VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 18, Issue 2
- VRG VEGETARIAN SCHOLARSHIP DEADLINE FEBRUARY 20, 2014 TWO -- FIVE THOUSAND DOLLAR COLLEGE SCHOLARSHIPS
- FOOD-GRADE CALCIUM PHOSPHATES: ‘MINERAL SOURCE’STATE MAJOR MANUFACTURERS AND DISTRIBUTORS
- SUMMER STAFF NEEDED FOR VEGETARIAN KITCHEN IN INTERNATIONAL TEEN CAMP
- UPDATED 2014 EDITION OF VEGAN GUIDE TO LEATHER ALTERNATIVES HAS BEEN RELEASED.
- SPACE AVAILABLE IN MANHATTAN RESTAURANT COMMERCIAL KITCHEN FOR RENT
- TROPICAL SMOOTHIE CAFÉ OFFERS BEYOND MEAT
- HILARY'S EAT WELL HEMP AND GREENS BURGER
- MI PLATO VEGANO
- MATCHING DONATIONS
- VEGAN VIDEO SCHOLARSHIP ONE $500 AWARD; TWO $250 AWARDS
- VEGAN SUMMER CAMP SEARCHES FOR STAFF
- BECOME A MONTHLY DONOR FOR VRG
- UPCOMING VRG OUTREACH BOOTHS
- ABOUT THE VEGETARIAN RESOURCE GROUP AND VRG-NEWS
- ABOUT VRG-NEWS
1) VRG VEGETARIAN SCHOLARSHIP DEADLINE FEBRUARY 20, 2014 TWO -- FIVE THOUSAND DOLLAR COLLEGE SCHOLARSHIPS
Each year, VRG awards two $5,000 college scholarships to young vegetarian/vegan activists. The deadline for VRG's 2014 College Scholarships is February 20, 2014. The next deadline will be February 20, 2015.
High School Seniors that have been promoting the veggie lifestyle in their neighborhood and/or school on an ongoing basis are encouraged to apply.
If you are a young veggie activist, this is an opportunity that you don't want to miss!
For more information and application see: [ http://www.vrg.org/student/scholar.htm ]
If you would like to learn more about our past scholarship winners, check out these articles.
2) FOOD-GRADE CALCIUM PHOSPHATES: ‘MINERAL SOURCE’STATE MAJOR MANUFACTURERS AND DISTRIBUTORS
by Jeanne Yacoubou, MS, VRG Research Director
See [ http://www.vrg.org/blog/2014/01/27/food-grade-calcium-phosphates-%E2%80%9Cmineral-source%E2%80%9D-state-major-manufacturers-and-distributors/
3) SUMMER STAFF NEEDED FOR VEGETARIAN KITCHEN IN INTERNATIONAL TEEN CAMP
The Global Youth Village, a residential, international leadership camp in Virginia's Blue Ridge Foothills, is seeking seasonal food service staff in their vegetarian kitchen. Eighty youths and staff enjoy their meat-free meals family style. Housing, meals and salary provided during your stay. Employees are expected to work from July 1st-August 15, 2014. Both experienced and aspiring cooks are welcome.
To learn more and apply:
[ http://www.globalyouthvillage.org ]
or contact Leila Baz at:
Global Youth Village
1020 Legacy Drive
Bedford, VA 24523
540-297-5982, or firstname.lastname@example.org
4) UPDATED 2014 EDITION OF VEGAN GUIDE TO LEATHER ALTERNATIVES HAS BEEN RELEASED.
Have you ever wondered where to buy vegan "leather" gloves or handbags? How about speed skates or guitar straps? Maybe you just can't seem to find the perfect hiking boots. No matter what vegan "leather" product you are looking for, VRG's Vegan Guide to Leather Alternatives has got you covered!
This helpful guide produced by The Vegetarian Resource Group lists both stores and online businesses offering just about any non-leather item you could possibly think of! The guide includes casual and dress shoes, hiking boots, work boots, ballet shoes, rock climbing shoes, speed skates, laptop and iPad carrying bags, iPod and cell phone holders, hand drums, guitar straps, tool belts, musical instrument cases, motorcycle gear, camera straps, briefcases, and much more. Better yet, all of this information is available to you free of cost on our website! Please check out the 2014 Edition of VRG's Vegan Guide to Leather Alternatives at
[ http://www.vrg.org/nutshell/leather.php ]
and be sure to support the all-vegan companies!
