A $50,000 donation was made to the Mrs. Padma Shivaram Scholarship Fund. This is a permanent VRG endowment from which investment will be used for college scholarships. The donor said: “Padma Shastry was born in a village in the State of Karnataka, India, in 1921. She had two sisters and a brother. In 1939, at the age of 18, she married H S Shivaram (Shiva), a high school Math teacher, and moved to Bangalore. Her sisters and brother also eventually married and moved to Bangalore. Shiva was a very popular teacher and was affectionately referred to as HSS by his students and Shivaramiah by his colleagues and friends.

When Padma moved in with Shiva, he had a widowed mother and six younger brothers that he was taking care of, ensuring that they were well educated. Padma cooked, cleaned, and took care of her brothers-in-law, and helped them all get married and move into their own homes. While doing this, she gave birth to three sons and three daughters, to whom she gave plenty of attention, help, and love.

After every one of her brothers-in-law moved out into their own homes with their wives, she got educated in South Indian classical music and became a home tutor as well as a performing artiste. Although she had mastered vocal singing, she preferred to play Veena, an ancient Indian instrument. Shiva too, had been earning extra income with private tuitions at home. With the additional income that she brought into the family, she and Shiva helped all of their children get well educated, marry and settle down.

Although she worked very hard throughout her life, Padma had a sunny disposition and always seemed to be happy. She helped many people in various ways. Padma passed away in 1997 at the age of 76.”

R.S., via email

To apply for VRG college scholarships, go to vrg.org/student/scholar.htm

To support The Vegetarian Resource Group education, outreach, research, and assistance to young people, donate at vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

Windsor Run

By Erickson Senior Living

2030 Windsor Run Lane

Matthews, NC 28105

(704) 443-6300

Independent living, assisted living, memory support, long-term care

Sample menus, such as this one, include baked tofu as an add-on to entrée salads served with two sides; stir-fried cauliflower rice; Thai crunch salad with edamame; black bean burger; vegetable farotto; Cuban black beans and rice; quinoa, edamame, and bean salad; Thai yellow curry with tofu; General Tso’s tofu; Singapore noodle stir fry; BBQ jackfruit; build-your-own pasta dish with marinara sauce & tofu; butternut squash soup with coconut cream; kale salad (with edamame, smoked tofu, & wakame)

By Steven Jon Kaplan

Prior to 2026, if you made a charitable contribution, then it would go on your Schedule A along with all of your other itemized deductions. To get a tax break, your total itemized deductions on Schedule A would have to exceed your standard deduction. This prevented many people from saving on their taxes, other than reducing your long-term capital gains through direct share contributions which was explained earlier. However, the rules have been improved for 2026 and future years. Without having to itemize, you are now allowed to deduct up to $1,000 per tax return ($2,000 for a married couple filing jointly) in total charitable deductions paid in cash (includes credit card, check, electronic funds donation, but not stock). For a married couple, this means that you can donate a total of $2,000 per calendar year and deduct the whole $2,000 from your taxable income if you use the standard deduction. A deduction reduces taxable income, and is not a tax credit reducing tax dollar for dollar.

This is not personal tax or legal advice, which you should seek only from your own tax or legal advisor for your individual situation.

For questions about VRG programs, email [email protected] or call (410) 366-8343.

Tuscan Bread Sou photo by Hannah Kaminsky

A Vegan Journal article by Donna Spencer features a wide variety of Italian dishes. Italian cuisine is all too often unfairly associated with cheese-laden pizzas and meat-heavy pastas. In truth, you’ll find a vibrant, plant-forward culinary heritage inspired by seasonal produce, bold herbs, and humble pantry staples. Many recipes need no translation to resonate for cooks who crave healthy, whole foods. Universally appealing flavors transcend all boundaries, like caramelized cauliflower with capers and lemon, a brothy Tuscan bread soup that’s as thrifty as it is indulgent, and a velvety pasta sauce bolstered with the subtle sweetness of pumpkin. From tender braised lentils and garlicky kale to a rustic blueberry crostata that begs to be shared, these dishes celebrate simplicity, integrity, and joy, served up with a distinctly Italian sense of warmth and abundance.

Find the recipes here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_vegano_italiano.php

To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/

istockphoto

By Chef Nancy Berkoff, EdD, RD

Swiss chard, one of the many green leafy vegetables we can choose from, is a cousin in the beet family. Depending where you are, Swiss chard can be called silver beet, perpetual spinach, beet spinach, sea kale beet, and leaf beet.

