A Vegetarian Resource Group member wrote that she purchased a hair product in a rush, saw the “cruelty-free” bunny, and assumed it was vegan. “Get home and read the ingredients and it has silk protein in it. Don’t be fooled by the little bunny… it doesn’t mean it’s vegan.”

According to Leaping Bunny FAQs, “To assist shoppers looking for vegetarian or vegan cruelty-free products, we ask our brands to let us know if they have some products which qualify and have included a refined search option on our website.” So though these products don’t involve experimentation on animals, they are not necessarily vegetarian or vegan.

PETA at
https://www.peta.org/living/personal-care-fashion/beauty-without-bunnies/
says about their Bunnies logos

Companies may be certified by PETA under one of two designations:

• Global animal test–free recognizes companies and brands that have verified that they and their suppliers do not conduct, commission, pay for, or allow any tests on animals for their ingredients, formulations, or finished products anywhere in the world and that they will never do so in the future.
• Global animal test–free and vegan recognizes companies and brands that meet the same requirements and whose entire product line is free of animal-derived ingredients. These companies are truly cruelty-free.

And a company can put their own bunny on a label. So always make sure to read ingredients.

This list of food ingredients from The Vegetarian Resource Group may also be of interest: https://www.vrg.org/ingredients/index.php

The contents of this posting, our  website and our other publications, including Vegetarian 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.

By Emilio Gironda, VRG Volunteer Coordinator

As of January 1, 2019 the California Health and Safety Code requires all licensed health facilities to “make available wholesome, plant-based meals of such variety as to meet the needs of patients in accordance with their physicians’ orders.” Also as of January 1, 2019 the California Penal Code mandates prisons provide “ food of such variety as may be most conducive to good health and that shall include the availability of plant-based meals…on an overall cost-neutral basis.” Both statutes define vegan/plant-based meals as “…entire meals that contain no animal products or byproducts, including meat, poultry, fish, dairy, or eggs.”

The last major cases before the US Supreme Court concerning prisoner rights were Burwell v. Hobby Lobby in 2014 and Holt v. Hobbes in 2015. Following in the shadow of those two cases, the US Court of Appeals for the Second Circuit (New York) in Williams v. Annucci from 2018 remanded a case back to the lower court because the burden placed on the State to provide for the prisoner’s religious dietary restrictions, which consisted partly of a vegetarian diet, was not met. The case went on to settle. Interestingly, the court expressed disappointment with New York State’s stalling the case for 7 years while the prisoner was “forced to cobble together sufficient food to eat while adhering to his protected religious diet.” 

For more information on prisoner rights, see
https://www.vrg.org/journal/vj2001mar/2001_mar_prison.php
https://www.vrg.org/blog/2020/06/12/prisoners-rights-religious-practice-and-vegan-meals-in-prison/

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):

EastSide Local, 3102 Eastway Dr., Charlotte, NC 28205

EastSide Local offers a variety of ethical vegan foods, from ‘bites’ to drinks to desserts. The ‘bites’ feature a variety of options ranging from salads to breakfast bowls to sandwiches. The drinks include a variety of smoothie options, as well as teas and coffees served hot or cold. The desserts section specializes in cheesecakes and brownies, but also offers a wide variety of other desserts. The restaurant has a lot of positive reviews, notably about the experience of eating there with patio dining. They also have many events throughout the year that are worth checking out!

New Public Foodtruck, Bellingham, WA 98225

New Public Foodtruck is veganizing all of your favorite comfort foods. They have anything from Reubens, All American burgers, and breakfast tacos to tater tots. You even have the choice to make any order a “McConaughey Style,” which involves adding a drizzle of cashew sour cream and chipotle mayo.

Sage Against the Machine, 1213½ Cornwall Ave., Bellingham, WA 98225

This food truck is hard to miss with its green exterior. Sage Against the Machine views their vegan food as part of a lifestyle and not a diet. That is why their menu includes craveable and indulgent dishes. Some popular ones are the BBQ Jackfruit Sandwich smothered in homemade barbeque sauce and topped with potato chips. Also, the Loaded Mac and No Cheese’s are to not be passed up. Flavors include Reuben Mac, Chili Mac, SW Chipotle Mac, and more. There are also salads, grain bowls, “Not”chos, “frankfurters”, and other delicious street foods. All items are made from scratch and the owners are very friendly and provide great customer service.

