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:

Bodhi Bowl
645 W. 9th St. #107
Los Angeles, CA 90015
Fresh, healthy, and affordable in Downtown LA. Reset with the freshness of grain bowls, salads, sandwiches, soups, and smoothies. Some of the top recommendations are The Bodhivista Wrap with seitan chorizo, black beans, lettuce, fresh avocado, and halved grape tomatoes topped with a chipotle dressing and herb onion or The Dharma Bowl which has curried garbanzo beans, apricot chutney, and loads of fresh spinach. You build your bowl starting with a base of quinoa, rice, or soba noodles and add greens and up to six toppings, which seem endless on the menu. Get The Giving Bowl and 10% of the sale will go to an animal charity!

Burger Patch
2301 K St.
Sacramento, CA 95816
The Burger Patch is an all vegan burger joint. In addition to regular burgers (and double-patty burgers), they serve a BBQ burger and a chicken sandwich. They have deliciously seasoned fries with homemade dipping sauces including a secret sauce. If you have a sweet tooth, enjoy a chocolate milkshake or a chocolate chip cookie. In addition to their storefront, they have a stand at the Golden 1 Center Arena. Grab a burger next time you are enjoying a Kings game or a concert!

Firefly Café
12 N. Reading Ave.
Boyertown, PA 19512
Primarily a lunch spot, they offer primarily sandwiches and salads. Options include their BBQ pulled jackfruit sandwich, vegan grilled cheese/avocado sandwich, and quinoa salad. Don’t get there late, as they stop taking orders at least a half hour before they close.

FoodAmed
6401 N. 10th St.
McAllen, TX 78504
FoodAmed approaches food as medicine, and in that spirit I’ll take a vegan chile relleno STAT! In all seriousness, FoodAmed offers a very diverse menu of whole-food vegan meals, from your fancy house-made veggie burgers, to curries, tamales, sandwiches and spaghetti. With options this ranging, there’s probably something for everyone in your party, regardless of tastes.

High Note Café
225 N. 5th St.
Boise, ID 83702
Located in the Chandlee Building. Enjoy great vegan food, a wide selection of beer, and live music! Food options include breakfast burritos, hot cakes, tofu scramble, bruschetta grilled cheese, rosemary seitan sandwich, Caesar salad, soups, loaded street tacos, grilled quesadillas, and more.

HoneyBee’s
95 Ave. A
New York, NY 10009
Have you ever been stuck in a southern restaurant with nothing to eat except questionable side vegetables that were probably cooked in beef stock? Fear not, HoneyBee’s is a safe Southern spot for vegans. This barbeque restaurant and whiskey bar serves classic American dishes such as pulled pork, chicken and waffles, and hot wings. Paired with sides such as mac n’cheese, coleslaw, and potato salad, this savory saloon is sure to please. They also have an extensive cocktail selection with over 60 types of whiskey!

Real Veggie Café
4343B Austin Blvd.
Island Park, NY 11558
Real Veggie Café is a vegan Caribbean restaurant with the kind of good food that will leave you satisfied. Vegan steak sliders, deep fried cauliflower, curry vegan goat, potato salad, mac and cheese bake, traditional Jamaican soups, and more are all available.

Self Love Vegan Café
40 East Commerce St.
Bridgeton, NJ 08302
Get a vegan cheesesteak, black bean burger, or chickun-less salad. Or try one of their organic smoothies. They have a food truck too, so follow them on social media.

Sugar Taco
7257 Melrose Ave.
Los Angeles, CA 90046
Sugar Taco is an all-vegan Mexican restaurant with a pick-it-yourself approach. Get some tacos or nachos, a burrito or a quesadilla. Pick one of their house-made proteins, including vegan carne asada, pollo, al pastor, and more. Add some guacamole, pico de gallo, or queso. If you’re looking for something extra hot, try the ghost taco, just buy some vegan horchata to wash it down with.

10th Street Diner
3301 E. 10th St.
Indianapolis, IN 46201
10th Street Diner is an all-vegan diner where the seitan and cheese are made in-house, from the Reuben to lasagna. If you want something a little on the lighter side they also have arugula salads and wedge salads, and if you’re planning on enjoying your lunch for a while, have a local craft beer while you’re at it!

