PETA (People for the Ethical Treatment of Animals) has created a Super Bowl ad that explains to viewers that humane meat is a myth. See:
https://headlines.peta.org/redemption-james-cromwell-peta-super-bowl-ad/

My name is Santino Panico and I am the producer, writer, and director of “From The Ground Up,” a feature documentary film about plant-based athletes. “From the Ground Up” is a film that offers a tangible solution to the average person confronting major world issues including animal ethics, health crises, and environmental degradation. This film is an independent project in its purest form and that spirit permeates throughout. I am proud of the finished project and believe it can impact far and wide. Below is the website so you can view the trailer.

https://www.fromthegroundupfilm.com/

We thought we’d pass this message along:

www.globalyouthvillage.org

Hello everyone,
I am sharing the camp dates for the international peace building camp my husband Larry Sanchez has worked for 4 summers located in a wooded community tucked in Bedford, Va. Larry is planning to return with our sons Samuel & Solomon this summer.

Please pass along if you know anyone who may be interested in working there in one of the roles they are hiring for this summer. It is a vegetarian camp. See: http://www.globalyouthvillage.org/positions/

You will be provided weekly pay plus room, board & laundry service.
Contact GYV (part of Legacy International founded 40 years ago by J. E. Rash).
2018 Global Youth Village Dates:
Staff training – Jun 26 – Jul 5
Youth Session – Jul 6 – 19
Staff Wrap & DC Trip – Jul 19 – 23 (Select staff will be hired as part of DC Tripstaff team while others wrap-up at GYV. All end on same day.)
NOTE: Session B; tentative, pending grant notification): Jul 24 – 31, w/ staff wrap concluding by Aug 3

The Vegetarian Resource Group received this note:

We are off to a great start with our winter Vegan Restaurant Week edition…Veganism is for Lovers from 2/9/ – 2/18. The inaugural one was such as success, restaurants have asked us to do it again!

The website is www.mdveganeats.com. We are currently signing up participating restaurants in Baltimore and Baltimore County.

Thanks,

Naijha and Sam

—
“Bringing Baltimore Together”
www.mdveganeats.com

Many of our readers would like restaurants to carry more vegan options. To do this, you should understand how eateries make decisions about what dishes to carry. This is from the Silver Diner in the Maryland/Virginia area:

“Silver Diner’s Executive Chef Ype Von Hengst recently announced that he will undertake major menu revisions to the Silver Diner menu. “It was 10 years ago that we extensively changed menu items and implemented a large number of farm-to-table items. This year, we will shorten the menu to increase quality and add new items including more brunch items,” said Von Hengst.”

“Silver Diner has made changes along the way including the addition of vegetarian, vegan, gluten-free and lower calorie items but the entire menu has not been edited this drastically in 10 years. All of these changes have been a big success with customers so Von Hengst is evaluating each current item on the menu and will remove those that are low sellers.”

“We’ve learned from our research on the industry trends and from our customers that shorter menus with higher quality food are more popular,” Von Hengst added. The Silver Diner executive team takes regular food trips to specific areas of the country—New York, Chicago, Los Angeles, etc. Recently, they traveled to LA where they spent three days at the most popular restaurants evaluating their menus and speaking with owners, wait staff and diners. “Through these trips we get a good sense of new trends that are working,” Von Hengst explained.”

“Silver Diner and Von Hengst have always had a very complicated and thorough process for adding new menu items. Customer input is extremely important to the end result so the restaurant takes three-four weeks and tests approximately 30 new menu items with customers. That testing period is taking place now at the Rockville flagship restaurant and will continue throughout the month of January and will then move to the Arlington location.”

“The process includes putting 6-7 items a week onto a special menu card. Guests can then order the menu items and, if they do, they’re asked to complete a questionnaire card. Wait staff, managers, kitchen staff and Von Hengst walk around and speak with customers who have ordered the new menu items. Von Hengst takes the customer feedback to heart. “In some cases, I’m able to go back into the kitchen and make a few tweaks to an item by the next day,” he said.”

“Items being tested this month and next include” stir fry and new salads.

“In adding new items, old items have to be eliminated. Von Hengst’s goal is to shorten the Silver Diner menu 15-20%. He’s in the process of evaluating the “bottom dwellers”—those low-selling items that are not popular. The goal is to have six to eight new menu items on the Silver Diner summer menu. Creating a summer menu in January and February is a tough challenge, especially for items that will have fresh summer ingredients. Von Hengst prepares the dishes the best he can knowing that, once they’re on the menu in the summer, he’ll have the available local produce to make them better.”

“Each evening, Von Hengst studies the ballot cards submitted by his test audience—the public who rate the dishes on quality, portion, size, value and popularity. If the dish does not rate a five, then Von Hengst always asks, “what would it take to be a five?” If there are immediate changes that he thinks will make it better, he makes them and takes it back to his test audience the next day.”

“Silver Diner has been menu testing this way for the past 25 years but they only perfected the process over the past 10. Through emails to regular customers, they promote when the testing is being held and customers flock to the restaurants to order the items.” They have gained a large following for the testing. “Through this menu method, our regular customers feel especially engaged with us and they are. They are critical to our menu creation,” Von Hengst stated.To learn more about the menu tastings, dishes being tested weekly and how you can participate, visit www.silverdiner.com.”

For information about vegetarian and vegan restaurants, see:
http://www.vrg.org/restaurant/index.php

VRG received the following note and we thought we’d share the article.

Hello Vegetarian Resource Group!

Hope you’re well. I’m emailing because we’ve just started a new blog and we’d love for you guys to post it! “6 Cruelty-Free Anti-Aging Products That are Cheapskate Approved”: https://www.lacieandrobin.com/cruelty-free-anti-aging-cheap-skincare/

Very Best,
Lacie Harmon

Photo of chocolate from Araya

Here’s a few places that sell vegan Valentine’s Day candy online:

Araya
http://www.arayachocolate.com/vegan-chocolate-dairy-free/

Natural Candy Store
http://www.naturalcandystore.com/category/vegan-valentines-day-candy

No Whey! Foods
https://www.nowheychocolate.com/vegan_valentines_chocolate_allergy_free_s/114.htm

Pangea
http://www.veganstore.com/category/boxed-chocolates

Sjaak’s Organic Chocolates
http://www.sjaaks.com/valentines-day/

Vegan Essentials
https://store.veganessentials.com/valentines-day-gift-ideas-c106.aspx?utm_content=845048ddca603a1953c6e6defdf47125&utm_campaign=val18&utm_source=Robly.com&utm_medium=email

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2018. Deadline is February 20, 2018. We will accept applications postmarked on or before February 20, 2018. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: VRG Scholarship Contest

According to AOL, shelves at Whole Foods stores are often empty because of Order-to-shelf, or OTS, which is a tightly controlled system designed to streamline and track product purchases, displays, storage, and sales. “Under OTS, employees largely bypass stock rooms and carry products directly from delivery trucks to store shelves. It is meant to help Whole Foods cut costs, better manage inventory, reduce waste, and clear out storage. But its strict procedures are leading to storewide stocking issues, according to several employees.”

Have you seen shortages of products in your local Whole Foods?

For more information, see:
https://www.aol.com/article/finance/2018/01/19/whole-foods-employees-reveal-stores-facing-crisis-food-shortages/23337665/

By Shannon Borgoyn, VRG Intern

Veggie Tofu Ramen
(Makes 1 bowl ramen)

Ramen is a food almost every college student has at least once. Knowing this, I wanted to create something delicious and simple to spice up boring old ramen. My experience in college and a conversation with a friend inspired me to create this dish. This recipe requires very few ingredients and can be easily customized.

