This is being advertised as vegan friendly. See: https://www.merrell.com/US/en/altalight-waterproof/44457M.html?dwvar_44457M_color=J033953#cgid=men-footwear-hiking&start=1

Also see:

https://www.merrell.com/US/en/zion-fst/45960M.html?dwvar_45960M_color=J035329#cgid=sale&prefn1=genericSizeType&prefv1=M&prefn2=isOnSale&prefv2=true&start=1

https://www.merrell.com/US/en/nova-2-mid-waterproof/47207M.html?dwvar_47207M_color=J035583#cgid=sale&prefn1=genericSizeType&prefv1=M&prefn2=isOnSale&prefv2=true&start=1
For a list of all vegan-friendly Merrell shoes sold for men and women, visit: https://www.merrell.com/US/en/vegan-friendly-shoes-sandals/?rst=vegan

For other nonleather choices, go to: https://www.vrg.org/nutshell/leather.php

By Nina Lehr, VRG Intern

San Francisco’s Union Street is known for its beautiful Victorian buildings and bustling shopping scene. Visitors to the area also flock to the 100% plant-based Wildseed – one of the area’s most popular and inviting restaurants. With an emphasis on seasonal produce and a variety of flavorful dishes, this eatery provides a unique and exciting dining experience to guests.

     The highlight of Wildseed’s offerings are the pizzas. The crust is thin and the cashew mozzarella melts perfectly. The Beyond sausage on the Spicy Sausage Pizza packs a punch and is complemented by mushrooms, chilis, and basil. Try the Funghi Pizza to savor shiitake and hen of the woods mushrooms with a delightful truffled béchamel sauce.

     In the mood for pasta? The Rigatoni Bolognese is hearty and flavorful, with Beyond meat crumbles adding a meaty texture. Another great choice is the Butternut Squash Ricotta Ravioli, which comes with a unique brown cashew butter sauce. Both pasta dishes are topped with a great non-dairy parmesan.

     The menu also features several salads. The Ensalada Andalusia’s black ash cheese and coconut bacon make it a standout offering, but be sure to substitute the honey and sherry vinaigrette for another dressing if you’d like to make it vegan. Another favorite is Wildseed’s twist on a classic Caesar, the Chicory Caesar salad. Crispy chickpeas and sourdough-nori croutons make for a great variety of textures, while the non-dairy Caesar dressing ties everything together. All of the salads come in generous portions and are perfect for sharing or saving leftovers.

     Don’t forget to finish your meal with dessert! The warm chocolate cake is delectable and is topped with cacao nibs and sea salt. It pairs perfectly with the accompanying chocolate gelato!

     Overall, if you’re looking for a great vegan meal in San Francisco, you can’t go wrong with Wildseed. Be sure to give it a try the next time you’re in the City by the Bay! They don’t have indoor dining, but they reopened outdoor dining. Check before going.

More information on Wildseed is here: https://www.wildseedsf.com/

You can find other veggie restaurants in the USA and Canada at https://www.vrg.org/restaurant/

by Amy Burger, VRG Intern

Dalton, Georgia restaurant Native Kitchen prioritizes serving healthy, fresh food. While its menu is not vegan or vegetarian, much of it is, and dishes can be customized to accommodate diners’ diets. The menu is free of gluten and refined sugars, and the bar serves alcoholic drinks including wine, beer, and cocktails, as well as mocktails.

     Native Kitchen opened in the summer of 2018. Its light-filled interior offers several seating options, with a mixture of standard and counter-height tables and lounge-style areas with cozy chairs and low tables. The open-air mezzanine above the kitchen area is a popular location for students to enjoy coffee drinks while they study, and the space is made to linger.

     I have dined at Native Kitchen several times, and while it’s open Tuesdays through Saturdays from 9 am to 9 pm, my visits have always been during lunch. Fortunately, the entire menu is available all day.

     Some of my favorite dishes are their dirty south sweet potato and peanut butter sweet potato, but on my most recent visit with a friend, I opted for the veggie chili quinoa bowl with a locally-made kombucha, and she chose the y’all nachos with a sparkling water. We decided to sit on the mezzanine. Our food arrived quickly and looked delicious, and our server checked in periodically to offer anything we needed.

     A perk of dining with friends is sampling their choices, and the y’all nachos did not disappoint. The plate of freshly-made crinkle potato chips is topped with chili, housemade cashew cheese, and a dollop of guacamole. With nachos, getting the perfect bite containing each ingredient is key. Native Kitchen serves theirs on a wide plate, so this was easy to achieve. The crunchy chips were cooked to perfection, and the creamy cheese sauce and guacamole offered a perfect complement to the rich, tomatoey chili.

