Creating a Vegan World: VRG Intern Summarizes Her VRG Internship
Anna Markulis completed an internship with The Vegetarian Resource Group and describes what she did in this Vegan Journal article:…
Report Examines the State of the Industry of Plant-based Meat, Seafood, Eggs, and Dairy
By Reed Mangels, PhD, RD The Good Food Institute is a nonprofit think tank whose stated goal is “to make…
Am I Getting Enough Iodine?
The latest issue of Vegan Journal includes an article by Reed Mangels, PhD, RD concerning whether you are getting enough…
Quick and Easy Ideas for Preparing Vegan Dishes with Apples
There are so many varieties of apples available in markets these days; but do you know what to do with…
UPDATE FROM VRG SCHOLARSHIP WINNER CHEYENNE KLAPPER
I was on the Plant Powered Youth Steering Committee with Friends of the Earth and worked towards getting plant-based meals…
Vegan Brazilian Meal Plan
In the latest issue of Vegan Journal, Priscila C. Reis has created a vegan Brazilian Meal Plan. She describes common…
The Public is Invited to VRG’s Vegan Networking Dinner During The Annual Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo (FNCE)
Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota When: Sunday, October 6, 2024, 6 PM Come meet dietitians from the Vegetarian Nutrition…
Vegan Action: Whitney McVerry is a Super VRG Volunteer
Each issue of Vegan Journal includes a column called Vegan Action where we feature individuals promoting a vegan lifestyle. In…
QUALIFIED CHARITABLE DISTRIBUTIONS (QCD)
The Internal Revenue Service states that individual retirement arrangement (IRA) owners age 70½ or over can transfer up to $100,000…
Review of Maine Crisp Savory Fig & Thyme Crackers
While most crackers are unremarkable dip-delivery tools, Maine Crisp Buckwheat Crackers stand alone as robust, flavorful gourmet snacks. “Savory Fig…