Vegan Food House
832 W. 7th St.
Dallas, TX 75208
Vegan Food House is a good option if you’re looking for creole comfort food. Get a po’ boy with seitan or oyster mushrooms, or maybe a basket with a side of fries. It’s not health food, but it is good food.

Vegan Wit a Twist
3225 St. Bernard Ave.
New Orleans, LA 70119
Follow Vegan Wit a Twist on Instagram because wow, this food looks good! Like the name says, they’ve got a twist on all classics. They have tacos, wraps, bowls and burgers. Check out the Bayou Burger, or Da Pressure. Some of it’s spicy, and it is New Orleans after all, so cool off with a sweet tea or an Arnold Palmer.

By Rissa Miller, Senior Editor, Vegetarian Journal

Imagine the word vegan… Picture each letter over four feet tall and three feet wide, made of repurposed wooden planks – wide enough to stand or sit on if you can climb that high (not that you should ever climb on artwork, by the way).

Now imagine that more than 10,000 festival-goers were greeted by such a bold, confident, and dramatic installation on Saturday June 1 at Buchanan Park in downtown Lancaster, Pennsylvania as they entered the grounds of the 3^rd annual Lancaster VegFest.

“A lot of people are talking about this vegan thing and about plant-based,” said Courtney Kokus, festival co-organizer. “I see a lot of curiosity and that’s why I think (the VegFest) is perfect. It’s very welcoming to anyone.”

Kokus and her husband John organize the VegFest as volunteers. The first year, 2017, they had 45 vendors and about 3,500 attendees. In only three years, those numbers have more than tripled.

“I meet a lot of people and not everyone is vegan or even vegetarian or pescetarian. But there’s interest and they want to learn” said John Kokus.

In popular culture, Lancaster is mostly known as a quiet town in south central Pennsylvania, famous for its Amish residents and large agricultural influence. No one might have guessed that in the past few years, a strong grassroots vegan effort has taken hold.

The Kokuses reported that after each Lancaster VegFest, they are flooded with emails from Lancaster, York, and Harrisburg area residents, all thanking them for making vegan food available and opening up the dialog. Most of those emails are from non-vegans, they said.

This year the festival had more than 140 vendors and over 50 of those were selling vegan food. Delicious options ranged from the elegant cakes and cannolis of Vegan Treats to loaded vegan hot dogs at Yeah Dawg to ZWild Vegans’ kale salad and sandwiches. While it’s a cliché to say there was something for everyone, really, there was something to please any taste.

Srirupa Dasgupta, owner of Lancaster-based vegetarian Upohar restaurant, said that she has seen the upswing in vegan demand as well.

“Maybe it’s the fashion but more people are doing vegan food. It’s what people want,” she said.

Upohar had their food truck at the event, serving up warm plates of their exotic and hearty global cuisine. Nepali, Puerto Rican, Iraqi, and African fare were on the menu. I sampled a Central African inspired plate with peanut stew, Nigerian rice and Congalese kale and needless to say, it was worthy of several fork scrapes!

Dasgupta noticed another trend at her restaurant – guests finding her business because of phone apps. Vegans, vegetarians, and the veg-curious are making their way to her door thanks to technology.

Lancaster VegFest had more to offer than tasty food, though. Two stages were going all day, giving festival goers a chance to listen to panels on vegan topics, watch a jackfruit cooking demo, or hear local bands. West End Yoga had a free class on the lawn. There was a tent with sprinklers to run through and cool off. Vendors sold apparel, cruelty-free bath and beauty goods, health and wellness services, and others had information on vegan living.

And don’t forget the critters! In addition to many canine guests, Ricky the pot belly pig was in attendance from the Pig Placement Network. Ricky greeted guests, created tempera paintings, and was a ready volunteer to show attendees how much personality a pig can truly have.

According to Jonina Turzi, co-founder of Lancaster Farm Sanctuary, one part of what made Lancaster VegFest effective as a vegan advocacy effort was how it created animal sentience awareness subtly. With co-founder, Sarah Salluzzo, Turzi cares for rescued cows, hens, turkeys, goats, and sheep on their sanctuary farm in Elizabethtown, PA.

“The event has that precious factor of it being a ‘fun’ day. The usual defense mechanisms are down, which can interfere sometimes when people are challenged to consider their part in an animal’s suffering,” said Turzi. “Through discussions on the panels, conversations among the attendees, and interactions at certain stands awareness is cultivated. For example, we stopped by the Art of Compassion Project tent and saw so much beautiful artwork that both captured the reality of animal suffering and celebrated animal lives.”

