Vegano Italiano Tours, a joint project of Tierno Tours and Green Earth Travels, returns with two terrific travel tours for 2016. The first is a week-long tour of southwestern Italy’s renowned Amalfi Coast and overlooked Cilento Coast July 2–9, with visits to Herculaneum, Padula, and Roccadaspide. The second week-long tour goes through the stunning region of Puglia in southeastern Italy, with visits to Bari, Matera, and Alberobello, September 24–October 1.

Whether Amalfi’s breathtaking views or Matera’s rich history, travelers will enjoy stepping away from their regular routine to visit Italy, one of the world’s Top 3 travel destinations. Travelers can admire the lemon-laden terraced gardens along the entire coast of Amalfi while sipping on some limoncello liqueur, or marvel at the fact that Matera is the only place in the world where people can boast about living in the same houses of their ancestors of 9,000 years ago.

The regions of Puglia and Cilento are equally enthralling. Whether savoring the former’s locally produced olive oil, artichokes, tomatoes and mushrooms as well as its Baroque architectural monuments in Lecce and other archeological areas, or the latter’s Greek temples (some of the best-preserved on the Mediterranean) and its pre-Byzantine tombs.
Each tour includes a special guest from vegandom that will share cooking demonstrations and more. In July, that is Julieanna Hever, while in September, it is Miyoko Schinner. Both of 2016’s special guests are accomplished professional vegans with well-received vegan tv shows and their own books, hailing from Southern and Northern California, respectively.

Julieanna Hever, MS, RD, CPT, aka the Plant-Based Dietitian, joins the first tour July 2 through 9. Julieanna hosts Z Living’s What Would Julieanna Do? tv show. She’s the author of the very recently released book title The Vegiterranean Diet, and previously The Complete Idiot’s Guide to Plant-Based Nutrition. She’s also VegNews Magazine’s nutrition columnist.

Travelers joining Julieanna will stay two nights in breathtaking Sorrento on the Amalfi Coast, sail to the caves of Palinuro down the Cilento Coast, visit four UNESCO World Heritage sites, marvel at (and happily moan about) meals with fresh made vegan pasta and pizzas, plus discover hidden treasures and roads of Southern Italy from local guides.
September 24 through October 1, special guest Miyoko Schinner will impart her culinary knowledge and talents with travelers. Miyoko heads Miyoko’s Creamery, selling handcrafted, artisanal cheeses based on her bestselling cookbook, Artisan Vegan Cheese. She shares her passion for delicious vegan cuisine in classes around the world, and co-hosts Vegan Mashup, seen on public television.

People on Miyoko’s tour will spend a day among the Trulli huts, stay two nights in the heart of “i sassi” of Matera, sail the Adriatic Sea, enjoy olive oil like never before, and experience a truly one of a kind travel meets culinary tour.

Travelers want to choose Vegano Italiano Tours for a comfortable, all-inclusive, immersive vacation seeing and tasting Italy as very very few have before. They will come and forge lifelong friendships amidst tremendously beautiful backdrops. Book today and make this one more thing to be thankful for, toast to and celebrate this season. Salute!

About Tierno Tours
Founded in 2009 by husband-and-wife team Pasquale Tierno and Gretchen Sheridan, Tierno Tours arranges and leads boutique tours of Southern Italy. Using a discerning insider’s curatorial touch, they craft unforgettable European experiences catering to hiking enthusiasts, avid vegans, history buffs, and more.

About Green Earth Travel
Seasoned world traveler Donna Zeigfinger founded Green Earth Travel to provide a wide range of travel options for people who crave adventure and care about the planet. Since 1997, this travel agency has remained on the cutting edge of conscientious and customized tourism, while becoming the nation’s premiere vegetarian/vegan/eco travel agency.
To make inquiries or secure reservations, please contact Donna Zeigfinger at Green Earth Travel LLC, [email protected] or (301) 229-5666

If you are traveling to Beijing, Emily Li suggests you try these restaurants.

Key:
*Vegetarian food
**Vegan food
§ Reviewer’s choice

Chaoyang

**Beijing Vegan Hut
Stall 0912, 2/F, Bldg 9, Jianwai Soho, 39 Dongsanhuan Zhonglu, Chaoyang District, Beijing, China 100020
+86-10-58699856
Chinese/international/organic/fast food

*Buddha’s Bite
798 Road (at Art Zone, Seven Star East Street, Unit 311), Beijing, 100015
+86-10-57626193
Chinese

*Pure Lotus
Tongguang Bldg, 12 Nongzhanguan Nanlu, Chaoyang District (Courtyard of China Fed of Literary and Art Circles), Beijing, China
+86-10-6592-3627, 8703-6669
Chinese

**ShangSu Pizza
Stall 905, Building 6, Xian, Dai Cheng, 6, Jianguo Rd, Chaoyang District, Beijing, China
+86 139-1135-3903
Pizza/American/Italian/Take-out

