Special thanks to Arnie Alper, MD for staffing The Vegetarian Resource Group booth at the Santa Cruz VegFest in California. Over 3,000 people attended this successful event! Shout-out as well to VRG’s Nutrition Advisor, Reed Mangels, PhD, RD, who co-coordinated over 74 volunteers that helped make this event happen.
Cheyenne writes: I became vegan when I was around 14 years old. For the past two years I have been working on a campaign advocating for plant-based Meals-Ready-To-Eat for military personnel. I have spent numerous hours speaking to political and military leaders about the importance of integrating a humane food option for military personnel. On top of this, as President of my school’s Environmental Club, I have actively promoted plant-based eating and veganism. I spoke to a school board member about the need for more plant-based options in Arlington Public School cafeterias. I have also created and presented a short documentary about the need for the United States to move away from its reliance on animal agriculture. At the organization Center for Youth and Family Advocacy workshop, I spoke about the importance of eating more plants and the benefits, including lower blood pressure, other heart-healthy benefits, and increasing fiber intake. Being vegan is not a trend or hobby. Being vegan is who I am and the ethical guide I follow to live a life I deem morally sound.
The most difficult challenge I have had to overcome was surgery due to cancer. In addition to the anxiety with a fear of reoccurrence, the surgery itself impeded me from doing the sport I love—weightlifting. My greatest successes include being a vegan who is a competitive weightlifter, going to states for track and field, and becoming a certified personal trainer.
We asked Cheyenne how she responds to other weightlifters who tell her that she needs to have animal protein. She related: This comes up quite often. Typically, when I tell other lifters I am vegan, they look at me funny and ask, “How do you get your protein, though?” ME: “I get my protein from plants. How do you think the animals you eat get their protein?” THEM: They almost always say, “Plants, I guess.” ME; “Exactly, I just don’t eat the middle man.” I believe I can serve as a role model for America’s youth—as they will see and learn that a physically strong woman thrives as a vegan.
I will promote veganism in the college I am going to attend, the University of Virginia (UVA), by reviving the UVA Vegan Club and pushing to create a more humane campus. I will also use my degree and education to implement policy changes and work to further animal rights through politics and policy. I hope to get my law degree or a Master’s in Public Policy to learn the tools necessary to become an effective activist and advocate.
Support Young Veg Activists
To send support for additional scholarships and internships, donate at www.vrg.org/donate or call (410) 366-8343. You can also send a donation to VRG, P.O. Box 1463, Baltimore, MD 21203.
Do you know an amazing vegan or vegetarian high school student? If so, let them know about our annual scholarship contest. The deadline for high school seniors is February 20th of each year. To see scholarship rules and past winners, visit www.vrg.org/student/scholar
Some vegans may end up in an assisted-living facility sometime during their life. How can you make sure that your vegan diet/lifestyle is accommodated? Chef Nancy Berkoff shares tips that can be shared with the assisted living establishment, as well as recipes that can be used. See: https://www.vrg.org/journal/vj2012issue4/2012_issue4_assisted_living_food_service.php
Summer Pad Thai photo
Where: Sawatdee Thai Restaurant, Minneapolis, Minnesota
When: Sunday, October 6, 2024, 6 PM
Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group as well as VRG members. The public is invited. You must preregister. You can pay at www.vrg.org/donate and write in the names of attendees and that this is for the Networking dinner.
BUFFET
Appetizers: Vegetarian Spring Rolls and Fried Tofu
Main Dishes:
Red Curry with Tofu
Summer Pad Thai
Combination Vegetable Dish with broccoli, cauliflower, mushrooms, onions, napa, water chestnuts, tomatoes, and mock duck.
Plus: Brown Rice and White Rice and Coffee or tea and water
Dessert: Mango and Sticky Rice
Cost: $30 for VRG and Vegetarian Nutrition Practice Group members before September 15, 2024. $35 for others. $20 for two to ten year olds. Other drinks can be purchased from the restaurant separately.
PLEASE PAY at www.vrg.org/donate and write in the Comments: Networking Dinner with the Attendee names. Or call (410) 366-8343. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there.
Xero Shoes Xcursion Fusion Hiking Boots – Men’s REI Co-op
Enjoy the outdoors: you may want to go hiking in the USA, Canada, and/or Europe. Below is a list of online stores offering vegan hiking boots and shoes.