     While I could have eaten the entire plate of nachos, I had my own meal to enjoy. The veggie chili quinoa bowl was generously, but not excessively portioned. Its base of cooked quinoa and savory chili was enhanced by roasted vegetables and fresh greens, served with a fresh piece of house bread. The flavors and textures of the dish were well-balanced. Overall, I found it a hearty and flavorful meal.

     Because our lunches were so filling, we were not able to enjoy dessert, but having done so often on previous visits, I can confirm that they are just as delicious as the entrées. My favorite is their vegan cheesecake with unique seasonal toppings. On this most recent visit, the flavor was strawberry and fig. The restaurant is also known for its uniquely-flavored donuts, which pair perfectly with the coffee drinks on offer. While I prefer a black Americano, the lattes I’ve sampled have been well-crafted and indulgent, and can be made with almond or coconut milk.

     Native Kitchen is located at The Mill at Crown Garden, a converted textile mill dating back to the 1880s. The mixed-use development at 825 Chattanooga Avenue houses apartments, restaurants, shops, and more. Not only is it a welcome addition to the Dalton area, since Native Kitchen is located six minutes from exit 336 on Interstate 75, it’s a good dining option for drivers looking for something other than a typical chain restaurant.

     You can find Native Kitchen online, on Instagram @nativekitchendalton and on Facebook @nativekitchendalton

For more information about vegan dining in the USA and Canada, check out VRG’s online restaurant guide: https://www.vrg.org/restaurant/index.php

Below, the author of this VRG blog post responds to a reader’s comment “The last ingredient listed is “cholesterol,” which is animal based.”

Cholesterol is classically recognized as an animal-based product, so the cholesterol comment makes sense. However, there are companies that sell plant-based lipids that are used to make pharmaceuticals. These companies take plant sterols and synthetically modify them to make cholesterol. Pfizer-BioNTech may have used one of these companies. Moderna released this statement:

“The Moderna COVID 19 Vaccine contains no preservatives, no antibiotics, and no products from human or animal origin.” The Moderna COVID-19 vaccine also contains cholesterol. See:

https://www.modernatx.com/covid19vaccine-eua/recipients/faq

     If a reader sees documented information on the cholesterol origin, please share.

Note: We also have a VRG blog/Facebook posting on cholesterol and food labeling that might interest you. See: https://www.vrg.org/blog/wp-login.php?redirect_to=https%3A%2F%2Fwww.vrg.org%2Fblog%2Fwp-admin%2F&reauth=1

By Audrey Hunt, VRG Intern

Servings: 8 people

Total cooking time: 40 minutes

Ingredients:

• 1 onion
• 1 Tablespoon fresh ginger
• 3 cloves garlic
• 1 Tablespoon vegetable oil
• 6 cups vegetable stock
• 13.6-ounce canned coconut milk
• 6 sweet potatoes
• 1 carrot
• 2 teaspoons salt
• 1 Tablespoon curry powder
• 1 Tablespoon cinnamon
• 1 teaspoon cumin
• Chopped parsley for garnish

Directions:

1. Start to sauté the onion, ginger, and garlic in a medium saucepan in the vegetable oil over medium heat.
2. In a large pot, add the vegetable stock, coconut milk, sweet potatoes, carrot, sautéed vegetables, salt, curry, cinnamon, and cumin.
3. Wait to bring ingredients to a boil while on medium heat. (Takes around 30 minutes)
4. Once the potatoes are soft, take the pot off the stove and purée the soup in a blender or you can use an immersion mixer.
5. Let sit for around 5 minutes.
6. Garnish with parsley and it’s ready to serve!

Support local veggie restaurants and non-veggie establishments in Maryland offering special vegan menus this month. Find participating restaurants here: https://www.mdveganeats.com/

Some of the dishes you can order online and pick-up include vegan soul food from Land of Kush in Baltimore City; organic vegan cuisine from Great Sage in Clarksville, MD; vegan burgers and sides at PLNT Burger in Columbia and Silver Spring, MD; vegan pizza from Paulie Gee’s in the Hampden section of Baltimore City; vegan and gluten-free baked goods and savory dishes from Harmony Bakery also in the Hampden section of Baltimore City; and fresh cold-pressed juices from Revive in Frostburg, MD.

