By Jeanne Yacoubou, MS

The VRG received a question on our Facebook Page
“…I saw your article…that pizza hut uses Chymax (plant-based) rennet to make cheese suitable for vegetarians…Do you know if that is still the case?”

We called Pizza Hut in April 2019 to find out their latest cheese ingredient information.

Here are our questions:

1. What is the name of the enzyme used to make your pizza cheese?
2. Do you offer vegan cheese now or are you planning to test it?

A Pizza Hut customer service rep said that she didn’t know the answers to our questions but would look into it further and get back to us by email.

In a timely manner, we received an email response from “Pizza Hut Customer Service.” It consisted of the following Q&A. (Although not posted on their website FAQ page or on their nutrition pages, it looks like something that would be there.)

“Q. What is the source of the enzymes in pizza cheese?
A. Enzymes used in the production of pizza cheese for Pizza Hut is a microbial fermentation ingredient…and is not of animal origin. However, Pizza Hut does not claim any of our products to be ‘vegetarian’ or ‘vegan’ as all products are prepared in a common area with meat products and cooked in the same oven. On request, the restaurant team will use additional caution when preparing products for guests with dietary concerns.

Q. Do any of the cheeses at Pizza Hut contain animal rennet?
A. Parmesan Romano cheese blend that is added to P’Zones, Breadsticks and Ultimate Cheese Pizza as well as some dine-in products contains both microbial enzymes and animal-based rennet. Customers can request that ‘breadstick seasoning’ or ‘Parmesan parsley blend’ NOT be added to their products, if desired. However, Pizza Hut does not claim any of our products to be ‘vegetarian’ or ‘vegan’ as all products are prepared in a common area with meat products and cooked in the same oven. On request, the restaurant team will use additional caution when preparing products for guests with dietary concerns.

Q. Is there meat in your pizza sauce?
A. Pizza sauce and marinara sauce contain no beef or other meat products. However, Pizza Hut does not claim any of our products to be ‘vegetarian’ or ‘vegan’ as all products are prepared in a common area with meat products and cooked in the same oven. On request, the restaurant team will use additional caution when preparing products for guests with dietary concerns.

Q. Source of Dough Enzymes
A. There are no animal byproducts used in any of our Pizza Hut crusts. The enzymes present in some of our dough, including our breadstick dough, is used as a dough conditioner and is from a microbial origin. However, Pizza Hut does not claim any of our products to be ‘vegetarian’ or ‘vegan’ as all products are prepared in a common area with meat products and cooked in the same oven. On request, the restaurant team will use additional caution when preparing products for guests with dietary concerns.”

Upon follow-up, we received this additional information.

Regarding vegan cheese, Pizza Hut Customer Service stated:
“At this time Pizza Hut does not offer vegan cheese. Pizza Hut is looking into options.” Those interested in Pizza Hut menu options may find their online nutrition calculator (which lists ingredient information) helpful. It is arranged per menu item, not by general ingredients. You may filter out certain allergens (such as dairy or egg) to generate a complete list of all menu offerings without those allergens.

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

For information about vegetarian restaurants around the U.S. and Canada, see VRG Online Veggie Restaurant Guide

To support The Vegetarian Resource Group research, in the USA join here. Join The Vegetarian Resource Group

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.

By Emma Giebel, Loyola University Maryland student

I came into this internship ready to learn, but also hesitant. While I was excited about the opportunity to learn more about veganism and expand my writing skills, my lack of experience working for a publication, or in any field of professional writing, made me concerned about whether or not I was qualified for this position. Growing up, I was never a great writer. Math and science were my best subjects, and I usually struggled with essays throughout high school. It wasn’t until college that I really found a way to make writing a skill of mine. I decided that my growing interest in environmentalism was more than just an interest, and that it would hopefully evolve into a career, but I would need to be able to communicate the science that I knew to those that may not have a scientific background. For the next semester, I registered for “Writing about the Environment,” where I was able to write about environmental issues that I feel passionate about, personal experiences with my environment, and other works pertaining to science and the planet. I had such a great time doing the work for that class, and it took some time for me to realize exactly why; I was writing about something I cared about. I care about the planet, so writing about issues surrounding the planet would be far more interesting to me than any essay I’ve written in the past. This realization helped me prepare for this internship, because vegetarianism and health are passions of mine that I was ready to explore.    

