By Hannah Etman and Rachel Eldering, University of Maryland Dietetic Interns (Written during a rotation at The Vegetarian Resource Group)

Residential programs are a great option for people to find the support they need, get back on their feet, and even take classes to enhance practical skills. Christopher Place, an employment academy for men experiencing homelessness in Baltimore, Maryland, provides education, training, and recovery support for these men. The men commit to a minimum of six months in the program with the goal of gaining the skills and financial stability necessary to be successful after their stay. Christopher Place aims to aid the transition from homelessness, substance abuse, or dependency to finding employment and living a stable life. The Vegetarian Resource Group (VRG) member Marcy Schveibinz is privileged to teach 8-week sessions to the men at Christopher Place on various topics under the general umbrella of vegan eating. These classes help build knowledge and practical skills surrounding food.

     While completing our dietetic internship rotation with VRG, we had the opportunity to gain perspective on those who worked with Christopher Place. We spoke to two VRG interns, Adhi and Julia, as well as Marcy, a VRG volunteer, who has been leading the classes. Each one of them had valuable points to share when talking about their experiences with Christopher Place.  

     At Christopher Place, Marcy leads a structured classroom program in 8-week sessions, focused on vegan eating, where VRG interns also have the ability to create their own presentations for the classes. This class was originally created through a donation. The donation came from a vegan man who requested the money be used to teach about vegan eating. To gain more insight into these classes, we interviewed Adhi, Julia, and Marcy.

     Marcy is a certified wellness coach through the Mayo Clinic. She has been teaching the class for about three years. There are different groups of men each time, making it a varied experience for her—with the class being very engaged sometimes, and less so other times. Regardless, Marcy says that it is always an eye-opening experience for the men. As you can imagine, the class structure has changed significantly due to Covid-19. Prior to the pandemic, Marcy would go to the classroom with a portable burner and ingredients for the dish she was to cook that day. She provided cooking demos incorporating education and discussion, then a taste test. Since the pandemic, the class has moved online and is largely discussion-based. With the men, she discusses their eating habits, assesses their food-related knowledge, and facilitates conversations surrounding food. Marcy’s intent for the class is to have the attendees realize that vegan cooking does not have to be difficult and can taste great. She wants the men to feel confident and well-versed in their food choices. Other topics that Marcy likes to cover in class include basic nutrition, diet and disease, glycemic index, benefits of eating vegan, and more. Now, Marcy is cleared to start teaching some classes in-person again. For her current session, the first 6 classes will be virtual and the last 2 will be in-person where they will get to do cooking demos. On her overall takeaway from this experience, Marcy says, “I feel grateful for the opportunity to be able to meet and get to know these men.” She takes pride in being able to collaborate with and educate these men about food choices while empowering them.

     We also interviewed VRG intern Adhi (A Cornell nutrition student) on her experience teaching at Christopher Place. Adhi says that Marcy gives the interns freedom when allowing them to teach. For the first session Adhi got to choose her topic that she wanted to teach on, then she made a presentation and practiced it with Marcy. After each session, they continue to refine the presentations together. Adhi’s chosen topics were legumes, health benefits, and recipes. In total, Adhi will have taught five classes once the 8-week session is over. Adhi described her valuable experience learning from Marcy—she was able to observe classes, getting to see the tools that Marcy uses such as videos and interactive discussions. On her favorite aspect of teaching at Christopher Place, Adhi says that when she presents on new topics, she feels a sense of awe in the room as the men take in this information. Their excitement over her topics, especially the recipes, has excited her and she feels that she can see the men slowly become more open-minded and amenable to changes with food.

     VRG intern Julia has also had a positive experience thus far working with Christopher Place. She says she has come to feel comfortable and confident talking to the men and sharing her knowledge of food. Since January, she has taught four classes on the topic of vegan eating on a budget. Julia told us that working with Marcy has been valuable, as she is kind, communicative and helpful. We asked Julia if she had any advice for working in a capacity similar to Christopher Place and she recommended engaging participants by asking them questions and to keep the conversation casual, rather than rehearsed. Based on her experience, she said that the men have been talkative, fun, and that they ask great questions.

