By Cheryl A. Van Beek, VRG volunteer

Writing about restaurants that serve vegan fare to be added to VRG’s online guide to veggie restaurants in the USA and Canada is a wonderful experience. It combines so many of my fervent passions—helping, health, food, writing, animal welfare, and more. I’m grateful that writing these pieces provides me the opportunity, in my own small way, to support VRG, an organization I admire and appreciate, in their mission to promote a vegan lifestyle. Aligning my actions with my values while helping others is truly gratifying.

Having experienced how challenging it can be to find eateries that sync with my health and ethical concerns, budget and palette (especially while traveling), I appreciate VRG’s guide providing a valuable resource for diners that I am happy to help with.

Writing these entries for VRG allows me to celebrate the courage, creativity, and dedication of restauranteurs who strive to contribute to a healthier world that is kinder to animals and our planet. Often when I speak to them, they enthusiastically share their unique experiences and particular motivation. Connecting with them and hearing their stories is thought provoking and inspiring which increases my desire to help their businesses thrive by making others aware of them.

Speaking of thriving, the knowledge I gain from researching menus nourishes my curiosity while expanding my own cooking repertoire. Though I’ve been writing for VRG for years, I continue to discover, not only new foods, but also inventive ways of preparing familiar foods. As a nature enthusiast, I get a kick out of learning about new plants or plants being used in novel ways. For instance, I was intrigued to learn that banana flowers have various edible applications such as ingredients in curry or as a vegan substitute for cooked fish!

Being introduced to various cultures through the appealing lens of food further stimulates me and expands my sense of connection. For example, I was delighted to encounter the concept of Japandi which, as I digest it, organically blends Scandinavian functionality and coziness with graceful Japanese minimalism. I was fascinated to learn how a restaurant translated this design concept into a menu.

Finally, while I relish a good conversation, writing lights me up. With my zest for words and language, crafting these small narratives, feeds my soul. Having been a foodie all my life, I look forward to each request I get from VRG to write up a new entrant. For me, even merely thinking about food, imaging what it tastes, smells, and feels like, is a treat in itself. Sharing it with others is the chocolate dipped raspberry on top!

Find VRG’s online guide to veggie restaurants in the USA and Canada here: https://www.vrg.org/restaurant/index.php

Past VRG scholarship winner Coda Spier won one of the most prestigious awards his culinary college offers. He said, Thank you again for making this possible. Pictured above is some of his latest food. Coda is on the left in the photo below.

Here is more information about our scholarship contest: https://www.vrg.org/student/scholar.htm
You can support VRG scholarships and internships here: www.vrg.org/donate

In 2023, The Vegetarian Resource Group reported a study that we conducted comparing the prices of meat-like veggie burgers and vegan ground meat to animal meat. (See: https://www.vrg.org/journal/vj2023issue4/2023_issue4_vegan_burgers.php) We expanded our study to include canned and dried beans because these products are often less expensive sources of protein, iron, and other nutrients that are also supplied by veggie burgers and vegan ground meat. Read the entire article here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_cost_of_beans.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

Breyer’s Ice Cream now has ice cream which they consider animal-free, based on precision fermentation. However, it is noted on the package that it is not suitable for those with a milk allergy. This is because the whey protein from fermentation is the same as whey protein in traditional dairy. For more information, see:

https://www.dairyreporter.com/Article/2024/03/05/unilever-stakes-a-claim-in-the-cow-free-ice-cream-revolution?utm_source=newsletter_daily&utm_medium=email&utm_campaign=05-Mar-2024&cid=DM1123144&bid=342319697

Each issue of Vegan Journal includes reviews of products we especially like. We recently enjoyed reviewing Franklin Farms Veggie Balls including falafel balls, black bean & plantain balls, and more. Read the entire review here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_veggie_bits.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

photo from Edgewater, A WesleyLife Community

Edgewater, A WesleyLife Community
9225 Cascade Ave., West Des Moines, IA 50266
515-978-2395
https://www.wesleylife.org/edgewater

Edgewater is CCRC. Independent Living, Assisted Living, Short-Term Rehabilitation, Memory Support, Long-Term Care

Some sample vegan dishes.

• Artisan Flatbread with pesto cashew cheese sauce, marinated cherry tomatoes, spinach, balsamic reduction
• Vegetable Panini – zucchini, yellow squash, portobello, marinara, glazed carrots
• Mediterranean Salad, Superfood Salad, Roasted Pear Salad
• Bang Bang Cauliflower, roasted potato wedges
• Asian Chop Salad
• Vegan “Scallops” grilled palm, sautéed wild mushrooms, cherry tomatoes, linguini, vegan butter sauce
• Seasonal Stir Fried Vegetables

Vegetarian options available every meal and 7 days a week. All special buffets and dinners have vegetarian/vegan options.

Find more locations with veggie options at https://www.vrg.org/seniors/senior_vegan.php

Please let us know about communities or facilities for seniors which have vegan options at [email protected]

Each issue of Vegan Journal includes Scientific Updates where Reed Mangels, PhD, RD, reviews recent scientific papers. In the latest issue of our magazine, she covers topics such as Vegan Diets Associated with Less Air Pollution; Healthier Plant-Based Diet Associated with a Lower Risk of Cognitive Impairment in Older Adults in China; and Do International Dietary Guidelines Consider Climate Change?

Read her column here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_scientific_update.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

Each issue of Vegan Journal includes Scientific Updates where Reed Mangels, PhD, RD, reviews recent scientific papers. In the latest issue of our magazine, she covers topics such as Vegan Diets Associated with Less Air Pollution; Healthier Plant-Based Diet Associated with a Lower Risk of Cognitive Impairment in Older Adults in China; and Do International Dietary Guidelines Consider Climate Change?

Read her column here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_scientific_update.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

photo from NoBull Burgers

Each issue of Vegan Journal includes reviews of products we especially like. We recently reviewed NoBull Burgers, which come in a variety of flavors including the Original, Savoy Mushroom, Spicy Italian, Sundried Tomato, and Madras Curry. Read the review here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_veggie_bits.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

Shutterstock photo from The Alabama Cooperative Extension System

The Alabama Cooperative Extension System posted an article about feeding broiler litter to beef cattle. See their article here:

https://www.aces.edu/blog/topics/beef/feeding-broiler-litter-to-beef-cattle/#:~:text=In%20addition%20to%20offering%20an,the%20cattle%20consuming%20the%20litter