My favorite aspect of this internship was that I was able to work on a variety of different projects at one time. Whether I was writing up entries for VRG’s restaurant guides, assisting with scholarship applications, or working on one of my many articles, I was participating in different aspects of vegan activism. While researching information for the restaurant guides, I was able to see a wide variety of new up and coming restaurants throughout the country. Whether they were soul food buffets or small cafés, they always made me crave the amazing options being served.

Reviewing the scholarship applications was very uplifting considering the many young people that are already participating in activism work at such a young age. So many applicants showed a passion for veganism and vegetarianism, that it must have been incredibly difficult to find out who was the most deserving. My favorite responsibility during this internship involved the many articles that I wrote, covering topics such as restaurant reviews, meal advice for teenage vegans, product reviews for Veggie Bits, an interview with Steve Brill concerning education about edible wild plants, or the reactions to working Veggie booths on my university campus.

One of my favorite articles that I wrote was a review for a café on Long Beach Island, NJ called Living on the Veg. When I spent a weekend down at the beach, I went to the café to grab lunch, and it was an amazing experience. It was the first vegan sandwich of its kind that I had ever tried, and I know it will become a staple of my diet this upcoming summer when I will be living there. Through writing about food for these past few months, I now know more about the complexities of a restaurant or product reviews that I previously would have never considered. There are a near endless number of variables that contribute to what make a meal “good” or “great,” and trying to capture every one of them is more difficult than one may think. But what has made this process far easier is the “why” of it all. While I have raved about the delicious entrées at the restaurants I have visited and the snacks I have tried, the most important part of eating vegan is the reason behind it; because those that are vegan care about the interests of the planet and the animals over the desire to eat meat. The Vegetarian Resource Group puts in all the effort we do, whether that’s providing helpful information about health, spreading awareness about environmentalism, or sharing a guide of vegan-friendly restaurants, because we want to see a world where it’s commonplace and easy to be vegan. It’s been an honor and a privilege to work for this information, especially knowing that I have contributed to a cause that has become such a huge part of my life recently. I hope to carry on the lessons I have learned in my short time here in my career in the future.

For information about The Vegetarian Resource Group internships, see https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

2019 scholarship winners have been decided. We had 270 entries! All the students did great work, so the decision was very difficult. We wish we could give awards to everyone. Thank you to every student for his/her hard work and commitment. We also greatly appreciate the time given by our volunteers who read the essays.

Please note that the next deadline for The Vegetarian Resource Group Scholarship Contest is February 20, 2020. You can enter if you are graduating high school in the spring of 2020 in the USA. For past winners and how to apply, see: https://www.vrg.org/student/scholar.htm

Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at [email protected]

You can view the handout here: https://www.vrg.org/nutshell/MyVeganPlate.pdf

This same handout can also be read in Spanish here: https://www.vrg.org/images/miplatovegano.jpg

We also have a version you can print out for kids to color on: https://www.vrg.org/nutshell/MyVeganPlateCP.pdf

Donations towards this outreach are always appreciated: www.vrg.org/donate

The Canadian restaurant chain White Spot says on their website that Avocado Beyond Burger is vegetarian and can be made vegan by substituting their regular bun for their gluten-free bun and requesting no Jalapeño ranch dressing. They state that their Southwest Power Bowl is vegan. For more info, see: https://www.whitespot.ca/sites/default/files/WS%20FAQ%208.5×11%20v01%20RTP.pdf

For information about other restaurant chains, go to: https://www.vrg.org/fastfoodinfo.php

For vegan and vegetarian restaurants throughout 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.

Swiss International Airlines announced that to celebrate ten years of having vegetarian meals, they will be offering special vegetarian meal options to all travel classes on select long-haul flights. Swiss, stated, “The anniversary offering in Economy Class extends to three courses: a starter of a spicy beetroot tabbouleh, a main course choice of penne with vegetarian bolognese or a massaman curry and a vegan mango mousse for dessert.

