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Western NY VegFest
http://wnyvegfest.com/
Sunday, August 5th, 2018
Buffalo, NY

Vegan SoulFest
http://www.vegansoulfest.com/
Saturday, August 25th, 2018
Baltimore, MD

By Amy Dell

As my internship at The Vegetarian Resource Group comes to a close, I’m amazed at all that I accomplished and learned in 8 weeks. I never thought that I would be able to find an internship that would allow me to explore my interests and that would cater my duties so much to my talents.

Before I started the internship, I was given a list of assignments that I would be completing throughout the coming weeks. I was asked to create deadlines for each draft of each assignment on the list. This was a daunting task. I had absolutely no idea how long any of these projects would take, and I was horrified that I’d schedule something in for one day of work time—when it really needed a week. So, I did what any rational person would do. I just guessed. I created goals for myself, solely based on educated guessing. I emailed my due-dates back to my boss, and with a few minor adjustments, I was done with my first task of the summer.

I was excited by the number of projects that were specifically aligned with what I was passionate about. I did film in high school, and one of my tasks was to create a video. I love marketing and design, and another one of my tasks was to create fliers. I’m going to school to study the environment, and I was assigned to create more “Environment” questions for the VRG online quiz . . . you get the idea.

My first day, I walked into the building with my computer, a padfolio, and a purse, and I left with about five pounds of vegan resources and an overview of what my internship would entail. I was introduced to my new best friend (and other intern), Hannah, and I was propelled into a collaborative work environment that I had never seen before. In the office, everyone asks everyone else’s opinion on their work and gets real, actually helpful feedback on it. We work as a team, and our product is better because of it. Communication is key in any workplace, but it really excels here.

My first weekend on the job, I worked at a VRG booth at the Waverly Farmers Market in Baltimore City. In this position, I was able to interact with members of my community, communicate with other organizations, and practice my networking skills. I was able to encourage people to volunteer and answer questions about The VRG and veganism in general. It was rewarding to be able to help people on their path to a healthier diet, especially when I was communicating with young kids because I was so young when I went vegan. Seeing the children get so excited about our coloring book was adorable, and made me want to work more with kids.

It was during that weekend that I also worked with Hannah (the other VRG intern) to cook six vegan casseroles for Our Daily Bread, a charity in Baltimore. Through this project, I was able to give back to my community and contribute to a larger project—feeding hundreds of hungry people.

Another one of my projects was to review new vegan food items for Vegetarian Journal’s “Veggie Bit” column. In order to review a product, I first had to reach out to a company and request samples. This task gave me vital experience in communicating with corporations in a professional manner. Once the product arrived, I would write-up a description and interact with my contact at the company again in order to obtain photos of the product from them. This continued communication with the companies gave me more confidence in my ability to work with large organizations. And the fact that my review will be published in Vegetarian Journal is pretty cool.

I’m also going to be published in Vegetarian Journal with my Vegetarian Action article. In this feature piece, I explored Christopher Place Employment Academy, a rehabilitation and education facility for previously homeless men in Baltimore. I specifically focused on Marcy Schveibinz, the teacher of a healthy cooking class at Christopher Place. This class educates the men in the program about basic cooking techniques, eating vegan, and health-related topics. This project showed me how dedicated individuals can make a lasting impact in the lives of others.

Marcy also accompanied Hannah and me as we presented about vegetarianism to a culinary summer camp. We spent months preparing for the presentation: brainstorming ideas, creating the lesson plan, practicing our discussion points, and making games. When the day finally arrived, it was worth every minute of planning to see the kids playing our games and listening to us speak.

Through my blog posts on the VRG Blog, I’ve been able to share my story with others and answer questions that other teens might have, questions that I would have wanted the answer to when I first became vegan. Writing about my experience becoming vegan and my life since then was kind of surreal. By reflecting on my past years on veganism, I was reintroduced to the reasons why I chose this lifestyle to begin with and how strongly I still feel about them now.