*Tianchu Miaoxiang Vegetarian – Chaowai
Rm 0260, 2/F, Bldg D, Chaowai SOHO, 6B Chaoyangmenwai Dajie, CBD/Guomao, Beijing, 100020
59001088, 59001288
Chinese/fast food/take-out

§Tribe Organic
China http://buyabilifyonlinenow.com View Plaza, 1/F, Bdg 3, Gongti Donglu
8587 1899
Organic/fusion

Dongcheng
*Baihe – Lily Vegetarian
23 Caoyuan Hutong, Dong Cheng District, Beijing, China
+86-1064052082
Chinese

*Fairy Su
30 Yonghegong Da Jie, Dongcheng District (next to Yonghegong Lama Temple), Beijing, China
+86 010-58444596, 58444598
Chinese

**The Veggie Table
19 Wudaoying Hutong, Dong Cheng District, Beijing, China 100007
+86-10-6446-2073
Western/international

*Xu Xiang Zhai
26-1 Guozijian Dajie, Hutong (opposite Lama temple, next to Confucian temple, Dongcheng District), Beijing, China
+86-010-64046568, 64046566
Chinese/western/buffet

Haidian

**SUHU – Vegetarian Tiger
203, Southeast Huayuan Office Building, 88, Shuangqing Rd, Haidian District, Beijing, China
+86-010-82527078
Chinese

Shunyi

Avocado Tree
310 Pinnacle Plaza
+86-186-0010-8613
Mexican

*Elaine’s
North of LuoMa Roundabout, HouShaYu Town, Shunyi District, Beijing, China
+86-10-80485088
Chinese

Emily Li is a Vegetarian Resource Group volunteer living in China.

According to CBS News, Taco Bell will be removing carmine from its red tortilla strips.

See: http://www.cbsnews.com/news/taco-bell-pizza-hut-booting-artificial-ingredients/

For more information on quick service chains, see: http://www.vrg.org/fastfoodinfo.php

The contents of this postings, 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 judgement about whether a
product is suitable for you. To be sure, do further research or
confirmation on your own.

These reviews originally appeared in Vegetarian Journal Issue 2, 2011. To subscribe to the Vegetarian Journal, visit: http://www.vrg.org/journal/.

How to Grow a School Garden

By Arden Bucklin-Sporer and Rachel Kathleen Pringle

The authors of How to Grow a School Garden: A Complete Guide for Parents and Teachers are involved with the San Francisco Green Schoolyard Alliance. They strongly believe that it is important for children to spend as much time as possible outdoors, both to prevent obesity and to connect with nature. When children (and adults) work with school gardens, they hopefully develop a better understanding of the importance of nutrition and health.

The first half of How to Grow a School Garden focuses on creating and developing a school's garden space. The second half of the book includes tips on getting your community involved, raising funds to build and maintain your garden, designing a school garden, and finding the materials you will need. A handful of primarily vegan recipes using crops that may be grown are also featured.

Especially helpful is a section about making the case to build a school garden. Comments include the fact that students who grow their own food are more likely to eat fresh produce and to express preference for these items. Making gardens also encourages creativity and cooperation.

Additionally, the book includes examples of letters to use as guidance when introducing the project to your community or going after funds. Sample garden designs are also offered, as well as lesson plans that teachers can use year-round.

How to Grow a School Garden (ISBN 978-1-60469-000-2) is 224 pages and includes color photographs that will grab your attention. It is published by Timber Press. This book retails for $24.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Vicki's Vegan Kitchen

By Vicki Chelf

Vicki Chelf has been a cooking teacher for years, and Vicki's Vegan Kitchen offers a wide range of healthful vegan options. Her creative recipes include Whole Wheat Waffles, Pumpkin Seed Paté, Rosemary and Garlic Focaccia, Petit Coconut-Ginger Scones, Arame-Orange-Watercress Salad, and Chestnut Porcini Bisque. The book also has recipes for Vegan Pesto, Homemade Stuffed Ravioli, Eggplant and Sun-Dried Tomato Pizza, Cajun-Style Okra, Bulgur and Sweet Potato Pilaf, Lentil Pie, Carrot Maple Cake, Melon Sorbet, plus more.

In addition to Vicki's recipes, I was especially impressed with her hand-drawn illustrations. Several of these depict step-bystep instructions to prepare dishes.

Vicki's Vegan Kitchen includes chapters about kitchen staples, cooking methods, and food preparation techniques, such as baking bread. Useful tips are also provided throughout the book. Although nutritional analyses are not provided, most of the recipes appear not to be high in fat.

Vicki's Vegan Kitchen (ISBN 978-0-7570-0251-9) is published by Square One Publishers. The book is 320 pages and retails for $17.95. Purchase this cookbook online or at your local bookstore. Reviewed by Debra Wasserman.

Viva Vegan!

