You may want to grab a special vegan meal at Little Havana in Baltimore City before the end of August! They have both indoor and outdoor seating. We sampled the following dishes and absolutely enjoyed our meal:

• Vegan Black Bean Soup topped with cilantro and chopped red onion.

• Thai Green Bean & Mushroom Empanadas: Flash fried empanadas filled with sautéed garlic, ginger and soy marinated greens beans and mushrooms. Served with Thai chili sauce
• Jerk Veggie Bowl: Grilled jerk marinated veggies with a mango black bean salsa and diced avocado. Served over coconut rice.

For more information on this restaurant, see: https://littlehavanas.com/

Maryland Vegan Restaurant Month runs August 1^st through 31^st, 2025. Be sure to try out all the restaurants participating this month including Harmony Bakery, Johnny Rads, Land of Kush, Oleum, and Roland Park Bagels in Baltimore City, plus many other establishments.

For more information, see: https://www.mdveganeats.com/

by Ellie Meyerstein, VRG Intern

When I started working with The Vegetarian Resource Group, I wasn’t quite sure what to expect. But over the past 10 weeks I’ve had the opportunity to work on numerous projects that (virtually) took me all over the country. I started my internship by tabling at the Green Mitzvathon Environmental Fair in Baltimore. There, I was able to engage with people of all ages and backgrounds about vegan and vegetarian issues. I talked to many people who were already vegan and simply looking for new recipe ideas or nutrition information. But, I also met several people who had family members that were vegan, and they were visiting the event and our table to learn more about veganism. Whether that was buying a vegan cookbook for their family member or friend or taking a copy of the Vegan Journal so they could try out some new vegan recipes, I was very glad I could help them.

One of my favorite projects to work on this summer was watching the videos for VRG’s video contest and sending responses to the contestants. Each of the videos was informative and well-done and each focused on a different aspect of veganism that was important to the individual. Everyone has a different reason for doing this work, but we are all doing it together and that is what is important.

Another project that I worked on this summer involved reviewing restaurants for VRG’s extensive restaurant guide. https://www.vrg.org/restaurant   I researched and reviewed vegan and vegetarian restaurants all over the country, and even went to a couple that were local. This truly showed just how much the world of vegan and vegetarian food has expanded and evolved over the past decade. There are vegan restaurants all over the country, and many more places are offering vegan options. It proves how the work that VRG and other organizations have been doing with advocacy and education is working.

Through this internship, I worked a lot on projects that will hopefully make veganism more accessible to people. People shouldn’t be limited just because of their financial or living situation. Part of this was helping to put together a low-income vegan meal plan, which will hopefully demonstrate that veganism doesn’t have to be expensive, though it often appears that way in the media. Veganism is a lifestyle that everyone, regardless of income should have access to and I hope my work with Reed Mangels, PhD, RD and VRG will help with that accessibility.

Firsthand, I worked on vegan education with VRG’s other summer intern, Chaltu. I interviewed her and we discussed veganism as a whole and how to be vegan on a budget. The video will be posted and available on VRG’s social media and blog. One aspect of vegan education that I had the chance to see in action was attending one of Crystal Forman’s vegan cooking classes at Christopher’s Place, a program for formerly homeless men. I was very glad to have had this opportunity and could be a part of the crucial work that Ms. Forman, MPH, MPA is doing. She is incredibly knowledgeable about food and health and the participants, and myself, were captivated watching her cook and explain the science behind it.

I also had the opportunity to work with VRG Volunteer Coordinator Whitney on a project researching assisted living facilities that offer vegan food options. Again, I hope the information that’s now available on VRG’s website and blog will make veganism more accessible and will ensure that elderly individuals do not have to compromise their values in order to get the help they need.

I’m grateful for my time with VRG and I hope they continue the incredible work they’re doing. For information about VRG internships, go to https://www.vrg.org/student/index.php

For information about VRG internships, see www.vrg.org/student/index.php

To support VRG internships, donate at www.vrg.org/donate or join at www.vrg.org/member/2013sv.php

San Francisco Vegan Society to Host 26th Annual World Vegan Fest on November 1, 2025, World Vegan Day

What: World Vegan Fest

When: Saturday, November 1, 11 am – 5  pm
Where: 1111 Gough Street, San Francisco, below St. Mary’s Cathedral
Tickets: available at the entrance or in advance

For additional information, please visit www.sfvs.org/worldveganfest.

THRIVE ALIVE VEGAN FEST IN KANSAS, SEPTEMBER, 2025

Five Day retreat in nature

See: https://www.thrivealivefest.com/

https://www.facebook.com/thrivealivefest/

Cucumbers can play a supporting role in salads or can be the main event. Chef Nancy Berkoff, EdD, RD, offers these suggestions:

• Chopped cucumbers, watermelon, and red onions, sprinkled with balsamic vinegar and either nutritional yeast or crumbled vegan cheese
• Diced cucumbers, halved cherry tomatoes or diced salad tomatoes, cubed avocado, and croutons
• Chopped cucumbers, black olives, cooked and chilled pasta, and either crumbled smoked tofu or veggie crumbles
• Diced cucumbers tossed with fresh dill and either plain vegan yogurt or vegan sour cream mixed with lime juice
• Sliced cucumbers mixed with fresh or roasted fennel and garlic paste
• Diced cucumbers tossed with garlic and ginger paste, minced fresh chilies or bell peppers, and shredded carrots
• Thinly sliced cucumbers and radishes, sprinkled with vinegar, organic brown sugar, and red pepper flakes

Subscribe to Vegan Journal in the USA only: www.vrg.org/member

By Ellie Meyerstein, VRG Intern

I had the opportunity to sit in on one of Crystal Forman’s vegan cooking classes at Christopher Place. Christopher Place is a facility that provides a place to stay, education, recovery support, and job skills to ensure job security and long-term independence for formerly homeless men in the Baltimore, Maryland area.

On the menu that day were sautéed collards with onions and pepper, as well as cooked beets. As she cooked, Ms. Forman told the class where she had procured the ingredients, most of which were from sustainable farms in Baltimore. Having picked the veggies herself just a few days prior, they were about as fresh as they can get.

Additionally, Ms. Forman talked about the different vitamins and minerals found in each of the ingredients, explaining why each was essential to proper bodily function. At the end of the class, Ms. Forman gave a presentation, specifically geared towards men’s health and how the participants could improve their health holistically. She focused on exercise and healthy diet but also emphasized the importance of paying attention to the signs for heart disease and strokes.

Overall, the class was incredibly informative and the food was delicious. Once she was done cooking, everyone got to try a few bites of the food. And even the participants who were skeptical, or one who was a notoriously picky eater, enjoyed the food. Slowly, Ms. Forman is proving that nutritious, vegan food can be flavorful and satisfying. By the end of the class, many of the participants took home some of the leftover collards and beetroots to cook up for themselves.

I’m very glad I had this opportunity and could be a part of the crucial work that Ms. Forman is doing. She is incredibly knowledgeable about food and health and the participants (and myself) were captivated watching her cook and explain the science behind it.

For information about Crystal Forman, see https://www.holistic-wellnessandhealth.com/about/

Ellie observed this class during her VRG internship. For information about VRG internships, see https://www.vrg.org/student/index.php

Spring Rolls

by Aileen Zhang, VRG Intern

Located just past the university campus, those in Princeton, New Jersey are able to cross the Pacific Ocean and get a taste of Thailand’s offerings through the restaurant Amazing Thai. While not fully plant-based, the restaurant does provide extensive options for vegetarians and vegans alike. Vegan items range from different types of spring and summer rolls, dumplings, noodles, and even a basil mock duck made from sautéed eggplant.

Sesame Tofu

I’m a firm believer that the most “worth it” items to order at restaurants are anything fried because the results are just not the same in an at home kitchen. So, going into Amazing Thai I knew I had to get some form of spring rolls. I ended up going with the “Crispy Spring Rolls” which are vegan and came with a lime and mustard seed sauce that was sour in the best way possible. The spring rolls were jam packed with flavorful carrot, cabbage, vermicelli noodles, and basil that all balanced with each other and the crunchy rice-flour spring roll wrapper. Additionally, I ordered the sesame tofu as another vegan appetizer. The nutty sesame seed coating contrasts well with the soft, creaminess of the tofu inside, and the sweet chili dipping sauce compliments both elements especially with the occasional bites of the sauce’s peanuts.

