Posted on
September 12, 2019 by
The VRG Blog Editor
In a national survey commissioned by
The Vegetarian Resource Group and conducted online by The Harris Poll among
more than 2,000 U.S. adults, we asked the following question in 2016 and once
again in March 7-11, 2019.
Which of the following, if any, best
describes your eating behavior?
I never eat meat, fish, seafood, poultry, dairy, or
eggs.
I never eat meat, fish, seafood, or poultry.
I never eat meat, fish, seafood, poultry, dairy, or
eggs when eating out or getting takeout, but eat one or more of these
foods at home.
I never eat meat, fish, seafood, or poultry when eating
out or getting takeout, but eat one or more of these foods at home.
When eating out or getting takeout, I sometimes eat
meals without meat, fish, poultry, dairy, or eggs.
When eating out or getting takeout, I sometimes eat
meals without meat, fish, or poultry.
None of these.
We considered those who never eat
meat, fish, seafood, or poultry; plus those who never eat meat, fish, seafood,
poultry, dairy, or eggs, as vegetarian. We classified that second category of
vegetarians who don’t eat dairy or eggs also as vegan. Because we use the word
“never” and don’t just ask if a person considers him/herself
vegetarian, our numbers may be lower than others. Be wary of comparing to polls
in other countries that ask if you are vegetarian or vegan, since people may
self-define differently. We did not ask about honey.
Forty-six percent of the U.S. adult
population always or sometimes eats vegetarian meals when eating out. Twenty
percent of U.S. adults always or sometimes eat vegan meals when eating out.
Four percent of American adults are vegetarian (including vegans) all the time,
and half of the vegetarians are vegan (2%).
Posted on
September 12, 2019 by
The VRG Blog Editor
A Vegetarian Journal
reader asked us the question: What does it mean as far as diet/nutrition if the
gallbladder is removed? Vegetarian Resource Group Nutrition Advisor Reed
Mangels answers this question in her Nutrition Hotline column that appears in
each issue of Vegetarian Journal.
See: https://www.vrg.org/journal/vj2019issue3/2019_issue3_nutrition_hotline.php
Posted on
September 11, 2019 by
The VRG Blog Editor
FEDERAL HILL/LOCUST POINT
Clean Juice, McHenry Row, 1702 Whetstone Way (443) 438-4669
Vegetarian/Juice Bar. Serves only 100%
USDA certified organic produce in each of their options, including various açaí
bowls, smoothies, and juices. Open daily
for breakfast, lunch, and dinner. Counter service, vegan options, take-out,
VISA/MC/AMX/DISC, $-$$
Gangster Vegan, Cross Street Market, 1065 S. Charles St.
Vegan/Juice Bar. Gangster Vegan Organics is located
at stall 144 in Cross Street. GVO likes to keep it raw, so of course there’s
juice blends, smoothies, and salads! But why stop there? Get the Dirty South
BBQ bowl, with roasted beets and marinated mushrooms. Or maybe try the ODB
burger or the Ante Up sandwich. If you have a nut allergy you may need to ask,
but if you’re gluten or soy-free, just know that they are too! Open daily for breakfast, lunch, and early dinner.
Counter service, fresh juices, vegan options, take-out, VISA/MC/AMX/DISC, $-$$
Vegetarian/Juice Bar. Serves organic and raw foods,
fresh juices and smoothies. The menu is almost entirely vegan, apart from some
choices which do contain honey. Open
daily for breakfast, lunch, and dinner.Counter Service, vegan options, juices,
take-out, $-$$
Middle Eastern. Veggie options are marked on their menu.
Creative appetizers include falafel, grape leaves, Veggie Kibbeh (stuffed
pumpkin, bulgur, and almond fritters), spinach pie, Mohamarah (walnuts,
pistachios, tomato, onion, and bread), Foul Dip (fava bean dip), and tabbouleh.
They also offer falafel and hummus sandwiches, Mujadara (rice and lentil dish),
veggie kababs, and more. Open daily for
lunch and dinner. Take-out, catering, $
HARBORPLACE EAST/HARBOR POINT
L’eau de Vie Organic Brasserie, 803 S.
Caroline St. (443) 759-8758
Vegan/Organic. This welcoming, friendly, and open
environment has a very laid-back feel. The food is all organic and homemade
with many gluten free options. Dishes include snacks and sides, entrée salads,
Paninis, sandwiches, and seasonal dishes. With an entire wall of windows, it
feels very open and light as you chow down. Outside seating available. Open daily for breakfast, lunch,
and dinner. Full Service, fresh juices, espresso, beer/wine/ alcohol, take-out,
catering, delivery, VISA/MC/AMEX/DISC, $$
Vegetarian/Juice Bar. Raw,
gluten-free, and mostly vegan food and drinks. Purchase either an
already-designed juice combination or create your own from nine fruits and
vegetables, from grapefruit to celery. For an additional 50 cents each, include
add-ons such as mint, ginger, or jalapenos. You can also purchase a “super food
smoothie” or an “acia power bowl. Open daily for breakfast, lunch and early
dinner. Counter service, fresh juices, VISA/MC/DISC, $
Vegan/Soul
food. Near Maryland General Hospital,
The Land of Kush offers delicious soul food that is vegan! Enjoy Curry Chikun,
BBQ Rib Tips, Greens, Chick-un salad, or Live Kale. Sunday brunch also includes
blueberry pancakes, seitan scramble, potatoes, and vegan sausage. Open daily for lunch and dinner. Limited
service, take-out, catering, VISA/MC, $-$$.
Vegan. Refocused Vegan aims to change up the narrative that says “Vegan food can’t be delicious”. With vegan takes on classic comfort foods, from burgers, vegan “chicken” fingers, mac ‘n’ cheese, and many more, Refocused Vegan is the perfect place to indulge your cravings. Open Wednesday through Sunday for dinner. Closed Monday and Tuesday. Limited service, take-out, vegan options, VISA/MC/AMEX/DISC, $
Thai Landing, 1207
N. Charles St.
(410) 727-1234
Thai. Near
the University of Baltimore. Offers separate vegetarian menu with many creative
vegan options. Open daily for dinner and
lunch Monday-Friday. Full service, VISA/MC, $$-$$$
The Grub Factory, 1210 N. Charles St.
(443) 602-7018
https://www.facebook.com/thatgrublife
Vegan/Soul
food. Near the University of
Baltimore, The Grub Factory’s motto is “Whatever you
like, we can do it vegan!” In a relaxed atmosphere, they offer cashew cream
smoothies, vegan chicken boxes, French toast, tacos, and more! Open Monday through Friday for breakfast, lunch
and early dinner. Open Sunday for brunch. Counter service, take-out, catering,
VISA/MC/AMEX/DISC, $-$$.
Vegetarian. After you’ve browsed the anarchist literature downstairs, relax upstairs with a cup of tea or wine and a vegan dessert. Red Emma’s menu also includes Bahn Mi Chay sandwich, vegan mac’ n cheese, tempeh BLT, Beyond Burger sliders, falafel salad, soup, and more. Free Wi-Fi is available. Located next door to the Theater Project and across the street from the Meyerhoff Symphony Hall. Open Tuesday through Saturday for brunch and dinner. Open Sunday for brunch. Closed Monday. Full service, take-out, vegan options, VISA/MC, $
Vegan Juice Bar. Enjoy
fresh juices, smoothies, salads, sandwiches, and platters. Open Monday through Saturday for breakfast, lunch, and dinner. Closed
Sunday. Counter service, fresh juices, take-out, VISA/MC/AMEX/DISC,
$
Pizzeria. You’ll
find vegan pizza options at this pizzeria/tavern including vegan cheese and
vegan “meat” alternatives. They also serve salads. Open Monday-Friday for dinner and Saturday-Sunday for lunch and dinner.
Full service, vegan options, take-out, outdoor seating, VISA/MC/AMEX/ DISC, $-$$
Vegetarian café. This
quaint coffee and juice bar has daily specials including soups, salads,
portabella mushroom sandwiches, and a veggie Reuben. Don’t forget to try the
triple layer vegan chocolate cake! Hours
are seasonal. Call ahead. Limited service, vegan options, fresh juices,
espresso/cappuccino, take-out, $-$$
Vegan.
They serve vegan cinnamon buns with various frostings and toppings. Open daily. Counter service, take-out, $-$$
Golden West Café,1105 W. 36th St.
(410) 889-8891
http://www.goldenwestcafe.com/
Eclectic. Breakfast
and brunch features vegan French toast, burritos, and more. For lunch and
dinner try BBQ Un-Chicken, The Riblet, the Vegan Burrito, Vegan Tacos, etc. Open Monday-Friday for lunch and dinner.
