Recent topics brought up include:

– Learn about which vegan milks qualify to be used in the National School Lunch Program in the USA

– Does anyone have experience eating vegan while on a Royal Caribbean cruise? Did you pack a lot of your own snacks and such? I know the basics will be available but just wondering if it’s a struggling vegan situation or a nice culinary experience.

– Ever wonder how much Vitamin B12 vegan children need?

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Walnut & Wild Rice Salad photo by Rissa Miller

Have you ever noticed how many different types of rice there are? Chef Nancy Berkoff’s article The Long and Short of It – Meet Red, Black, Green, Gold, and Purple Rice! explains what the differences are and how to prepare vegan dishes using a variety of rice. Enjoy Sofrito with Carolina Gold Rice; Spanakorizo; Walnut & Wild Rice Salad; Cashew Coconut Purple Rice; Green Herbed Pilaf; Mango Sticky Rice; and Red Rice Pilaf.

Find the entire article here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_long_short_of_it.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

By Jeanne Yacoubou, MS

Is your favorite cup of mojo truly vegan, brewed with coffee beans not coated with the insect secretion shellac? Our research into over 15 companies affirms it most likely is.

What Is Shellac?

Also called lac resin or confectioner’s glaze, shellac is harvested from insects in Southeast Asia. According to a 2024 Business Insider report, India is the world’s largest producer, exporting over $65 million annually of a global market worth nearly $170 million. The United States is the world’s largest importer, buying 25% of India’s supply.

One pound of shellac contains the resin from approximately 150,000 insects. Traditional farmers can collect that quantity in a day, but need two more days to scrape it manually off of tree branches. The extreme heat and floods of the climate crisis brings uncertainty to the harvest leading to major price fluctuations. Today, industrial production of shellac is replacing age-old methods.

The most common food use for shellac approved by the U.S. Food and Drug Administration (FDA) is as a shiny, water-and mold-resistant coating on a wide range of foods including:

• fruits and vegetables
• nuts
• coffee beans
• chocolate
• confections (for example, jelly beans or candy corn)

On citrus fruits and on vegetables such as cucumbers, bell peppers, or eggplant, this edible coating helps retain firmness, reduces shriveling, and increases shelf life. As a coating, shellac is typically mixed with either a plant- or petroleum-derived wax.

Other FDA-approved food uses for shellac, either as part of a mixture or alone, include:

• Food packaging adhesive
• Inks used for marking tablet supplements, chewing gum, and candy
• Coating on Certified USDA Organic foods where it is allowed as a “nonorganically produced agricultural product”

Shellac is also used as a coating on some pharmaceuticals especially enteric or time release tablets or as a food dye. It must be labeled, usually as shellac or confection’’s glaze, when present although many other names for shellac are permissible as listed in our Guide to Vegan and Vegetarian Food Ingredients.

Shellac on Coffee Beans

In 2010 and 2011, The VRG reported that shellac was not commonly used on coffee beans. In this 2025 update, we surveyed close to 20 coffee companies, both major brands and small specialty businesses, to see if this is still true.

Based on email responses and phone conversations with most of the respondents, we report that, in general, the trend continues. Several did not provide clear responses as noted below.

The VRG also contacted a few Indian companies selling shellac in May 2025. We asked them if they knew of any companies coating coffee beans with shellac. Sumeet Agrawal of D. Manoharial (Shellac) Pvt. Ltd. wrote in an email that “…we don’t have any customers using shellac for that purpose.”

The VRG Investigation Process: Shellac

We identified the most popular coffee brands through a Google search and an informal survey. Using company website contact forms or emails, we asked one question in July and August 2025: Do any of your suppliers coat their coffee beans with shellac?

We asked the question in this way to ensure companies consider what happens to the coffee beans before arriving in the U.S. Although companies may not apply shellac once the coffee beans are stateside, international suppliers could have coated their coffee beans in their country of origin in order to make them more resistant to mold and moisture during transport.