Drunken Noodles

As for entrées, I ordered their number one pick of the drunken noodles. Despite its name, the dish actually does not contain any alcohol but is instead often eaten after a night of drinking to sober up because it’s so spicy and flavorful. To make it vegan, I chose tofu as my protein option. Also make sure to tell the staff–who were all very accommodating–to not include eggs and fish/oyster sauce. The chewiness of the wide rice noodles is addicting when combined with the kick of the spicy basil, the sautéed vegetables, and the yumminess of the sauce.

Overall, I recommend Amazing Thai for anyone in the Princeton region wanting to try out Southeast Asian cuisine. The ambiance of the restaurant is warm and inviting, and could be a good contender for a small get-together between friends and family.

For more info, see https://www.amazingthaiprinceton.com/

To find other veggie restaurants in the USA and Canada, go to https://www.vrg.org/restaurant/index.php

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/

photo by Rissa Miller

Are you in the mood for soup but don’t want to spend too much time near your stove? If so, you may want to take a look at these Quick and Easy Ideas for Chilled Soups from Chef Nancy Berkoff, EdD, RD. See: www.vrg.org/journal/vj2020issue3/2020_issue3_cooking_tips.php

By Chaltu Watkins

Interning with The Vegetarian Resource Group has been an insightful and enjoyable experience. Over the course of my internship, I deepened my understanding of vegan advocacy and the many components that contribute to promoting this lifestyle.

One of the highlights of my internship was writing several blog posts reviewing vegan restaurants. I explored various dining options, including discovering a vegan restaurant in my area and dining there with another VRG intern. These experiences gave me firsthand insight into the importance of supporting local businesses that align with ethical and sustainable values.

I also had the opportunity to interview prominent vegan advocate Crystal Forman, MPH, MHA. Our conversation focused on her journey into vegan advocacy and practical advice for eating a healthy vegan diet on a budget. Her insights were not only inspiring but also demonstrated the importance of making veganism accessible to all communities.

My peer interviewed me about my own experience as a vegan. This allowed me to reflect on my personal journey. I also conducted a vegan product review, which involved assessing the ingredients and taste.

I had the opportunity to work with Reed Mangels, PhD, RD, a registered dietitian, to deepen my understanding of vegan nutrition. Through our conversations, I learned practical strategies for meeting nutritional needs on a plant-based diet. We discussed the importance of calcium intake for maintaining strong bones, as well as the role of physical activity, like weight training and running, in building bone density. Since bones naturally weaken with age, it’s important to establish strong habits while young to support long-term bone health.

I assisted Dr. Mangels with a budget project where the goal was to create a healthy, affordable vegan meal plan for a family of four relying on SNAP benefits. This required me to visit local grocery stores to collect pricing for ingredients and better understand how to shop smart. These are skills that have helped me as a college student trying to eat well without overspending on groceries.

Additionally, I had the chance to sit in on a class taught by Crystal Forman, MPH, MHA, at Christopher Place, a transitional housing program for men experiencing homelessness. That experience gave me a new perspective on how food can be used as an educational tool. During the class, there were meaningful conversations about health and how to care for our bodies, topics that are often overlooked. I was able to see firsthand the impact food can have and how to use one’s skill and passion to help others.

One of the most significant lessons I learned was the importance of clear labeling and definitions within the vegan and vegetarian community through the different articles I had to read. Before this internship, I assumed that “plant-based” and “vegan” were interchangeable terms. However, I quickly realized that while there is some overlap, they have distinct meanings. For example, veganism typically extends beyond diet to include a broader ethical commitment to avoiding animal exploitation in all areas of life, including clothing, cosmetics, and household products. In contrast, plant-based often refers more narrowly to dietary choices. Understanding this distinction is crucial in advocacy, communication, and consumer education. I also gained valuable insights into the challenges and strategies behind food labeling, and the importance of accurate ingredient disclosure. This knowledge has helped me see how advocacy work intersects with policy, health, and consumer rights.

My time at The Vegetarian Resource Group has strengthened my skills in research, writing, and critical thinking, while allowing me to contribute to a cause I care deeply about. I walk away from this experience with a greater appreciation for the thoughtful work behind vegan outreach and a stronger commitment to advocating for ethical and sustainable living.

For information about VRG internships, see www.vrg.org/student/index.php