VRG’s Parents and Kids Facebook Group is intended to be a group that offers support for families raising children on vegan diets and for vegan kids. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Recent discussion topics include:
Video of a 3rd generation vegan being interviewed.
How do you give Vitamin B12 to your toddler?
What do you do when your family says you need to feed your child meat?
What is your child’s favorite plant-based vegan meal?
Plus more!

Please share this information with any veggie families that you know! Thanks.

By Keryl Cryer

I’ve watched enough baking competition shows to know that it’s hard to perfect French macarons – those round, meringue-like, and often brightly colored sandwich cookies served at bridal showers and tea parties. Now, imagine what it must take to develop comparable vegan and gluten-free versions. Not only has Mac & Moon conquered this remarkable culinary feat, but its ‘karmacarons’ are gaining momentum in notoriously decadent but historically vegan-inhospitable New Orleans.

On a recent trip home, I visited the upscale Auction House Market food court and made my way to Mac & Moon’s counter against the far wall. Within a glass display case, I discovered a pastel confectionary rainbow, with salmon-hued Strawberry Cheesecake, golden Champagne, viridescent Matcha, and delicate Lavender. Not surprisingly, it was difficult to limit my selection to the half a dozen that packed my purple takeout box.

My favorite varieties were the Mojito, with its vibrant lime filling, and the Cherry Pie, which had a prominent fruit flavor and a drizzle of white icing on top for a finishing touch. Still, there was not a bad variety in the bunch. The Tangerine Dream delivered a refreshing citrus burst, while white nonpareils and a festive blue filling livened up the Birthday Cake. The Cookies & Cream was notable for its prominent vanilla flavor and cookie-flecked filling. Even the pale blue Plain Jane was patently delicious. Maybe the next time I’m in town, I can sample other recipes featured on Mac & Moon’s Instagram, such as Red Velvet Cake, Lemon Blueberry Basil, Hibiscus, and the recently added Chocolate Caramel Pretzel.

A word of caution for those with nut allergies. Like many other macarons, all of Mac & Moon’s varieties are made with almond meal. That doesn’t mean you can’t indulge there, though! Mac & Moon offers ample nut-free options, all of which are vegan and gluten-free. If you need to cool off from that infamous NOLA humidity, you can choose among milkshakes, frozen teas and lemonades, and jasmine rose bubble tea. Mac & Moon has also embraced crazes like rolled ice cream and bubble waffles, both of which contribute to endless combinations of sweet possibilities.

Mac & Moon’s home, the Auction House Market, is conveniently located on the corner of Magazine and Julia Streets in the Arts District (formerly the Warehouse District). It is mere blocks of the National WW II Museum, the Contemporary Arts Center, the Ogden Museum of Southern Art, and the Louisiana Children’s Museum. (It’s also only one block from my favorite vegan-friendly Big Easy eatery, Carmo.) In addition, it is only a short streetcar or taxi ride from the Superdome, the French Quarter, and many downtown hotels.

While the Auction House Market is open from breakfast to late night, Mac & Moon’s hours are more limited. You may want to contact Mac & Moon’s owner, Kristina Ostrom, at 504-323-9727 or [email protected] about that day’s hours, as well as questions about wholesale orders and catering.
Also see: https://www.instagram.com/macandmoon/

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

By Rissa Miller

The sensation of falling, hurtling through time and space, and landing… in chocolate. The silky fondant surface mashed into my cheeks and eyes. The aroma of decadent dark cake and peanut butter crowding out the gasps of people around me…

I snapped awake, heart pounding, cold sweat soaking my hair. Another anxiety dream about Ashley’s wedding cake. Grabbing my phone from the bedside, I saw it was 3am and still one week away. In a few days, though, I would begin the four-day process of baking, assembling, and decorating a vegan wedding cake for my friend Ashley and her soon-to-be husband David. I’m willing to bet that I was more nervous than the bride, groom or any member of their families.

Rewind nine months from June to Halloween, my favorite holiday. I decided to make a fancy, spooky cake to take to a friend’s party. Because I love baking experiments, this occasion was fun. I made a four-layer cake with black cocoa – a new ingredient to me. Each bite was the richest raven tone, moist and chocolatey. Instead of usual frosting, I made peanut butter candy filling and folded in chopped vegan peanut butter cups for the layers between the cakes. It was Halloween, after all, and even a dessert should be wicked. After a thick layer of chocolate ganache set on the cake, I melted vegan marshmallows and pulled them into long sticky strands, wrapping the concoction in what looked like cobwebs.