Sestina, 9725 Culver Blvd., Culver City, CA 90232

Sestina by Matthew Kenney offers a vegan pasta menu, sustainable wines, and delectable desserts in an elegant and classy environment, perfect for a night out. An online marketplace and meal kit program is also available if you prefer to cook at home using high quality vegan ingredients. Some of the delicious pasta offerings include ravioli which contains spinach, soybean pancetta, and leek potato filling, and also the traditional cavatelli made with market vegetables, summer beans, and pistachio pesto. For dessert, you can try “Ganache,” an almond sorbet and strawberry tart, or “Zeppole,” which are chocolate and hazelnut mini Italian donuts.

Solar Energy, 1461½ Sunset Blvd., Los Angeles, CA 90026

Solar Energy is an incredibly unique cake shop that makes raw, vegan, and organic cakes. Their beautiful cakes are made with almonds and cashews, and have intricate designs created with all-natural plant food colorings. They emphasize how sacred the food is that they use, which is portrayed through their cakes. You will definitely enjoy picking one of these up for your next event – try a slice of the Strawberry Rose Cacao, Lemon Lavender Blueberry, or Matcha Coconut. It will be a delightful treat!

Street Beet, 4626 3rd Ave., Detroit, MI 48201

Making vegan versions of classic comfort foods such as chicken nuggets and fries, the owners of this vegan pop-up strive to allow people with various dietary preferences to experience vegan versions of meat-based American classics. They have consistently drawn large crowds with their vegan versions of popular fast food items from chains such as Taco Bell and McDonalds. They are currently located at 3rd Street Bar.

Sun Burger Vegan Cuisine, Charlotte, NC 28227

Sun Burger Vegan Cuisine, a unique food truck in the Charlotte area, is serving up incredible vegan food to the community. Besides their famous burgers, try out their others African & Caribbean fusion meals, such as the Sweet & Sour Chick’n, Portobello Pepper Steak and Yellow Split Pea Dahl. For a drink, grab a Sun Elixir, which is hibiscus tea with cloves, pimento, ginger, and agave. Their use of fresh and healthy ingredients shows, as one of their customers said, “It’s so refreshing to see true food cooking from Mother Nature”. Their motto, Eat Well Live Well, embodies their delicious offerings which are sure to have you coming back for more!

Trash Panda Vegan, Phoenix AZ 85040

Trash Panda Vegan offers customers a variety of vegan comfort foods and “is a multiracial and multicultural food concept born out of a love for the planet, health and community.” This food truck updates social media regularly with new dishes and locations where one can stop by to order tacos, burgers, tater tots, and more!

Urban Vegan, 1601-1603 W. Montrose Ave., Chicago, IL 60613

Urban Vegan serves an extensive menu of entirely vegan Thai cuisine. They provide many different dishes such as banana spring rolls, Hawaiian puffs, red chili dumplings, papaya salad, panang curry, and so much more.

By Julia Stanitski, VRG Intern

My internship at The Vegetarian Resource Group was incredible. I originally reached out to VRG because I have been so interested in veganism and health promotion. I had heard of VRG before, but never really knew much about the organization. After talking with Charles Stahler, who I was in contact with about the experience, I knew I would love the activities it would entail. I began the internship in early September, and continued until December, learning a lot along the way.

     I began the internship by assisting with the restaurant guide on the VRG website. Debra sent me general information on how to complete summaries/write-ups for new vegan restaurants that popped up across the USA and Canada. This was so fun for me, as I got to view and learn about new places opening up. It was great to see what types of vegan food and cuisine are available nowadays! I also got to review a Delaware vegan restaurant for the VRG E-mail Newsletter. This was awesome! My friends and I went to Daily Veg, a 100% vegan restaurant in Newark, Delaware, to try a variety of their offerings. I had never written a food review before, but it was fun getting to taste the foods, take photographs, and write about it afterwards.

     Next, I created a blog post about vegan snacks for dancers. This was very personal to me as I have danced for my entire life. Since I have only been vegan for around three years, my eating habits have definitely changed throughout my life. I really got to think about the best snacks for athletes and dancers, in particular, which I really enjoyed. The second blog post I wrote was about vegan food available at my college. I loved doing this, because there are tons of vegan options at the University of Delaware! I really got to explain how I was able to find vegan food and I did not go hungry during the day because of my dietary restrictions.