If you’ve been wondering why it’s called “Swiss” chard, depending on who you listen to, the “Swiss” comes from18th century merchants, wanting to differentiate this plant from French seeds of a similar plant. “Chard” comes from an ancient French word, “carde,” which translates to “thistle.” Or, it could be named after a Swiss scientist known for classifying plants, or for its Sicilian cousin, the cardoon.  Take your pick!

While doing this search, I came across a short article entitled “who should not eat chard?” In a nutshell, many vegetables and beans contain oxalates. If a person is not prone to kidney stones, chronic kidney disease, or gout or is taking blood thinners, then chard, as part of a balanced menu, should be okay. If a person is prone to these conditions, speaking with a dietitian or health care professional would be helpful to plan your intake. Oxalates are water soluble. Some research says that cooking chard in water and draining well helps to remove some of the oxalates; it has also been suggested to pair chard with calcium-rich foods, as calcium binds with oxalates. The downside to this is, for your chard and calcium containing meal, a minimum of calcium would be absorbed.

Swiss chard and rainbow chard are the exact same vegetable. Traditional Swiss chard features broad, dark green leaves with thick white stalks, while rainbow chard is simply a colorful mix of different colors of chard bundled together, often with red, yellow, pink, orange, and white stalks. Steamed, pink, yellow, or red chard can add a bit of color to light soups and sauces; just make certain that you do want a pink cauliflower soup or a yellow lentil sauce.

Older or larger chard can be a bit bitter, but there is a way around that. Blanch (not steam or boil) leaves quickly in salted, boiling water or sauté them in olive oil or the oil of your choice, and a small amount of garlic and onion. Tossing with balsamic vinegar or lemon or lime juice right before serving can also help to avoid bitter tastes. The key is to cook quickly and then serve and eat.

In addition to a lovely steamed veggie, chard leaves can be used as wraps rather than tortillas; chopped and used to create “beans and greens”; mixed with garbanzos or white beans; or for a colorful, chewy tofu scramble. If you have some time, preheat the oven to about 300 degrees, wash and de-stem your chard (the stems are too tough), dry thoroughly (to avoid sogginess), cut or tear into strips or small pieces (a large chard leaf would most probably not crisp), toss with olive oil and salt or nutritional yeast or seasoning of your choice and bake for about 20-30 minutes to create your own chard chips.

The following is being added to our list of senior residences which offer vegan dishes.

Kendal at Oberlin

By Kendal Corporation

600 Kendal Dr.

Oberlin, OH 44074

(440) 775-0094

Independent living, assisted living, memory support, short-term rehabilitation, long-term nursing care

Sample vegan options noted as such on menu include tofu coconut curry; snobby joe’s (with lentils); gazpacho soup; Swedish meatballs; pad Thai; polenta with mushroom ragu; tikka masala; spaghetti with meatballs; alu chole (Indian stew); General Tso’s with chicken; BBQ meatballs; roasted tomato tofu

photo from Counter Culture

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Chef Veganessa, 16979 Autoroute Transcanadienne, Kirkland, QC H9H 5J1, Canada

Chef Veganessa’s husband and wife team proclaim that they’re “…passionate about sharing our love for health promoting foods with our community.” They note that their menu is “gluten-free,” they “use minimal pure oils,” their flour blend is “… a mix of organic, gluten-free wholegrains and pulses…sugars are organic and unrefined…” and “…none of our dishes are deep fried.”  They also aim to find creative ways to accommodate customers’ noted allergies or intolerances when possible. Souk Wrap is a spiced pita filled with sweet potato croquettes, pickled onion, radish, cucumber, lemon tahini cream, and hummus. “Spicy” Louisiana Chili features smoky root-vegetable queso and crunchy pepitas, topped with green pea guacamole, accompanied by “organic” corn chips. South-Indian, coconut-cashew Malabar Curry Bowl offers roasted chickpeas, seasonal vegetables, apricot chutney, and brown rice. Brown rice Spaghetti Ragu has wild mushroom ragu, fresh herbed oil, almond ricotta, roasted chickpeas, and seed-nut parmesan. Veganessa Burger is a “house-made” patty of mushrooms, lentils and veggies, topped with caramelized onions, Veganessa sauce, melted cheese, dill pickles, tomato, and fresh spinach. Open-faced Tex Mex Burger showcases their lentil patty on whole-grain bread with “spicy” mayo, pineapple mango salsa, green pea guacamole, smoked carrot queso, Cotija-style cheese, and pepitas. Veganessa Pizza—available only on Fridays and Saturdays– features “organic, whole-grain” crust topped with whipped almond ricotta, sautéed shiitake mushrooms, roasted bell peppers, artichokes, and pickled cherry tomatoes, finished with herbed oil and seed-nut parmesan. Desserts may vary but you might find chilled Funfetti Fudge Pop with sprinkles and vanilla extract, Almond Butter Fudge Brownie, flavor of the day Wholesome Organic Muffin, or Salted Chocolate Chip Cookie.

