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VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 2, Issue 7
July 1998


  1. Yahoo Internet Life Praises www.vrg.org
  2. VRG adds Foodservice Advisor, Nancy Berkoff, Ed.D., R.D.
  3. New Foodservice Bulletin Board Online
  4. VRG Nutrition Advisor Reed Mangels, Ph.D., R.D. receives award
  5. VRG On the Air
  6. July / Aug 1998 Vegetarian Journal Online
  7. Recipe of the Month: Pototo Salad and Olives
  8. About The Vegetarian Resource Group
  9. About VRG-NEWS


1) The July 1998 issue of the magazine Yahoo Internet Life includes an article on www.vrg.org (page 104). The article is discussing the best web sites for nutrition information. www.vrg.org received the top rating, 4 stars. You can read the complete review of the VRG web site at http://www.zdnet.com/yil/content/roundups/nutrition.html (under Vegetarian Pages). Thanks again to all the volunteers who have made this web site a success, and to our dietitians, authors, and Vegetarian Journal editors who have created such terrific content!


2) The Vegetarian Resource Group is pleased to announce we now have a Foodservice Advisor, Nancy Berkoff, Ed. D., R.D. Nancy will create Vegetarian Journal's Foodservice Update, our quarterly newsletter for institutional cooking, such as college dining, schools, restaurants, and hospitals (see http://www.vrg.org/fsupdate/). She will also attend Foodservice conferences and conventions to instruct people on how to prepare quantity vegetarian meals. For instance, this summer she will attend the National Association of College and University Food Service (N.A.C.U.F.S.) meeting, helping people provide more vegetarian and vegan meals in our nation's college dining halls.

Nancy has a lot of work ahead of her, but she is well qualified. For more information on Nancy, see http://www.vrg.org/fsupdate/fsu981/fsu981profile.htm.


3) There is a new Foodservice bulletin board available on the VRG web site at http://www.vrg.org/fsupdate/fsbb.htm. Do you want to ask questions about how to get vegetarian food into your college cafeteria? Do you want to discuss what works and what doesn't work when creating quantity recipes? Share your thoughts or ask your questions here. The Vegetarian Resource Group's Foodservice Advisor, Nancy Berkoff, Ed. D., R.D. will monitor the bulletin board.


4) Congratulation to Reed Mangels, Ph.D, R.D., who was named the 1998 Alumna of the Year by Case Western Reserve University. Reed received a Master of Science in Nutrition from Case Western Reserve University in 1978. She was granted her Ph.D. from the University of Maryland in 1989. Reed has been the Nutrition Editor of the Vegetarian Journal since 1988.

Reed is an expert on vegan nutrition, particularly pregnancy, lactation, and raising vegan kids. She is the mother of two vegan children herself, so she speaks from experience. You can find many of her articles on the VRG web site, particularly in the
Family section (http://www.vrg.org/family/), the
Nutrition section (http://www.vrg.org/nutrition/) and the
Nutshell section (http://www.vrg.org/nutshell/).

Reed is also the co-author of the book Simply Vegan
(see http://www.vrg.org/catalog/simplyvegan.htm), providing the nutrition chapters. This book has now sold over 65,000 copies!


5) June was a busy month in radioland for the VRG staff. Reed Mangels, Ph.D., R.D., was featured on Wisconsin Public Radio. The topic was Vegetarian and Vegan Children, and Reed fielded all sorts of questions from callers and the hosts. Several of VRG's resources on children can be found on the Raising a Vegetarian Family section of our website at http://www.vrg.org/family.

VRG Foodservice Specialist Nancy Berkoff, Ed.D., R.D. was a guest on local Baltimore station WOLB. The discussion covered all aspects of vegetarianism and veganism. This was VRG's second appearance on Wenda Royster's talk show on WOLB.

VRG staffer Dar Veverka recorded an interview on food additives for the Great Lakes Radio Consortium's Environmental News Service. The story ran on National Public Radio stations in Michigan, Wisconsin, Illinois, Indiana, and over the border into Ontario, Canada. It generated a good deal of interest in our Guide to Food Ingredients (see http://www.vrg.org/press/97juningred.htm) throughout the Great Lakes area. The story even includes comments from the FDA on their lack of control over some food additive categories such as "natural flavoring." You can listen to the story online by visiting http://www.glrc.org/archive/1998/june98/jun8.html and using RealAudio.


6) The July/August 1998 excerpts from the Vegetarian Journal are now online at http://www.vrg.org/journal/vj98jul/. Look for articles on:

a) Note from the Coordinators
b) Frosty, Fresh, and Fruity: Fruit Sorbets
c) Nutition Hotline: Calcium in Cooked Broccoli
d) Notes from the Scientific Department
e) Vegetarian Action: Sci-Veg

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! (see http://www.vrg.org/catalog/veganhandbook.htm).

Thanks to volunteer Jeanie Freeman for converting the articles to html for the web site.


7) Here's a summer dish from the second edition of "Meatless Meals for Working People" by Debra Wasserman and Charles Stahler. For information about this and other VRG books, visit http://www.vrg.org/catalog.

Potato Salad and Olives
Serves 4

4 large white potatoes, peeled and cubed into small pieces
10-ounce box frozen mixed vegetables
1 small onion, chopped finely
1/3 cup black olives, drained and sliced
1 teaspoon celery seed
salt and pepper to taste
1/2 cup eggless mayonnaise

Cover potatoes with the water in a large pot and cook until tender over medium heat. Drain potatoes. At the same time, cook mixed vegetables in a separate pot until tender. Drain vegetables. Mix the ingredients together in a large bowl. Season and add mayonnaise according to your taste.

Variations: Instead of frozen vegetables, add raw vegetables such as finely chopped celery and/or carrots. Add finely chopped parsley. You may also want to use canned pre-cooked Irish potatoes to save more time.

Total calories per serving: 348; Fat: 12 grams; Total Fat as % of Daily Value: 18%; Protein: 9 grams; Iron: 4 mg; Carbohydrate: 55 grams; Calcium: 80 mg; Dietary Fiber: 8 grams.


8) 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


9) 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. 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
July 22, 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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