     For Marcy, Adhi, and Julia, teaching classes at Christopher Place has been a rewarding and engaging experience. From what we learned during the interviews, it seems that the men also benefit greatly from being able to attend these classes. Empowering others to make their own choices about food, while also expanding their knowledge and conceptions surrounding food, is crucial to keep people well-informed and excited. We are grateful that we were given the opportunity to gather more perspective on this unique aspect of VRG through interviews.

For more information about Vegetarian Resource Group internships, see

https://www.vrg.org/student/index.php

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

Or join VRG at https://www.vrg.org/member/2013sv.php

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):

Black Squirrel Bake Shop, Madison, WI 53715

Black Squirrel Bake Shop offers fully vegan cakes and cupcakes made with primarily local and sustainable pedicures. Flavors range from classic and mocha to cherry almond and lemon raspberry plus much more. You must pre-order baked goods and pick them up.

Bori Vegan, 1 Calle Arbolote, Guaynabo, PR 00969

At Bori Vegan you can find a variety of healthy vegan options based on Latin cuisine, including tostadas, tacos, stuffed avocados, and much more. They also offer many smoothie options and a poke bar. Their walls are adorned with bright colored paint and a motto “We aren’t a business, we’re a movement.”

Coconut Whisk Café, 511 W. 25th St., Minneapolis, MN 55402

Everything is vegan, gluten-free, and peanut-free. They offer “reimagined pancakes, waffles, and Boba” (bubble tea). Also sells vegan and gluten-free baking mixes: cakes, pancakes, and cookies!

Conscious Creamery, The Gelateria, 3400 Broadway, Sacramento, CA 95817

Situated in a shipping container style building in the trendy Oak Park neighborhood, Conscious Creamery gelateria specializes in handcrafting vegan ice cream.  They offer creamy gelato style vegan ice cream by the pint, in cones, or in ice cream bars, sundaes, and shakes, and even a vanilla fudge gelato taco.  Although they have a few regularly recurring flavors, their menu constantly rotates, as they always offer several small batches of new flavors, based on seasonally available local produce. Apart from the ingredients available locally, they source cocoa, vanilla etc. organic and fair-trade wherever possible and avoid artificial fillers, artificial stabilizers, artificial flavors and artificial colors, as well as animal products, soy, and gluten; their gelato is based around cashews and vegan sugar or maple syrup, with nuts, seeds, and fruits added for flavorings. They also extend their environmentally friendly ethos to their biodegradable cups and spoons, and cases for catering that require no electricity or gas generators.

Dank Street, 1808 Monroe Ave. NW, Ste. B, Grand Rapids, MI 49505

Vegan and gluten-free, farm to street food. Rotating weekly menu inspired by seasonal harvests. For example, current menu includes: Ya Mama’s Bowl-soulful curly kale greens, garlic-herb butter beans and candied yams; The Meg Dank Taco-An XL Spin-herb GF flour tortilla with ago spread filled with healthy portion of roasted parsnip topped with chipotle aioli, serrano pepper and cilantro. Mouth-watering sides available.

Good Choice Kitchen Café, 147 Main St., Ossining, NY 10562

Good Choice Kitchen Café is a vegan café and a cutlery center with a variety of options for eating and learning. They provide private weekly meal plans, cooking classes, and wellness events. They serve breakfast items, soups, savory bowls, wraps, juices, smoothies, and more. Examples of items they have are Vegetable Tikki Masala (seasonal vegetables and lentils in spicy tomato-coconut sauce, your choice of grain: polenta, basmati brown rice, quinoa-millet), Almond Pudding (chia, almond butter, almond milk, maple syrup, sunflower seeds, pumpkin seeds, additional topping), and Fruit Crépe (blueberry or apple cinnamon). They are located near the Hudson river and Croton bay.

Grains, 2201 Adams Ave., San Diego, CA 92116

Grains is a restaurant where East meets West in many fusion dishes. There are a variety of options from drinks, appetizers, salads, to main courses. Some examples of appetizers are Tokyo Fries (crispy fries topped with crunch tempura flakes, wasabi cream, sweet soy, sesame seeds, and seaweed), Dragon Balls (crisp and chewy sesame balls filled with red bean paste), and Buffalo Cauliflower (served with vegan ranch, fresh carrots, celery). Some examples of main courses are Tom Kah Soup (Coconut broth + lime juice + lemongrass + galangal + tofu + mushrooms + carrots + onions + cherry tomatoes + kaffir lime leaves + scallion + cilantro served with Jasmine wild rice) and Philly Cheese Sandwich (Mushrooms + bell peppers + caramelized onions + vegan cheese). They are located in the pocket neighborhood of University Heights in San Diego.