Like all great events, Lancaster VegFest also had an after-party. New York-based vegan drag queen Honey LaBronx put on a show in a downtown Lancaster ballroom as a benefit for Lancaster Farm Sanctuary.

For residents, the celebration goes on, too. This week is the first ever vegan restaurant week in Lancaster. Organized by Anna DeCosmo, who also operates the area’s franchise of Vegan Drinks, LVRW features eight locally owned eateries who are putting out vegan menus through June 9^th and donating a portion of sales, also to Lancaster Farm Sanctuary.

The festival’s iconic wooden “vegan” art piece was created over the past two months by Amber St. Clare Grebinger and Tom Tagerli of East Petersburg, PA. It was part of a vision to set Lancaster VegFest apart, to make it memorable. It was a special moment during the event for Grebinger when she saw Ricky the pig pose with her art.

“I didn’t want to just sit on the sidelines when I went vegan, I wanted to make an impact. We all knew (the art) would be something, but holy sh*t, there was not a single time that I walked past that somebody wasn’t taking a picture!” said Grebinger.

Throughout the day, guests and passers-by posed with it, showcasing the installation in thousands of social media posts along with the usual VegFest-esque message-tees and vegan eats. The posts and photos will continue to echo the vegan message, the Kokuses hope, long after the festival has been packed up and everyone has gone home.

Grebinger and Tagerli’s “vegan” art now lives at Lancaster Farm Sanctuary with Turzi, Salluzzo, and their animal companions. As visitors roll up to the farm for volunteer hours or just to meet furry or feathered friends like Benji the goat or Sweet Eddie the hen, they are reminded once more of the Lancaster VegFest and its message of compassion, health, community, and justice.

Links:
Lancaster VegFest
Upohar Restaurant
West End Yoga
Pig Placement Network
Lancaster Farm Sanctuary
Lancaster Vegan Restaurant Week

Each issue of Vegetarian Journal features the column Veggie Action where we feature an outstanding vegan activist. Most recently we highlighted the good work being done by Marcy Schveibinz, a certified Health and Wellness Coach (NBC-HWC) in Columbia, MD.

After reaching out to The Vegetarian Resource Group for volunteer opportunities, Marcy Schveibinz, was given the chance to teach a vegan cooking class at Christopher Place Employment Academy. A division of The Catholic Charities of Baltimore, Christopher Place Employment Academy helps formerly homeless men with job training and provides a support system including addiction recovery, counseling, and life skills.

Marcy teaches her cooking class once a week for eight weeks to a group of 8 to 14 men. Her curriculum explores nutrition and healthy eating on a budget, and includes live recipe demonstrations. The class, created through funds from a vegan donor, is mandatory for all the men in the program.

“I like that I’m able to teach people about something that’s so important to me,” Marcy said.

She focuses on simple meals that taste good, especially familiar foods, like chili and stir-frys, which the men enjoy. Her meals are based around the idea that vegan food can be easy and satisfying.

You can read the entire Veggie Action column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_vegetarian_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

The Vegetarian Resource Group will host a vegan dinner at Su Xing, about a six minute walk from the Pennsylvania Convention Center, on Sunday, October 27, 2019, during the annual meeting of The Academy of Nutrition and Dietetics. Meet vegan/vegetarian dietitians from around the country. The public is invited.

MENU
APPETIZER: seitan on stick with BQ sauce
SOUP: (choice of): hot and sour soup or tofu and vegetable soup
MAIN DISHES:
chow fun (rice noodle dish)
tofu with black bean sauce
stir-fried spinach
stir-fried string beans
rice
DESSERT: fruit
BEVERAGES: tea and water

MUST RESERVE AND PAY IN ADVANCE
Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donate and write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.

Vegetarian Journal includes reviews of books we think readers will especially enjoy. Recently we reviewed Vegan Richa’s Indian Kitchen. In our write-up we state:

“Richa Hingle is a food blogger. She both wrote this cookbook and took all the photographs. In the introduction she teaches readers about Indian spices and the best ways to use them. She also explains the best way to serve Indian cuisine.