Open Saturday-Sunday for brunch and dinner. Full service, vegan options,
take-out, $$
Vegan.
They serve vegetarian, vegan, and gluten-free baked goods such as sticky buns,
donuts, savory tarts, etc. The owners owned Puffins in Pikesville and have had
a booth at the Waverly Farmer’s Market. Open
Tuesday through Saturday for breakfast, lunch, and early dinner. Open Sunday
for brunch. Closed Monday. Counter service, vegan options, take-out, $-$$
Naked Lunch Café, 711 W. 40th St.
(410) 494-6658
Vegetarian.
Located in Mom’s Organic Market. Enjoy veggie bowls
and
soup. Open daily for breakfast, lunch,
and dinner. Counter service, fresh juices, vegan options, take-out, $
Natural Foods.
Mostly vegetarian restaurant located near Johns Hopkins
University. Soups are
prepared daily and smoothies are made with real fruit. Sample dishes include
Tempeh Reuben, Philly Steakless Sub, Thai Vegetable Tempeh Stir-fry, and
Tandoori Tofu. Vegan specials and baked goods. Full service, vegan options, wine/beer/alcohol, outdoor seating, VISA/MC/AMEX, $$-$$$
Vegan. Stall 11 is located inside R House (a European style
food hall). The goal of Stall 11 is to provide sustainable plant based foods.
Many ingredients are sourced from local biodynamic farms. Stall 11 advertises
that it will do a veggie spin on traditional “street foods” from around the
world such as Korean BBQ Cauliflower, Loaded Mac ‘N Cheeze, and Funghi Philly.
They also offer fresh juices and smoothies. Open daily for
breakfast, lunch, and dinner. Counter service, vegan options, fresh juices,
take-out, $$
Vegan/Donuts. Enjoy gorgeous vegan
donuts. Open Friday through Sunday for
lunch and dinner. Closed Monday through Thursday. Counter service, vegan
options, VISA/MC/AMEX, $
Vegetarian. Best known for their
falafel, Farm to Face is a vegetarian restaurant that is able to make every
meal vegan. They also serve sandwiches, soups, and salads. With a great
atmosphere that prioritizes locally sourced and organic produce, Open Wednes-day through Sunday for
breakfast and lunch. Closed Monday and Tuesday. Limited service, vegan options,
VISA/MC/AMEX/ DISC, $-$$
PIG TOWN
The Greener Kitchen, 803 Washington
Blvd.
(410) 929-3706
https://www.facebook.com/greenerkitchenco/
Vegan.
Their goal is to make healthy vegan substitutes accessible to and affordable
for the general public. They want to decrease the gap of health disparities
amongst the affluent and the impoverished by providing healthy, cheap food to a
less than fortunate area. With a fun and creative menu, they are sure to please
all looking for a vegan twist on classic deli foods such as a Baltimore-style
cheesesteak sandwich, BBQ Pulled “Pork” sandwich, deli salads,
Buffalo wings, etc. They do special events that cater to all such as vegan
chicken and waffles night. Open
Wednesday through Saturday for lunch and dinner. Closed Sunday through Tuesday.
Counter service, vegan options, take-out, catering, VISA/MC/AMEX/DISC, $
Vegan. For lunch, try one of several wraps and sandwiches. Dinner selections include Thai Panang Curry Rice Noodles, New Mexico Black Bean Burger, and Maryland “Crab” Cake. The Hot Fudge Lava Cake à la mode is a great way to end your dining experience! Open Tuesday through Sunday for lunch and dinner. Closed Monday. Full service, beer/wine, fresh juices, Sunday brunch, VISA/MC/AMEX/ DISC/DC, $$$
Wild blueberries are available year-round in the freezer
section or as dried fruit. You can source them in the USA at stores like Trader
Joe’s or Whole Foods, and some farms ship frozen or dried berries. If you can’t
find them, substitute regular, or highbush, blueberries in any of these
recipes, noting that highbush blueberries are not quite as sweet or deep in
flavor as wild, or lowbush, blueberries. Adjust your seasonings accordingly, to
taste.
Recipes included in this piece are: French Toast Casserole,
Blueberry Chia Parfait with Coconut Whip, Blueberry Moon Latte, Arugula Salad
with Blueberry-Pecan Dressing, Savory Blueberry BBQ Sauce, Blueberry Kale
Salad, Spiced Blueberry Butter on Sweet Taters, and Tofu Steaks with Blueberry
Balsamic Glaze.
