Creative Ways to Prepare Cucumbers
Cucumbers can play a supporting role in salads or can be the main event. Chef Nancy Berkoff, EdD, RD, offers…
Christopher Place: Vegan Cooking Class with Crystal Forman, MPH
By Ellie Meyerstein, VRG Intern I had the opportunity to sit in on one of Crystal Forman’s vegan cooking classes…
Amazing Thai Restaurant in Princeton, New Jersey Review
by Aileen Zhang, VRG Intern Located just past the university campus, those in Princeton, New Jersey are able to cross…
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Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on…
Quick and Easy Ideas for Chilled Soups
Are you in the mood for soup but don’t want to spend too much time near your stove? If so,…
My Experience with VRG as a Summer Intern
By Chaltu Watkins Interning with The Vegetarian Resource Group has been an insightful and enjoyable experience. Over the course of…
Vegetarian Nutrition Dietetic Practice Group Adds Culture Cuisine Plates for the Mediterranean region and Central Europe
by Reed Mangels, PhD, RD The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise…
Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada
The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent…
What to Do with all that Zucchini!
Hannah Kaminsky is the Senior Editor of Vegan Journal. She is the author of several vegan cookbooks and wrote an…
Vegetarian Nutrition Dietetic Practice Group Introduces New Culture Cuisine Plates for Africa, South Asia, and East Asia
by Reed Mangels, PhD, RD The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise…