What you need:
Table cloth that can be tossed
A variety of dried beans and grains
Small bowls
Labels
Index Cards
Hole Puncher
Yarn
Scissors
Several small glue containers

Prepare before activity:
Punch one hole near the top of each index card
Cut yarn into 2 foot long pieces
Write the name of each dried bean and grain variety on separate labels
Glue or tape labels naming each dried bean and grain variety onto individual bowls

Day of activity:
Put table cloth on a table
Pour different beans and grains into appropriate bowl with its name on it
Place glue on table in several locations
Hand each participant one index card that has a hole punch in it and also a piece of yarn that was already cut
Put yarn through hole of index card and tie ends together (card will hang like a necklace)
Have kids glue beans and grains in a design onto index cards; teach them about the names of all the beans and grains while they are doing this activity
Teach the parents about dishes they can prepare at home using the beans and grains

By Jeanne Yacoubous, MS

L-cysteine was approved in Australia and New Zealand in 2016 as an anti-browning agent for avocados and bananas. http://www.foodstandards.gov.au/code/applications/Documents/A1117%20L-cysteine%20as%20a%20FA%20AppR.pdf

Experimental work on L-cysteine as an effective anti-browning agent has been done in the US since the 1950s (See p. 12 here: https://www.scribd.com/document/334501978/Fresh-Cut-Fruits).

As of 2018 L-cysteine is approved by the FDA only as a dough conditioner and is granted Generally Recognized as Safe (GRAS) status at approved levels in foods only for this purpose. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1271.

According to one source (http://www.google.la/patents/US20080032010; paragraph labeled “0011” under subtitle “Description”) using L-cysteine as an anti-browning agent for fresh cut fruits and vegetables “is commonly used in the produce industry…”

The paragraph from which this is taken states in its entirety: “Another method, described in U.S. Pat. No. 6,224,926 issued to Wrolstad et al. may use antibrowning/antioxidant compounds, specifically an L-cysteine and glutathione derivative, as isolated from pineapple juice, and pineapple processing plants. L-cysteine is commonly used in the produce industry as an anti-browning compound.”

Here is the patent cited in the previous paragraph of experimental work on L-cysteine as an anti-browning agent: https://www.google.com/patents/US6224926.
[Readers should note that information found online, especially for patents granted at the experimental level, may not always translate into commercial use. Years later, the patented procedures may still not be standard manufacturing practice on an industrial scale. L-cysteine used as an anti-browning agent is a case in point as evidenced below in the following sections. Always inquire of the company when in doubt.]

US Companies
As of March 2018, The Vegetarian Resource Group has not identified any pre-cut produce companies using L-cysteine today as an anti-browning agent in the US although we have contacted several.

We emailed Steve, Director of Sales from Bix® Produce Company, http://www.bixproduce.com/ who told us that they do not use L-cysteine.

The VRG called USA Produce® http://usa-produce.com/ who said that they do not use L-cysteine.

Nino’s Fresh Cut Fruit and Vegetables®, http://www.ninosfreshcut.com/ initially said “We use nothing but water.” When we pursued this by proposing some common anti-browning agents, The VRG learned that Nino’s uses NatureSeal® products (see below), ascorbic acid (Vitamin C), chlorine dioxide and sodium bisulfite. [VRG Note: All of these anti-browning agents are corn- or mineral-based.]

Go Fresh® Pre-cut Fruits and Vegetables http://www.gofresh-precut.com/ and Heart of the Harvest® Fresh Cut Produce http://www.heartoftheharvest.net/pages/veggie-list.php told us that they use an EcoLab® product called Tsunami 100®. According to page 2 of the Safety Data Sheet (SDS) on Tsunami 100, it contains non-animal hazardous ingredients.
https://portal.ecolab.com/servlet/PdfServlet?sid=984484-12&cntry=US&langid=en-US&langtype=RFC1766LangCode&locale=en_US&pdfname=TSUNAMI100
[VRG Note: A SDS lists only “hazardous” ingredients; it does not list them all. The VRG called EcoLab to find out more information but was informed that since The VRG is not a paying customer, further information could not be given.]

International Companies
Orgacure®
The VRG communicated with Roger Bierwas, CEO of Orgacure, about their FreshCut® product used as an antimicrobial and anti-browning agent. Roger was writing from the Netherlands. http://orgacure.com/freshcut/convenience/

We wanted to know about his experience with L-cysteine used as an anti-browning agent. Here is what we learned:
The VRG: Do you use L-cysteine in your anti-browning products?
Orgacure: We did trial cysteine some time ago but it developed an aftertaste on washed produce. Our scope with Orgacure is to provide a solution which does antimicrobial and anti-browning at the same time…to achieve an optimal…shelf-life…keeping the native taste of the fresh food with virtual no residues left…Another reason for not using cysteine for anti-browning is that the substance is in general of animal origin which would be a problematic issue with some of our customers as they have to comply with strict vegetarian, vegan or religious (halal) food standards.