When putting the cake together, I placed a two inch plastic spider into the candy layer. My intention was to make the cake itself into a game, like a Mardi Gras King Cake. A rhyme was placed next to the cake plate and whoever found the spider was to get a prize. But my spider’s web did not catch a winner that night… instead, it snared me in the success of my own creation.

Longtime friend Ashley was in attendance and moments after my cake was selected as “best dish” at the party, she approached, told me she loved the cake, and asked if I could recreate it as her wedding cake. I’m pretty sure I laughed out loud. I’m not a professional baker, I didn’t use a recipe, and the pressure of making a wedding cake – the centerpiece of a couple’s reception and a family’s time-honored, treasured dessert – was well outside my wheelhouse. I declined.

Ashley was not deterred, however. She continued to ask me to make her cake over and over and finally, three months later, I agreed to try and make the cake, but only if she had a plan B, in case I failed on the day-of. Vegan/gluten-free baking has its challenges, plus a wedding cake needs to be gorgeous and delicious. Since most of her guests were neither vegan nor gluten-free, an extra coating of stress was rolled on. I really didn’t want people saying things like “Oh, it’s not bad for being vegan/gluten-free.”

Taking meticulous notes, I made the cake four more times over the spring to refine the recipe. Luckily, I know a hungry vegan running team, and they ate all the samples for me – thank goodness! They were also great with feedback on the texture, flavor, and crumb of the cakes.

Despite all this work and preparation, my anxiety persisted. As a former wedding photographer, I knew firsthand the myriad things that could go wrong with a cake. One variation to the baker’s chemistry and the entire thing could taste like a chocolatey sand blob. In hot weather, cakes can sweat and collapse. Then there is the dreaded dropped wedding cake – no Halloween fright can compare to the horror of watching a stunning wedding cake topple to the ground. No matter how carefully I checked my notes, supplies and lists, the dreams came. Nightmares of my beautiful creation flopped onto the dance floor or in the lawn just moments before Ashley and David were supposed to cut in, their traditional first task as a couple.

The hard work and planning paid off though. With Ashley’s mom Denise, as well as four dogs and a cat, keeping me company (i.e., keeping me calm), I made the cake in a four day process. It was transported via my husband’s Prius and adorned the reception with a stunning chocolate centerpiece. From the edges of the tent, I quietly observed as guests cleaned their plates – despite the vegan/gluten-free status – and yes, I even saw one man lick his cake plate. That’s kind of an awesome compliment.

Additional acquaintances have since asked if I would bake wedding or birthday cakes for them, but the answer is firmly no. I tasted the sweetness of success this time, however, the lost sleep and anxiety were more pressure than I am interested in reliving. There are wonderful vegan/gluten-free bakers who want that business and I want them to have it. I’ll always hold this memory though, the months and weeks it took to perfect and create a friend’s once-in-a-lifetime dessert. While I never wanted to bake a wedding cake, I can’t say I regret it. I don’t. It was a better gift than I could have bought to buy them and a luscious way, baked with love, to start their married life.

Here’s the recipe:

Ashley & David’s Vegan and Gluten-free Wedding Cake (originally the Halloween Layer Cake)
Makes 45-50 wedding-size cake portions

Dark Chocolate Cake Layers

To prepare four 10-inch cake pans:
Vegan margarine (Earth Balance used)
Black cocoa powder, for dusting pans

Dry Ingredients:
3 cups 1:1 Gluten-Free Flour Blend (King Arthur Flour blend used)
2 cups vegan sugar (Florida Crystal used)
1-1/2 cups black cocoa powder (King Arthur brand used)
1/4 cup almond flour
3 Tablespoons instant coffee powder
3 Tablespoons Ener-G Egg Replacer
1 Tablespoon psyllium husk powder
1 Tablespoons baking soda
Pinch salt

Wet Ingredients:
2-1/2 cups unsweetened plain soy milk, room temperature (Westsoy used)
1-1/2 cups warm water
1/2 cup canola oil
2 Tablespoons apple cider vinegar (Bragg’s used)
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Grease four 10-inch cake pans with vegan margarine and dust with cocoa powder.

Sift together all dry ingredients in a large mixing bowl. Whisk dry ingredients to further combine and lighten, about 30 strokes. This adds air and makes the cake texture lighter.

In a second bowl, combine all wet ingredients and stir until smooth. Add to dry ingredients and whisk until well combined, about 50-60 strokes.

