A Grain, a Green, a Bean Reviewed in Vegan Journal
Gena Hamshaw’s book A Grain, a Green, a Bean is reviewed in the latest issue of Vegan Journal. Find 80…
Vegan Dips Hit the Spot During Summer Months
By Chef Nancy Berkoff, EdD, RD Hot weather calls for cool meal components, and dips fit right in. Dips can…
Tomato Cornucopia
istock photo By Chef Nancy Berkoff, EdD, RD Fresh tomatoes are lovely to look at, and the leaves are delightful…
Work with Purpose Video Series from Vegan Journal
Ethical Entrepreneurs. Careers with Values. Vegan Businesses, Founders, Owners, Employees, and Self Employed tell how they make a living while…
Edward & Sons Organic Rice Noodles Reviewed in Vegan Journal
Edward & Sons offers organic rice noodles in a variety of forms. Most visually striking are the Organic Brown &…
Vegan Cooking Tips: Quick and Easy Dishes Featuring Fresh Herbs
Chef Nancy Berkoff’s latest Vegan Cooking Tips column in Vegan Journal highlights many creative ways to utilize fresh herbs while…
Umami Global Bistro: Restaurant review
By Alex Holzinger, VRG Intern Umami Global Bistro is a small but cozy Mediterranean restaurant located in downtown Catonsville, Maryland.…
Vegan Dishes Using Fresh Apricots
By Chef Nancy Berkoff, EdD, RD Fresh apricots have a fleeting season, so enjoy then while you can! Eat them as…
Farmer Foodie Cashew Parm Reviewed in Vegan Journal
Cashew Parm produced by Farmer Foodie is versatile and delicious! It’s available in two flavors: Golden Chedda and Italian Herb.…
Enter The Vegetarian Resource Group’s 2026 Video Contest: Deadline July 15th
The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several monetary awards. The deadline…