Dodaha’s Kitchen offers Vegan Soul Food
We recently dined in the Baltimore location of Dodah’s Kitchen and were happy to find a wide variety of delicious…
The Meat Industry and Nutrition Research
by Reed Mangels, PhD, RD We’ve all seen the headlines touting the virtues of eating meat. For example, there are…
Strawberries in Season… and Beyond
By Chef Nancy Berkoff, EdD, RD Fresh strawberries! It would seem that besides a good rinse with cold water, we…
Embracing Imperfection While Cooking
Vegan Journal Senior Editor Hannah Kaminsky shares her thoughts on embracing imperfection, especially when cooking. Read her Note from the…
What’s the Difference Between Fermented Soy and Unfermented Soy?
In Reed Mangels, PhD, RD’s latest Nutrition Hotline Column in Vegan Journal, she answers a reader’s question about the differences…
5 Vegan Tapas from Spain
photo by Hannah Kaminsky Ellen Kanner shares recipes for vegan tapas from Spain including Patatas Bravas (Fiery Potatoes) with Fresh…
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…
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…
Iron Absorption in Vegans and Plant-Based Meat Promotes Iron Absorption
In the latest Scientific Update in Vegan Journal we cover these topics: Iron Absorption in Vegans and Plant-Based Meat Promotes…
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