Pour evenly into prepared cake pans and bake at 350 degrees for 20 minutes, rotating oven rack positions once during baking.

Allow cakes to cool completely, at least four hours and up to overnight in their pans on cooling racks. When ready to trim, the cooled cakes will drop easily from the pans. Handle carefully, so they do not break.

Before assembling with peanut butter candy layer, use a long serrated knife to trim the mounded tops of the cake flat. This step is optional, however, the assembled cake will be unsteady if the layers are not leveled.

Keep those extra cake scraps! They’re delicious crumbled over non-dairy ice cream, added to a chia pudding parfait, or to just munch on them as-is!

Peanut Butter Candy Filling Layer

4 cups creamy/smooth peanut butter, room temperature (not the natural kind, it won’t work!)
2 teaspoons vanilla extract
1 stick vegan margarine, room temperature (Earth Balance used)
3/4 cup unsweetened plain soy milk, room temperature (Westsoy used)
4 cups organic powdered sugar
4 two-packs of vegan dark chocolate peanut butter cups candies (Justin’s used)

Unwrap the peanut butter cups and using a chef’s knife, chop the candies into small pieces on a cutting board, about the size of pebbles. Set aside.

Add peanut butter, vanilla, margarine and soy milk to a large mixing bowl and using an electric mixer, beat until well combined and creamy, about 2-5 minutes. Gradually, sift in one cup of powdered sugar at a time, mixing between each cup to thoroughly blend the filling. When all the powdered sugar is incorporated, scrape in the chopped peanut butter candies. Using a wooden spoon or sturdy spatula, gently fold the candy pieces into the peanut butter filling.

To assemble the cakes, you’ll need the cake plate and food-safe dowels or extra-long lollipop sticks.

First, dollop one heaping teaspoon of the peanut butter filling onto the middle of the cake plate and mash it flat. Carefully transfer the first cake layer and center it on the serving plate, using the peanut butter filling as “glue” to hold it in place.

Next, using three equally sized bowls or working on a counter covered in parchment, separate the remaining peanut butter filling into three identical ratios. Set two portions aside and gently top the first cake layer on the plate with peanut butter candy filling.

Using your hands, carefully mold/flatten the peanut butter layer onto the layer, making sure the top is totally level and the sides are neat with minimal overhang. When you are satisfied with the look of the peanut butter layer, top with another cake layer. Repeat until you have used all the cakes and portions of peanut butter filling. There should be cake on the bottom and top with two layers of cake and three layers of peanut butter filling in the middle. Be sure to build straight up, as a tilted cake is sure to fall during transport.

To secure your cake, use three or four food-safe dowels or extra-long lollipop sticks as “support beams” in the cake. Trim them to match the height of the cake and simply push the rods through all the layers from the top of the cake. This step is optional, but if you plan to move the finished cake, it will give the confection additional strength during the car ride or while being carried. If you plan to serve it outdoors during the summer months, this step is highly recommend.

At this point, stop working and chill the cake overnight in the fridge. Both the cake and peanut butter filling layers will tighten up and become more secure in the cool air.

Chocolate Ganache Topping

One 13.5 ounce can full-fat, unsweetened coconut milk (Native Forest Classic Organic used)
1 teaspoon vanilla extract
Two 9 ounce bags vegan chocolate chips (Enjoy Life Mini Chips used)

In a saucepan over low heat, warm the coconut milk and vanilla together until just simmering, but not boiling. Remove from heat and immediately add all chocolate chips. Stir briskly until they melt into the coconut milk, making a thick, shiny ganache that seems glossy when you look at it in the light. There should not be any lumps of chocolate.

To decorate the cake, remove from fridge and carefully spoon or ladle the ganache over the cake in a way that looks appealing to you. You can use it all, or just what you need. If you used dowels or sticks, be sure to cover the parts on the top where they are visible.

When the ganache is on the cake, place back in the fridge and allow to set, at least 2 hours and up to overnight.

Other cake decorations are up to you! Fresh strawberries, raspberries, and blueberries would all be gorgeous. On Ashley’s cake, fondant roses where used (purchased from an Etsy vendor who makes vegan cake decor), as well as fresh strawberries, a sprinkle of light-toned cocoa and chocolate twigs.

Chocolate twigs are simple to make. Fill a low, flat dish (like a pie pan or cake pan) with ice cubes and set aside. Melt about half a bag of chocolate chips in a microwave on low power for 15 seconds and sit. Repeat the 15 seconds on low power until smooth and liquid. Don’t overcook! Once the chocolate is melted, use a spoon to drizzle long lines of chocolate over the ice cubes. This will create bumpy, irregular chocolate twigs. They will set up almost instantly. Keep chilled.

