Upton’s Breakroom in Chicago, Illinois
By Jamie Donohue, VRG Intern Despite Upton’s Breakroom’s reputation as an iconic vegan staple in an up-and-coming Chicago neighborhood, you…
FOOD INGREDIENT INFO: HYDROXYPROPYL METHYLCELLULOSE
By Jeanne Yacoubou, MS Alternative names: HPMC, hypromellose Commercial source: combined plant (wood or cotton), mineral & synthetic (often referred…
The Vegetarian Resource Group will have a Table at Several Events in July
If you are attending any of the events listed below, be sure to stop by The Vegetarian Resource Group table…
Vegan Restaurants Have Been Added to The Vegetarian Resource Group’s Online Guide to Veggie Restaurants in the USA and Canada
Photo from Arata The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below…
Xanthan Gum Is Vegan – No Egg Whites
By Jeanne Yacoubou, MS In Fall 2017 The VRG received an intriguing email from an anonymous writer with this directive:…
Going Vegan at 10 Years Old
By Amy Dell, VRG Intern I became vegetarian when I was nine years old, and I went vegan at ten.…
My Experience Creating a Vegetarian Club in a Baltimore City Public High School
By Hannah Greene, VRG Intern For many people in inner-city communities, vegetarianism seems like it is simply not an option.…
PREPARE HOT MEALS FOR THOSE IN NEED!
By Amy Dell and Hannah Greene, VRG Interns Our Daily Bread Employment Center’s Hot Meal Program, run by Catholic Charities…
What can I use in non-vegan recipes to replace eggs, milk, and butter?
By Amy Dell, VRG Intern I love baking. But if you’re anything like me, you’ve gone to bake your favorite…
Join The Vegetarian Resource Group’s Parents and Kids Facebook Group!
VRG's Parents and Kids Facebook Groupis intended to be a group that offers support for families raising children on vegan…