Counter Culture Austin, 5812 Berkman Dr., Austin, TX 78723

Counter Culture offers comfort food that is completely vegan! Enjoy sandwiches like Philly Seitan and Tempeh Reuben. Or try their gluten-free Mac & Cheez or Jerk Seitan Plate. Concerned about sustainability, Counter Culture obtains organic and locally-grown foods whenever possible and composts and/or recycles over 95% of their waste.

Neek Vegan, 2730 Peachtree Industrial Blvd., Ste. #204, Duluth, GA 30097

Neek Vegan hopes to create “…an experience of connecting with food and culture…” celebrating flavor and compassion…”as they…champion plant-based eating not just for health benefits…” but also to  reflect their “…deep respect for nature and dedication to preserving our planet and its inhabitants…” Appetizers, to name a few, besides Falafel, include Borani Esfenaj–Persian spinach and spiced, vegan, Greek yogurt dip with onions with walnuts, or Dopiazeh Aloo with spiced, Persian mashed potatoes and sautéed onions—both with hot Pita bread. Some Soups are Ashe Reshteh, a Persian mix of chickpeas, beans, lentils, herbs, spaghetti, and spices; Greek Chickpea Soup; Seasoned Red Lentil Soup with aromatics and veggies; as well as Cream of Vegetable Soup with oats in a creamy broth. Salads include Beet and Chickpea Salad with arugula, onions, walnuts, and vegan Feta cheese; Lentil Barberry Salad with peppers, onions, barberries, cucumbers, avocados, celery, spinach, and cashews—both with “homemade” balsamic lemon dressing; as well as Quinoa Tabbouleh Salad combining cucumbers, tomatoes, onions, mint, parsley, and lemon vinaigrette. One of their Entrées is Zereshk Polo with Oyster Mushrooms showcasing Barberry saffron rice, onions, tomatoes, carrots, and peppers in a saffron broth, with potato strings. A Mixed Rice Dish example is Dampokht Kalam with Persian cabbage, lentils, tarragon, and mixed rice. Some Stews (all served with saffron basmati rice) are Gheymeh Bademjoon–made of split peas, tomatoes, onions, and sautéed eggplant; Ghormeh Sabzi, a Persian stew of herbs sautéed with spices, kidney beans, and tofu; as well as Bamiyeh–Okra stew with onion, tomatoes, potatoes, and soy protein. They have various Pita Bread Wraps such as Falafel and Hummus, Sandwiches such as their spiced Eggplant dip, topped with Shirazi salad, arugula, walnuts, and “homemade” tahini sauce on a baguette, as well as a Plant-based Burger. Kid’s Menu offers Vegan Chicken Nuggets, Cheese Pita Pizza, Veggie Pita Pizza featuring Tahini Sauce, veggies, olives, and melted cheese, a Persian version of Macaroni and Kid’s Neek Kabob—grilled Soy protein with grated onions, spices, saffron rice, sautéed onions, tomatoes, and green peppers. Desserts include Persian Pistachio Cake–made with rosewater and pistachios, Chocolate Cake, Tiramisu, Pistachio, Cashew or Walnut Baklava, Persian Saffron Rice Pudding or Persian Saffron and Pistachio Ice Cream.

SunOven, 11420 N. Ventura Ave., Ste. 107, Ojai, CA 93023

“…Baked fresh daily… in small batches,” SunOven happily proclaims, “All SunOven goodies are gluten-free, vegan, nut-free, organic, and sesame free.” They share their ingredient list and state that they “do not use any preservatives…” Baked, not fried, Gluten-Free Doughnuts come in rotating flavors like Strawberry, Vanilla Chai, Chocolate with Rainbow Sprinkles, Coffee Cake, and Maple. They also have Gluten-Free Cinnamon Rolls, Gluten-Free Muffins in Blueberry, Chocolate Chip, or Pumpkin, Gluten-Free Scones in Blueberry, Chocolate Chip, Lemon Poppy Seed, and more, Gluten-Free Olive Oil Cake  in Seasonal Flavors which rotate between Pixie Orange, Lemon, Pineapple, Cranberry, and Peppermint Cacao, Buckwheat Buns, Rolls, Baguettes, Bread, Pizza Crust, Bagels in a few flavors, Gluten-Free Pie with oat crumble in Wild Blueberry or Cherry and Tea Cookies–sugar cookies in rotating flavors like Pixie Orange.

The Perfect Bean, 214 N. Lombardy St., Richmond, VA 23220

Founded by a passion for helping animals, The Purrfect Bean’s Cats and Coffee combo strikes many of us as purrfect! For those who prefer their coffee without cats, no problem; the cat lounge is upstairs while the coffee shop is downstairs. All food and beverages are noted as vegan. While menu items may rotate, some “House-made” Syrups might include Simple, Agave, Citrus Agave, Vanilla, and Mocha. Recent Summer flavors have been Espresso or Matcha Lavender Birthday Cake Latte with Tahitian Vanilla syrup and a hint of lavender, or, a nod to the kitties, Russian Blue Latte with spiced blueberry syrup and “creamy” coconut. Choose from various Espressos like Spro Tonic (short for espresso and tonic) a bitter-sweet, quinine fizz where espresso is poured over ice and tonic water. There’s also cappuccino and lattes such as Hojicha Latte—a creamy drink made from Japanese roasted green tea and steamed Oat or Macadamia milk. The tea leaves are roasted, creating what some note as a smoky, nutty flavor. They offer a selection of Loose Leaf Teas as well. They have Avocado Toast on Sourdough with roasted peppers and pickled red onions, Creamy Herb Focaccia with pickled red onion, cream cheese, feta, herbs, balsamic glaze and tomato, as well as Sourdough Bagels with rotating spread choices. Depending on availability, they may also have baked goods or other sweets.

Vegans Are Us, Town Square, 1016-18 Race St., Philadelphia, PA 19107

Vegans Are Us serves plant-based twists on classics like mac and cheese, cheesesteaks, and burgers. The Philly V Steak features seasoned vegan steak served on a sub roll and topped with cheddar cheese and sweet peppers. The Seafood Combination includes vegan crab cakes, fish, shrimp, and fries topped with house-made tartar sauce. Breakfast items are available all day such as a vegan chicken and waffles, vegan egg omelet, scrambled eggs, and southern-style grits.

photo by Hannah Kaminsky

A Vegan Journal article by Nava Atlas called “Collard Comforts” includes recipes for Stir-Fried Collard Greens and Cabbage; Spicy Collard Greens with Black-Eyed Peas and Tomatoes; Hoisin-Glazed Collard Greens and Sweet Potatoes; Rosemary Potatoes and Collard Greens with Vegan Sausage; and Roasted Collard Greens with Polenta and Brussels Sprouts. These delicious recipes can be found here: https://www.vrg.org/journal/vj2024issue4/2024_issue4_collard_comforts.php

To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/

photo courtesy of the office of California Assembly Member Jesse Gabriel

by Reed Mangels, PhD, RD

On September 28, 2026 California Governor Gavin Newsom signed a bill into law that established the first state-supported labeling program identifying non-ultraprocessed foods. Products will not be required to be labeled; it is a voluntary program.

Certification agents will be accredited by 2029 to certify food products as “Non-Ultraprocessed Certified” or “non-UPC Certified.” The bill creates a fund to support the implementation of this program and to educate the public and food companies about the label requirements. Fees will be established for certification of food products (1).

By law, a food product cannot be certified as “Non-Ultraprocessed Certified” if it meets the state’s criteria for ultraprocessed food (1). California considers a food product to be ultraprocessed if the food product contains surface-active agents, stabilizers and thickeners, propellants, artificial colors, emulsifiers, or artificial colors AND either high amounts of saturated fat, sodium, or added sugars OR a nonnutritive sweetener (2). High amounts of saturated fat, sodium, or added sugars are defined as 10% or more of calories from saturated fat, a ratio of sodium to calories of 1:1 or higher, 10% or more of calories from added sugars. Examples of nonnutritive sweeteners include sorbitol and stevia (2).

It will be interesting to see how this law is affected by any federal definition of ultraprocessed food. As of this writing, the federal government has not issued a definition. Also of interest is the extent to which companies will apply for this certification, the cost of certification, and public interest in purchasing foods labeled “non-UPF certified.”

References

1. AB 2244. Non-Ultraprocessed Certified food standard. https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=202520260AB2244. 2026.
2. California Health and Safety Code. DIVISION 103. DISEASE PREVENTION AND HEALTH PROMOTION. PART 3. RISK REDUCTION. CHAPTER 2. Nutrition. ARTICLE 3. Eating for Health [104660 – 104667]. https://leginfo.legislature.ca.gov/faces/codes_displaySection.xhtml?lawCode=HSC&sectionNum=104661.

To read more about UPF regulations see:

State Regulations Regarding Ultra-Processed Foods and Possible Effects on Vegan Diets

Ultra-Processed Foods in the Senate: What’s Going On?