Subculture, 227 Lark St., Albany, NY 12210

Subculture’s menu is inspired by American comfort foods. The menu features a variety of sandwiches and burgers including a Reuben with pastrami-style seitan, jackfruit tuna salad, and the Philly cheesesteak made with marinated seitan and cheddar wiz. Buffalo and barbeque wings are available on their own and as part of a wing burger.

Vegan Street Kitchen and Lounge, 1111 7 St. SW, Calgary, AB T2R 1A1 and 1413 9 Ave. SE, Calgary, AB T2G OT4 Canada

Vegan Street offers a range of Latin fusion and vegan comfort food. Menu favorites include Street fries, no-fish chips, Nashville chickin’ sandwich, deluxe nachos, no-fish asada mushroom tacos, and more!

Wicked BOLD Vegan Kitchen, 3347 Long Prairie Rd., Flower Mound, TX 75028

Wicked BOLD Vegan Kitchen is taking snacking to another level with their plant-based charcuterie. Indulge in their array of vegan cheeses, guacamole, and salsa. If you are looking for a meal then try out one of their sammies like The Italian made with fresh vegan pastrami, pepperoni, and mozzarella drizzled with delicious oil and spices. Make sure to order some of the specialty desserts chocolates from the Wicked BOLD Spicy Chocolate to their Chocolate Fondue Board.

Jasmine Leilani Westerdahl (a 2016 VRG Scholarship winner) received her Master of Science Degree and the LLU President’s Award as the outstanding student graduate at the LLU School of Allied Health Professions at the 12:37-13:28 minute portion of this video of the entire graduation ceremony. You can watch Jasmine receive her degree and award by going to that part of the video: https://vimeo.com/558645609

To see Jasmine’s high school work for her VRG college scholarship, see:
https://www.vrg.org/blog/2016/06/30/california-student-wins-5000-vegetarian-resource-group-scholarship/

For information about The Vegetarian Resource Group college scholarships, go to: https://www.vrg.org/student/scholar.htm

In the latest issue of Vegetarian Journal we have a review of Cybele’s Free-to-Eat Pasta, which comes in eight varieties such as red lentil, beet, sweet potato, and carrot rotini, as well as green lentil, kale, broccoli, and spinach penne. One serving of these noodles provides 23 grams of plant-based protein. The pasta is available in Kroger, Ralphs, and Walmart. For more information see: www.cybelesfreetoeat.com

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

By Shantika Bhat, VRG Intern

In the midst of the pandemic and isolation, I was looking for something new to dive into. I was applying for scholarships, stumbled upon The Vegetarian Resource Group, and was offered the opportunity to be an intern. I was excited to try something new and develop new networking connections. I also had many goals in my mind including learning to write better, which I knew I could accomplish by interning. I am extremely thankful for my time at The Vegetarian Resource Group. I learned much valuable writing, interviewing, and recipe developing skills. I appreciated how this internship was able to use my passions for science, ethics, and diet and apply them to the articles I wrote over my time.

My first topics for articles were about food and restaurants. I did a restaurant review on Gangster Vegan Organics and got to discover a great vegan place in my city of Baltimore, Maryland. I wrote two vegan recipes about dishes that I make frequently: Dal Fry and Open Tofu Sandwich. These were really fun to develop and write-up because I love to cook and seeing people try to prepare my dishes gives me a sense of fulfillment. My new goal is to try to continue writing up recipes I prepare so that I can always look back at the dishes I recreated and replicate them. Also, I helped to write entries for the VRG online USA/Canada restaurant guide. I was able to continue practicing my writing skills but also learn how to produce concise information. It was amazing to get to learn about a variety of vegan restaurants throughout the U.S. and Canada.