By Terry Hope Romero

Latin cooking can go far beyond chips and guacamole dips! Venezuelan-American vegan chef Terry Hope Romero shows you just how festive and inventive Latin cuisines can be with her new book, Viva Vegan!

Among the 200 recipes are Habanero-Melon-Papaya Salsa, Salvadorian Marinated Slaw, Yellow Chile Grilled Tempeh, and Chorizo Seitan Sausages. The book also includes recipes for Braised Brazilian Shredded Kale, Peruvian Potatoes with Spicy 'Cheezy' Sauce, Homemade Soft Corn Tortillas, Black Bean-Sweet
Potato Tamales, Corn-Crusted Pumpkin-Potato Empanadas, and so much more.

Nutritional analyses are not provided; however, most of the recipes are not high in fat. The cookbook includes color photos and offers helpful tips throughout.

Viva Vegan! (ISBN 978-0-7382-1273-9) is published by Lifelong Books and is 285 pages. It can be purchased online from The Vegetarian Resource Group
at www.vrg.org/catalog. Reviewed by Debra Wasserman.

Caribbean Vegan

By Taymer Mason

As the title implies, Caribbean Vegan focuses on cooking traditions from islands such as Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies. There are over 125 recipes, including a chapter about condiments and sauces, which play a vital part in Caribbean cuisine. Learn how to make Jamaican Jerk Seasoning, Bajan Pepper Sauce, and Trinidadian Coconut Chutney. Breakfast options include Sweet Potato Drop Biscuits and Banana Fritters, while the entrées chapter lets you sample Jerk 'Sausages,', Lentil Roast, and Jerk Pizza with Sweet Potato Crust. For dessert, try Gingerbread, Barbadian Coconut Turnovers, or Piña Colada Ice Cream.

Caribbean Vegan (ISBN 978-1-61519-025-6) is published by The Experiment, LCC, and is 256 pages. It retails for $18.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Kansha – Celebrating Japan's Vegan and Vegetarian Traditions

By Elizabeth Andoh

It is often difficult to find great-tasting Japanese vegetarian food since many Japanese dishes contain fish sauce or broth. Fortunately, Kansha is a terrific book serving up Japan's finest vegan cuisine. This cookbook features stocks and soups, rice and noodle dishes, soybased entrées, desserts, and more. Some wonderful recipes include Festive Flower Sushi Rolls, Miso- Glazed Bitter Melon with Kabocha and Tofu, Candied Sweet Potatoes, and Roasted Rice Dumplings with Sticky-Sweet Soy Sauce.

Kansha (ISBN 978-1-58008-955-5) is a 296-page hardcover book with color photos and is published by Ten Speed Press. It retails for $35 and can be purchased online or from your local bookstore. Reviewed by Debra Wasserman.

Vegan Unplugged

By Jon Robertson with recipes by Robin Robertson

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide teaches readers how to prepare for an emergency, such as a hurricane or earthquake, as well as when you lose power at home.

Chapter 2, "The Five-Day Meal Box," includes menus and a shopping list for non-perishable items that can be stored in a 50- gallon lidded container. Dishes like Corn Chowder and Beat-the-Blahs Black Bean Patties, Curry in a Hurry, and Layered Tortilla Skillet serve four. Many of the recipes require short cooking times (using a camp stove); others, such as Chickpea Spread, Texas Twister Caviar, and Emergency Gazpacho, require no cooking at all.

Chapter 12, "Emergency Preparedness Guide," includes a disaster supply kit list. And Chapter 13, "The Animals Need a Plan, Too," reminds you to have an emergency plan for cats, dogs, and other animals in your care.

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide (ISBN 978-0-9800131-2-2) is published by Vegan
Heritage Press. It is 202 pages and retails for $14.95. You can purchase it online at www.veganheritagepress.com/order.html or at your local bookstore. Reviewed by Debra Wasserman.

Sunfood Traveler

By John McCabe

As raw foods establishments become more popular, Sunfood Traveler: Guide to Raw Food Culture, Restaurants, Recipes, Nutrition, Sustainable Living, and the Restoration of Nature will become a valuable resource. This new paperback guide provides information about where to find raw foods restaurants and retreats around the world, businesses that promote raw foods, raw foods websites, raw chef training, and so much more.

In addition, the book features a section called "Random Recipes for a Raw Kitchen" with approximately 70 dishes. These include Cabbage Pumpkin Seed Pâté, Sundried Tomato Butter, Stuffed Red Bell Peppers, Veggie Loaf with Gravy, No Bean Hummus, Marinated Mushrooms, Lemon Pudding, Apple Cobbler, Raw Ice Cream, and Holiday Nog.

Sunfood Traveler (ISBN 978-1-88470-209-9) is published by Carmania Books. It is 376 pages and retails for $13.95. Purchase it online or from your local bookstore. Reviewed by Debra Wasserman.