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: http://www.vrg.org/restaurant/index.php

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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Avocadamama, 5240 NE 42nd Ave., Portland, OR 97218

Avocadamama is a fully-vegan food truck offering an array of creative mac & cheese dishes. The menu includes Buffalo Cauliflower Mac, Shredded BBQ Jackfruit Mac, and even a sampler if you can’t decide between the variety of options. Be sure to try their OG Mac, which features their original cheese sauce over rigatoni and topped with breadcrumbs.

Awesome Bites Co., 20819 Bighorn Valley Ln., Houston, TX  77007

Awesome Bites Co. is an all-vegan bakery that’s perfect for any Houstonian with a sweet tooth! Everything on their menu is free of animal products, soy, and nuts, with ample gluten free options also available. Items such as their N’ice cream, muffins, and donuts are particularly popular. Be sure to check out their Instagram (@awesomebitesco) to keep up with their latest flavor offerings and seasonal sweets!

Ditto!, 11150 Northeast Weidler St. Portland, OR 97220

Ditto! is a food truck that specializes in grilled cheese sandwiches served with crispy potato chips and a pickle spear. Diners can opt for a classic comfort food combination of the three-cheese Teddy sandwich with a side of tomato soup, choose one of the kitchen’s specialty flavors, or build their own combination. Gluten-free bread is available for a modest upcharge. While seating is not provided, Ditto!’s location next to vegan coffee shop Jet Black means diners who wish to eat on-site can order drinks there and are welcome to dine at their tables. Located in the same complex as vegan grocery store Food Fight.

Next Level Clucker, 11 South State St., Lake Oswego, OR 97034 and 450 Rhode Island St., San Francisco, CA 94107

This entirely vegan chicken restaurant offers a variety of delectable choices such as fried chicken sandwiches and chicken wings, along with five different kinds of fries! Be sure to try a non-dairy shake—standout flavors include the Orange Cream CluckShake and the Peanut Butter Cup CluckShake. Diners can find this eatery within the Next Level Burger restaurant at Whole Foods Market.

Skinny Buddha, 159 Lexington Ave., Mount Kisco, NY 10549

Skinny Buddha is the perfect quick-stop for a healthy snack or meal. In the mood for something light? Try the Matcha Green Tea Smoothie, the Baby Buddha Beet Salad Bowl, or the Carrot Ginger Soup. Heavier options include the Mediterranean Burger and the General Tsao’s Cauliflower Bowl. Don’t forget a Raw Oreo or a Mini Chocolate Cupcake on the way out! Additional catering menu also available.

Un•Cooked, 210 N. Carpenter St., Chicago, IL 60607 and 1616 North Damen, Chicago, IL 60647

Un•Cooked is a grab-and-go restaurant that offers a range of raw plant-based whole food juices, smoothies, entrées, and desserts, as well as coffee drinks. Popular dishes include the watermelon radish ravioli, sushi, cacio e pepe, and assorted cakes for dessert. The full menu is free of gluten and refined sugars.

Unsoul Food, 839 Poplar St., Philadelphia, PA 19130

“Home of Philadelphia’s favorite vegan mac n cheese,” you are sure to satisfy your hunger with delicious, cruelty-free meals that use Beyond meat and Seitan in their dishes. Check out the Personal Mac (a house favorite), Beyond Cheesesteak, and UnChick’N Waffles!

You can now read the latest issue of Vegetarian Journal on Kindle. Some of the articles in this issue include Flat Out Flavor (a wide variety of sheet pan meals); Breakfasts to Savor (savory breakfast recipes); Nutrition Hotline: Understanding Evidence-Based Research; Scientific Updates; Product Reviews; More Harris Poll Results: What Veggie Products Will American Adults Purchase?; Prisoner’s Rights and Vegan Meals in Prison; Vegan Lunch Bag Ideas; and More!

You can subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Winter is the perfect time to serve a vegan stew. Zel Allen serves up several international stews in a previous edition of Vegetarian Journal. Enjoy:

Burgoo (a regional stew from Kentucky)
Harira (the national soup/stew of Morocco)
Neapolitan Cannellini Ragu (Italian stew) along with homemade Parmesan
South African Potjiekos
African Pumpkin Stew
Rajastani Ragout (Indian inspired stew)
Savory Indonesian Stew
Guisada Mexicana

The entire article can be read here:
http://www.vrg.org/journal/vj2017issue4/2017_issue4_travel_world.php

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

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2021. Deadline is February 20, 2021. We will accept applications postmarked on or before February 20, 2021. 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/vegetarian 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.

For details on the contest, see: http://www.vrg.org/student/scholar.htm