I helped to review two condiments for the Veggie Bits column in Vegetarian Journal: True Made Foods’ Veggie Ketchup and Mighty Sesame Harissa’s Tahini. It was really fun learning how to describe condiments to the fitted audience. I loved learning about these two condiments and making food with them. I challenged myself to incorporate them into my own cooking as well.

I wrote a scientific article review about the correlation between different diets and strokes. I had a good time connecting with Dr. Reed Mangels, as well as learning the ways to read an article and pick out important information. I plan to use these skills when I go off to Johns Hopkins University in the upcoming fall.

Later I started to interview professionals about their careers and opinions about topics such as the medical field, patient care, advising, and diets. I learned a lot of skills doing these projects because I had to brainstorm questions and write-up what I learned from the answers. One lesson I learned from interviews is that the answer and topics you expect to write about may not always be what you get and so you have to be flexible with what direction the interview goes. I interviewed Dr. Lavine (a retired ophthalmologist) about the promotion of healthy diets and the medical system. I also interviewed Cathy Conway (a registered dietitian who works with developmentally disabled adults) about patient-centered care. It was really amazing connecting to these professionals and learning something new.

I worked with another intern on writing an Intern Catch-Up for the VRG’s upcoming 40th anniversary in 2022. It was challenging trying to find people and their contact information but, I had a lot of fun collaborating with my peers. I received a lot of advice from the past interns, which was nice as well.

One of the last pieces I wrote was a blog post about the high school ethics bowl in which I participated. The topic was factory farming or also known as a concentrated animal feeding operation. I discovered how different terms can be biased. I hope people can learn about bias and check the terms they use and what they mean to people with different points of view.

Overall, I learned a lot about writing and making connections as an interviewer. I plan to continue to stay connected to The Vegetarian Resource Group and hopefully attend in-person events in the future.

Shantika is an entering student at Johns Hopkins University.

For information about The Vegetarian Resource Group internships, see https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group internships, donate at www.vrg.org/donate

Or join The Vegetarian Resource Group at https://www.vrg.org/member/2013sv.php

Hype is located in Central Market in York, PA. See: https://www.facebook.com/gethypefood

Greek Bowl from HYPE

(Makes 4 bowls)

Make all individual components, then assemble. Directions for assembling bowl at the end.

Lemon Tahini Dressing

3/4 cup water

1/2 cup canola oil

1/4 cup tahini

1/4 cup lemon juice

1 Tablespoon onion powder

2 teaspoons dried oregano

2 teaspoons agave nectar

2 teaspoons red wine vinegar

1 teaspoon garlic powder

1/2 teaspoon salt (or to taste)

Place all the dressing ingredients in a blender and blend until smooth and creamy. Set aside or store in fridge. Extra dressing is tasty on salads and sandwiches.

Greek Marinated Tofu

1/3 cup olive oil

1/4 cup lemon juice

2 Tablespoons red wine vinegar

2 Tablespoon dried oregano

1 Tablespoon garlic powder

1/2 Tablespoon onion powder

1/2 Tablespoon dried dill

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon cinnamon

1 block firm tofu, drained/pressed

Place all ingredients except tofu in a blender and pulse. Do not make into a smooth or emulsified dressing. Just pulse to combine.

     Cut tofu into 1/2-inch cubes. Marinate for at least 30 minutes and up to 5 days in the fridge.

Greek Onions

1 large red onion, sliced in half-moons

1 Tablespoons olive oil

Salt/pepper to taste

Sauté onions in oil, covered, about 4-6 minutes over medium heat until softened and sweating, but don’t caramelize. Set aside.

Roasted Tomatoes

1 cup baby tomatoes

1 Tablespoons olive oil

Salt/pepper to taste

Preheat oven to 400 degrees. Toss tomatoes in olive oil, salt, and pepper to coat. Line a baking sheet with parchment paper and spread out tomatoes. Roast at 400 degrees for about 10-15 minutes, until blistered and softened.

To assemble bowls

1 cup quartered artichoke hearts, jarred variety

2 cups prepared couscous

4 cups spinach or your favorite salad greens

Make couscous according to package directions. For 4 bowls, you will need two cups of prepared, fluffed couscous. For a gluten-free alternative, use prepared brown rice or quinoa.

Layer 1 cup spinach in each bowl and top with 1/2 cup couscous. Artfully arrange 1/4 cup artichokes, 1/4 cup Roasted Tomatoes, 1/4 cup Greek Onions, several cubes of Greek Marinated Tofu, and pour on desired amount of Lemon Tahini Dressing. Serve immediately.

Rissa Miller, Senior Editor of Vegetarian Journal, shares vegan recipes featuring wild blueberries in a previous issue of Vegetarian Journal. You can read the entire article here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_blueberry_recipes.php

Wild blueberries are available year-round in the freezer section or as dried fruit. You can source them in the USA at stores like Trader Joe’s or Whole Foods, and some farms ship frozen or dried berries. If you can’t find them, substitute regular, or highbush, blueberries in any of these recipes, noting that highbush blueberries are not quite as sweet or deep in flavor as wild, or lowbush, blueberries. Adjust your seasonings accordingly, to taste.

Recipes included in this piece are: French Toast Casserole, Blueberry Chia Parfait with Coconut Whip, Blueberry Moon Latte, Arugula Salad with Blueberry-Pecan Dressing, Savory Blueberry BBQ Sauce, Blueberry Kale Salad, Spiced Blueberry Butter on Sweet Taters, and Tofu Steaks with Blueberry Balsamic Glaze.

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

By Julia Comino, VRG Intern

One effect of my internship with The Vegetarian Resource Group that I did not expect, but have come to enjoy immensely, is the constant vegan food suggestions I have received from the other interns I work with and The VRG staff. From testing out new recipes to chatting with my fellow interns about our favorite vegan snacks, I have found myself calling more and more foods my favorite. Armed with my new repertoire of beloved vegan dishes, I decided to seek out the favorite vegan foods of some of the other interns working with The VRG.

While working on a project together, Shantika Bhat, a current VRG intern from Baltimore, Maryland, and I were able to discuss what our favorite vegan foods are. Shantika explained that her family tends not to eat out and instead usually cooks up delicious homemade meals such as vegan Japchae, a Korean glass noodle stir-fry dish. But, Shantika’s favorite vegan meal is Dal Fry, an Indian lentil dish that just happens to be vegan! Shantika shared her own Dal Fry recipe in her piece “Delicious Dal Fry Recipe,” and after hearing her description of this delicious dish, I know that I will be attempting to cook this soon!

Lucia Rivera, a current intern from California, is also a fan of cooking up mouthwatering vegan foods, and her recipe sources are the blogs Loving it Vegan, Dora’s Table, and Minimalist Baker. Lucia recommended checking out the recipes for sugar cookies, pumpkin cake, and tamales. When Lucia isn’t putting something together in her own kitchen, she loves easy snacks like prunes, apricots, banana and peanut butter, carrots, and other fruits and vegetables. For vegan products, Lucia’s favorite are Kashi vegan waffles, Ezekiel vegan whole grain bread, and Trader Joe’s kale gnocchi, which is one of my top choice quick vegan meals as well! Rachel Eldering, also a Trader Joe’s enthusiast and a dietetic intern from Virginia with Bachelor’s degree in Nutrition, prefers the kale pesto that this store sells.

Rachel is also a fan of Violife vegan cheese products, whereas Callie Showalter, an intern from Washington who’s been vegetarian for nine years and vegan for four, favors Miyoko’s cashew mozzarella cheese. When I eat vegan cheese substitutes, I generally reach for Kite Hill’s vegan cream cheese. While I spread my vegan cheese on my bagels, Callie uses her cashew mozzarella in her favorite dinners, vegan lasagna and broccoli “cheese” casserole. Another of Callie and my favorites is MorningStar’s Corn Dogs that always satisfy my fast-food cravings.

