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

CONTENTS

  1. Notes from the Editor
  2. 7th Annual New England Vegetarian Conference
  3. VRG at the Natural Products Expo West
  4. VRG in the News
  5. March/April 1999 Vegetarian Journal online
  6. Recent Restaurant Discoveries: Hannah's Café and Morning Glory Cafe
  7. Intern Position
  8. Recipes of the Month: "Sweet Orange Rice" and "Tofu Dill Dip"
  9. About The Vegetarian Resource Group
  10. About VRG News


1)  NOTES FROM THE EDITOR

Because I'm still relatively new to VRG, as are some of you, I thought I would introduce you to some of the VRG staff and explain what we do on a daily basis. Our Circulation Manager, Tamara Richter, is the person responsible for keeping track of our 16,000 members, making sure they receive issues of Vegetarian Journal and/or Foodservice Update. She also coordinates our local volunteers and writes the local events flyer. Darlene Veverka, Catalog Manager, is the person in charge of the retail and wholesale orders for VRG's many publications. She also spends her day replying to e-mail and regular mail inquiries, answering feedback board questions, and researching a wide range of topics. I also do some of those tasks, as well as help maintain the website, and edit The Vegetarian Journal's Guide to Natural Foods Restaurants. When you call with a question or an order, you will usually speak with one of the three of us. Jessica Dadds is our Administrative Assistant, and she is responsible for shipping your orders, filling inquiry needs, and helping me organize the restaurant guide information. This is just a small glimpse of what VRG does. In future issues of VRG News, I will continue to introduce staff members and volunteers, and describe a few of the numerous projects VRG is part of.

This month we have been busy sending materials to dietitians, hospitals, and health care centers for National Nutrition Month (March). We also received requests for tabling literature for The Great American Meatout, held on March 20th each year. If you are interested in receiving some of our materials for these events or other tabling activities, please contact us at vrg@vrg.org or call (410) 366-8343.

Are you part of a local group planning an activity for Meatout Day? If so, please tell us about it for an upcoming issue of Activist News.


2) 7th ANNUAL NEW ENGLAND VEGETARIAN CONFERENCE

This year's event will be held at Cape Cod Community College in W. Barnstable, Massachusetts, on Sunday, May 16, 1999. Cape Cod Vegetarians, the host group, will staff the conference, as well as a vegan bake table in the exhibit area. The presenters will include: Dr. Agatha Thrash, M.D. (author and lecturer), Howard Lyman (author, activist and president of the International Vegetarian Union), and Alex Herschaft, Ph.D. (founder of FARM and The Great American Meatout). There will not be commercial vendors this year because of limited space. Space will be assigned on a first come basis, so groups are encouraged to sign up as soon as possible. Lunch will be catered by Boston's Country Life Vegetarian Restaurant. There will be an inexpensive childcare program available for children ages 2-12. Volunteers for the event will be most welcome. Please contact: Cape Cod Vegetarians, PO Box 921, Orleans, MA 02653. Phone: (508) 255-6095; Fax: (508) 255-5008; E-mail: stardate@110.net for information about receiving hotel accommodations, printed flyers, press releases, and more.


3) VRG AT THE NATURAL PRODUCTS EXPO WEST

From March 12-14, VRG will be attending the Natural Products Expo West (NPEW) at the Anaheim Convention Center in Anaheim, CA. Charles Stahler, Debra Wasserman, Sue Havala, M.S., R.D. (one of our expert dietitians), and Nancy Berkoff R.D., Ed.D. (our foodservice expert), will be staffing the booth. If you are attending the NPEW, please stop by the VRG booth (#3706) and say hello.


4) VRG IN THE NEWS

The Vegetarian Resource Group has been mentioned in newspapers and magazines all across the country recently. In January, The York Daily Record had an article entitled "Where there's a will, there's a vegan way." The article included quotes from VRG's Darlene Veverka. West Virginia's Cumberland Times-News published an interview with Debra Wasserman for a piece on VRG. A mention in the Cleveland Plain Dealer had VRG's phones ringing for information and books for over a week. Oklahoma's The Tribune printed a very positive review of Conveniently Vegan. VRG's Meals on Wheels publication was spotlighted on the front page of the Hartford Courant (CT). In their February issue, Brill's Content listed VRG's website as one of the best for nutrition content, along with the Mayo Clinic and The American Dietetic Association. Other magazine mentions included Weight Watchers Magazine and Whole Foods.


5) MARCH / APRIL 1999 VEGETARIAN JOURNAL ONLINE

Excerpts from the March / April 1999 issue of the Vegetarian Journal is online at: http://www.vrg.org/journal/vj99mar/

The articles online are:
1) Crazy About Chutney, by Jacqueline Dunnington.
2) Product Reviews: Guide to Tofu and Tempeh.
3) Notes from the Scientific Department

Other articles in the March/April issue include: Sweet Brodick, Bannock and Stovies, Vegan Scottish Cuisine by Nancy Berkoff; Finger Food! by Nancy Berkoff; The Vegetarian Cinophile, A Vegetarian's Slant on '101 Dalmatians' by Emanuel Goldman; Essay winners of VRG's annual contest; Veggie Dining in European Restaurants; Nutrition Hotline: Limiting dietary fat and more.