Posted on
September 11, 2019 by
The VRG Blog Editor
The Whole Kids Foundation Garden Grant Program provides funds for edible gardens at K-12 schools in the U.S. and Canada. These grants of $2,000 are awarded to schools and nonprofit organizations. See: https://www.wholekidsfoundation.org/programs/school-gardens-grant
For information about The Vegetarian Resource Group scholarships for high school seniors who have promoted veg diets, see: https://www.vrg.org/student/scholar.htm
Posted on
September 10, 2019 by
The VRG Blog Editor
By Jeanne Yacoubou, MS
The Vegetarian Resource Group received an inquiry from a reader asking for a sugar update. She wanted to know if cane sugar is still mostly processed in the United States through cow bone char as it was when we last reported on it.
We first asked the American Sugar Refining Group (ASR Group®), maker of C&H®, Domino® and Florida Crystals® Sugar. The company had told us in 2013 that the cane sugar processed in 2 of their 9 plants, in Yonkers, NY and in Orlando, FL, was bone char-free. We wanted to know if this was still accurate information, and if any other of their plants had converted to non-cow bone char methods of cane sugar decolorization in the last few years.
In July 2019, we emailed Domino these two questions through their web contact form:
How much of your sugar is whitened through cow bone char?
Can I know how your sugar has been processed from your package codes?
Here is the response we received from Domino Foods. [VRG Note: Please note that in this response, ASR Group refers to “bone char” as “animal-derived natural charcoal.”]
“…At ASR, we utilize natural charcoal to remove the color and impurities from the sugar liquor at our Chalmette (LA) and Crockett (CA) refineries. Natural charcoal is not used for decolorization at our Baltimore (MD) and Yonkers (NY) refineries…
The…refined sugar products manufactured from our process do not contain any actual impurity from the natural charcoal. We also market…Demerara Washed Raw Sugar and a certified organic sugar which are crystallized from pressed/filtered cane juice and not filtered via natural charcoal….”
In answer to followup questions, a Consumer Relation Specialist at Domino Foods said:
“…The production or lot code would determine which refinery our sugar is manufactured. Baltimore’s code starts with a 4 and Yonkers starts with a 1…”
“The code numbers for Chalmette, LA start with a 5, Crockett, CA starts with a 7.
Our refinery in South Bay, FL starts with a 6, which also does not use bone char.”
“C&H® Sugar from California is mostly in the West and some of the Midwest. Domino is largely in the East and Southeast. Florida Crystals® is South and East Coast.”
Based on all of the responses above, The VRG has assembled information received by the American Sugar Refining Group in the following table:
Table 1. ASR Group Processing Method and Plant Codes – August 2019
Plant Location Production (Lot) # Cow Bone Char Used U.S. Regions Where Sold Crockett, CA 7 yes West, Midwest Chalmette, LA 5 yes – Yonkers, NY 1 no – Baltimore, MD 4 no East, Southeast South Bay, FL 6 no South, East Coast
Interested readers can check back to our website for more updates on cow bone char decolorization in cane sugar processing as we survey major sugar companies.
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.
Posted on
September 10, 2019 by
The VRG Blog Editor
Visit https://www.blacksagesupply.com/ for their vegan leather tool belt used by workers in hair salons and their tool roll, which can be used to store different types of tools for various occupations.
Posted on
September 09, 2019 by
The VRG Blog Editor
Habichuelas sencillas y rápidas (Quick and Easy Bean Ideas) has been
added to The Vegetarian Resource Group website. Please share with Spanish
speaking friends.
Posted on
September 09, 2019 by
The VRG Blog Editor
It’s often cheaper to make food at home than to purchase it
in a store. If you’re raising your children vegan, here’s some helpful articles
that offer recipes for making wholesome baby food, as well as preparing healthy
fast food for pre-schoolers and lunch box items for kids. See:
Posted on
September 06, 2019 by
The VRG Blog Editor
According to the Tim Horton Canada website, they are carrying the Beyond Burger, BBQ Beyond Burger, and Beyond Sausage. They state the Beyond Sausage™ patty is vegan, but of the three breakfast sandwiches, only the Beyond Sausage™ Lettuce Tomato is vegan, since the other sandwiches contain egg and cheese and therefore are not vegan.
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.
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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