Wendy’s Natural-Cut French Fries
by Jeanne Yacoubou, MS VRG Research Director Wendy’s now offers skin-on French fries made from whole Russet potatoes and seasoned…
Dissertation Survey Participation Request
The following study participation request is from a doctoral student at Walden University. This research is part of a doctoral…
Oxalic Acid
A reader was told by his doctor to reduce his intake of oxalic acid and asked about oxalic acid content…
Upcoming Events
Come visit VRG's booth at these events! Ecofair 2011 - Reisterstown, MD - 6/5 Federal Hill Jazz Festival - Baltimore,…
VRG’s Food Ingredient Guide Now Available on Amazon Kindle
Vegetarian Journal's Guide to Food Ingredients is now available on Amazon Kindle! Price: $6.92, includes VAT & free international wireless…
FAQs About VRG’s New Visa Platinum Rewards Card
Click here to view FAQs about VRG's new Visa® Platinum Rewards Card such as: Is there an annual fee? What…
UMD Dietetic Interns Visit VRG
Recently VRG was visited by dietetic interns from the University of Maryland Dietetic Internship Program. Below is one student’s report…
$5000 Vegetarian Scholarships Awarded to Massachusetts and Illinois Teens
The Vegetarian Resource Group is proud to present Rachel Sandalow-Ash, from Brookline, Massachusetts with a $5,000 college scholarship for her…
Kebobs with Pineapple and Red Pepper – for Memorial Day
Excerpted from: Vegans Know How to Party OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES By Chef Nancy…
Thanks to Scholarship Contest Volunteers
Thank you to these volunteers for helping The Vegetarian Resource Group with our college scholarship contest: Ryan Andrews Julia Hart…