Vegan group seeks Jack or Jill of all trades good at multi-tasking for part-time job 20 hours per week in Baltimore, Maryland. $12/hour salary. Staff person clerically and physically ships vegan books, Vegetarian Journal, and other educational materials throughout the country. Does the billing, packing, mailing, and marketing of items to consumers and wholesalers. Answers phone and e-mails. Compiles information. Coordinates volunteers doing booths, events, and other activities around the country. Pays attention to details and is organized. Good writing skills. Comfortable with social media. Entrepreneurial personality helpful. Please send resume, writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian and vegan knowledge, skills, strengths, and challenges to Att. Job: [email protected]

By Brigette Dumais

Bob’s Red Mill company is offering an instant organic oatmeal cup. I tried the Cranberry-Orange flavor for breakfast and it was quite a treat! All you have to do is pour boiling water in the cup, stir, wait for two minutes, and you have a delightful and filling breakfast or snack ready to go without creating dishes for you to clean up afterwards. The oatmeal cup contains more than just oats; it has chunks of almond, cranberry, and orange mixed in, as well as flax and chia. This provides a variety in the texture and adds an extra tangy flavor to the oatmeal. Bob’s Red Mill instant organic oatmeal cup satisfies the taste buds and the tummy. I’m very excited to try their other flavors which include Apple-Cinnamon, Blueberry-Hazelnut, Brown Sugar-Maple, and classic plain oats.

To learn more about this and other Bob’s Red Mill oatmeal cup products, see: http://www.bobsredmill.com/shop/oats/cups.html

Theo Lumpkns said, “Vegetarianism has been my goal for almost as long as I can remember, and my reality for nearly 4 years. Everyday of my life I am reminded of the beauty of living a plant based life, and I want everyone to experience the joy just like I do, for themselves, and for our planet.”

See: http://www.vrg.org/veg_videos.php#Lumpkins

The deadline for the next Vegetarian Resource Group video contest is July 15, 2018. See: http://www.vrg.org/videoscholarship.php

For information about VRG’s College Scholarship Contest, see:
http://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group scholarships and internships,
donate at www.vrg.org/donate

Please book mark and use this link. Eligible shopping will support our vegan education and activism. http://smile.amazon.com/ch/52-1279034

About Amazon Smile: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas

Support The Vegetarian Resource Group by purchasing a book from the VRG online book catalog. The Vegetarian Resource Group Book Catalog offers a wide range of vegan books including:

Simply Vegan
Grills Gone Vegan
Vegan Meals for One or Two
Vegan Cupcakes Take Over the World
Gluten-Free Tips and Tricks for Vegans
Vegan Soul Kitchen
Vegan Brunch
Artisan Vegan Cheese
The Joy of Vegan Baking
Vegans Know How to Party
The Lowfat Jewish Vegetarian Cookbook
Teff Love
Vegan Seafood: Beyond the Fish Shtick for Vegetarians
Vegan Microwave Cookbook
More Fabulous Beans
Soups On!
Nona’s Italian Kitchen
Food Allergy Survival Guide
The Natural Vegan Kitchen
Asian Fusion
The Indian Vegan Kitchen
The 4-Ingredient Vegan
The Almond Milk Cookbook
And so many more….

FREE media mail shipping for orders over $30 in the United States only! Inquire about shipping costs outside the USA before placing your order.

Visit http://www.vrg.org/catalog/ to order books online and support VRG’s outreach at the same time!

The Vegetarian Resource Group will host a vegan dinner at LYFE Kitchen in Chicago (at Fairbanks and Ontario) on Sunday, October 22, 2017 during the annual meeting of The Academy of Nutrition and Dietetics. Meet VRG advisors Reed Mangels PhD, RD, Catherine Conway MS RD, Charles Stahler, Debra Wasserman, and vegetarian dietitians from around the country. The public is welcome. Please register ASAP to make sure you can grab a seat!

MENU
Edamame Hummus
Kale and Cranberry Salad
Ancient Grain Stir-Fry Bowl with stir-fried vegetables, beefless tips, quinoa, black rice, cilantro, and sweet chili-ginger sauce
Vegan Thai Red Curry Bowl with garlic-lime tofu, broccoli, eggplant, peppers, peas,
whole grain wheatberries, Thai basil, and coconut curry sauce
Vegan Chocolate Chip Cookie
Tea or Coffee
The meal will be served family style. Note: Seating is limited!

TO RESERVE
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 9am-5pm Mon.-Fri. EST to charge over the phone. Or pay at www.vrg.org/donate and write Chicago Dinner in the Comments.

# Attending X $35/person = $_____
Donation towards professional outreach: $_____
Total enclosed: $_____

Names of attendees:
Address:
Email:
Phone:

North Carolina State University said they offer vegan meals each Wednesday for breakfast, lunch, and dinner. They also offer vegetarian meals on Monday and Friday.

See these dishes from North Carolina State University:
https://dining.ncsu.edu/wp-content/uploads/2016/11/2017-Fall-Dietitians-Dish-1.pdf

By Brigette Dumais

Paul’s Finest Quinoa Coconut and Pineapple Bar is a filling treat, perfect for camping, cycling, hiking, or just a good ol’ snack. The base is quinoa puffs and it is flavored with pineapple, coconut, pumpkin seeds, almonds, and hazelnuts. There is a hint of coconut sugar and sweetness from the pineapple, however the most prominent tastes are the nuts and seeds. To find out more about Paul’s Finest Quinoa, check out their website here:
https://www.paulsquinoa.com/

If you are a Federal government employee, you can support The Vegetarian Resource Group through the Combined Federal Campaign (CFC). Look for us under Health & Medical Research Charities of America.

Please also remember The Vegetarian Resource Group in other workplace fund drives, matching gifts, etc. See: http://www.vrg.org/support.htm for other ways you can donate to VRG.

Thanks for your support!

Rachel Massey stated,

“I am interested in vegetarianism because it is a healthy, animal friendly, and exciting diet. I have always had issues with eating meat, and ever since I switched 5 years ago, I have been very content with my diet. I’ve been able to convince some friend to become vegetarian, and now I want to make a video to try to inform more people about vegetarianism.” See:
http://www.vrg.org/veg_videos.php#Massey

The deadline for the next video contest is July 15, 2018. See:
http://www.vrg.org/videoscholarship.php

For information about VRG’s College Scholarship Contest, see:
http://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group scholarships and internships, donate at: www.vrg.org/donate