     The third blog post I wrote was about favorite vegan foods of various college interns. I was able to connect with the other interns at VRG and ask them what vegan foods they enjoy at their own schools. If the interns were in high school, I asked them what foods they would like to see at the future college they attend. I loved this because I got to email with people all around the country that are similar in age to me, and learn about where they went to school and what they like. After this, I finally wrote a post regarding Frequently Asked Questions (FAQs) regarding parents, teens, and veganism. This was my favorite blog post I got to write. It hit home to me because I started going vegan when I was 17/18-years-old. As my parents are not vegan or vegetarian, it was difficult changing my way of life and how I ate when I was at home with them. I had to explain a lot about veganism to them, and have a ton of confidence in myself regarding my decisions. I think this FAQ will be very helpful for teens that either are vegan, or are thinking about going vegan in the near future.

     Next, I got to help another VRG intern that goes to Loyola University with one of her projects. I really liked this because I got to see what the types of projects were that she was working on. I assisted her on a specific project by sharing my opinions on commercials & advertisements of vegan products. She then put my opinion and the opinions of other interns into a big blog post for the website. It was great!

     One of the most valuable things I got to do in this internship was make a list of companies and positions that interested me for future jobs. For each, I put their requirements, links to their applications, and the general gist of the employment opportunity. This really got me thinking about types of jobs I could see myself working in in the future. Especially since I am unsure of the specific job I want, it was great to see the options out there and what I would actually like doing after reading their descriptions. I am now able to keep this and look back on it throughout my senior year of college while I begin to search for jobs.

     Lastly, I was able to review two vegan food products. These were GoodPops (organic freezer pops made from juice) and soy filets. These were fun because I got to taste two different products I had never purchased before on my own. I enjoyed writing a little blurb about the positives of each and where to find them at stores.

     Overall, this internship experience was great for me. I really learned a lot about veganism in the real world, how companies have been promoting the lifestyle, and how much vegan-related media and products have grown in the past few years! I loved working with VRG and want to continue to stay connected with vegan health promotion and media. I would definitely recommend this internship to any high school or college student interested in vegetarianism, veganism, or just a healthier lifestyle.

For information about VRG internships, see https://www.vrg.org/student/index.php

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

By Anayeli Camacho, VRG Intern

According to the U.S. Forest Service, animal pollinators are responsible for the reproduction of over 80% of the world’s flowering plants. The USDA says, “Some scientists estimate that one out of every three bites of food we eat exists because of animal pollinators like bees, butterflies and moths, birds and bats, and beetles and other insects … Pollinators visit flowers in their search for food (nectar and pollen). During a flower visit, a pollinator may accidentally brush against the flower’s reproductive parts, unknowingly depositing pollen from a different flower. The plant then uses the pollen to produce a fruit or seed. Many plants cannot reproduce without pollen carried to them by foraging pollinators.”

As the population of pollinators declines, the search for solutions is a focus in many lives. Every day, more people are deciding to join the movement to help sustain our ecosystem. Having the privilege of interviewing a life-giver such as Annabelle Simpson, who devotes much of her energy to the protection of pollinators, I had the opportunity to understand the importance of our need to act in protecting pollinators.

Annabelle said, “The implications of the pollinators’ process is important for us [because] they are responsible for many of the fruits and vegetables that we eat and without pollinators we wouldn’t have bananas, apples, nuts, peaches, just to name a few.”

When a young undergrad student, Annabelle took a course in biochemistry, where she did a paper on fireflies. “Growing up I never really saw fireflies. It fascinated me; this is where my interest in things nature began.” After retiring, Annabelle enrolled in a state university certified program called Master Gardeners. Transitioning from urban to rural living allowed Annabelle a way to invest a great deal of energy in the protection of pollinators, starting with butterflies, then finding her way to the honeybees and a wide range of pollinators.

