Posted on
February 27, 2020 by
The VRG Blog Editor
By Reed Mangels, PhD, RD
Most Sunday mornings you’ll find me shopping for groceries
for the coming week. One of my favorite parts of the store is the bulk foods
aisle. Actually, the store where I usually shop has several aisles with bins of
dried beans, nuts, spices, teas, grains, and more, giving me lots of
opportunities for joy.
One of the best parts of shopping in the bulk foods section
is the opportunity to get as much or as little as I need. That means no packages
of quinoa flakes where I only needed a couple of spoonfuls but had to buy the
2-pound package. And, if I want to try a new spice or other product, I can get
a small amount to test without ending up with a large package of something that
I didn’t care for.
Of course, bulk foods shopping isn’t for everyone. If you
are preparing food for someone with a food allergy, the bulk food aisle is
filled with opportunities for cross-contamination and is probably a section
that you should avoid.
Bulk food shopping allows me to cut down on packaging. I try
to bring empty jars and clean bags to the store and to reuse them a number of
times. Note that some stores don’t let you bring your own containers so check
before your visit. When I get to the store, I ask the cashier to weigh my jars
so that I don’t have to pay for the weight of the jar. It makes it simpler if I
either bring a permanent marker or have masking tape on the jar to write the
jar’s weight on. If jars or plastic bags have a bar code on them, either remove
the code or cover it with masking tape or marker. Cashiers have told me that
their scanners will pick up bar codes and that it’s easier for them if
customers remove them or cover them up before getting to the register. Tape or
a marker also allows me to write the PLU code on the package and to indicate
what the product is that I’m buying. It’s amazing how alike two spices can look
and how challenging it can be to tell which is which when you get them home if
you forget to label them.
Bulk food etiquette is focused on food safety. Use a
separate scoop for each product. The store provides scoops and should have a
place for used scoops. Don’t use your hands to reach into bins. If you can’t
retrieve a product with a scoop, use disposable gloves or a clean plastic bag
over your hands to pick up product. If you inadvertently get too much, let an
employee know. Once you’ve put food in your jar or bag, don’t put it back in
the bin. For the cashiers’ sake, write clearly. If you spill something, let an
employee know so they can clean it up.
Bulk food aisles can be found in many co-ops and natural
foods stores as well as in traditional groceries. I hope that you’ll enjoy
exploring these aisles as much as I do.
Posted on
February 27, 2020 by
The VRG Blog Editor
Lekka Burger opened in New York City not too long ago and
appears to be a popular destination. We recently stopped in for dessert and
greatly enjoyed their vegan soft serve ice cream, which is oat-based. They
generally offer two different flavors each day and we sampled both the vanilla
option and their raspberry/chocolate special flavor. Both were delicious.
Lekka sells vegan shakes, beer, wine, and cocktails along
with a variety of their house made burgers made with five vegetables, grains,
and spices. Also enjoy sides such as fries, chopped salad, cauliflower Waldorf
salad, and broccolini salad.
This modern restaurant is kid-friendly, as well as perfect
for a casual date or get-together.
Posted on
February 26, 2020 by
The VRG Blog Editor
The documentary film “The Game Changers” has introduced the
public to athletes that follow a vegan diet. Now that more individuals have
become interested in going vegan, it’s important to share helpful tips for
athletes. Below are several articles from The Vegetarian Resource Group that
share snack ideas for athletes, as well as information on what you should look
for in a perfect vegan energy bar.
Posted on
February 25, 2020 by
The VRG Blog Editor
If you know anyone visually impaired or blind, check out agencies that serve the blind for vegetarian related books. For example, the Maryland State Library for the Blind lists 26 books when you search the word vegan. See: https://mdlbph.klas.com/
Posted on
February 24, 2020 by
The VRG Blog Editor
Times have changed. In their weekly ad, Target is featuring
“Pick you protein.” It looked like they had a picture of a burger,
but the feature until February 29, 2020, was 20% off “All meat
alternatives” with a picture of Beyond Meat’s The Beyond Burger and Beyond
Beef.
Posted on
February 24, 2020 by
The VRG Blog Editor
You can now read the latest issue of Vegetarian Journal on Kindle. Some of the articles in this issue include On a Roll (recipes for both sweet and savory rolls with various fillings), Caliente! Mexican Soups & Stews, Scientific Update (a review of recent scientific papers related to veggie diets/lifestyle), Veggie Bits (review of new vegan products), Stay the Course: Running the Vegan Power 50K, The Magic Vegan Kingdom (vegan dining at Disney World in Florida), and Vegan Action (featuring Brenda Sanders, a community food justice activist).
Posted on
February 24, 2020 by
The VRG Blog Editor
Veggie Grill is a vegan restaurant chain with over 30
locations in CA, IL, MA, NY, OR, WA. They have plans to open even more
restaurants. We had the opportunity to dine at their new New York City location
and were impressed with the service. While we were there, customers varied in
age from about 20 to 75 and came from various backgrounds.
Their menu features salads, bowls, burgers, sandwiches,
tacos, and sides. We ordered the Santa Fe Crispy Chickin’ sandwich, which comes
with a choice of crispy fries, roasted broccoli (our selection), or a cup of
soup. We noticed that several customers ordered beautifully presented bowls
that in some cases were being shared by two people.
The day we were there, the manager walked around the
restaurant greeting customers and other staff were also very attentive. This
restaurant chain would be a terrific place to bring a non-veggie friend or
perhaps a family member thinking of going vegan.
They also offer fundraising opportunities for schools and other non-profit organizations. They donate a whole 33% of event sales to eligible organizations: https://www.veggiegrill.com/fundraisers.html
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.
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