In 2026, The Vegetarian Resource Group will be awarding one $2,500 scholarship and three $1,000 scholarships to college students who…
Linda Tyler’s previous article published by VRG features Kale Salads. These recipes will inspire you to eat your greens! Find…
By Chef Nancy Berkoff, EdD, RD HEADS UP: there are two large categories of lettuce, head lettuce and leaf lettuce.…
The VRG noticed two listings on Pizza Hut's ingredients statement in December 2025 that appeared to be vegan. These were…
By Alexia Mena, VRG Intern Located in the heart of the East Village in New York City, Spicy Moon–which also…
Trisha became a vegetarian in eighth grade after learning about factory farming, and then vegan because of her “stance of…
Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group and Vegetarian Resource Group members. The public is invited. You must…
By Alya Swerling, VRG Intern Mercimek Köftesi is a traditional Turkish dish made from red lentils and fine bulgur, commonly…
Smriti said, “As I stared at the chicken curry on my plate, flashes of cramped cages at my grandparents’ farm…
Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois…