Do you love pickles? The latest issue of Vegetarian Journal offers a review of Grillo’s Pickle de Gallo that comes in several varieties. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

Rissa was asked the following:

Why do people decide to go vegetarian or vegan?

If someone wants to change their eating habits, but they aren’t sure how to do that, where do they begin?

What’s the biggest misconception about vegetarians, vegans or a vegetarian or vegan diet?

How can people who are not vegetarian or vegan keep those who are in mind when planning an event or providing a meal?

As a vegetarian, how do you respond to people who don’t take your food choices seriously?

To watch the video and see the cooking demo, go to 6:30 here: https://youtu.be/z58AU8P0YMs

To see other videos, go to https://www.youtube.com/channel/UCvSyCToa_i9fA4D5CLCAFWw

The latest issue of Vegetarian Journal offers the column Vegan Action that features Elsa Spencer, PhD. Elsa is a teacher and activist. Read the column here: Vegan Action: Elsa Spencer

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of The Natural Gourmet’s Vitam-R, which is a deeply savory, distinctive spread made from yeast enzymes formed on molasses. Vitam-R contains 17 amino acids and vitamin B12. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

Are you looking for some creative ways to prepare dishes featuring radishes? The latest issue of Vegetarian Journal offers the column Vegan Cooking Tips focusing on radishes, by Chef Nancy Berkoff, EdD, RD. Read the piece here: Quick and Easy Ideas for Radishes

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of Good Catch Fish-Free Tuna, which comes in several flavors. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

The latest issue of Vegetarian Journal offers a review of Catspring’s Yaupon U.S. grown tea. The tea is available online in tea bags or loose leaf. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

Earlier this year The Vegetarian Resource Group commissioned a national YouGov poll to find out: How Many Youth in the U.S. are Vegan? How Many Teens Eat Vegetarian When Eating Out?

Read the poll results here: How Many Youth in the U.S. are Vegan?

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

According to a keynote speech from Natural Products Expo East, the state of natural and organic growth is strong. More and more new customers are seeking out products that are minimally processed to reach their health goals. Plant-based products are very popular and the pandemic brought new consumer interest in products that reflect their health/social/environmental values.

Consumers purchase these products primarily from brick and mortar retails shops including supermarkets, Walmart, and other stores. E-commerce is growing; however, it still is a small percentage of total natural and organic sales.

During this presentation reference was made to how quickly the USA is diversifying and this is having an influence on food production. Many more multi-cultural products are being manufactured. However, there’s still need for more minority representation in leadership positions such as company boards.

There is also a strong push for the natural foods industry to contribute towards solving problems in the world including environmental issues such as water pollution and decrease in arable land. Also, the industry should lead the way to getting healthy food into poor neighborhoods.

For further information see: https://cet.gcp.informamarkets.com/sites/cet.com/files/NPEE21%20State%20of%20Natural_Master%20%26%20Organic%20Presentation.pdf

By Reed Mangels, PhD, RD

Alimentando El Mañana is a free course whose goal is to train graduates in the health sciences about plant-based diets from a broad perspective.

The course’s objectives are:

• To critically analyze the scientific evidence on the health and socio-environmental impact of plant-based diets and the cultural foundations of current dietary patterns.
• To evaluate the relevance of implementing strategies aimed at reducing the consumption of foods of animal origin on public health and the environment.
• To demonstrate competencies in the clinical and biochemical evaluation and nutritional counseling of people who follow plant-based diets or who want to adopt this way of eating.

The course will be conducted on Zoom in Spanish during 7 synchronous virtual classes, each 3 hours long. Module 1 will cover dietary patterns and chronic disease as well as the impact of food production systems on global health. Module 2 focuses on food and culture and includes strategies for promoting plant-based diets. Module 3 explores the environmental effects of diet and examines food justice. Module 4 focuses on plant-based diets in prevention and treatment, key nutrients, life-cycle issues, and nutritional assessment. Module 5 features virtual cooking workshops.

The course will be offered for the first time on Saturdays in October and November 2021.

This course is for health care professionals.

For more information, see https://www.arg.alimentandoelmanana.org/curso