Support The Vegetarian Resource Group research by donating at
Join The Vegetarian Resource Group at
[ http://www.vrg.org/member/2013sv.php ]
5) SPACE AVAILABLE IN MANHATTAN RESTAURANT COMMERCIAL KITCHEN FOR RENT
Otarian Vegetarian global fast casual restaurant, in Manhattan New York, offers vegetarian, vegan, & gluten free options. We use no animal derived processing aids, all natural ingredients, as local as possible, free from preservatives, colorings & artificial flavors, no MSG, or GMO, non-airfreighted ingredients, and packaging using sustainable materials. We invite similar likeminded concepts/companies interested to rent a space about 8x10 in a prime retail corner, block on the avenue in mid-town Manhattan. Great exposure with minimum commitment.
We have 2 spaces available within our restaurant which will be rented to different similar minded concepts. Branding options can be discussed.
Invitations to join us will be valid til the end of the month. Looking to start as soon as possible, and hoping to launch by spring 2014.
We also have a commercial kitchen for rent in Long Island City, Queens. Which is available to rent by new businesses who don't have their own kitchen.
Please call 2124707674 or email email@example.com for more information.
6) TROPICAL SMOOTHIE CAFÉ OFFERS BEYOND MEAT
by Jeanne Yacoubou, MS
VRG Research Director
Since Spring 2013 Tropical Smoothie Café (TSC) has offered all-vegetable Beyond Meat®, a plant protein made primarily of pea and soy protein in any food item including wraps, sandwiches, flatbreads and salads. TSC has over 300 locations in 36 states. According to Beyond Meat® founder Ethan Brown, TSC is the first national chain of its size to offer Beyond Meat®.
The VRG asked TSC in July through December 2013 to tell us more about the ingredients in several menu offerings where Beyond Meat® could be served. TSC's nutritional consultant told us via TSC's public relations firm that she had used our Guide to Food Ingredients to classify TSC ingredients. The public relations firm supplied us with the following information about three menu items.
In the Turkey Guacamole™ the guacamole is all-vegetable. The nine-grain bread contains honey and is “manufactured in a facility that uses milk and eggs.”
The flatbread in the Chicken Pesto™ contains no egg, dairy, honey or other animal ingredients. The pesto contains dairy. The cheeses may be left off of this menu option when ordering. The VRG was informed that “[There is] no animal rennet in the cheese [at TSC].”
Vegetarians and vegans may be interested in ordering TSC's Hummus Veggie™. The hummus in the Hummus Veggie™ “is completely vegan; no animal products used.” The garlic herb tortilla does not contain any egg, dairy, honey or other animal ingredients. The pepper Jack cheese is not made with animal rennet. This wrap can be ordered without cheese when requested. The rice may contain dairy depending on the supplier. The rice, like any ingredient at TSC, may be left off of a menu item when requested before ordering. The black beans do not contain animal flavors or animal ingredients. The salsa appears to be all-vegetable although The VRG did not receive confirmation from TSC on the salsa so concerned diners may wish to confirm this before ordering.
We were informed by the public relations firm that the nutritional consultant at TSC “…is working on defining all of the ingredients in all of the menu items…I am sure [TSC] will eventually make this information available for anyone who asks about something when they are ordering, so…patrons will get what they want.”
According to the Tropical Smoothie nutritional consultant: “For clarification, on the TSC menu all items categorized as vegan are completely animal free, no animal byproducts. Menu items categorized as vegetarian may contain honey, milk, eggs, or yeast and if they do contain these items, they will be indicated as such.”
The VRG also learned that the bagel and ciabatta served at TSC contain no dairy, egg or honey.
In response to our question about TSC smoothies, The VRG was informed through TSC's public relations firm that “…ingredients in the recipe (i.e. soy, whey or turbinado) can be removed in any of our smoothies upon customer request. A full list of ingredients for our smoothies is available at each Café to help consumers determine the best option for their dietary needs.”
Readers interested in learning more about Beyond Meat® may visit the website and blog: http://beyondmeat.com/blog/
A Tropical Smoothie Café store locator may be found here:
[ https://order.tropicalsmoothie.com/#content=/Restaurant/Search ]
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 fast food and quick casual restaurant chains visit The VRG website:
[ http://www.vrg.org/fastfoodinfo.php ]
To support Vegetarian Resource Group research, go to
To join the Vegetarian Resource Group and receive Vegetarian Journal, go to
[ http://www.vrg.org/member/2013sv.php ]
7) HILARY'S EAT WELL HEMP AND GREENS BURGER
A package label for a burger with greens in it caught my eye. Greens are such a nutrient-packed food, so I was excited to see a frozen vegan burger that featured them. I bought a two-pack and heated them in the toaster. Yes, you can toast them, as well as pan fry, grill, or bake. The burgers had a mild taste with a crunchy outside and a softer inside. They didn't have the taste or the texture of a hamburger, but that was alright with me. I couldn't identify any vegetables, although the label promises that there are 2 or more different kinds of greens like arugula, beet greens, chard, collards, dandelion greens, kale, parsley, spinach, and turnip greens. Personally, I would have preferred more of a vegetable presence but others may like the hidden nature of the vegetables.
