Hi everyone, if you’ve just started a vegetarian or vegan diet in the past two months and live in North America, a research team at Carleton University (in Ottawa, Canada) needs your help!

The researchers are looking for participants who are willing to complete one short survey per month for six months. You will receive $5 per survey as thanks, etc.

To check your eligibility and sign up, go to: https://carletonpsych.co1.qualtrics.com/jfe/form/SV_88n879t7hX4RCGp?src=vrg

The survey is open to about February 22.

STEM: Farm + Kitchen is located inside R House (a European style food hall with several “Stalls”). This new establishment replaces Stall 11 that was in the same location.

The goal of Stem: Farm + Kitchen is to provide sustainable plant based foods. Many ingredients are sourced from local biodynamic farms. Bowl options include Rainbow Pad Thai, Korean BBQ Cauliflower, Plant Power, Pura Vida, and Mezze. They also offer a Kale Caesar salad and Green Goddess salad. Shared plates include Rosemary Sweet Potato Fries, Falafel Plate, Hummus Plate, Seasonal Soup, and more. Fresh juices, smoothies, and Acai Bowls are also offered.

For more information, visit: www.stemfarmkitchen.com

VRG’s online guide to veggie restaurants in the USA and Canada can be found here: https://www.vrg.org/restaurant/index.php

By Emilio Gironda

On Tuesday, January 21, 2020 it was my pleasure to join The Vegetarian Resource Group volunteer extraordinaire Marcy Schveibinz and University of Maryland Intern for a Day Teni Faleti for a Healthy Vegan Cooking Class held at Christopher Place in the City of Baltimore. Christopher Place, through the auspices of Catholic Charities, is a residential employment program that provides education, training, and recovery support to formerly homeless men of the Baltimore area.

The class consisted of eight well-dressed men who watched and learned from Marcy as she explained the fundamentals of vegan living, and demonstrated how to cook up some vegan chili. While hesitant at first, they quickly warmed up to Marcy’s pleasant demeanor and helpful, non-judgmental presentation. With Marcy mincing up some onions and garlic, intern Teni took control of the wok and started sautéing, quickly filling the air with the aroma.

As Marcy continued her food prep, she answered questions about living vegan, about food choices, about vitamins, and about protein. With everything sautéing in the wok, a few more minutes and the chili was ready to go. Everyone quickly lined up and filled their bowls with the meal, most adding some vegan sour cream on top. The room got quiet as everyone tried what was certainly their first foray into vegan chili. While some of them only ate a small amount, several went back for seconds. I, of course, had a bowl myself and it was great!

Once they finished eating, the students filed out of the classroom and on to the next class. It was interesting to me that I could actually see the demeanor of the students change as class progressed moving from polite nonchalance to, at least for a few of them, genuine interest. Kudos to Marcy, Teni, and everyone at Christopher Place for introducing the benefits of healthy living through a vegan diet. I wonder what Marcy plans to cook up for next class? 

If you are interested in interning for The Vegetarian Resource Group click here: https://www.vrg.org/student/

If you are interested in having your own Vegan Cooking Demonstration or Class see here for more information: https://www.vrg.org/blog/2018/08/06/starting-a-healthy-vegan-cooking-class-for-those-who-were-previously-homeless/

Plant. Lettuce. Tomato.

The P.L.T. is made with a plant-based patty made with Beyond Meat®* and served on a sesame seed bun with tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese.

*Cooked on the same grill as other burgers, meat-based products and eggs.

Now being tested at selected McDonald’s® restaurants in Southwestern Ontario, Canada for a limited time

Beyond Meat® and the Beyond Meat® logo are trademarks or registered trademarks of Beyond Meat, Inc. in the U.S. and in other countries.

See: https://www.mcdonalds.com/ca/en-ca/local/plt.html

We are aware that this option being tested is not vegan; however, perhaps down the line with demand, it can be prepared in a vegan fashion on a separate grill with vegan mayo sauce, vegan cheese, etc.