Thanks to volunteer Jeanie Freeman for converting the articles to HTML.

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.

If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)

If you chose to join by mail, subscriptions should be directed to: The Vegetarian Resource Group PO Box 1463 Dept 2 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org


6) RECENT RESTAURANT DISCOVERIES: HANNAH'S CAFE AND MORNING GLORY CAFE

While updating the Vegetarian Journal’s Guide to Natural Foods Restaurants in the US and Canada, I recently discovered two restaurants I thought VRG News readers might be interested in visiting. They will be listed in the next edition. If you know of a vegetarian or vegetarian friendly restaurant that you think should be in the guide, please write and tell me about it: vrg@vrg.org. You can also fill out our online Restaurant Survey at http://www.vrg.org/travel/restupdate.htm.

MORNING GLORY CAFE is located at 450 Willamette St. in Eugene, Oregon. This vegetarian restaurant is open Tuesday to Sunday from 7am-3pm for breakfast and lunch. There is a vegan bakery on the premises, organics are used whenever possible, and even the ketchup is homemade. Breakfast menu items include vegan French toast, vegan biscuits and gravy, and vegan omelets. For lunch, you might want to try Zephyr's Marinated Tempeh, Baked Tofu Luna, or Jamaican Jerk Tempeh. On the side you can choose from Tantric Mushroom Gravy, Herbed Tofu Sour Creme, and Tofu Creme Fraiche. They make fresh juices, smoothies and special drinks in the store. For more information call (541) 687-0709.

HANNAH'S CAFE offers homemade vegan and vegetarian meals created from scratch. Hannah's is located at 7 S. Windsor St. in South Royalton, VT. They have separate menus for vegetarians and vegans. On the vegetarian menu, breakfast selections include pancakes and vegan bacon. For lunch you might want to try a vegan BLT or B.B.Q. Marinated "Grilles" on a roll. On the vegan breakfast menu, you can sample from vegan pancakes, homefries, or vegan cream cheese on a walnut and raisin bagel. For dinner try a veggie and vegan cheese grinder (hot sandwich) or vegan quiche. Hannah's is open Monday, Tuesday and Friday from 9am to 5pm, and on Wednesday and Thursday from 9am until 8:30pm. Their prices are very reasonable; almost all menu items are less than $4. For more information contact the cafe at (802) 763-2011.

For more information about the Vegetarian Journal’s Guide to Natural Foods Restaurants in the US and Canada, visit our online catalog at http://www.vrg.org/catalog/guide.htm.


7) INTERN POSITION

VRG has intern openings. The job depends on your background, major, and interests. Tasks may include research, writing, and/or community outreach. Journalism, English, Nutrition, and Business majors can gain valuable experience. Activists can learn new skills and knowledge, and share your expertise. Positions are open throughout the year for all ages. VRG internships are unpaid.

If interested, please send a current resume, writing samples, and a letter including the following information:

a) Why you want to intern for The Vegetarian Resource Group.
b) The type of experience that would interest you.
c) Your qualifications.

to:
Intern Position
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
or e-mail the above to vrg@vrg.org.


8) RECIPES OF THE MONTH:
"SWEET ORANGE RICE" AND "TOFU DILL DIP"

These recipes are from the newly released third edition of Simply Vegan.

SWEET ORANGE RICE
(Serves 3-4)

1 cup Basmati rice
5 Tbs orange juice concentrate
2 1/2 cups water
1/2 tsp cinnamon

Heat all of the ingredients in a pot over high heat until the water begins to boil. Lower heat and simmer 15-20 minutes, until rice is done.

Total Calories per serving: 307
Fat: <1 gram
Protein: 5 grams
Carbohydrates: 70 grams

*******************************************************************

TOFU DILL DIP
(Serves 5)

1 cucumber, peeled
1 lb. tofu
1 tsp. dill weed
2 Tbs. lemon juice
1/4 cup fresh parsley or 1 Tbs. dried parsley
1/2 tsp. garlic powder
salt to taste

Place all of the ingredients into a food processor or blender and blend until creamy. Serve with raw vegetables and crackers.

Total Calories per serving: 77
Fat: 5 grams
Protein: 8 grams
Carbohydrates: 3 grams
Calcium: 104 mg

There are over 160 vegan recipes featured in the book. There is also an extensive section on vegan nutrition, sample menus, and product information. If you are interested in learning more quick and easy recipes, you can order a copy of the newly revised Simply Vegan on our website at http://www.vrg.org/catalog/simplyvegan.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 are a new subscriber, you might enjoy reading past issues of VRG News online at http://www.vrg.org/vrgnews/index.htm. Thanks to volunteer Stephanie Schueler for converting VRG News to HTML for the VRG website.

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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July 2, 1999

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