Audrey Hunt (an intern from Anchorage, Alaska, that is currently pursuing a degree in Journalism and Communications at the University of Alaska Anchorage) and I share the same opinion on one of our favorite vegan foods. Frozen mango chunks make it to the top of both of our lists. The frozen creamy flavor of frozen mango delivers a luscious snack at a low price! Audrey pairs her frozen mango chunks with So Delicious vanilla vegan yogurt, another favorite of mine; whereas I tend to just eat frozen mango plain as an easy yet surprisingly indulgent snack. Audrey’s favorite vegan food to snack on is BOOMCHICKAPOP Popcorn which has so many delicious vegan flavor options like Sweet and Salty Popcorn, Salted Caramel Popcorn, Sweet Barbeque Popcorn, and Chili Lime Flavored Popcorn. Audrey shared with me another favorite vegan combo of hers: Quaker’s Everything but the Bagel Seasoning rice cakes topped with Kite Hill’s chive and onion vegan cream cheese. With more of a sweet tooth, Ksheetisha Bhat, a current VRG intern from Michigan, is a fan of Abe’s vegan bakes like pound cake and muffins, and I will definitely be trying out these sweet treats soon!

As for my favorite vegan foods, hummus has always been a go-to. I love adding hummus to any meal, as a dip, a spread on a sandwich, or even mixing it with a little lemon juice and oil to make a salad dressing. Beyond my chickpea dip obsession, I am also a fan of mango. No matter what form, frozen, fresh, or dried, mango is my favorite food to snack on. I would definitely recommend trying out Trader Joe’s dried mango products such as their Dried Chile Mangoes or Soft and Juicy Dried Mango.

Beyond having more and more vegan foods I am vying to try, this project has made me realize the vast number of diverse and delicious dishes that you can make when eating vegan.

For more ideas, see: https://www.vrg.org/teen/#plans

Julia did a virtual VRG internship from Mississippi this summer.

By Reed Mangels, PhD, RD

Several months ago, The Vegetarian Resource Group got an email that said, “I’m a programming librarian for the San Jose Public Library located in California. I was wondering if you would be interested presenting a few programs with us. From your website, I believe that you could inform people how to become a vegetarian, the benefits, how to manage it, answer questions, and other things. I’m thinking that you could provide information for teens and adults. Let me know if you would be interested in doing 2-4 programs for our library.” The email went on to explain that they wanted to do virtual programs.

     This sounded like an exciting opportunity to talk about vegetarian diets. After chatting with the librarian in charge of program development, we agreed to present a total of 8 programs – 3 for families, 2 for adults, and 3 for teens – all with a focus on being or becoming vegetarian. Each hour-long program was sponsored by a different branch of the library. Programs were free and open to anyone who signed up but were especially promoted to patrons of each branch.

     We decided to cover basic information – nutrition, reasons for becoming veg, easy ideas for meals and snacks – and to have a relaxed, conversational format. I took the lead in developing an outline and possible talking points and Power Point slides. Some weeks we went through all the slides; other weeks, we let the participants’ questions guide our presentation. What did people want to know about? Food ideas were the most commonly requested topics. Participants wanted ideas for quick-and-easy meals and snacks. We got questions about low-cost eating, about traveling to other countries, and about whether or not vegan meats should be a part of veg diets. Teens wanted to talk about being the only vegetarian or vegan in their family and about going to friends’ houses or out to eat with friends.

     One or more branch librarians joined us for each program. Some were vegan, some vegetarian, some-veg-curious. They helped with the technical aspects and often added their own questions and ideas.

     Wendy Gabbe-Day, a vegan parent with 2 vegan children and the founder of Santa Cruz (California) VegFest joined me for the 3 programs for families. She used her personal experiences to address questions about kids with allergies, strategies for getting children to eat vegetables, and feeding vegan kids. VRG interns Lucia Rivera, Nina Lehr, Clarissa Hauber, Hannah Etman, and Rachel Eldering joined me for adult and teen programs and talked about their experiences with vegan cooking and eating.

     Sometimes participants chimed in to share ideas for their favorite vegan dishes or to talk about products that they liked. We made sure to mention the library as a great resource for vegan cookbooks and encouraged people to visit VRG’s website for more information.

     Thank you to the Santa Jose Public Library for making these programs possible!

Every issue of Vegetarian Journal features a column titled “Scientific Update,” by Reed Mangels, PhD, RD. Reed reviews recent scientific papers related to vegetarianism. Recently she covered the topic Fruits and Vegetables Offer Many Benefits and VRG Intern Kavitha Shankar covered the topic Vegetarianism and Veganism in Canada.

Read the entire column here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_scientific_update.php

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