By Emma Giebel, VRG Intern

April is one of my favorite months of the year, but it has only become so recently. After four years at college, April has changed from the month of “April Showers,” to the month dedicated to celebrating this beautiful planet we live on. Since being involved in sustainability at my university, I have had the opportunity to work on planning many of the events during this month. One of these events is the annual Evergreen Fest, which is a celebration of sustainability. The event takes place on our beautiful quad, right in the middle of Loyola’s arboretum. Nearly 20 clubs and organizations on and off campus take their place with a table, where they can do whatever they wish, such as hand out free samples, play games, or share information. That was what my Co-Intern Taylor and I did for The Vegetarian Resource Group. Our table was filled with information about veganism, and there couldn’t have been a better place for us to be present at. The community members attending this festival were people who already have an interest in environmentalism, so many of them were eager to learn more. It was great to share our own personal stories with veganism and vegetarianism, and talk about the topic with our peers. The whole festival was a celebration of sustainability, so it was perfectly fitting that we were their spreading information about the best diet you can have for not only yourself, but the planet.

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: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

Here are some new additions to VRG’s guide:

Greenleaf Juicing Company
810 NW 12th Ave.
Portland, OR 97209
And
617 SW Morrison St.
Portland, OR 97205
And
414 SE Grand Ave.
Portland, OR 97214
And
1510 NW 22nd
Portland, OR 97210
And
3151 SW Moody Ave.
Portland, OR 97239
And
18 N. Meridian St.
Indianapolis, IN 46204
Greenleaf Juicing Company is an all vegan juice bar with multiple locations. The company uses all organic and non-GMO ingredients to craft their menu. In addition to juice, they also offer an array of smoothies, bowls, quinoa dishes, and steamed soups. Want to go all in? You can order a 3 or 6-day juice cleanse made fresh to order each day. Try some fan favorites including the Green Solution, a smoothie with kale, apple, spinach, and banana or a Green Lemonade, a juice made with lemon, ginger, pineapple, pear, and cucumber.

Juicery Plus
201 E. Main St.
El Paso, TX 79901
Are you tired of going to the juice bar, only to find that they don’t have any enchiladas? Worry not! Juicery Plus has cold-pressed juices and smoothies aplenty, but the “Plus” is there for a reason! Pancakes, oats, toasts, waffles, and more are available for breakfast. Lunch options include buffalo cauliflower, nachos, pizzas, salads, burgers, cashew cheese cake, and more!

Juicy’s Wellness Café
2314 Medical Center Pkwy., Ste. A-2
Murfreesboro, TN 37129
All of the menu’s items are healthy, but for the most part, mimic fast and greasy food—that is minus the grease. Some items include, BBQ Jackfruit sliders, Brownies made from sweet potatoes, Chik’n Cauliflower wings, and of course the delectable Impossible burger. They even offer fresh juices! Juicy Wellness Café offers an artsy and hip atmosphere, perfect for any small lunch or dinner gathering.

Lovebirds Donuts
450 US Route 1
Kittery, ME 03904
Lovebirds is an all vegan donut shop located on Route 1 in Kittery. The donuts, glazes, and toppings are made from scratch daily in their kitchen. The three tiers of donuts are swanky, such as a strawberry shortcake donut with layers of frosting and strawberries. Followed by signature, think Boston cream donut or a mango glazed donut. The final tier is classic with favorites like chocolate glazed and cinnamon sugar. There is a flavor for everyone at this vegan donut shop!

Old Earth
6105 54th Ave. N.
St. Petersburg, FL 33709
Just because it’s a juice bar doesn’t mean there isn’t plenty of solid fare to choose from. There are open-faced sandwiches, wraps, salads, and zucchini noodle dishes. There’s even vegan cake! Plus, everything is gluten free, and they use no refined sugars!

Portia’s Café
4428 Indianola Ave.
Columbus, OH 43214
Portia’s Café focuses on gluten-free, raw, organic, and all-natural ingredients. Get their raw falafel as an appetizer, wrap, or bowl. If that’s not to your taste, there are plenty of other wraps, salads, soups, quesadillas, and bowls to choose from. Also consider the cheezecake for dessert; it comes in a variety of flavors, just ask!