I also assisted a former VRG intern, Casey Brown, on a large-scale project that created vegan meal plans for people on the Supplemental Nutrition Assistance Program (SNAP). We worked to design simple to prepare, inexpensive meals from easily obtainable ingredients. This required knowledge about nutrient requirements, recipe creation, and product pricing.

The most influential project of my internship was when I worked with our R.D., Reed Mangels, on a piece for the “Scientific Update” column in Vegetarian Journal. I had to read and interpret an article from a peer-reviewed scientific journal that related in some way to vegetarianism. Reed assigned me an article on the greenhouse gas emissions of certain diets and worked with me as I wrote the summary. I hope to work as a journalist in the future, analyzing bills and laws pertaining to the environment, and displaying the information in a way that you don’t need a degree in biology to understand. This was amazing practice for that specific career goal.

During my last few weeks at VRG, I was able to work with a VRG vegan volunteer from France named Angelique. It was a very enlightening experience to spend time with someone from a different background and culture from my own. We were able to compare cooking techniques and I was even able to practice my very rusty French I learned in school.

With Angelique, I created a cooking video that detailed a classic vegan French lunch. To do this, I contacted a local church to ask if I could use their kitchen to film, borrowed a camera from my sister-in-law, and compiled a variety of French vegan recipes. I was able to exchange ideas and information with Angelique to make the video as accurate as possible. After filming, I edited the video.

Angelique and I then went to Roots Vegan Fest and had a great day talking to other vegans and supporting the vegan community. Angelique also got to eat her first ever (vegan) doughnut!

I am so grateful for this opportunity, and to Debra, Charles, Gene, Rissa, Hannah, and Angelique for making it such an amazing experience. I learned so much about non-profits, work environments, marketing, communication, and collaboration. I can’t wait to use my new knowledge in the future.

For more information about The Vegetarian Resource Group internships, see VRG internships

To support The Vegetarian Resource Group outreach, donate at Donate to The Vegetarian Resource Group

To join the Vegetarian Resource Group, go to Join The Vegetarian Resource Group

Part I
By Amy Dell, VRG Intern

It was a dark and stormy morning. I didn’t think anyone would come to this outdoor event. I was expecting a few people at most to brave the harsh weather to attend the Roots Vegan Fest. As booth staffer Angelique and I arrived at Roots Market, I was shocked to see dozens of other booths getting set-up and a full command central operation under a large tent in front of the store. This event was sponsored by the Roots natural foods store and similar to a marketplace with pop-ups, local artists, tastings, and nonprofits.

We got our table in place and displayed Vegetarian Resource Group materials. We were ready just in time for hordes of people to show up, Roots gift bags in hand. I was amazed. All of these people came out just to support vegan companies and nonprofits. We’re such a strong and dedicated community!

One of the first groups we talked to was an engaged couple who were getting married in a week. They had non-vegan family in town and were excited to have our Greater Baltimore Restaurant Guide on-hand for dining out with their families. We gave out over one hundred of our guides. See Greater Baltimore Restaurant Guide

We then saw a vegan family with a little baby. The mother was interested in raising the baby vegan, so we suggested our “Vegan Nutrition in Pregnancy and Childhood” Brochure (available for download here: Vegan Nutrition in Pregnancy and Childhood) and the Leprechaun Cake and Other Tales recipe book for when he gets a little bit older. This book is very close to my heart because I remember it being one of the first books I ever picked out and bought for myself as a child.

When the crowd died down a little bit, Angelique and I took turns walking around and getting food for lunch. There were so many cool booths to see and so many delicious choices for a meal. Angelique, a vegan volunteer from France had her first ever doughnut, and I got my all-time favorite soup (Maryland Vegetable Soup from Roots).

After lunch, we had a really interesting discussion with a Medical Librarian from Howard County Library. She was looking for new books to add to the library, and for some books for herself. We talked with her about what she was looking for, and had tons of options for her to review. There were books about Diabetes, Weight Loss, Specialty Cookbooks, Allergy Guides, and many more. All of the books can also be purchased on our website, VRG Book Catalog

My best moment of the day was when a new vegan came to our booth and quickly gravitated toward the Protein for Vegans and Vegetarians sheet. I made that handout during my Vegetarian Resource Group internship, so it was so cool to see it actually help someone in their transition to veganism.

I also really enjoyed spending time with Angelique (VRG’s visiting intern from France) and getting to know her better. Overall, it was a really fun day!

Part II
By Angélique Complainville, Vegan Volunteer from France

As soon as we were done setting up, people came to our booth and the outreach began. I met a lot of people who were already vegetarian or vegan but who said that they were always interested in learning more or finding new recipes. I was also really happy to talk with people who knew vegans or vegetarians – whether they were family members or friends. They wanted to learn more about this lifestyle and usually picked out our “Vegan Diets in a Nutshell” pamphlet. A grandmother I talked to was really concerned about her grandson who had just gone vegan and protein he needed to play sports. I gave her a “Protein for Vegans & Vegetarians” handout. I told her that we had vegan recipes on our website, so she took one of our business cards and said that she would use our website to cook her grandson some meals for when he visits her. This experience really touched me because I wish my French grandparents had access to resources like the ones VRG provides.

Because it was a weekend there were a lot of families, so we handed out many copies of our “I Love Animals and Broccoli Coloring Books.” Kids were really happy about it and it was a way to spark up conversations with the parents. Locals were also really pleased for our extensive list of vegetarian and vegan restaurants from our restaurant guide and many people subscribed to our newsletter to get notified about events going on in the area. Some people I talked to said they knew us from our Annual Pre-Thanksgiving Vegan Potluck and were excited to see us here and support us.

Overall, I had a really great time meeting people at the booth, sharing about veganism, and informing people. People were really friendly and interested in what the VRG’s mission was. Most people were really impressed when they found out that the VRG was around since 1982 and wanted to support it whether it was by buying a bumper sticker or a pin, or by buying a book or a journal subscription. This is definitely an experience I look forward to having again because I really felt like it was inspiring people to start or continue their vegetarian lives.

For more information about Roots Market, see Roots Market

To volunteer with The Vegetarian Resource Group, contact gene at [email protected]

For information about internships, see Intern at VRG

To support The Vegetarian Resource Group outreach, donate at Donate to The Vegetarian Resource Group

To join The Vegetarian Resource Group, go to Join The Vegetarian Resource Group

The Vegetarian Resource Group will host a vegan dinner at BUSBOYS AND POETS in Washington, DC (About three blocks from the DC Convention Center) on Sunday, October 21, 2018 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD RD, Catherine Conway MS RD, Mark Rifkin, MS RD, Debra Wasserman, Charles Stahler, and vegetarian dietitians from around the country. All are welcome.

MENU
APPETIZERS:
BBQ Vegan Chicken Bites
Crispy Brussels Sprouts (Brussels sprouts with shallots, agave vinaigrette)
Tabbouleh (Quinoa, parsley, tomatoes, green onions, lemon juice)
ENTRÉE: Beans and Wild Rice (black beans, fresh guacamole, pico de gallo)
DESSERT: Vegan Chocolate Chip Cookie
Fountain Drinks and Iced Tea included

MUST PAY AND RESERVE IN ADVANCE: Send $35 per person (includes tax and tip) with names to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Call (410) 366-8343. Or pay at www.vrg.org/donate and write DC Dietitian Dinner in the Comments.
NAME:

# Attending X $35/person = $
NAMES OF ATTENDEES:
Address:
City/State/Zip:
Email:
Phone:

Donation towards professional outreach: $
Total enclosed: $

By Amy Dell, Vegetarian Resource Group Intern

I was born and raised in Maryland. We have snow down here, I’ll give you that (especially these past few years), but it’s not that bad. And so while it may be difficult to find vegan snow jackets and boots, I haven’t had to deal with that fact until now. I’m moving to Maine for college, so I’ve got to find good quality, cute, practical winter weather clothes. And it would be great if this stuff could cost, like, not a ton of money.

