians and vegans, please subscribe to our free enewsletter at [ http://www.vrg.org/vrgnews/ ]

There are many ways to stay connected to The Vegetarian Resource Group! Get our blog delivered right to your inbox: [ http://feeds.feedburner.com/TheVRGBlog ] Visit us on Twitter: [ http://twitter.com/#!/VegResourceGrp ] and friend us on Facebook: [ http://www.facebook.com/thevegetarianresourcegroup ]

To support Vegetarian Resource Group research, donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]


10) Q&A: CAN A VEGAN EAT AT TEX-MEX RESTAURANTS?

Q: As a new vegan, I don't know if I can still eat out in Tex-Mex restaurants. What kinds of questions should I be asking to make sure there are no animal products in my food?

A: There are some questions that vegetarians and vegans have to ask when eating at Mexican food restaurants. They are crucial. The first one would be asking if lard is used for cooking or is used in the beans or to fry corn or flour for chalupa or nacho shells, because a lot of the time they will not say it is unless you ask. The second one is asking if chicken broth or beef stock is used in any of the foods like sauces for example, because sometimes it will not be listed. The third one is asking if the meat or dairy products are cooked on the same surface as the vegetarian meals. The fourth and final one for vegans is making sure there are no dairy products, like cream or sour cream for example, stuck secretly into the meal or served with it, because these ingredients are sometimes overlooked.

Written by Brittany Estes-Garcia while volunteering with The VRG.

For information about vegan & vegetarian options at fast food and quick service chains, visit: [ http://www.vrg.org/fastfoodinfo.htm ]

For information about vegan, vegetarian, and veg-friendly restaurants in the U.S. & Canada, visit: [ http://www.vrg.org/restaurant/ ]

If you would like to volunteer for The Vegetarian Resource group, please email vrg@vrg.org.


11) MANY NORTHEASTERN CORRIDOR 7-ELEVEN(R) STORES OFFER MOSHE'S FOODS(R) VEGAN FOODS

by Jeanne Yacoubou, MS

VRG Research Director

For over twelve years, Moshe's Foods® has offered its all-plant-based, fully prepared sandwiches, burritos, soups, and salads at an ever-growing number of 7-Eleven® convenience stores in Pennsylvania, New Jersey, and New York. The vegan items may also be purchased at many Northeast region oriental markets and natural foods stores. A partial listing of locations appears on the website: [ http://www.moshesfoods.com ].

Complete ingredient and nutritional information accompanying photos of Moshe's prepared foods may be located on the company website. Only all-plant-based cuisine is made at Moshe's Philadelphia plant ensuring no cross-contamination with meat products, eggs, or dairy. Moshe's Foods® are not certified Kosher or Halal. All of the vegan items are created with only a few very simple ingredients including fresh vegetables, organic tofu, and whole wheat breads.

To date, Moshe has developed approximately sixty food items that may be found at locations carrying Moshe's Foods®. These include Seitan Steak; Moroccan Roll Burrito; Grilled Vegetable Pita; Tofu Edamame Salad; and Quinoa and Corn Soup. Available items vary weekly depending on sales, location, and customer preference. Moshe told The VRG that his prepared foods may be heated in a microwave or eaten as is if preferred. Soups are served hot.

Moshe also stated that although he has no plans to expand to all of the 7-Eleven® stores in the entire Northeast area, he would consider enlarging his radius from Philadelphia if the demand was great enough in other areas. The VRG encourages interested readers to state their preference for vegan convenience foods like Moshe's to the managers of their local stores and to demonstrate their future loyalty now by regularly purchasing vegan items if possible.

The contents of this article, our website, and our other publications, including The 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at [ http://www.vrg.org/ingredients/index.php ]

For updates on ingredients and other information of interest to vegetarians and vegans, please subscribe to our free newsletter at [ http://www.vrg.org/vrgnews/ ]

There are many ways to stay connected to The Vegetarian Resource Group! Get our blog delivered right to your inbox:
http://feeds.feedburner.com/TheVRGBlog ]
Visit us on Twitter: [ http://twitter.com/#!/VegResourceGrp ] and
friend us on Facebook:
http://www.facebook.com/thevegetarianresourcegroup ]

To support VRG outreach, join or donate at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ]


12) VEGAN FOOD ITEMS AT PUBLIX AND TARGET

In the summer of 2011, VRG Intern Rita Pruzansky investigated the vegan options available at her local supermarket chains. We published the results of her investigation on our website, here:

http://www.vrg.org/blog/2011/10/14/vegan-food-items-at-publix-and-target/ ]


13) RECENT OUTREACH BY THE VRG

TOWSON HEALTH FAIR

We talked to 150 people at the Towson University Health Fair in October. We placed that many Vegetarian Journals into the hands of students and professors as they came to our booth, as well as guides where to eat locally and our new Vegan Plate handout. Interesting discussions included hiking vegetarian on the Appalachian Trail, our needs based internships, and why a religious Jewish person may have enough self control to never smoke on Sabbath or eat unkosher food, but can't give up smoking other days or change her diet even if asked to by her doctor. Perhaps we can tap into this dedication to help people make healthy changes.

If you would like to have a table at your school or workplace health fair, please drop us a note at vrg@vrg.org requesting literature to give out.

See [ http://www.vrg.org/nutshell/ ] for some of our handouts.

