Recent discussion topics include:

– One parent posted: Does anyone else find that their refrigerator doesn’t have enough space for produce? These things are clearly designed for meat and cheese and lots of boxes and bottles. I need more drawer space! Has anyone found a DIY hack to keep their produce fresh in the fridge? Help a mama out! Several group members shared suggestions on how they deal with this issue.

– A grandparent posted: Any suggestions for books (or even websites) that explain how to structure meals for infants and toddlers? I’m not looking for recipes, but rather information on making sure that my grandbabies get the nutrients they need.

– VRG shared with the group: The US Department of Agriculture’s Food and Nutrition Service (FNS) recently announced that it will recognize soy-based tempeh as a meat/meat alternative that can be served in the Child Nutrition Programs such as the National School Lunch Program a.k.a. school lunches. See: https://www.vrg.org/blog/2019/11/07/soy-based-tempeh-options-in-school-lunches/?fbclid=IwAR1DL3taIE-IRvgFwDo3_NgrHyLi0AKaHVGhdX8UGghDtwU2dg0Ek7IlCXA

-Plus other topics covered as well!

https://www.facebook.com/groups/VRGparentsandkids/ is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Many people vow to lose weight in the New Year. If you’re looking for a vegan weight loss article, you may want to take a look at https://www.vrg.org/journal/vj2006issue1/2006_issue1_weight.php written by VRG’s Nutrition Advisor Reed Mangels, PhD, RD along with recipes from VRG’s Foodservice Advisor Chef Nancy Berkoff, EdD, RD.

The article previously appeared in Vegetarian Journal and states, “While studies frequently find that vegetarians tend to be leaner than non-vegetarians and that vegans are leaner than lacto-ovo vegetarians, these results do not mean that all, or even most, vegans are lean. Vegans struggle with the same food-related issues that non-vegetarians do.

“This article was written to provide suggestions for vegans, or people who are interested in following a vegan diet, who want to lose weight. The weight loss plan is designed for non-pregnant adults. If you have a medical condition such as kidney disease, heart disease, diabetes, or high blood pressure, please consult your health care professional to make sure these ideas will work for you.”

Tips for Following a Vegan Weight-Control Diet are offered, as well as a chart listing vegan Lowfat Foods To Meet Your Nutritional Needs. You will also find a sample menu plan along with several recipes including Spinach-Onion Dip, Oven-Roasted Salsa Tofu, Seitan L’Orange, Tempeh Cacciatore, Baked Pears, Pineapple Cake, and Orange-Vanilla Smoothie.

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

Karina was one of VRG’s 2019 college scholarship winners. She sent this note:

The transition to college has been more than I could expect. It’s only been a semester, but my life has definitely changed for the better. I couldn’t thank you enough for this opportunity. I’m a first gen student, and didn’t fully know what college was, or what it could bring. My parents don’t know anything about college, and so I’ve had to figure it out on my own. At the UNLV Honors College, I have been blown away by the opportunities I can have if I work hard enough. The teachers, administration, and students I have met have only inspired me to work harder for my passions. I feel so supported when I talk about my plans, and they help me figure out how I can make that happen and in ways better than I imagined. I definitely think I chose the right college. 

Although UNLV is a very diverse campus, I saw very little vegan/vegetarian activity. I was going to try and join a vegetarian or environmental club, but there was only one on campus and it is not too active. It became really difficult to try and find some sort of vegetarian community, which I thought would be easier. The campus has very little options for people that are plant-based. Since there has been so much progress in plant-based foods, I thought there would be more options in the food trucks and restaurants at school, but there isn’t at all. In September, I met with one of my honors college advisors to talk about this. We discussed some of the changes that could occur at UNLV regarding veganism. He suggested for me to start with getting the word out. Eventually, he thinks it would be a really good idea to start a club within the honors college to help advocate more. 

Since then, I’ve been working on establishing friendships and a sense of community with people that may have interests relating to vegetarianism/veganism or just being environmentally friendly. The honors college had a Friendsgiving the day before Thanksgiving, and it became the perfect opportunity to bring in my own food and be able to discuss the beauties of being vegan. I have made friends with a teacher that has also helped me come up with ideas because she’s been a vegetarian since she was eleven. She finds the healthiness and nutrition behind plant-based diets important, and so she suggested I try to get healthier food choices on campus. I’ve been told that I have brought more positive attitudes about veganism without becoming the “stereotypical and annoying vegan.” Since there are a couple vegan restaurants close to campus, I’ve introduced more people to how good vegan food can be and have made friends that try to make more conscious food choices now.

Thank you once again for this. I knew that going to college would be great for me, but I didn’t realize just how much I could do. Somehow, my dreams got bigger and I’m more motivated to work harder. I’ll keep you updated. This is definitely only the beginning of the journey for me! I have a lot of dreams to help others, not only with veganism, but also with mental health, and am excited to work on making them come true.

Thank you so much, Karina Rose Carrillo-Juarez

To see Karina’s vegan activism in high school, see https://www.vrg.org/blog/2019/06/10/nevada-student-wins-10000-vegetarian-resource-group-scholarship/

VRG awards $20,000 in college scholarships each year to graduating high school seniors. The annual deadline is February 20th. For application information, or to see past winners, go to https://www.vrg.org/student/scholar.htm

To support additional scholarships or internships, donate at www.vrg.org/donate Under comments, indicate the purpose of the donation.

Every issue of Vegetarian Journal includes the column Vegan Cooking Tips by Chef Nancy Berkoff. The latest issue focuses on quick and easy ways to cook with mushrooms.