I don’t understand why people continue to manufacture leather, fur, wool, down, and suede products when vegan alternatives work just as well. It’s really frustrating to imagine all the animals that died or were held captive to be used as clothing. Like, get it together, companies.

On my quest for vegan cold weather apparel, I spent months, and yes I mean months, searching for the perfect winter coat. It couldn’t have down, had to be tall (I have long arms), and had to be under $150. I ended up with a jacket from Eddie Bauer that was on clearance. I also snagged an oversized coat from the thrift store for $16. Okay, so that’s my coat. Check.

It occurred to me recently that my hiking boots were wearing a little. I’ve had them for years, a gift from my brother. So I started poking around, looking for non-leather hiking and snow boots. I found a couple of websites, but everything listed was either way too expensive or had terrible reviews. This is where my search got really bad. I looked at REI, Eddie Bauer, and every other outdoor store I could think of, but all of their vegan boots were too expensive or not cute at all. I then started looking on Amazon. With a simple search of “vegan snow boots,” I was flooded with possibilities, and could easily see the price and reviews.

So now I’m looking for everyone else who’s in a similar situation. Whether you’re going camping or traveling to Alaska, I’m determined to find you some gear that’s vegan, not horrible to look at, and relatively cheap.

**Products can change, some could be vegan now, but not be vegan later. If you want to be sure that your purchase is vegan, check with the manufacturer.

Here’s what I found for under $100 (I haven’t bought all of these, so I can’t vouch for their quality). *Prices as of 7/11/18

Winter Boots:
DailyShoes Winter Boot (Amazon)
https://www.amazon.com/dp/B017C2JN0G/ref=twister_B017C2HLGY
$27 – $40
Claims to be vegan in the description of the product

Alrisco Duck Boot (Amazon)
https://www.amazon.com/Women-Shearling-Lined-Boot-HK90-Collection/dp/B07F7SS6DV/ref=sr_1_107?ie=UTF8&qid=1531324672&sr=8-107&keywords=vegan%2Bsnow%2Bboots%2Bwomen&th=1&psc=1
$47
Claims to be vegan in the description of the product

DAWGS Winter Boots (Amazon)
https://www.amazon.com/DAWGS-13-Microfiber-Shearling-Chocolate/dp/B001KIU3N0/ref=sr_1_8?ie=UTF8&qid=1531324589&sr=8-8&keywords=vegan%2Bsnow%2Bboots%2Bwomen&th=1&psc=1
– order full size up according to reviews
$22 – $90
Claims to be vegan in name of the product

Gloves/Mittens:
BG Winter Vegan Suede Mittens (Amazon)
https://www.amazon.com/Ladies-Winter-Vegan-Mittens-Lining/dp/B077BMVF9G/ref=sr_1_1?ie=UTF8&qid=1531754522&sr=8-1&keywords=vegan+winter+mittens
$10
Claims to be vegan in name of the product

Hats:
HoodLamb (hat variations change frequently)
https://us.hoodlamb.com/
$11.50 – $44
All products vegan according to website

Hiking Socks:
Thorlos LTH Padded Crew Sock (Amazon)
https://www.amazon.com/gp/product/B0009MZW9S/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0009MZW9S&linkCode=as2&tag=vegaoutdadve-20&linkId=LL2GAWKV7K3GTJBE
$14 – $44
Called the company and they said that all non-wool socks are vegan