AgriCoat NatureSeal® Ltd.
The VRG also corresponded with AgriCoat NatureSeal Ltd. General Manager Simon Matthews about L-cysteine as an anti-browning agent. He was writing from the UK. https://www.natureseal.com/
The VRG: Do you use L-cysteine in any of your anti-browning products? On which foods? In which countries?
AgriCoat NatureSeal: Our company offers a range of products, co-developed originally with the USDA, under the brand name NatureSeal designed to maintain shelf life in fresh cut fruits and vegetables. We offer a dozen or so different blends, based on various food approved ingredients.

AgriCoat NatureSeal Ltd. is the British subsidiary of NatureSeal Inc…I note the nature of your organisation and wish to be as helpful and reassuring as possible. I can confirm that we offer NatureSeal products that are suitable for vegetarians and vegans…
I note that you have a specific question regarding the amino acid L-cysteine. This is an ingredient which is well documented for use in controlling enzymatic browning. Working with natural produce, we understand that many consumers expect fresh cut produce, by its very nature, to be suitable for vegetarians (if not always vegan). With that in mind to meet vegetarian requirements we would use L-cysteine that is manufactured synthetically. This source is acceptable to vegetarians and vegans. We are aware that cysteine derived as a by-product of animal hair/bristles/feathers is not acceptable and I hope this affords you with the reassurances you seek.

As mentioned, although I cannot disclose customers or their uses we support NatureSeal customers across UK, Europe, Middle East, Africa, Australia and New Zealand.

Food Freshly®
The VRG also corresponded with Benjamin Singh, Director of Technical Sales with Food Freshly http://foodfreshly.net/ about their products. He was writing from Germany.
The VRG: Do you use L-cysteine in any of your anti-browning products? On which foods? In which countries?
Food Freshly: We don’t use L-cysteine in our products because our products are to be applied on fresh-cut produce. The application of L-cysteine on fresh-cut produce is not permitted in most countries.
The VRG: It appears that L-cysteine on fresh-cut produce is permitted in Australia and New Zealand. But can you confirm that your products in those countries are anti-browning agents NOT containing L-cysteine? I haven’t heard about this in the US – maybe you have?
Food Freshly: Thanks for the update. I will have our compliance people evaluate this. As far as we are concerned, L-cysteine doesn’t have permission to be used on fresh-cut produce in the US. Our product range is completely free of L-Cysteine in all countries.

M-TEchX®
We also emailed M-TEchX about their anti-browning agents and received a reply from Kanji Morishima. http://mtechx.co.jp/eng/portfolio/mx-gk01/
The VRG: Does your anti-browning agent contain L-cysteine or whey?
M-TEchX: …Our product, food formulation about anti-browning of avocado… [I]t doesn’t contain L-cysteine nor whey at all. But it contains protein very little, just for your information…
The VRG: Is it plant protein? Or animal protein? Can you tell me its name?
M-TEchX: …We cannot disclose the name without NDA. But it is plant protein, not animal one. [VRG Note: “NDA” stands for “non-disclosure agreement.”]

For more ingredient information, see http://www.vrg.org/ingredients/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.

The Vegetarian Resource Group (a vegan organization) seeks Senior Editor in Baltimore to edit and layout (design) 36-page Vegetarian Journal four times a year, plus periodic miscellaneous tasks, such as designing brochures, t-shirts, decals, etc. Averages about five to eight hours per week. Must be proficient in InDesign and have good writing/editing skills. Send writing sample, design sample, resume, and cover letter addressing vegan knowledge, short and long term goals, and magazine editing and layout experience. Reply to editor job at [email protected] $14/hour.

The Vegetarian Resource Group has one needs based paid internship ($3,500 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 Att. Internship; vrg@vrg. Indicate if applying for the needs based internship. For more information, see:
http://www.vrg.org/student/index.php

Carnival Cruise Line said they are proud to offer a wide variety of vegan-friendly options on all its ships.

See:
How to Eat Vegan on a Cruise

According to DairyReporter.com, Dean foods has ended milk procurement contracts with more than 100 dairy farms, because consumers are drinking less fluid milk. The company will continue to buy milk from about 12,000 dairy farms. According to Dean Foods, Americans drink about three gallons less milk per person per year since 2010 and per capital consumption is down roughly 11 gallons since 1975.

For information about nondairy milks, see:
Guide to Non-Dairy Milks

According to Kashrus Magazine, the OU (Orthodox Union) has now started using a “DE” symbol in limited situations for products that use dairy equipment and cannot contain actual dairy ingredients. This DE symbol is only used for a limited number of products.