Nutrition-wise, this product was higher in fat (9 grams per burger), saturated fat (5 grams per burger), and sodium (370 mg per burger) than many other vegan burgers. A burger did supply 15% of the Daily Value for vitamin A, vitamin C, and iron, probably due to all the greens. Hilary's Eat Well Hemp & Greens Burger is vegan, gluten-free, and contains organic and non-GMO ingredients. This company also makes a variety of other burgers with interesting ingredients such as adzuki beans, sweet potatoes, and beets. For more information see their website www.hilaryseatwell.com.
Reviewed by Reed Mangels, PhD, RD
8) MI PLATO VEGANO
[ http://www.vrg.org/images/miplatovegano.jpg ]
Feel free to print out the jpg and reproduce for tabling and
If you would like to sponsor the printing of this flyer for national distribution,
please donate $500 at www.vrg.org/donate
and write mi plato vegano in the comments area.
9) MATCHING DONATIONS
If you work for many companies, you can match your donation to The Vegetarian Resource Group.
www.vrg.org/donate and click on “Would you like your employer to match? You could double your donation.”
10) VEGAN VIDEO SCHOLARSHIP ONE $500 AWARD; TWO $250 AWARDS
Create and submit a video relating what you want to tell others about vegetarianism and/or veganism.
Some possible topics: food, nutrition, your feelings about veganism, water usage and veganism, veganism and animal rights, or other vegian topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.
Aspects of judging include accuracy and judges wanting to share the video with others.
Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.
See more information at:
[ http://www.vrg.org/videoscholarship.php ]
See past winners at:
[ http://www.vrg.org/veg_videos.php ]
11) VEGAN SUMMER CAMP SEARCHES FOR STAFF
- VEGAN CAMP DIRECTOR POSITION
- Seeking a vegan, sports-minded, professional camp director with a proven record to assist in establishing a boys and/or girls camp as soon as possible at the following location:
[ http://www.all-creatures.org/cb/cg.htm ]
- PROPERTY CUSTODIAN/CARETAKERS POSITION
Looking for a mature, responsible, healthy, vegan couple (preferably retired) who would like to exchange caretaker/property custodian duties for free land rent and an organic garden plot in a beautiful outdoor environment featuring a five acre pristine lake surrounded by acres of green forest.
For more information, visit:
- VOLUNTEER SUMMER INTERN POSITION
- Looking for volunteer summer interns of all ages who are ready to camp out, learn, work, and live in a warm, caring environment while assisting in developing and maintaining organic gardens, trails, fitness sites, etc. Meals and camp ground provided.
Inquiries and comments are welcome at: GMCoffey@aol.com
12) BECOME A MONTHLY DONOR FOR VRG
The Vegetarian Resource Group greatly appreciates the support given by our monthly donors. You can join our monthly giving group with a minimum gift of just $10 a month by going to www.vrg.org/donate. You will be part of a network of givers who support our outreach efforts on an ongoing basis. These donations allow us to continue vegan education in a wide variety of venues including schools, doctor and dietitian offices, libraries, various professional conferences, animal rights events, health fairs, environmental festivals, and much more. Thank you for your support!
13) UPCOMING VRG OUTREACH BOOTHS
- Valley VegFest - Florence, MA - Saturday, 3/29/2014
- [ http://www.valleyveg.org/vegfest/ ]
- Veggie Pride Parade - New York City, NY - 3/30/2014
- [ http://www.veggieprideparade.org/ ]
- Worcester VegFest - Worcester, MA - 4/6/2014
- [ http://worcestervegfest.com/ ]
- PA Academy of Nutrition and Dietetics Annual Meeting & Exhibition
- Bethlehem, PA - 4/24/2014
- [ http://www.eatrightpa.org ]
- Baltimore VegFest - Baltimore, MD, 5/3/2014
- Richmond VegFest - Richmond, VA - 6/21/2014
- [ http://www.veggiefest.org ]
- Academy of Nutrition and Dietetics - Atlanta, GA - October 19 - 21, 2014
14) ABOUT THE VEGETARIAN RESOURCE GROUP AND VRG-NEWS
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
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.
15) 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 firstname.lastname@example.org.
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[ http://www.vrg.org/vrgnews/ ]
Contents of VRG-NEWS are copyright 2014 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
Please support our outreach and assistance to others!
Join VRG: [ http://www.vrg.org/journal/subscribe.htm ]
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The Vegetarian Resource Group / Vegetarian Journal
P.O. Box 1463 / Baltimore MD 21203 US
The VRG is an educational non-profit group providing
information on vegetarianism & veganism.