Winter Coats:
Tommy Hilfiger Down Alternative Coat (Amazon)
https://www.amazon.com/Tommy-Hilfiger-Womens-Alternative-Eiffel/dp/B01J9S7U9C/ref=sr_1_49?s=apparel&ie=UTF8&qid=1531338062&sr=1-49&nodeID=7147440011&psd=1&keywords=down%2Balternative%2Bcoat&th=1&psc=1
$48 – $80
Emailed Tommy Hilfiger and they confirmed that the jacket is vegan

Madden Girl Insulated Coat (Amazon)
https://www.amazon.com/Madden-Girl-Womens-Pocket-Insulated/dp/B01J93T9Q4/ref=sr_1_14?s=apparel&ie=UTF8&qid=1531337813&sr=1-14&nodeID=7147440011&psd=1&keywords=down%2Balternative%2Bcoat&th=1&psc=1
$28 – $60
Contacted Steve Madden and they said to contact distributor. Posted on Amazon, a reply to my comment said that the coat is vegan.

Sleeping bags (this isn’t really clothes, but I might need one, and I don’t want it to be down):
Marmot Trestles 30 Sleeping Bag (REI)
https://www.rei.com/product/107476/marmot-trestles-30-sleeping-bag-womens?cm_mmc=aff_AL-_-130369-_-157325-_-NA&avad=157325_cd610a17&cm_mmc=aff_AL-_-130369-_-157325-_-NA&avad=157325_b127c14a9
$99 – $110
Emailed REI and they contacted Marmot and confirmed that the sleeping bag is vegan

For those who want to support vegan companies, we have a list of Vegan Leather Alternatives at VRG’s Guide to Nonleather Shoes, Bags, and More, with work boots, snow boots, coats, jackets, and more.

While staffing VRG booths, Vegetarian Resource Group summer interns noticed that several people were looking for simple information on following a vegan gluten-free diet. Amy Dell created this handy vegan gluten-free guide that you might want to share:
Vegan Gluten-Free Handout

To support The Vegetarian Resource Group’s outreach, please donate at:
Donate to The Vegetarian Resource Group

The review of the Journal article below was written by Liz Tarolli, VRG Voluteer.

In response to the rise in blood sugar after a meal, insulin is released by cells in our pancreas called beta-cells. Insulin works by allowing the sugar in our blood to enter cells in our body and be used for energy. If our body’s cells no longer respond to the effects of insulin (this failure to respond is called insulin resistance), then our blood sugar levels become dangerously high (hyperglycemia) and we develop type 2 diabetes. Besides insulin resistance, another factor in type 2 diabetes is the reduced function of our beta-cells. Some data has shown that beta-cell function may be influenced by diet and exercise.

In a study funded by the Physicians Committee for Responsible Medicine, the researchers tested whether a low-fat vegan diet could improve beta-cell function and insulin resistance. They used a randomized, controlled 16-week trial that included 75 adults who were overweight or obese with no history of diabetes. The intervention group was asked to follow a low-fat vegan diet that consisted of 75% of calories from carbohydrates, 15% from protein, and 10% from fat. The participants were not provided with meals; however, they were directed to consume a diet that consisted of whole grains, legumes, vegetables, and fruit. The control group was asked to make no dietary changes. When the groups were compared, the researchers found that the intervention group had decreased insulin resistance and improved markers of beta-cell function. The intervention group increased their intake of carbohydrates and fiber, while decreasing their intake of cholesterol, protein, and total fat. Additionally, their BMI was reduced significantly. These results demonstrate that individuals who are overweight or obese, but have no history of diabetes, may benefit from a high-carbohydrate, low-fat, vegan diet. The improvements in beta-cell function and sensitivity to insulin that were seen in this study may reduce the risk of developing type 2 diabetes.

Kahleova H, Tura A, Hill M, Holubkov R, Barnard ND. A plant-based dietary intervention improves beta-cell function and insulin resistance in overweight adults: a 16-Week randomized clinical trial. Nutrients. 2018; 10(2):pii: E189.

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 is an activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

Thanks so much for your support. You can become a monthly or quarterly donor online here: Donate to The Vegetarian Resource Group