Brenda Sanders lives in Baltimore City, Maryland and is a vegan activist.
Writer, Amy Dell, reports, “The Greener Kitchen sits on a busy street in
Baltimore’s Pigtown area, an unexpected home for a dedicated vegan deli. The
Greener Kitchen is more than meets the eye, however.
This restaurant is also a wholesaler that sells products to local
restaurants in addition to acting as a “food incubator” that provides
a kitchen space for other vegan chefs in the community to “be supported as
they grow their product line and customer base,” said co-founder Brenda
Sanders.
The idea behind this multi-faceted business was to “expand the culture
of plant-based food into communities that don’t currently have access to these
foods and support other vegan businesses that are doing the same,” said
Sanders.”
“Born and raised in Baltimore, Sanders is committed to changing the world
for the better, starting right at home. Sanders became vegan herself 23 years
ago after being motivated to be closer to the Earth. Throughout her career as a
vegan activist, she started the Afro-Vegan Society, Vegan SoulFest, and Thrive
Baltimore, in addition to her business-enterprise. She has also worked with
other organizations such as A Well-Fed World and Food Empowerment Project to
advocate for food justice.”
Because the standard deduction has been raised to over $12,000
for individuals and over $24,000 for married couples filing jointly, some
people may lose the advantage of deducting charitable donations, since their
itemized deductions won’t exceed those amounts.
So for donors who are over 72 years old, they may want to use the charitable
IRA rollover. The charitable IRA rollover is a distribution from an individual
retirement account directly to a charity, such as The Vegetarian Resource Group.
The distribution from the plan administrator directly to the charity counts
toward the donor’s required minimum distribution for the year, but the
charitable donation is not included in the donor’s adjusted gross income.
Others may use a donor-advised fund. Donor-advised funds (DAFs) are accounts
where the donors can advise on where and when to distribute funds. Donors claim
the charitable deduction in the year the money is transferred to the DAF even
though the funds have not been given to the final specific charities. This
allows donors to consolidate several years of charitable gifts into one year for
their income tax returns. For example, married donors who usually give $3,000
per year to their favorite charitable organization can create a Donor-Advised
fund, deposit $21,000 in it for a current year tax deduction, and then
distribute $3,000 per year as annual gifts in future years. For example, here
is information about a few Donor Advised Funds.
Each issue of Vegetarian
Journal features reviews of vegan products. The latest edition includes
reviews for:
Split — a package divvied in half with complementing nut
butters and jellies. They offer Almond Butter and Raspberry, Almond Butter and
Strawberry, Peanut Butter and Blueberry, and Peanut Butter and Grape. Splits
are ideal for on-the-go activities, such as camping, hiking, sports, or travel.)
A Dozen Cousins’ pre-cooked bean pouches are a convenient
option for an easy, nutritious meal. They offer Cuban Black Beans, Mexican
Cowboy Beans, and Trini Chickpea Curry, all based on traditional ethnic
Caribbean and Latin American recipes.
Alpha Food makes six handheld vegan pot pies: Beefy Cheddar,
Buffalo Chick’n, Chick’n Pesto, Chick’n Veggie, Pizza, and Spinach Feta. Each
pot pie has at least 10g of protein.
KiiTO beverages are like a melted milkshake. There are three
flavors: chocolate maca, matcha moringa, and vanilla ashwagandha.
Each year The Vegetarian Resource Group holds an essay contest for children.
SUBJECT: 2-3 page essay on any
aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and
birds (for example, chicken or duck). Vegans do not use any animal products.
Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture,
health, aesthetics, religion, world peace, economics, world hunger, and the
environment.
Entrants should base their paper on interviewing, research, and/or personal
opinion. You need not be a vegetarian to enter. All essays become the property
of The Vegetarian Resource Group. DEADLINE:
Must be postmarked by May 1, 2020 for current year of judging.
Vegetarian Journal Senior
Editor Rissa Miller wrote an article titled, “On a Roll” in our latest issue.
She provides recipes for making the dough (including a gluten-free option) or
if you’re in a rush how to use vegan canned crescent-style dough. You’ll also
find three sweet roll fillings and three savory roll fillings. Start baking
today!
Re a recent VRG blog title [since reworded] that said: “Once Coronavirus is Gone and Restaurants Reopen, You’ll Find Delicious Veggie Food,” coronaviruses, including covid-19, will never be gone. I would be remiss if I didn’t say it.
See the following for example. The last link ties the
continual problem to intensive agriculture. Another argument against factory
farming.
Linda Long, vegan author and former photographer for Vegetarian Journal, is offering a vegan
cooking class at the Marlene Meyerson JCC in New York City on April 6, 2020.
Each issue of Vegetarian
Journal features reviews of recent scientific literature on veggie diets.
In the latest edition we cover these topics:
Comparing Adolescent Diets: Vegetarians vs. Non-Vegetarians (Some experts believe that vegetarian teens have more healthful diets than non-vegetarian teens. A recent study used an online questionnaire to compare the nutrient intake of 12-18 year olds. Many subjects were Seventh-day Adventists; all were from Adventist and public schools near major Adventist universities in Michigan and Southern California.)
For a Less Expensive, Nutrient-Rich Diet, Choose Vegetarian! (In the USDA’s publication, Dietary Guidelines for Americans, 2015-2020, three healthy food patterns are identified, namely a “healthy vegetarian” food pattern, a Mediterranean pattern, and a “U.S.-Style” pattern. Many Americans struggle with food costs and may not be able to afford the nutritious foods called for in these Dietary Guidelines. Researchers used food costs and information from a large survey of Americans’ eating practices to estimate diet quality and cost. They then estimated the cost of menus based on the three healthy food patterns.)
Red Meat and Longevity? (Researchers from Loma Linda University investigated the association of red and processed meat intake with the overall death rate (“mortality”) from all diseases, from cardiovascular disease, and from cancer in more than 70,000 generally healthy Seventh-day Adventists.)
First glancing at Backwater’s menu, you might think that
there’s nothing for a vegan to eat. Look closer and you’ll see that they will
veganize many dishes on their menu. For example The Breakfast Club (pictured)
and their waffles and pancakes are offered in a vegan version.
We are open! We’ve made some changes to the dining room as the State of Florida has directed that all restaurants run at 50% seating capacity with 6 feet in between parties for the time being. The restaurant will remain open normal hours, but please be patient with wait times as we’ve effectively cut our seating in half. In addition, to help with social distancing, we are offering 15% off all to-go orders picked up at our location ordered through our website. Delivery is also available through Grubhub, Uber Eats and Bite Squad.
Philosophy professor Gene Sager wrote an article titled “The
Myth & the Philosopher” in the latest issue of Vegetarian Journal where he starts off saying, “As a professional
philosopher, I have often criticized my colleagues for overuse of technical
language and the inability to communicate with the general public. At its best,
a philosophical perspective can use everyday language to bring clarity and new
insight. On an important topic like veganism, a philosopher can explain
fallacies and myths and show how the vegan way is linked to multiple
contemporary, as well as perennial, issues.
Philosophy can also cut through complexity and show how it
is that veganism is a way of life based on a single, deep moral principle. That
is what I propose to offer here. My own checkered dietary past will serve as an
example of what makes sense and what does not.”
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.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.