½ Vegetable bouillon cube
Any seasonings you like – I chose a dash of black pepper, smoked paprika, dried minced onion, garlic powder, and onion powder.
2 cups water
1 package ramen noodles (without seasoning packet)
½ cup frozen veggies OR fresh, chopped veggies
¼ block firm tofu, cut into bite-size pieces

Add bouillon cube and other seasonings to water. Bring water to a rolling boil. Add ramen noodles (better left whole, as it gives longer noodles that are easier to eat). Let cook for 1 minute until noodles soften. Next, add veggies and tofu. Cook for 2-3 minutes. Finally, serve in a bowl and enjoy! Yummier if eaten with chopsticks.

Curry & Rice
(Makes 1 serving)

I came up with this recipe one day when I was craving Indian food. I’ve made larger amounts of curry and rice before, but I only wanted one serving. I thought about what I already had in my cabinets that could make a delicious curry. This recipe uses few ingredients–you might already have some in your cupboard! With its veggies and chickpeas, it’s very healthy. It’s also quick, easy, and convenient, fantastic for those short on time, energy, and/or money! Additionally, the curry is great for college students or those living on their own.

RICE:
¼ cup uncooked rice (I use jasmine, but you can use any type you like!)
1 teaspoon salt
1 cup water
1 microwave-safe bowl

Put rice into microwave-safe bowl. Add salt and water. Place bowl (with all ingredients in it) into the microwave. Microwave for about 10 minutes, or until all water has boiled away. This should leave a good bowlful of delicious-looking rice.

CURRY:
¼-½ 16-ounce can chickpeas
1 small onion OR ½ large onion, chopped
1 clove garlic, crushed and minced
One 16-ounce can crushed or diced tomatoes (could also use tomato sauce or salsa!)
⅓ cup unflavored soymilk or other plant-based milk
½ Tablespoon vegetable oil
1 teaspoon organic sugar (to cut tomatoes’ acidity)
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon curry powder

Put chickpeas in a colander, strain, and rinse with cold water. Put chickpeas in a bowl and set aside. Add onion and garlic to a small pan. Turn on the stovetop burner and set the flame to a low setting. Allow the onion and garlic to cook for 2 minutes until aromatic or lightly brown.

Stir the tomatoes into the onion and garlic mixture. Next, add the chickpeas, soymilk, vegetable oil, sugar, salt, black pepper, and curry powder. Allow to simmer for 4 minutes, stirring every so often to prevent burning. Turn off the burner and allow the curry to sit in the pan for 1 minute. Then, add to the bowl of rice, mix, and enjoy!

Easy Vegan Chocolate Mug Cake (with homemade chocolate drizzle)
(Makes 1 serving)

I love chocolate, so much so that it should be sinful. When my sweet tooth pops out, it’s usually for chocolate. Some days I don’t want a huge slice of chocolate cake; instead, I may want a few scrumptious nibbles of the good stuff. Inspired by the muffin in a mug, I concocted this recipe in my kitchen one day. Ever since, I make it when I crave sweetness. It’s quick, yummy, and takes few ingredients. Also, make an easy homemade chocolate drizzle to go on top!

CHOCOLATE MUG CAKE:
1 Tablespoon unbleached all-purpose flour
1 Tablespoon cocoa powder
1 teaspoon organic sugar
½ teaspoon salt
⅛ teaspoon baking soda
½ Tablespoon vegan margarine
½ teaspoon vanilla extract
½ teaspoon vinegar
½ cup unflavored soymilk (or other plant-based milk of your choice)

Add flour, cocoa powder, sugar, salt, and baking soda to a microwave-safe mug. Mix together. Melt margarine in microwave in a microwave-safe container. Add margarine, vanilla extract, and soymilk to other ingredients in mug and mix. Microwave for 2 minutes. Let sit and cool for 1 minute.

HOMEMADE CHOCOLATE DRIZZLE:
1 Tablespoon organic chocolate OR organic chocolate chips
1 Tablespoon coconut oil or vegetable oil

Add one ½ Tablespoon chocolate and the oil to a microwave-safe bowl. Microwave for 20-30 seconds. Stir and add another ½ Tablespoon chocolate. Drizzle atop chocolate mug cake and enjoy!