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VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 2, Issue 1
January 1998


  1. Vegetarian Journal's Guide to Fast Food
  2. American Dietetic Association Position Paper online
  3. January/February 1998 Vegetarian Journal Online
  4. VRG Nutrition advisor Reed Mangels, PhD, RD on AOL chat
  5. Soyfoods web site
  6. Recipe of the Month: Herbed Pea Soup
  7. About The Vegetarian Resource Group
  8. About VRG-NEWS


1) We surveyed over one hundred fast food, casual theme dining, and
family-style restaurant chains as well as several quick service food
chains. Over seventy chains responded with intent to show that
their establishments can be vegetarian and vegan-friendly. You can
read a summary of the results at http://www.vrg.org/fastfoodinfo.htm
or you can order the complete guide at http://www.vrg.org/catalog/.


2) The 1997 ADA Position Paper on Vegetarian Diets is now available on
the VRG web site at http://www.vrg.org/nutrition/adapaper.htm. The
opening paragraph states:

"Scientific data suggest positive relationships between a vegetarian
diet and reduced risk for several chronic degenerative diseases and
conditions, including obesity, coronary artery disease, hypertension,
diabetes mellitus, and some types of cancer."

This year's version is also notable for the associated food guide
pyramid which recommends *0* to 3 servings of the milk, yogurt, and
cheese group.


3) The January/February 1998 issue of the Vegetarian Journal
is now online at http://www.vrg.org/journal/vj98jan/, including

a) Cuernavaca's Spas (from Spas and Hot Springs of Mexico)
b) Vegan Comfort Foods
c) Product Review: Vegetarian Journal's Guide to Non-Dairy "Milks"
d) An update on the RDA for calcium and vitamin D

If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today? You can find subscription information online at http://www.vrg.org/journal/subscribe.htm. Join for $30 or more, and receive a FREE copy of the Vegan Handbook, a $19.95 value! (U.S. addresses only) (see http://www.vrg.org/catalog/veganhandbook.htm).


4) VRG Nutrition advisor Reed Mangels, PhD, RD will be the guest on America
Online's weekly Vegetarian Nutrition Chat on Tuesday, February 10th, 1998 from
9:30 p.m. to 10:30 p.m. EST. The topic of the chat will be Vegetarian
Families, including raising vegetarian kids. Reed is well qualified on this
subject as she and her husband are raising their own two young vegetarian

Vegetarian Nutrition Chat, one of six weekly chats hosted by AOL's Vegetarians
Online (AOL Keyword: vegan), is held in The AOL Cooking Club's Cooks Nook
conference room. To get to Cooks Nook, use AOL Keyword "vegan," choose "Chat
Information and Schedule," and follow a link to the room. Reed's online
profile is already available for viewing in Vegetarians Online's "Profiles in
Curryage" area.


5) Want to learn more about soyfoods? Visit http://soyfoods.com/
for the U.S. Soyfoods Directory created by the Indiana Soybean Board.
This site contains descriptions of soyfoods, nutrition information,
recipes, a list of over 250 companies that make soy products, and link
to other soyfoods sites. You can also call 1-800-TALK-SOY
(1-800-825-5769) where they can answer almost any question about
soyfoods. Please note that not all of the recipes on the web site are


6) Here's a winter favorite from "Simple, Lowfat and Vegetarian" by Suzanne
Havala, MS, RD, with recipes by Mary Clifford, RD. For more information on
this book (and others published by the VRG), visit http://www.vrg.org/catalog

Herbed Pea Soup

(makes 4 servings)

Unlike traditional pea soups, this one isn't thick and murkey. Rather, it's a
flavorful broth full of toothsome split peas. Add fresh bread for a complete
winter meal.

1/4 tsp sesame oil
1 green onion, sliced
4 cups vegetable broth
1-1/4 cups dried green split peas
1/2 tsp fines herbs (mixed herbs)
1/8 tsp turmeric (optional, for color)
1/4 cup sherry, white wine, or non-alcoholic wine
Julienne carrots for garnish (optional)

In a heavy saucepan, heat oil over medium heat. Add green onion and saute
until bright green.

Add remaining ingredients except sherry and carrots. Heat to boiling, cover, reduce heat and simmer about 45 minutes or until peas are tender but have not lost their shape.

Stir in sherry. Reheat to boiling. Serve immediately. Garnish with carrots for color if desired.

Calories per serving: 230; Total Fat as % of daily value: less than 1%;
Protein: 15g; Fat: 1g; Carbohydrates: 38g; Calcium: 36mg; Iron: 3mg; Sodium:
11mg; Fiber: 9g


7) Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets.

The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, and book sales.

The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up to date information about vegetarian health and nutrition. Membership in the VRG costs $20/year in the US, $30/year in Canada and Mexico, or $42/year for the rest of the world. Accepted forms of payment, all in US funds, are Visa, Mastercard, checks drawn on US banks, and postal orders. When joining, please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date. Membership requests should be directed to:

The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org

Or you can subscribe online at http://www.vrg.org/journal/subscribe.htm


8) VRG-NEWS is distributed as a volunteer service of Vegetarians Online, the forum for vegetarians on America Online. Vegetarians Online offers message boards, live chats, downloadable files, informational content, quick links to vegetarian websites and USENET newsgroups, and an interactive store which features products from The VRG. AOL members can use keyword VEGAN to visit Vegetarians Online. Whether or not you are an AOL member, you may subscribe to the VEGUPDATE newsletter. To do so, send an e-mail message to LISTSERV@LISTSERV.AOL.COM. Your message should read SUB VEGUPDATE followed by your first and last names. For more information, please contact Vegetarians Online host Bobbi Pasternak at bobbi@vrg.org.

If you wish to cancel your subscription to VRG-NEWS, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message:

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 email address you are subscribing from.

Contents of VRG-NEWS are copyright 1998 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered.

This newsletter was converted to HTML by Stephanie Schueler.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
Subscribe to Journal | Vegetarian Game | Vegetarian Family | Nutshell | VRG-News
Vegetarian Recipes | Travel | What's New | Bulletin Board | Search www.vrg.org | Links

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

Last Updated
March 20, 1998

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The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

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