The finished cake should be refrigerated until ready to serve.

By Amy Dell

Christopher Place Employment Academy in Baltimore, Maryland features many life skills classes, one of which is a Healthy Cooking class taught by Marcy Schveibinz. The topics explored in the class range from cooking basics to vegan lifestyles, including live cooking demonstrations every week. If you’re interested in starting a similar vegan cooking class in your area, here are a few tips and tricks to help you get started:

Marcy found this opportunity by contacting The Vegetarian Resource Group, which knew about the class. Reach out to local charities and organizations and see if they offer life-skills class. If they do, ask if they’re interested in adding a healthy cooking class to their program.

Look for recipes online. There are tons of resources about inexpensive, healthy vegan meals on www.vrg.org and other online sources. Using inexpensive recipes will help keep the cost of the class down, and will show that being vegan doesn’t have to cost a lot. Marcy cooked chili and stir-fry, pasta, and quinoa dishes in her class. These dishes were favorites among her students, and didn’t cost a lot to make.

See:
https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php
https://www.vrg.org/nutrition/#nutrition-meal-plans
https://www.vrg.org/journal/CookingAndRecipes.htm

Cover a variety of topics in the class. Create a list of interesting subjects you can discuss with your students that will keep them learning something new every class. Marcy’s class covered basic nutrition, food labels and storage, cooking equipment and measurements, seasoning and spices, food related to diseases, meal planning, grocery shopping, and eating vegan on a budget.

Get your students involved. Even if you don’t have the resources to have every student cooking the meal, you should still be interacting with them while you demonstrate. Ask them questions about what they like to eat and thoroughly explain what you’re doing. Marcy teaches her class in a regular classroom with a portable burner. Even though her students aren’t cooking along with her, she asks the students about their favorite foods, how they could make them vegan, challenges that people might have going vegan, and ways to resolve those challenges.

Marcy found that the students in her class would often get distracted talking to other men about the lesson. To keep their attention, Marcy began including quizzes at the end of each class to make sure that the men were listening. Quizzes can include questions directly from the day’s topic and questions that allow students to connect what they learned on previous days to what they learned that day.

Learn from previous sessions of the class and adapt your class to what worked. Have the students fill out a questionnaire at the end of the session outlining what they liked and what they didn’t. Use this feedback to improve your class the next time, for example including more of the well-liked dishes and removing the dishes that the students disliked.

“I would hope that other cities have these types of programs for previously-homeless people to get back on their feet. I definitely think that a cooking class would be good for a similar program,” Marcy said.

If you have any questions about Marcy’s class, you can contact her via https://www.columbianutrition.com/

Photo from Midnight Noodle

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: VRG Online Veggie Restaurant Guide

To support the updating of this online restaurant guide, please donate at:
Donate to The Vegetarian Resource Group

Here are some new additions to VRG’s guide:

Amateur Coffee
3913 Cuming St.
Omaha, NE 68131
Amateur Coffee is a cozy café with coffee drinks, wellness drinks, and freshly brewed caffeine and non-caffeine teas. They also offer gluten-free waffles, chia seed pudding, and a variety of pastries. The wellness drinks are beautiful and come in many flavors, such as Beet and Ginger or Jade Matcha and Rose.

Café No Fur
3500 S. Edmond St.
Las Vegas, NV 89103
Café No Fur offers a relaxed environment in which to enjoy some all-American classics, including vegan Philly cheesesteaks, vegan nachos, vegan popcorn chicken, Smart Dogs, Beyond Burgers, and more. Concurrent with their theme, all the waitresses wear bikinis. They’re also open late!

Devine Delights
909 St. Joseph St., Ste. 100
Rapid City, SD 57701
Comfort foods like burgers, hot dogs, soups, salads, and sandwiches are served at this hidden gem of a restaurant. The main attraction is the made-in-house vegan ice cream and other amazing desserts, including cinnamon rolls and chocolate chip cookies. Seating is available in the lobby.

Honest Tom’s Plant Based Taco Shop
261 S. 44th St.
Philadelphia, PA 19104
Honest Tom’s, often considered to be Philly’s best taqueria, transitioned to an all vegan menu after the owner became a vegan himself. The new revamped menu featureS items like Biff (walnut taco meat), Carbacoa (slow-cooked carrots and lentils), and Chucken (chickpeas and plantains prepared chicken tinga-style) served in tacos, burritos, or bowls. They plan to rotate through seasonal veggies and specials, too.

