NEEL GONUGUNTA FROM WISCONSIN WINS $1,000 VEGETARIAN RESOURCE GROUP 2026 SCHOLARSHIP
Neel said, “I stared at the cafeteria line, scanning for something I could eat … Plant-based options were limited to…
SCHOLARSHIPS FOR COLLEGE STUDENTS PROMOTING VEGANISM – OPEN TO STUDENTS WHO PREVIOUSLY APPLIED TO THE VEGETARIAN RESOURCE GROUP SCHOLARSHIP CONTEST IN HIGH SCHOOL
In 2026, The Vegetarian Resource Group will be awarding one $2,500 scholarship and three $1,000 scholarships to college students who…
Kale Salads Galore!
Linda Tyler’s previous article published by VRG features Kale Salads. These recipes will inspire you to eat your greens! Find…
Lettuce Entertain You! It’s Lettuce Season!
By Chef Nancy Berkoff, EdD, RD HEADS UP: there are two large categories of lettuce, head lettuce and leaf lettuce.…
Pizza Hut Condiments: Are They Vegan?
The VRG noticed two listings on Pizza Hut's ingredients statement in December 2025 that appeared to be vegan. These were…
Where Spice Meets Plant-Based in NYC: A Spicy Moon Review
By Alexia Mena, VRG Intern Located in the heart of the East Village in New York City, Spicy Moon–which also…
TRISHA CHOUDHARY FROM NEW JERSEY WINS $1,000 VEGETARIAN RESOURCE GROUP 2026 SCHOLARSHIP
Trisha became a vegetarian in eighth grade after learning about factory farming, and then vegan because of her “stance of…
VEGAN NETWORKING DINNER AND DISCUSSION IN SAN ANTONIO, TEXAS
Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group and Vegetarian Resource Group members. The public is invited. You must…
Mercimek Köftesi (Turkish Lentil Balls)
By Alya Swerling, VRG Intern Mercimek Köftesi is a traditional Turkish dish made from red lentils and fine bulgur, commonly…
SMRITI MEHTA FROM CALIFORNIA WINS $1,000 VEGETARIAN RESOURCE GROUP 2026 SCHOLARSHIP
Smriti said, “As I stared at the chicken curry on my plate, flashes of cramped cages at my grandparents’ farm…