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

For information on other restaurant chains, see https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, see https://www.vrg.org/restaurant/index.php

We were fortunate to attend the Florida Palm Beach VegFest and dined on some delicious vegan food. FLORA Plant Based Cuisine served up vegan ceviche, burritos, and burgers out of their food truck. The food was fresh, colorful, and delicious. See: https://www.facebook.com/FLORA-Plant-Based-Cuisine-953354701410528/

Vegan bakers offered their goodies at this festival. V2 Baked from Greenacres, Florida, specializes in creating Custom Design Cakes, Dessert Cakes, Cupcakes, and a variety of pastries, and baked goods for any occasion. See: https://www.v2baked.com/

Boynton Beach, Florida, is home to Blondies Vegan Bakery & Café. They were selling gorgeous cupcakes. See: https://www.blondiesvegan.com/

Food was not the only thing displayed at this VegFest. Veronica Green was selling copies of her children’s vegan book series called The Adventures of Veggie Vero. See: https://www.veggievero.com/

Another VegFest in southern Florida will be held in Boca Raton on Saturday, March 21^st, 2020. See: https://www.pbvegfest.com/

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2019. Deadline is February 20, 2020. We will accept applications postmarked on or before February 20, 2020. Early submission is encouraged!

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: http://www.vrg.org/student/scholar.htm

On The Border is offering Beyond Beef® in enchiladas, nachos and unlimited Beyond Meat Tacos until March 8. 2020. Here is their regular vegetarian menu: https://otbstoragestaging.blob.core.windows.net/media/Default/Menu/Nutrition/Vegetarian%20Menu_1.16.pdf

For information on other restaurant chains, see: https://www.vrg.org/fastfoodinfo.php

For information on vegetarian/vegan restaurants in the USA and Canada, see: https://www.vrg.org/restaurant/index.php

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

We received the following email:

Hi, we recently came across your website and found it interesting. We would like to register our community café there which is India’s first eco-friendly vegan community café based in Kolkata. Here is our FB page: www.facebook.com/ubuntucommunity3/

Website is still under development, but you can check here: www.ubuntucommunity.co

From their website:

Wondering about the meaning of our name, Ubuntu? 

There was once an anthropologist who had been studying the habits and culture of a remote African tribe. One day, he put together a gift basket filled with delicious fruits from around the region and called the children together for a small race.

The man drew a line on the ground, looked at the children and said, “When I tell you to start, run to the tree. Whoever gets there first, will win the fruit basket.” As soon as the race began, the children held each other’s hands and ran to the tree together. 

They then sat under the tree and enjoyed the fruits together. Shocked, the anthropologist asked the children, “Why did you go together when one of you could have the entire fruit basket?”

A young girl looked up at him and said, “How can one of us be happy if all the other ones are sad?” and this is called spirit of UBUNTU which means “I am because We are”.

If you’ve never tried vegan Ethiopian Cuisine, you might want to give it a try! Not far from The Vegetarian Resource Group office, there are several Ethiopian restaurants offering vegan options.

Dukem in Baltimore City has several veggie sampler options on their menu offering items such as spicy red lentils, yellow split peas, collard greens, potato/carrot/cabbage stew, tomato salad, and more. This is served with injera, Ethiopian bread.

Tigi’s Ethiopian Restaurant in Ellicott City, Maryland, offers a special vegan menu, as well as a small listing of vegan combo platters. Options include sambusas, fava beans cooked with onions and garlic simmered in a berbere sauce, simmered brown lentils in mild sauce, crumbled tofu with sautéed onions and tomatoes, purée of roasted flax seed cooked in spicy sauce, and more served with injera.

Look for an Ethiopian restaurant in your area and see if they have vegan options. If you can’t find an Ethiopian restaurant nearby, you can prepare some of these dishes at home. Teff Love is a vegan Ethiopian cookbook. See: https://www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=102&zenid=680a0c94f1e69df73abb8120523348ad

The Staford Inn offers vegan cooking classes and more for families in California. See: https://stanfordinn.com/mendocino-oceanview-resort-cooking-classes/

For other resorts and bed and breakfast locations, see: https://www.vrg.org/links/vacation.htm#main