Max Well New Orleans
6101 Magazine St.
New Orleans, LA 70118
Max Well New Orleans offers salads, bowls, and soups for a variety of tastes. Build your own salad, or try one of their fresh squeezed juice blends! Ingredients are listed on the menu, so you can see what you’re getting.

Midnight Noodle
914 Union St.
New Orleans, LA 70112
Transitioning from a pop-up to a permanent home inside the Catahoula Hotel, a historic and cozy boutique hotel in the central business district near the French quarter, Midnight Noodle offers an all-vegan menu 5 nights a week. Examples of their Asian inspired offerings include mushroom udon noodles, scallion pancake, smoky bao, and pot stickers. The pot stickers are popular and are filled with kale, ginger, scallions, and mock pork and served with a Sichuan chili oil. The food is very flavorful and the menu items change seasonally. Ambience is casual and outdoor seating and free WiFi is available. Friendly, accommodating, and attentive staff.

Monkeywrench
98 Gallivan Ave.
Salt Lake City, UT 84111
Located in downtown Salt Lake City, Monkeywrench is a vegan ice cream and coffee shop replete with various house made ice creams in a variety of formats. The restaurant is also open late most days of the week for those late night cravings. 16 flavors, made in house daily, served in your choice of a cup or cone.

The Dankness Dojo
832 South Olive St.
Los Angeles, CA 90014
The Dankness Dojo, as its name suggests, is a hip cafe, brewery, and vegan restaurant. The chic interior is complemented by the exciting and modern menu, as well as a full list of local beers on tap. The Dojo serves American classics such as pancakes, burgers, and biscuits and gravy; they also offer a few Mexican-inspired dishes including tacos, burritos, and chilaquiles. Stop by the Dankness Dojo for a cold beer, vegan deliciousness, and overall good vibes.

The Plant YYZ
2745 Dundas St. West
Toronto, ON M6P 1Y1 Canada
The Plant YYZ puts all of its focus on fresh, local food, with 95 percent of the ingredients sourced from Ontario farmers. Customers are able to purchase ready-made and fully plant-based meals from the location in Toronto, as well as fresh soups, pastas, and condiments. Pusateri’s also delivers any orders that are made. If you’re looking for a one-stop shop that provides nutritional and flavorful dishes that highlight local Ontario farms, look no further than The Plant YYZ.

Urban Beans
3508 N. 7th St. #100
Phoenix, AZ 85014
Baked goods, full meals, coffee, and it’s open all the time . . . what more can you ask for? With a menu that changes frequently, you’ll always find something new and exciting at Urban Beans. Calzones, freshly baked pies and muffins, and lasagna are just a few of the many offerings. Vegan cheeses and sauces made in house.

Vegan By Victoria’s
709 N. Bristol St.
Santa Ana, CA 92703
Mexican and Central American delicacies are served in this cozy shop. The pan dulce are a fan favorite, along with flan, cookies, and custom cakes. People travel from hours away to get the delicious breads that taste like the real thing.

VeggiEAT Xpress
390 N. Stephanie St.
Henderson, NV 89014
VeggiEAT Xpress’s Henderson location is a full-service restaurant with a fully vegan menu, featuring vegan pho, vegan eggrolls, and vegan Vietnamese sandwiches, as well as a variety of vegan curries and fried rice.

We Got The Beets
Greenville, SC 29605
Burgers, sandwiches, salads, and sides are what’s cooking in this pun-adorned food truck. The Nacho Burger, with a Beyond Meat burger, cashew cream nacho cheese, guac, and jalapeños, is mouthwatering. The Sushi Sandwich is a favorite, with sushi rice, Korean BBQ jackfruit, slaw, avocado, and veggies. Gluten-free and nut-free options available. Check Facebook page to find out where the truck will be located and when: www.facebook.com/wegotthebeetsfoodtruck

Subscribe to Vegetarian Journal today and you’ll start with the August issue that’s now hot off the press! Enjoy articles such as Vegan Recipes from Egypt, A Summer Picnic with a Pan-Asian Twist, Getting Vegan Food into Elementary Schools, Nutrition Hotline: Does drinking black tea every day interfere with iron absorption?, New Vegan Product Reviews, Vegan Book Reviews, and much more.

Visit Subscribe to Vegetarian Journal for a one-year subscription or a two-year subscription with a free copy of the book Simply Vegan.

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For information, go to:
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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