Protein Plants Café
146 S. Main St., Unit Q
Orange, CA 92868
Their mission is to offer the highest-quality, all-organic, vegan plant-based foods that are equally nutritious and delicious. The international menu features Breakfast items such as Southwestern Tofu Scrambler, Acai Bowl, Biscuits, and Scones. For lunch and dinner enjoy a variety of tacos, bowls, burritos/wraps/dosas, salads, sandwiches, and more. They also offer a kids menu

Shine Café
415 Morro Bay Blvd.
Morro Bay, CA 93442
Shine Café is all-vegan, with plenty of gluten-free options. There are a good variety of salads, sandwiches, wraps, tacos, and smoothies to choose from. You could get a tempeh taco, Reuben, or salad. Build your own bowl or wrap if you like, or grab a smoothie to go.

Vegan a Go Go
Canton, OH
Vegan a Go Go is a vegan food truck, so they’re on the move! Follow the Facebook page to follow the truck. (See: www.facebook.com/thegreenvegetarian) Once you get there, options include nachos, Impossible burgers, chili, hot dogs, chili dogs, and so on. If you’re looking for vegan comfort food, look them up!

Verdine
449 W. 19th St.
Houston, TX 77008
Verdine serves fancy hot sandwiches and comfort food. Try jackfruit carnitas, vegan mac and cheese, or their krabby patty sandwich. They even have a kids menu (or wine and beer for the adults)!

Zentu Café
5908 N. Armenia Ave.
Tampa, FL 33603
Zentu Café strives to provide plant-based meals that appeal to omnivores too. From hot sandwiches to cold gazpacho, the menu rotates regularly. Give them a try if you’re looking for a flavorful and unique, but affordable experience.

Reed is participating with two other speakers in a talk titled P-Pod’s 3rd Annual Denis Burkitt Memorial Lecture: Triple Lecture Series on “Women’s Health and Chronic Disease Risk, and Reproductive Health.” This lecture is at 6:15 pm Saturday evening. For information on this event, see: https://www.preventionofdisease.org/

Bianca Schramm said, “In fifth grade, a fellow student criticized my lunch, complaining that my avocado tofu sandwich looked weird and asked why I didn’t have the ever-popular ham and cheese sandwich … She told me ‘God created animals to be eaten.’  … Do you have a dog? I asked her … “Well, you would never eat a dog, right? …”

Bianca reported, “I have been involved with volunteering projects with the Science of Spirituality Meditation Center since the beginning of Middle School. As a member of their youth services program, I helped cook vegetarian meals and organized field trips every month … “During the summers of 2015 and 2016 I gave discourses at Veggie Fest (Naperville, Illinois) in the Learn To Be Vegetarian booth.”  “As a passionate teenage vegetarian, I still wanted to do more. … One of my biggest hobbies is photography, and I also volunteer at the Science of Spirituality every Saturday for two hours at their vegetarian cooking classes to take pictures of their vegetarian meals for social media.”

Bianca also said, “I work in the Manna Organics booth June through August every Saturday at the Naperville Farmer’s Market (2015-2018). I help sell vegan nut butters and sprouted organic breads. While working there, I had the pleasure of engaging in many insightful conversations with customers about their dietary choices, and I would regularly explain my belief and support of the vegan lifestyle.”

Bianca continued, “As a life-long vegetarian, I have combined my passion for the vegan diet with my passion for creative writing … Many of these short stories from my childhood related to my experiences of being a 5th generation vegetarian.” Bianca also wrote, “I am happy to report that I am indeed still vegan! … The treatment of animals in America is very disheartening, and the more I learn about this inhumane and unsustainable treatment, the more passionate and motivated I become to encourage others to try veganism.”

Bianca will be attending Davidson College as a communication studies major.

To see additional scholarship winners, go to https://www.vrg.org/student/scholar.htm

The deadline for the next Vegetarian Resource Group scholarship is February 20, 2020. Applicants should be graduating high school in spring of 2020. For details, see: https://www.vrg.org/student/scholar.htm

To support additional scholarships and internships, donate at www.vrg.org/donate You can also call (410) 366-8343, or mail a check to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.