Enjoy breakfast items like Spicy South Indian Tofu Scramble, Mom’s Chickpea Flour Pancakes, Indian Spiced Milk Tea, and Savory Pan-Fried French Toast. Small plate and snack choices include Baked Potato Samosas, Potato Quinoa Patties, Sweet and Spicy Baked Cauliflower, Onion Chile Fritters, and Biscuits.

The next chapter introduces readers to sides and dry vegetable curries such as Potatoes and Greens Stir-Fry, Sweet and Sour Pumpkin, Okra in Sesame Coconut Sauce, and Mashed Spiced Eggplant and Mild Peppers in Peanut Coconut Sauce. There’s a section devoted to dals made with lentils and beans, including Yellow Lentils with Spinach, Brown Chickpea Curry, Butternut Coconut Red Lentil Curry, and Kidney Bean Curry.

One-Pot Meals and Casseroles options are Red Lentil Tomato Pulao, Quinoa Cauliflower Biryani, and Yellow Lentil Rice and Chard. The Main Dishes chapter features Royal Tofu and Cashews, Mango Curry Tofu, Vegetables in Smoky Tomato Sauce, and Kofta Balls in Nut-Free Cream Sauce.

Indian meals are usually served with flatbreads including Avocado Naan, Vegetable-Stuffed Parathas, Rice Dosas, and more. For dessert, try Cashew Fudge, Pistachio Cardamom Cookies, and Carrot Halwa. The last chapter features chutneys, spice blends, and the basics such as Chile Garlic Coconut Chutney, Garam Masala, Indian Chai Spice, and Vegan Paneer.

Vegan Richa’s Indian Kitchen (ISBN: 978-1-941252-09-3) is a 274-page book. It is published by Vegan Heritage Press and retails for $22.95.”

We also reviewed The Ultimate Vegan Breakfast cookbook:

“I love breakfast dishes and was excited to find this cookbook! Start off with a refreshing beverage such as a Pomegranate Smoothie or Strawberry Chia Smoothie. The Breakfast to Go chapter offers recipes for Hearty Lentil Muffins, Overnight Buckwheat Porridge, and Breakfast Burrito. Next, dive into One-Bowl Wonders such as Amaranth Porridge, Banana Pudding, and Black Chai Rice.

Hot Off the Stove highlights dishes including Poppy Seed Pancakes, Tofu Omelet, and Power Waffles. The Sweeter Side of Mornings section serves up Carrot Cupcakes, Lemon Muffins, and Glazed Baked Donuts.

Who doesn’t enjoy weekend brunch? Try the recipes for Onion Tart, Breakfast Frittata, Hash Brown BLTs, and Mini Breakfast Quiches. Next, add options from the Coffee, Tea & Co. chapter, such as Ginger Tea, Cardamom Latte, and Maya Cocoa.

Finally, the Pantry section provides recipes for Rye Sourdough Bread, Whole Grain Rolls, Sweet and Savory Spreads, Granola, and more.

The Ultimate Vegan Breakfast (ISBN: 978-1-61519-488-9) is a 192-page book full of photos. It is published by The Experiment and retails for $19.95.”

You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_book_reviews.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

Grubhub has reported on the popularity of veggie and vegan-friendly burgers by region of the country. They took into consideration their volume of sales, re-order rates, and ratings over the past three months.

Midwest: (1) Black bean burger & (2) Quinoa burger

South: (1) Vegan & (2) Black bean burger

Northeast: (1) Veggie burger & (2) Impossible burger

West: (1) Tofu burger & (2) Impossible burger    

For information on GrubHub, see https://www.grubhub.com/

For polling information on those eating vegan meals out, see https://www.vrg.org/nutshell/Polls/2019_adults_veg.htm

For some burger recipes, see https://www.vrg.org/journal/vj2016issue2/2016_issue2_veggie_burgers.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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Vegetarian Journal includes the column Veggie Bits where we evaluate new vegan products. Recently we reviewed items including Chocolate Protein Bites from Enjoy Life. Our write-up states:

“Jumpstart your morning with these sweet pops of protein and fun! Tired of many granola bars not being vegan or allergen-free? Need a sweet pick me up in the middle of the day? Enjoy Life Chocolate Protein Bites will do the trick. These delicious little drops of heaven taste like a chocolate chip with a hint of grain, so it’s not too much sweetness. Though small, these little bites are filling, making them ideal for a busy, on-the-go lifestyle. With a variety of flavors including cinnamon spice, cranberry orange, dark raspberry, dipped banana, mango haberno and sunseed butter, you won’t get bored of these tasty treats. Free of gluten, dairy, soy, and egg, these bites are perfect for people with diet restrictions. Pick them up in your local grocery, and online at Amazon, or find locations at www.enjoylifefoods.com/our-foods/protein-bites.”