As knowledge and understanding of pollinators and their importance grew, so did her passion to conserve these beautiful life-givers. Annabelle stated, “After moving to Pennsylvania, I started what we refer to as a pollinator garden, [where we] focused on the encouragement of local native pollinators in this part of Pennsylvania. Pollinator gardens benefit the ecosystem and are a way for us humans to give back to the life that always gives to us. With these gardens, we can supply food to native pollinators. They in return pollinate our crops for continued fruit and vegetable production. It is amazing how many different ways the whole pollinator process is developed. You would never think that so many creatures would be responsible [for] such an important process. You gain a new appreciation for the smallest representatives in nature”

“We have converted their natural habitat into croplands or suburban development, [taking] away from their nesting sites. We have reduced the plant diversity that they need to survive. The diseases and parasites in our changing climate contribute to the overall decline in the population of pollinators. For most of my life I had no thought of pollinators. Growing up in The Bronx [in New York], I didn’t pay attention to [the importance of pollinators]. Nature was on its own; I never really thought of it from a perspective of decline. Simply going to get a little information, a little bit of information makes you put up your head and look around. The next time you see a fly, the first thing you think of isn’t to swat it but AWE that could be a pollinator. You get to appreciate a lot more once you get into a topic like pollination and learn a little more. Then it extends to another topic like compost, [or] what some would call black gold. You open the door to nature, and it will reward you intellectually.”

With a small instinct of curiosity comes a possibility of knowledge beyond what you could have imagined. Pollinators are a crucial part of our ecosystem. Through things such as pollinator gardens we can give back to the life that gives to us so generously. 

Additional Information regarding Pollinators:

XERCES Society: https://www.xerces.org

https://ento.psu.edu/research/centers/pollinators

Thanks to a previous Vegetarian Journal article titled “Homemade Vegan Holiday Candy,“ by Mimi Clark, you can make vegan candy in your own home. Try preparing Chocolate Peanut Butter Cups, Homemade “Tootsie Rolls,” Chocolatey Peppermint Wafers, Coco-Almond Candies, and Nut Brittle. Consider giving some away as gifts to friends, family, neighbors, etc. during the holiday season.

Read the entire article with recipes here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_holiday_candy.php

Subscribe to Vegetarian Journal in the USA only by visiting 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

Through December 31, 2020, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each. Offer is valid in the USA only!

This is a terrific way to share the vegan message, as well as support VRG outreach. Gift subscriptions can be done online by simply typing in your message and the name and address of each gift recipient in the comments field. Go to: www.vrg.org/donate 

Please book mark and use this link. Eligible shopping will support our vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas

By Audrey Hunt, VRG Intern

The holiday season is a terrific time to try new seasonal flavors in your daily beverages! I’m a coffee hut barista and I make all my drinks completely vegan. Here are some of my favorite ones to drink during the colder months.

I’m a sucker for tea, especially London Fog combinations. When making different flavored drinks, I like to flavor mine with the Monin syrups which are labeled vegan on their website. You can search by syrup to see which are suitable for your needs. See: https://www.monin.com/us/products/flavor-of-the-month

Teas:

• London Fogs:
  • Cranberries & Creme
    • Earl grey tea/ dash of oat milk/ agave nectar/ cranberry and vanilla syrup
  • Green Peppermint
    • Green tea bag/ dash of coconut milk/ agave nectar/ peppermint
  • Sweet and Spicy
    • Cinnamon and spice tea bag/ dash of oat milk/ agave nectar
• Iced teas:
  • Christmas Party Punch
    • Peppermint tea bag/ cranberry & orange syrup/ lots of ice
• Hot tea:
  • Spicy Cinnamon
    • Spiced chai tea bag/ agave nectar/ cinnamon powder

Coffees:

• Iced:
  • White Praline
    • Nitro Cold Brew/ dash of oat milk/ white chocolate & praline syrup
  • Toasted Pumpkin
    • White coffee/ dash of almond milk/ toasted marshmallow and pumpkin syrup
  • Fall in a Cup
    • espresso/ dash of oat milk/ maple spice syrup
• Hot:
  • Fruitcake
    • ½ white ½ regular espresso/ pistachio & cranberry syrup/ dash of soymilk
  • Grandma’s Recipe
    • espresso/ butter rum & butterscotch syrup americano
  • Praline Cookie
    • espresso/ praline syrup/ soymilk/ cinnamon powder/ white chocolate syrup
  • Jack Frost
    • White coffee/ white chocolate syrup/ coconut syrup and coconut syrup
  • North Pole
    • Vegan nog/ espresso/ cinnamon and nutmeg powder

You may also be interested in the following:

https://www.vrg.org/blog/2015/01/21/warm-morning-beverages/

https://www.vrg.org/journal/vj2016issue4/2016_issue4_cooking_tips.php

The contents of this posting, our website, and our other publications, including Vegetarian 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.