My Experience as a Vegan at Hiltl in Zürich, Switzerland
By Julia Mathew Last April, around Easter, I visited Switzerland and went on my usual search for vegan-friendly establishments. I…
Vegan Options at Moe’s Southwest Grill®
By Jeanne Yacoubou, MS Moe's FAQ page presents some relevant information for its vegan guests (scrolling down to the last…
Be Sure to Stop By The Vegetarian Resource Group Table at These Events in April 2017
The Vegetarian Resource Group will be exhibiting at the events below. If you’re attending any of these festivities, please stop…
Postscript on Isinglass in Guinness® Beer
By Jeanne Yacoubou, MS In 2015, Guinness announced that it would remove isinglass from its beer-brewing process by the end…
“Vegaani” Travels in Helsinki, Finland
By Julia Mathew, VRG Intern Last April, I visited Helsinki during the spring for about a week. Although it was…
College Vegans: Favorite Foods
By Anna Lam Some college students are intimidated by the logistics of eating a vegan diet while studying at a…
SALATA SALAD BAR RESTAURANTS IN TEXAS, ILLINOIS, AND CALIFORNIA
Salata lists these items as vegan proteins on their menu: Quinoa: Pre-Washed White, Black, Red Quinoa, Parsley Baked Tofu: Baked…
A SEAWEED JELLY MADE WITH LOBSTER SHELLS
In order to produce a high calcium product for people allergic to dairy, Flinders University is promoting a seaweed jelly…
Join Us on the New VRG Parents and Kids Facebook Page
The Vegetarian Resource Group has started a new Facebook group for families. We'd love to have you join! Here's what…
Noodles & Company® Vegan Options
By Jeanne Yacoubou, MS The 11th General Question on the Noodles & Company FAQ page http://www.noodles.com/faq/ viewed in April 2017…