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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 3, Issue 2
February 1999

CONTENTS

  1. Notes from the Editor
  2. VRG in Kalispell, Montana!
  3. Product Updates: Lightlife and Yves Products in Mainstream Supermarkets
  4. Winter 1998 / 1999 Foodservice Update Online
  5. March/April 1999 Vegetarian Journal Preview
  6. Penpal Service for Young Vegetarians
  7. Outreach/Development Position (Part-time)
  8. Recipes of the Month: Sweet Potato Kugel (Pudding) and Stuffed Cabbage
  9. About the Vegetarian Resource Group
  10. About VRG-NEWS


NOTES FROM THE EDITOR

1) I was amazed by the response I received from last month's call for volunteers! The quantity and quality of the VRG readers offering to help was astounding. I look forward to working with them, and thank everyone who took the time to write with comments about the last issue. It was great to get a sense of the names and personalities of VRG News' readers. I hope you enjoy reading VRG News as much as I enjoy writing it.


VRG IN KALISPELL, MONTANA!

2) The Vegetarian Resource Group will exhibit at the 5th Annual Health & Fitness Fair on Saturday, February 6th from 10 am to 5 pm at the Kalispell Center Mall (near Glacier National Park). On hand to answer questions will be registered nurse Sandra Babich, RN, BSN and her 15 year old vegetarian son, Scott Miller, both of Kalispell. Free samples of Vegetarian Journal will be available at the booth, as well as a host of brochures, handouts, and other vegetarian educational materials. If you want to do outreach in your area, VRG can supply a wide variety of tabling materials. For more information, contact VRG at 410-366-8343 or e-mail vrg@vrg.org


PRODUCT UPDATES: LIGHTLIFE AND YVES PRODUCTS IN MAINSTREAM SUPERMARKETS

3) Finding vegetarian foods in mainstream supermarkets just got easier. Here in the mid-Atlantic region, we recently noticed all kinds of vegetarian foods on display at local grocery stores. At Giant Supermarkets there is now a prominent section in the produce aisle devoted to all sorts of vegetarian and vegan products. The selection includes Lightlife's Smart Dogs and Tofu Pups and Yves' Veggie Pepperoni and Deli Slices, as well as other staples such as tempeh, tofu and seitan. When I spoke with one of Lightlife's brokers, he said that all of the Giant Supermarkets in southeastern Pennsylvania, Maryland, Washington D.C. and Northern Virginia would be carrying Lightlife products and other vegetarian foods. A similar change happened at area Safeway Supermarkets. Other supermarkets now carrying Yves products include Kroger and Bigs. If a supermarket in your area recently added a large selection of specialty vegetarian foods please write us at vrg@vrg.org and tell us about it.


WINTER 1998 / 1999 FOODSERVICE UPDATE EXCERPTS ONLINE

4) Excerpts from the Winter 1998 issue of Vegetarian Journal's Foodservice Update are now online at http://www.vrg.org/fsupdate/fsu991/index.htm. Foodservice Update is a quarterly newsletter offering healthy tips and recipes for institutions, such as restaurants, hospitals, schools, colleges, and retirement communities. The Winter Issue includes these articles:

Do-it-yourself-veggie-grazing-bars (online)
Foodservice Hotline (online)
Meeting the Challenge of Vegetarian School Foodservices
Six quantity recipes (including stuffed tomatoes and eggplant amandine)
New product listings, tidbits, and more.

Vegetarian Journal's Foodservice Update can be ordered along with a one year Vegetarian Journal subscription for $30 at https://skyport.net/vrg/subscribe.htm. Thanks to volunteer Stephanie Schueler for converting the articles to html for the web site.


MARCH / APRIL 1999 VEGETARIAN JOURNAL PREVIEW

5) The March / April 1999 issue of the Vegetarian Journal contains:

a) Sweet Brodick, Bannock and Stovies: Vegan Scottish Cuisine by Nancy Berkoff.
b) Finger Food! by Nancy Berkoff.
c) Crazy About Chutney by Jacqueline Dunnington.
d) The Vegetarian Cinophile, a vegetarian's slant on 101 Dalmatians by Emanuel Goldman.
e) Essay winners of VRG's annual contest.
f) Veggie Dining in European Restaurants.
g) Nutrition Hotline:Limiting dietary fat.
h) Product Reviews: Guide to Tofu and Tempeh.
i) Notes from the Scientific Department, and more.

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. If you are not currently a subscriber to the Vegetarian Journal why not subscribe today?

Subscriptions to Vegetarian Journal are $20/year in the US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US banks, and postal money 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. Subscriptions 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

Join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, and receive a FREE copy of the VEGAN HANDBOOK, a $20 value! (US addresses only)


PENPAL SERVICE FOR YOUNG VEGETARIANS

6) Viva!, a vegetarian organization based in the United Kingdom, is looking for pen-pals around the world. They are looking for young people under the age of 18 to write to other young vegans and vegetarians. They have a list of young people, some as young as 7, looking for pen-friends. You can request a copy of the list by writing Reply, Viva!, 12 Queen Square, Brighton BN1 3FD. If you would like to be added to the list send your details to the same address. This service is FREE. You can e-mail Viva! at info@viva.org.uk. You can also visit their website at http://www.viva.org.uk.


OUTREACH/DEVELOPMENT POSITION (Part-time)

7) This staff member will build relationships with volunteers and donors so that The Vegetarian Resource Group can do additional outreach. Applicant should be organized, detail-oriented, flexible, and business-minded. He/she should have good networking, writing, fundraising, computer, and speaking skills. This part-time position is in Baltimore. Long term commitment and ability to work as part of a team are necessary. Staff member should be able to work on his/her own, and be able to coordinate, teach, and motivate others to be involved in projects. Samples of tasks may include maintaining records, coordinating members involved with Meals on Wheels project, organizing meetings of donors, compiling a resource guide, speaking to groups, assisting members around the country who want to do outreach in their local area, responding to volunteer needs, following up with volunteers and donors, editing our Most Loyal Supporter newsletter, and working with our dietitians to aid members involved in school lunch improvement.

Please send your resume and a cover letter detailing: 1) Why you want to work for The Vegetarian Resource Group. 2) Why you want this position. 3) Your experience with outreach and development work. 4) Background in working with volunteers and donors. 5) Your knowledge of vegetarian and vegan issues. Send to Outreach/Development Position, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.


RECIPES OF THE MONTH: SWEET POTATO KUGEL (PUDDING) AND STUFFED CABBAGE

8) Both of these recipes are in NO CHOLESTEROL PASSOVER RECIPES, by Debra Wasserman.

SWEET POTATO KUGEL (serves 12)
Not only does this kugel taste great but it looks beautiful on the table.

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup of raisins
1 cup of matzo meal
2 teaspoons cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Preheat oven to 375 degrees. Mix ingredients together. Press into a large baking dish. Bake 45 minutes at 375 degrees until crisp on top. Serve.

Total Calories per serving: 156
Fat: <1 gram
Protein: 2 grams
Carbohydrates: 38 grams

STUFFED CABBAGE II (serves 6-8)

Small head of cabbage
4 teaspoons of oil
2 small onions, chopped finely
1 1/2 cups matzo farfel or 4 pieces of matzo crushed
1 cup of raisins
2 stalks of celery, chopped finely
2 Tbs. red dry wine (optional)
2/3 cup apple juice
1/2 cup applesauce
29 ounce can tomato sauce
1 cup water

Steam head of cabbage in water until leaves are soft. Remove cabbage from water, cool, and separate leaves.

In oil saute onions, farfel, raisins, and celery over medium heat for 10 minutes. Add wine, juice, and applesauce. Simmer 5 more minutes.

Preheat oven to 375 degrees. Place some stuffing on each cabbage leaf and fold ends in. Lay in deep baking dish with folded cabbage ends down. Mix tomato sauce with water. Pour sauce over cabbage so leaves remain moist and don't dry out. Bake at 375 degrees for a half-hour or until heated through.

Total Calories per serving: 268
Fat: 3 grams
Protein: 4 grams
Carbohydrates: 62 grams

There are over 100 vegetarian Passover dishes featured in the book. If you are interested in learning more recipes, you can order a copy of NO CHOLESTEROL PASSOVER RECIPES on our website at http://www.vrg.org/catalog/passover.htm.


ABOUT THE VEGETARIAN RESOURCE GROUP

9) 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. (For more information, please see the March / April 1999 Vegetarian Journal preview above.)

If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org Website: www.vrg.org


ABOUT VRG-NEWS

10) 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: SIGNOFF VRG-NEWS

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 e-mail address you are subscribing from.

Contents of VRG-NEWS are copyright 1999 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.

If you have any suggestions, ideas, or corrections to VRG-NEWS, direct them to davida@vrg.org. Thanks!

Davida Gypsy Breier davida@vrg.org
The Vegetarian Resource Group http://www.vrg.org
PO Box 1463, Baltimore, MD 21203
410-366-VEGE
The VRG is an educational non-profit providing information on vegetarianism & veganism.

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


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Last Updated
February 3,1999

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