CHARLOTTESVILLE VEGETARIAN FESTIVAL

Thank you to Jane Wilson, RD who did a VRG booth at the Charlottesville (Virginia) Vegetarian Festival! Jane reported: It was wonderful to be doing something to represent and educate with materials that are so well done by the VRG. As a registered dietitian and vegetarian for 15 years/ vegan for 5 years, the VRG has been an outstanding resource for me and one that I recommend for my clients and others interested in eating a more plant based diet. Just like me, others never seem to get enough recipe ideas. The VRG staff have over the years done an outstanding job of publishing something for every need in their quarterly journal and many publications.

What I remember most about my tabling experience is the 8 year old young man that came to the booth and purchased a twenty-five cent button that read "Eating Meat Is Obsolete." He freely volunteered that he had been vegan all of his life. When he said it, I could feel coming from him a gentleness and a love for his way of eating. Need I say more?

Thanks Jane for your work towards a healthier and more humane world!

VEGTOBERFEST

Kudos to Mark Rifkin, MS, RD and Dorothy Kenny for volunteering and Debra Wasserman for filling in for an injured staff member at our Vegetarian Resource Group booth at Vegtoberfest in Baltimore. Besides the normal questions, Mark talked to a freshman college student who was interested in becoming a vegetarian dietitian. Thanks to Mark for inspiring and helping so many others!

If you would like handouts for your outreach booths, please drop Mary a note at vrg@vrg.org.

To support VRG outreach, please make a donation at [ https://www.givedirect.org/give/givefrm.asp?CID=1565 ] Or [ http://www.vrg.org/catalog/index.php?main_page=index&cPath=4 ]


14) Q&A: WHAT CAN I USE TO REPLACE CHEESE AND MEAT IN FOODS LIKE TAMALES AND ENCHILADAS?

Q: What can I use to replace cheese and meat in foods like tamales and enchiladas?

A: There are many ways to replace cheese and meat in foods like tamales and enchiladas. Various combinations can be made containing tofu, vegetables, and guacamole instead of dairy and meat products. An example of this is guacamole enchiladas. Corn tortillas are used which are rolled up with guacamole and jalapenos. A sauce is then put over it that can be described as a ranchero sauce, made out of tomatoes, cilantro, onions, bell peppers, and spices. Another recipe for enchiladas uses tofu, corn tortillas, sauteed vegetables, and any kind of sauce. As for tamales, a good way to substitute cheese and meat in them is to use zucchini, bell pepper, tomatoes, lettuce, and guacamole instead. Beans can also be put inside these. Another way to replace these ingredients is to use black beans, vegetables, and spices. Overall, there are many ways to substitute cheese and meat in meals such as these. Experiment with a variety of vegetables and some of the ingredients listed in this paragraph! You will find a favorite recipe in no time!

Written by Brittany Estes-Garcia while volunteering with VRG.

If you would like to volunteer for The Vegetarian Resource group, please email vrg@vrg.org.


15) AUTHOR SEEKS STORIES ABOUT VEG PREGNANCIES.

An author contacted us looking for personal stories from women who have had veg pregnancies to include in a book about vegetarian & vegan pregnancy. The author is specifically interested in how much things have really changed.

Do family members still pressure women to add animal products to their diets while they are pregnant, and/or nursing? What health concerns do these people raise? In what ways are veg pregnancies different from Standard American Diet (SAD) pregnancies? SAD appears to be making many of us sick yet it seems like most docs still know very little about nutrition. In light of this, what are docs really saying to their pregnant veg patients these days? Did your doctor ask about your diet? What did you tell her? Published stories will include your name and will also be copy edited. Please include your address so we can send a free copy of the book to every woman whose story is used.

Email stories to panda@mcbooks.com [ mailto:panda@mcbooks.com ].

You may also be interested in The Everything Vegan Pregnancy Book by The VRG's Nutrition Advisor Reed Mangels, PhD, RD.

http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81 ]


16) ANNUAL PRE-THANKSGIVING DAY VEGAN POTLUCK IN BALTIMORE -- NOVEMBER 20, 2011

The Vegetarian Resource Group's annual Pre-Thanksgiving potluck dinner is on Sunday, November 20th at 5:00 p.m. The event will be held at the charming and historic North Baltimore Mennonite Church, 4615 Roland Avenue, Baltimore, MD 21210.

Join us as we show our thanks for turkeys and all living creatures by not eating them.

Admission is $4 per adult; children are admitted free.

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.

Please call The Vegetarian Resource Group at (410) 366-8343 if you need any more information about this event.


17) VRG'S VISA PLATINUM REWARDS CARD

VRG's new affinity Visa® Platinum Rewards credit card is now available! When a cardholder activates the card, VRG receives $50. Then for the life of the program, VRG will receive a portion of every dollar that each cardholder charges. The VRG Visa® Platinum Rewards card offers qualified cardholders benefits including no annual fee, a low APR and reward points for shopping at participating merchants. Add your support with every purchase when you use the The Vegetarian Resource Group Visa® Platinum Rewards card. To apply, see: [ http://www.cardpartner.com/app/vrg ]

Click here [ http://www.vrg.org/credit_faqs.php ] to view FAQs about VRG's new Visa® Platinum Rewards Card such as: Is there an annual fee? What is the APR on the card? What can I redeem for with my points earned?


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?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 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!

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Contents of VRG-NEWS are copyright 2011 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.