Most of the companies responded directly to the question in a timely manner. If they did not, we called them. Here is a list of those coffee companies which told us by email or phone that their suppliers do not coat the coffee beans with shellac. They also pointed out that they do not apply shellac upon arrival:

• Folger’s
• Tim Horton’s
• Lavazza
• Keurig
• Peet’s Coffee
• Intelligentsia Coffee
• Stumptown Coffee Roasters
• Don Pablo Coffee
• Free Rein Coffee
• Bean Box
• Philly Fair Trade

The following brands did not clearly respond about their suppliers’ practices in their first email reply or phone call nor when we asked for clarification in a follow-up email:

• Maxwell House
• Starbuck’s
• Dunkin’ Donuts
• Caribou Coffee
• Counter Culture Coffee

The following brands did not reply:

• Nescafe
• Wawa

Equal Exchange spoke on behalf of all of their coffee cooperative partners and wrote to us in June 2025: “The beans we buy from small farmer cooperatives are shipped unroasted or ‘green’ and no shellac or any other coating is used. We roast the coffee at our roastery at our headquarters in Massachusetts and the flavored and non-organic coffee is roasted for us in a separate facility and no shellac is used in either facility.”

Maxwell House

We called in July 2025 and spoke for almost 40 minutes. The representative scoured her database using several different search terms, but did not locate any definitive statement about shellac. She was able to say they used “100% coffee beans.” She also asserted that “no additives” were used. Although both of these phrases suggest no shellac had been used, we cannot be absolutely sure without a definitive statement like other coffee companies provided.

When we asked if she could escalate our question to a R&D or QA department, supply chain manager, or supervisor, we were told there was no way of doing so.

If the company sends us more information, we can update this article.

Shellac in the European Union

The European Food Safety Authority (EFSA) Panel on Food Additives and Flavourings reviewed the status of shellac as a food additive in 2024. The Panel recommended to the European Commission that shellac specifications such as permissible amounts allowable for food use be revised “…depending on the manufacturing process, chemical bleaching process and physical decolouring process, because they result in different impurities in shellac.” There have been several toxic chemicals, including the neurotoxin lead and likely carcinogen chloroform detected in shellac. The Panel states the toxins must be quantified for each manufacturing process before recommendations can be made about shellac for food use.

To the best of our knowledge, no comparable review of food grade shellac is underway in the U.S.

Is Shellac Kosher?

There is disagreement in the Jewish community about the kosher status of shellac. According to a 2023 article in the Let’s Talk Kashrus column reprinted on the website of the Chicago Rabbinical Council, shellac is considered kosher in the U.S.:

“…Shellac, which is a byproduct of the forbidden insect is treated differently than gelatin made from non-kosher bones or carmine made by crushing cochineal beetles. Gelatin and carmine are made from the actual forbidden item, and, therefore, their status is stricter than shellac, which is just a byproduct.”

Shellac and Coffee Beans Summary

Based on our research, The VRG can report that shellac is not used on the coffee beans of many of the companies surveyed for this article. Our August 2025 article on Folger’s Coffee details our communication with that company.

However, there could be a coffee company not included here which uses shellac. If you are thinking about purchasing coffee beans which appear to be especially glossy or glazed, we suggest you inquire about shellac before buying. If you see shellac labeled on a bag of coffee beans, please let us know at [email protected].

For more ingredient information, see https://www.vrg.org/ingredients/index.php

To support VRG research, donate at www.vrg.org/donate

Or join at www.vrg.org/member

The contents of this posting, our email, our website and our other publications, including Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Cranberry Orange Quick Bread photo by Hannah Kaminsky

Sing a Song of Citrus by Ellen Kanner in Vegan Journal features recipes for Hearts of Palm Ceviche with Grapefruit and Avocado; Angel Hair with Pumpkin, Annatto, and Lime; Feijoada (Black Bean Stew); Wild Rice with Winter Greens, Lemon, Raisins, and Pine Nuts; and Cranberry Orange Quick Bread. Read the entire article (with recipes) here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_sing_citrus.php

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

On a recent trip to New York City, we were very fortunate to be able to try some dishes we had not eaten yet at Franchia Vegan Café. Sampled appetizers were ‘Chicken’ Satay Sticks with Barbecue Sauce; Summer Rolls; and Peking ‘Duck’ Baos.