According to the OUKOSHER website:
An ‘OU-D’ symbol indicates:
The product is a Kosher dairy product.
The product contains a dairy ingredient or a dairy derivative.
Alternatively, the product, while not containing dairy ingredients itself, was made on equipment also used for making dairy products.

photo from: L’Artisane

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Dellz on the Macon
2021 Reynolds Ave.
North Charleston, SC 29405
Dellz on the Macon serves a variety of all-vegan fare like freshly squeezed juices, smoothies, and savory items like mock-meat taco bowls and pizzas. The restaurant, however, aims to be more than just a place to eat; it strives to create social change. Dellz is an oasis in the middle of a food desert. With its nutritious options priced on a sliding scale, the restaurant serves as a more affordable and healthier food outlet for members of the surrounding community. The restaurant also serves as a community-building space where young local creatives to meet and express their ideas.

Garlik Vegan
3754 Brevard Rd.
Horse Shoe, NC 28742
Garlik Vegan is family run. Come for their Pizza made with an in-house dough noted for its crust. Specialty pizzas include a white, Alfredo Chik’n, Buffalo Tempeh and The Hawaiian. Sandwiches include the Chick’n Philly Cheese, BLT, and even Chickpea salad. Desserts and Beverages are also plentiful, with coffee provided from the local ShareWell Coffee CO. Decor is playful, food presentation is bright and shareworthy all with friendly service.

L’Artisane
7423 Collins Ave.
Miami Beach, FL 33141
L’Artisane, located in North Beach, is a French-inspired bakery and coffeehouse. Classic French pastries like croissants, pain au chocolat, tartlettes, and a variety of petits gâteaux are painstakingly recreated at this all-vegan restaurant. The bakery also serves standard bistro items like salads, sandwiches, and quiches. Gluten-free items are clearly marked. Catering and delivery are available with advanced notice.

Pure Joy Kitchen
519 NW Colorado Ave.
Bend, OR 97701
Pure Joy Kitchen is free of gluten, processed sweeteners and additives. Their menu is divided into Pure Smoothies, Elixirs, Pure Breakfast, Pure Desserts, Pure eats (entrees) and Enhancements (snacks). Recommendations include the banana bread smoothie, the mate Latte, the Chia Breakfast bowl.

SaVeg Café
637 11 Ave. SW
Calgary, AB T2R 0E1 Canada
SaVeg Café (pronounced ‘savage’) is a family owned, vegan cafe located in Downtown Calgary. The menu is heavily inspired by Korean cuisine. Items on the breakfast menu are served until 11 am and include favorites like scrambled tofu, burritos, bagel sandwiches and sweet quinoa bowls. Wraps and burgers are introductions on the lunch menu, followed by main dishes like tofu rice bowls and Japchae, which is Korean savory ‘glass’ noodles with vegetable and bean curd slices. Salad rolls, bakes goods, and snacks are other menu options along with green, fruit, and specialty smoothies.

Turning Natural
1380 H St. NE
Washington, DC 20002
Plus several other locations in Washington, DC and the Maryland suburbs of Washington, DC
This restaurant serves up delicious juice-bar fare like smoothies, salads, and acai bowls, but it’s the mission of the restaurant that makes the place truly unique. The owner, Jerri Evans, continued the legacy of Turning Natural after her mother, the founder, passed away. Her mother had a passion for creating fresh and healthy food during her battle with cancer. After realizing that many lives could be saved if healthy food was available in her community, Evans continues to bring affordable, accessible, nutritious food to DC and Maryland neighborhoods that are located in food deserts.

Vegan East
2179 4th St.
White Bear Lake, MN 55110
Vegan East, located inside of the Avalon Mall, is an all-vegan bakery offering all sorts of baked goods: cookies, cakes, brownies, pastries, and much more. With unique dessert options like chocolate salted caramel cupcakes and strawberry jam rolls, it’s no surprise that the bakery has had lines out the door ever since its opening. Desserts can be bought in-store or ordered online. Gluten-free options are also available.

The Vegetarian Resource Group has produced a new bumper sticker saying: Vegans Have Good Hearts, which certainly spreads the vegan message on many levels and in a positive way. You can purchase these stickers from VRG here:

Minimum order of 2 stickers for $2

10 stickers for $6

According to Fidelity Investments, if you are age 70½ or older, IRS rules require you to take required minimum distributions (RMDs) each year from your tax-deferred retirement accounts. This additional taxable income may push you into a higher tax bracket and may also reduce your eligibility for certain tax credits and deductions. To eliminate or reduce the impact of RMD income, charitably inclined investors may want to consider making a qualified charitable distribution. A qualified charitable distribution is a direct transfer of funds from an IRA custodian, payable to a qualified charity, such as The Vegetarian Resource Group. Up to $100,000 in charitable contributions made this way can be excluded from taxable income. With passage of the Protecting Americans from Tax Hikes (PATH) Act of 2015, the QCD provision is now a permanent part of the Internal Revenue Code. This means you can plan your charitable giving and begin reviewing your tax situation earlier each year. The contribution must be made directly from the IRA custodian to the charity, so speak with the institution where your IRA is held, concerning the proper forms and the proper deadlines. This is not personal tax or legal advice. Speak to your tax and legal advisor for specific information for your situation.