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…
Celebrate Easter Vegan-Style!
Are you looking for some creative vegan dishes to serve during Easter? Below are a few recipes from previous issues…
Enter The Vegetarian Resource Group’s 2017 Video Contest!
The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus two…
THE VEGETARIAN RESOURCE GROUP CELEBRATES 35 YEARS OF CHANGING SOCIETY
Support Continued Vegan Education, Outreach, and Activism! The Vegetarian Resource Group celebrates 35 years of vegan activism in 2017. For…