Nancy states, “There are more than 30 types of edible mushrooms. The “common” mushrooms including button, cremini, and portobello are the most familiar and available, but it’s great to take advantage of chanterelle, oyster, shiitake, straw, and many others when you find them. Each mushroom has its own flavor and texture, but all add umami to the menu.”

Read the entire column here: https://www.vrg.org/journal/vj2019issue4/2019_issue4_cooking_tips.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

When making your end-of-year donations, please remember The Vegetarian Resource Group. We greatly appreciate your support. Visit: www.vrg.org/donate

Here are some of the ways your donation will be used throughout the year to come:

$25 Sponsors sending materials to a Vegetarian/Vegan or Animal Rights Group located overseas in a poor country.

$50 Would go towards reprinting copies of our various vegan brochures/handouts.

$100 The cost to send a box of vegan literature to a student vegetarian/animal rights/ environmental organization for outreach on their campus.

$200 Allows VRG to send Vegetarian Journal for a year to 20 high school students applying to the Vegetarian Resource Group Scholarship.

$500 Will send materials to health professionals to use with clients on college campuses, in hospitals, at wellness events, and in work places.

Thank you and happy 2020!

Each issue of Vegetarian Journal features a column called Vegan Action. Here we highlight an inspiring vegan activist. In the latest issue we feature Avery Yale Kamila, a newspaper columnist from Maine.

“Avery Yale Kamila is a columnist for the Portland Press Herald and covers all sorts of vegan news — from the growing plant-based seafood industry (we’re talking about Maine after all!) to how to navigate Maine as a vegan. She takes national vegan news, like the economic growth of plant-based meat, and adds a local spin.”

You can read the entire column written by Emily Carter here: https://www.vrg.org/journal/vj2019issue4/2019_issue4_vegan_action.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

By Jeanne Yacoubou, MS

The VRG recently received an email from a high school student. He needed an outside source for a research project and turned to us.

He asked: Why is dairy-free better for the environment?

Here is our response:

There are many ways to approach the question.

From a water usage perspective, it takes more water per calorie and per gram of protein to produce dairy milk compared to some types of crops used in dairy-free milk but not all. In the table below, use “oil crops” for soymilk; “cereals” for oatmilk; and “nuts” for nutmilks.

Here’s the reference: https://waterfootprint.org/en/water-footprint/product-water-footprint/water-footprint-crop-and-animal-products/

Interestingly, dairy butter has a lower water footprint (for some parameters) than other sources of fat.

Here is an article that’s easier to “digest” than the previous one: https://waterfootprint.org/media/downloads/Hoekstra-2012-Water-Meat-Dairy_2.pdf 

Here’s one that looks at soymilk v. cow’s milk: 

https://research.utwente.nl/en/publications/the-water-footprint-of-soy-milk-and-soy-burger-and-equivalent-ani

You can also consider the carbon footprint (greenhouse gas emissions) of foods. Here’s a great resource: 

http://static.ewg.org/reports/2011/meateaters/pdf/methodology_ewg_meat_eaters_guide_to_health_and_climate_2011.pdf

 In terms of carbon emissions, rice and nutmilks are worse than soy and cow’s milk as you see summarized here:  http://www.greeneatz.com/foods-carbon-footprint.html 

The rice is particularly bad because of methane production.

However, other researchers have come to different conclusions:

This source sheds more light on the life cycle assessment for soy v. dairy milk. Look especially at Table 3 on p. 18. According to this reference, soy is better for the environment than dairy milk. But, this article was written before the Amazon fires, so it’s not up-to-date. http://envormation.org/wp-content/uploads/2015/08/Soy-milk-an-attributional-Life-Cycle-Assessment-examining-the-potential-environmental-impact-of-soy-milk.pdf

This article places the topic in a larger perspective: 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4672819/

Serving muffins during the holiday season will be well-received. Debra Daniels-Zeller’s previous Vegetarian Journal article Muffin Mania offers recipes for Carrot Cake Muffins, Blueberry Cornmeal Muffins, Apple Cider Walnut Muffins, Pumpkin Muffins, Gluten-Free Mocha Chocolate Chip Muffins, and Gluten-Free Banana Nut Muffins.

Read the entire article here: https://www.vrg.org/journal/vj2014issue4/2014_issue4_muffin_mania.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

The Vegetarian Resource Group has one needs based paid internship ($4,200 stipend) in Baltimore this coming summer for eight weeks.

To apply send a resume, writing sample, and cover letter addressing your need, vegetarian knowledge, past activism, short term and long term goals, and what you hope to learn from the internship.

Send to Attn. Internship; vrg@vrg. Indicate if applying for the needs based internship. For more information, see: http://www.vrg.org/student/index.php  and https://www.vrg.org/student/eleanor_wolff_scholarship.php

Salads are popular during summer months; however, you can prepare a delicious warm winter salad as well. A previous Vegetarian Journal article by Debra Daniels-Zeller serves up recipes for Spicy Black Bean, Corn, and Couscous Salad; Buckwheat and Rice Salad with Balsamic Vinaigrette; Hot Italian Bean and Pasta Salad with Broccoli; Curried Lentil Salad; Sesame Noodles with Wilted Greens; Whole Grain and Cabbage Salad with Lemon-Peanut Dressing; and Smoky Potato-Squash Salad.

Read the entire article here: https://www.vrg.org/journal/vj2000nov/2000_nov_winter_salads.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