For main dishes, we enjoyed Sizzling ‘Bulgogi’ Plate, as well as Curry ‘Chicken’ Stone Bowl Rice. The food was fantastic, and as always, the service was outstanding.

More info on Franchia can be found here: https://franchia.com/

Find an extensive list of vegan restaurants in the USA and Canada from VRG: https://www.vrg.org/restaurant/index.php

Waffled Tofu with Red Eye Gravy photo by Hannah Kaminsky

We’re often told that eating breakfast is important. Vegan Journal Senior Editor Hannah Kaminsky’s article Breakfast to Savor serves up a variety of options including Waffled Tofu with Red Eye Gravy; Curried Coconut Granola; Cheesy Broccoli and Bac-un Toaster Tarts; Bread Omelet; and Black Bean Chilaquiles. You can read the article and recipes here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_breakfasts_savor.php

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

The Vegetarian Resource Group’s Annual Scholarship Program for Graduating High School Seniors in the USA Promoting Veganism

Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award one $10,000 and several $5,000 college scholarships to graduating U.S. high school students who have promoted veganism in their schools and/or communities. Entries may only be sent by students graduating from high school in SPRING 2026

We will accept applications emailed or postmarked on or before FEBRUARY 20, 2026. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

For information on applying, visit: https://www.vrg.org/student/scholar or call (410) 366-8343 or email [email protected].

This contest is sponsored by The Vegetarian Resource Group/Vegan Journal, PO Box 1463, Baltimore, MD 21203.

photo from Fifth House

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Fifth House, 3157 Farnam St. #7113, Omaha, NE 68131

Fifth House offers a menu of vegan comfort food classics. The buffalo burger is made in house with seitan and lentils and is topped with almond-based blue cheese, buffalo sauce, and caramelized onions. Smoked seitan porq chops are served with pink apple slaw, sweet potato mash, and roasted brussel sprouts. Fried chick’n is made with locally grown oyster mushrooms and served with brown gravy, mashed potatoes, slaw, and a biscuit. Desserts include citrus lavender sponge cake, almond boy brownies, and warm cranberry pudding.

Floralia Pizza, 1124 Kona St., Honolulu, HI 96814

Serving Neapolitan style pizza, Floralia aspires to “old world Italian cooking with a modern, plant-based approach” and to celebrate “…the abundance that the garden provides!” Some Antipasti are Focaccia, Garlic Knots, Pasta, Caesar Salad, and more. While they don’t offer gluten-free pizza, their dough is “naturally slow leavened.” Besides Margherita, Sicilian, White Pizzas, and others, the Brooklyn offers tomato sauce, ricotta, basil, meatball, mozzarella, and parm. The Paradiso showcases tomato sauce, mozzarella, bacon, local pineapple, jalapeño, and parmesan. Basil Pesto Royale features ‘goat’ cheese, sausage, and marinated peppers. They offer lots of toppings made in house from scratch including Pizzetta Calabrese presents spicy ‘Nduja, San Marzano tomato, mascarpone, “bee-free” honey, and parmesan crust. Calzone Napoletana is San Marzano tomato, ricotta, parmesan, mozzarella, and basil. For Dessert there are Cannolis–Pistachio or Chocolate Chip, Tiramisu, and a couple varieties of Cheesecake. They have outdoor seating.

Le Botaniste, 2501 Hempstead Turnpike, Bldg. E, Unit E9a, Elmont, NY 11003

This sophisticated cafe features an inventive plant-based and organic menu with dishes like the young coconut ceviche, summer roll, pasta Bolo, mezze (assortment of spreads served with veggie balls and gluten-free crackers), and quinoa peanut butter cookies. They also have a natural wine list and take care to add only minimal amounts of oil to their dishes.