We also tasted Daily Kneads Slices and Flatbreads and said the following:

“Most folks, even some devoted vegans, aren’t getting their recommended servings of veggies. Now, with Daily Kneads Slices and Flatbreads, you’re out of excuses. These delectable loaves have 1 1/3 cups of vegetables in only two slices! Daily Kneads offers a variety of flavors including Carrot & Pumpkin, Red Pepper, Spinach & Leek, Sweet Beet, and Tomato & Basil. Tasters were impressed with the heavenly bakery aroma of each loaf as well as the ideal, soft bread texture and bite. Slices were great right from the bag, or toasted, and this bread held up in a lunch all day, loaded down with hummus and fixings. The flatbreads, available in the same veggie-packed flavors, made fantastic pizza crusts. They can be piled high with toppings and vegan cheese shreds, then baked for about 7 minutes at 450 degrees for a fast meal. Carrot & Pumpkin was subtle and would make a wonderful base for a sweet bread pudding dessert — secretly packed with vegetable goodness. For kids who enjoy colorful food, try the Sweet Beet or Spinach & Leek. The bold hues are sure to amuse, and once you top it with avocado or white bean dip, no toddler will guess their snack is healthful. Daily Kneads breads are available nationwide at Aldi. See: www.dailykneadsbread.com.”

You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_veggie_bits.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 Taylor Gale, Loyola University Intern

I have had the most amazing opportunity—working at The Vegetarian Resource Group. I have been involved in so many projects, there has never been a dull moment! For the most part, I wrote about my experiences as a vegan—traveling as vegan, being vegan on a college campus, how to teach a vegan cooking class, and the list goes on. These writings were my favorite because I was able to share my knowledge about veganism to all of you. Hopefully, my writings have helped out in one way or another. Another exciting part of this internship, has been being able to try new veggie products and restaurants! I tasted so many vegan snacks, drinks, and desserts. Not only did I have the chance to describe and recommend these foods and beverages to the rest of the vegetarian/vegan community, I was able to try new items, which I may have overlooked if I had seen them in stores.

Another favorite experience of mine was being able to teach a vegan cooking class to the men from Christopher’s Place at Our Daily Bread. Although, I only taught one class, I was able to help out when other classes were taught by one of our own, Marcy Schveibinz. It was an awesome experience to be able to share nutritious and delicious recipes with men who have not necessarily had access to these types of food.

This internship has been very unconventional, but in the best ways possible. I was granted freedom to write on topics that I am interested in, I created my own schedule for due dates (which was super helpful, since I am still an undergraduate student), I was given time to work on projects without a constant heckle from my bosses, which is typical for other internships. The whole time at VRG, I felt like I was not just an intern, but someone who was a part of the team to further compassion and express my knowledge on veganism to others.

The VRG group became like a family to me. Everyone is so welcoming and truly excited to hear about the intern’s days and experiences, each time we walk through the front door. Not only has The VRG group taught me important writing and workforce skills, they have taught me to go out and grab what I want from life. Thank you Debra, Charles, Gene, Marcy, and Rissa for all of the support and guidance you have all given to me! Although, my official internship has come to an end, I know my writings and I will always be welcome at VRG. This internship has been unlike any other, and I will cherish my time spent at VRG forever. Thank you, thank you, thank you!

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

Or join at https://www.vrg.org/member/2013sv.php

Living in a Frat House on a university campus can be a lot of fun; however, sometimes it can be difficult getting veggie food. The recent issue of Vegetarian Journal features an article on how you can work in a positive fashion with a chef preparing food for Frat brothers. In this case, non-veggie individuals were jealous of some of the options being prepared for the one vegetarian living in this particular Frat house.

You can read the article here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_vegetarian_fraternity.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

Create and submit a video relating what you want to tell others about vegetarianism/veganism.

Some possible topics: food, nutrition, your feelings about veganism/vegetarianism, water usage and vegetarianism, veganism and animal rights, or other vegan topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media. Deadline to enter this year is July 15, 2018.

Details on the contest can be found here: https://www.vrg.org/videoscholarship.php