Avesu Vegan Shoes out of Germany sells Lowa hiking boots and shoes. See: https://www.avesuveganshoes.com/brands/lowa-com.html
Eco Vegan Shoes out of the Netherlands offers vegan hiking shoes and boots. See: https://www.eco-vegan-shoes.com/vegan-hiking-boots-walking-shoes
Ethical Wares out of Wales in the United Kingdom offers a wide variety of hiking boots See: https://www.ethicalwares.com/footwear/walking-boots-and-shoes/
Merrell in the USA offers some vegan hiking shoes. Search under “vegan hiking shoe or boot.” See: https://www.merrell.com
REI offers several vegan hiking shoes and boots. Search under “vegan hiking shoe or boot.” https://www.rei.com/
Thesus headquartered in Toronto, Canada and will ship hiking shoes for women to Americans. Search under the word vegan boot. See: https://thesusoutdoors.com/
Treksta USA offers hiking shoes and boots for men and women. See: https://trekstausa.com/product-category/vegan
Will’s Vegan Store in London, England offers hiking boots for men and women. See: https://wills-vegan-store.com/
photo from Ancient Harvest
Chef Nancy Berkoff shares both savory and sweet dishes featuring polenta here: https://www.vrg.org/journal/vj2011issue3/2011_issue3_vegan_cooking_tips.php
Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php
photo from La Vimea
Former VRG intern Julia Mathew shares vegan South Indian recipes that were passed down through generations and are finally in written form for everyone to enjoy! Try Kerala Parippu Curry (South Indian Lentil and Coconut Dish), Sambar and Dosa (South Indian Lentil and Vegetable Stew with a Sourdough Crepe), Masala Dosa (South Indian Potato and Vegetable-Filled Crepes), Thenga Chammanthi (South Indian Coconut Chutney), and Cherupayar Ularthiyathu (Kerala Mung Bean Stir-Fry).
The article can be found here: http://www.vrg.org/journal/vj2018issue1/2018_issue1_recipes_coconuts.php
To subscribe to Vegan Journal, visit: Subscribe to Vegan Journal
photo from Loyola University Maryland
By Danielle Choma, VRG Intern
Loyola University of Maryland is overall a small university compared to most other universities. Due to its small size, there are a limited number of dining options available to students on campus. However, in total, there are three dining halls along with two markets, and five restaurants. For the size of Loyola’s campus, this is a great amount of food options for their students. Now let’s dive into the vegan options that are available throughout these choices.
In “Boulder,” one of the main dining halls on campus, there is always an allergy-safe zone meal option. Here students can find vegan options that rotate daily. In addition, there is a sandwich station in “Boulder”. One can find two different types of vegan “meat.” There is a vegan ‘chicken cutlet,’ as well as vegan sliced ‘cold cuts’ available to make a sandwich. There is also a salad bar with many options, such as spinach, romaine, mixed greens, peppers, tomatoes, seeds, chickpeas, carrots, etc.
In “Iggy’s, the second main dining hall on campus, there are also similar options. This dining hall is located on the opposite side of campus. There is the same sandwich station, as well as a pizza station that has vegan cauliflower crusts and vegan cheese options. They also have an allergy-safe zone at Iggy’s with rotating meals each day and throughout the week. One vegan breakfast option is vegan eggs with vegan plant-based meat.
Then there is “Boulder 2.0,” which is located above “Boulder”. In Boulder 2.0, students can find an extravagant salad bar with more options than the salad bar in Boulder. Some of the extra options include grilled vegetables, chia seeds, etc. In addition, Boulder 2.0 carries vegan soups that are available different days of the week. There is also a hot station in Boulder 2.0 called “bravissimo”. Here students can find hot prepared lunches or dinners with vegan and vegetarian options.
The restaurants on campus include, “Green & Grey Café,” Starbucks, “Choolah,” “Green Peel,” and “Fresh West.” Green & Grey Café serves coffees, teas, juices, fruits, bakery items, and small sandwiches. One of their vegan sandwiches is hummus-based with vegetables on top, with a choice of vegan cheese. Starbucks can make vegan drinks from juices and teas, to chai and coffees. Choolah is an Indian restaurant where students can get rice, choice of tikka sauce, chickpea masala, or yellow lentil dal masala, all vegan, and then can add a vegan samosa. Green Peel serves smoothies and acai bowls, which are all vegan as well. Fresh West is a Mexican place where students can get wraps or bowls with their choice of fillings. Vegan options would include rice, beans, and vegetables.
To see options at other colleges, see https://www.vrg.org/teen/#college
Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” She offers these recipes: Fennel Salad; Green Pea MockaGuacamole; Smoky Collards; Grilled Romaine Salad with Vinaigrette Dressing; and Vinegary Green Beans with Dill.
Read the entire article along with her recipes here: https://www.vrg.org/journal/vj2013issue1/2013_issue1_early_spring_greens.php
Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php
Join The VRG with $35 via our subscription form, and receive the Vegan Journal for two years and a copy of Simply Vegan!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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