Stir It Up, 6 Prince St., Charlottetown, PE C1A 4P5 Canada

Stir It Up aims to provide comfort food focused on local, organic products. Noted as a very popular item, Mo: Mo is steamed or deep-fried dumplings made with spices and mixed vegetables. Veggie Burrito is a warm tortilla with rice, black beans, corn, fajita- style peppers, onion, crisp jerk veggie patty, cheese, cilantro lime sauce, and tomato sauce. Pakora packs crisp mixed vegetables dipped in chickpea flour and spices, deep-fried. Samosa showcases pastry filled with potatoes, peas, and spices, served with tamarind and mint sauce. Sweet Chili Balls features crisp vegan chicken with herbs, sweet chili, and tamarind sauce. Mix Vegetables with Rice combines broccoli, carrots, cauliflower, and bok choy stir-fried with garlic sauce. They also have Caesar or House Salads and Grab N Go items. For Kids there’s Happy Burger or Chick’n Nuggets and chips.

Trixie’s, 144 Main St., Beacon, NY 12508

Trixie’s Pizza serves whole 16” “Hand-crafted New York-style pizza” noting organic tomato sauce and cold fermented dough. Some Appetizer possibilities are Cannellini Bean Dip or Meatballs with Sauce—both with Pan Rustico. Though Pizza toppings rotate, here are just a few of their many selections. The Vita features Tomato Sauce, fresh House-Made Cashew Mozzarella, Fresh Basil, and EVOO. Sausage and Peppers presents Tomato Sauce, House-Made Mozzarella, House-Made Fennel Sausage, pickled Cherry Peppers, and Calabrian Oregano. Veg Pepperoni offers Tomato Sauce and 2 types of vegan cheese. You may also add House-Made Side sauces to your pizza like Garlic or Ranch for dipping. Sweet Treats include small batch Zandy’s PB&J Cookie crafted with Peanut Butter and Raspberry preserves, as well as Zandy’s Coco Loco–Coconut and Chocolate cookies.

UnAltrd, 139 NE 1st Ave., Hallandale Beach, FL 33009

With an aim toward wellness, UnAltrd celebrates “plant-based living” focused on alkaline food. The very popular Hibachi Bowl offers seared bell peppers, zucchini, crisp shredded oyster mushrooms, and tangy-sweet chili glaze. For your base choose spicy noodles or seasoned quinoa drizzled with “creamy, slightly tangy” Yum Yum sauce. Chk’n N Fries features Burro Banana Fries with chickpea flour-breaded fried Oyster mushrooms. Italian Bowl brings smokey Red pepper pasta, grilled veggies and seared mushrooms. UnAltrd Bowl combines seasoned mushrooms, stewed chickpeas, seasoned quinoa, and grilled veggies. Kamut Spaghetti and Sausage is topped with apple fennel sausage patties and marinara sauce. Waffle and Sausage Plate has a crisp kamut and spelt waffle, fried oyster mushrooms battered in unaltered chick’egg flour, fennel apple sausage patty, quinoa, and an “electric spice blend.”

Viet Chay, 768 Wilson Ave., Toronto, ON M3K 1E2 Canada

The hope at Viet Chay is that “…every dish provides a connection to Vietnamese culture while catering to a plant-based lifestyle…” For starters there’s Thai Salad Rolls, Papaya Salad, Spring Rolls, as well as many other choices. Soups are Pho, Curry Chicken with Rice or Noodles, Seaweed, Mixed Conjee, and lots more. Sandwiches include Vegan Fish, BBQ, and several others. Some examples of possible Daily Specials are Tom Kho Man (vegan stewed lobster), Spicy Fried Tofu Lemongrass, Vegan BBQ, and Vegan Ribs stewed. For dessert there’s vegan ice cream.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been tabling at a wide variety of events throughout the USA. We also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or single-time donor to The Vegetarian Resource Group.

Thanks so much for your support. You can make a donation online here: www.vrg.org/donate

Mah Maiz photo by Rissa Miller

Enjoy vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan for many years and loves translating her recipes and his heritage into compassionate new meals.

Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete Mares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan version, enjoy seven vegetables, including meaty oyster mushrooms, and a taste of the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich broth), Señora Tortilla (a deeply authentic meal, originating in the state of Tlaxcala. His version finds its depth from toasted dry peppers and fresh tomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).

Find the entire article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_soup_stews.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/