By Davin Cheyenne

Most teenagers already have a preconceived notion about college and all of its many splendors. College is a fantasy for most high schoolers: dreaming of food halls stocked with fruits, vegetables, meat and dairy alternatives, and desserts sometimes unavailable is now within reach.

Before college, I became vegan my junior year of high school. It was very hard to be vegan in a public high school where the lunches provided were for meat eaters, but I made it work. I was ecstatic to hear that in most colleges there were vegan options beginning to be provided.

When I was accepted to my previous college, I was excited to see a station in the cafeteria dedicated to vegan options. However, the next year when I actually attended the college the station was gone, and the plant-based options were few. Because of this I was discouraged and my health began to degrade. I wasn’t eating like I used to: plentiful fruits and veggies every day. Thankfully I was chosen to become a part of a diversity program. I had to create a campus wide project to demonstrate leadership skills. So, I chose veganism as the central topic. I wanted to create a week of vegan meals for my school’s campus to taste test. The student population would provide feedback for vegan meal options on campus they would like. Before starting, I needed a name for it; I chose “Chicks Dig Vegans.”

In order to be successful, I had to contact my college’s food service. First, I scheduled a meeting with my school’s cafeteria chef. I provided the chef with a list of my goals for the project, a list of vegan menu options, and required paperwork from the cafeteria. The vision for my project was to raise awareness throughout my campus community and help incorporate delicious vegan entrees in the cafeteria. Some menu options included chia seed muffins, fruit with granola parfaits, vegetable lo mein, chili, casseroles, vegan pot-roast, imitation “tuna” sandwiches, etc.

To pull this off, I needed some assistance so I reached out to two friends for help. Throughout the week my friends created flyers to post around campus, and sent all students notifications and emails. Their help allowed the event to run smoothly. I had three vegan options served outside our cafeteria for all students, staff, and faculty to taste and provide feedback for what they wanted in the cafeteria. Some crowd pleasing menu options were a Mediterranean salad, sweet potato casserole, and chili. Some unwelcome choices were an “egg” salad and chia seed pudding.

My project was awarded the most attended. Due to the amount of participation and positive feedback my project received, the cafeteria within my college incorporated a vegan station, vegan meats, cheeses, spreads, and ice creams. We built a bigger community at my college: 200 out of the 1000 people who tested the meals gave us their emails to learn more about veganism and animal rights.

Some of the options served (that were incorporated into the cafeteria) were the chili, vegetable lo mein, and an Indian curry. As the leader of this project I was overwhelmed with the amount of positivity and success I gained at my institution by simply providing information about veganism. Of course the tasty samples helped gain more followers as well.

Now for those entering or already attending college and wondering about introducing more vegan options or vegan options at all and don’t know where to begin, keep reading:

First, contact your college’s food service chef by email or walk in to discuss your diet and some options you would like. For instance my cafeteria did not have any vegan ice-cream: something on campus many vegans wanted. By simply mentioning this to the chef and showing there was a high demand many vegans at my college were now able to eat cruelty free dessert with their peers. Another challenge was my cafeteria did not have any vegetables that were not cooked with some type of animal product. Since my health involved vegetables, I asked the chef to serve the vegetables without animal products. Remember, you need to be very specific about what you want because many college chefs are not skilled in vegan or vegetarian food preparation practices!

Second, start gaining a group of people at your school from the environmental, animal rights, and conservationist interests by participating in similar clubs on campus that also uphold your morals. Upon arriving at my university, it was very hard finding people to connect with who also shared my passion for veganism. So, I searched for clubs to get involved with. One club that I joined was Animals for Advocates, a group of students passionate about animal rights and a vegan/vegetarian lifestyle. After I joined this club, I gained more volunteers for my event. You will need many followers in order for your meal plan to be long term at your institution.

Third, stick with your mission. If you do not get what you’re looking for, be an example of it; sooner than later, more people will take notice. The passion and determination I have to cater to the needs of the vegan community, especially on my campus allowed me to make a huge impact not only at my cafeteria but throughout my campus. In the beginning I received little positive feedback for my idea. However, I kept advertising my event and asked people I connected with through campus clubs to sample the meals. These people brought along more students to try the food and make a conscious decision on what they liked. Finally, I recommend expressing your passion for a vegan lifestyle, and rouse a revolution!

I hope this helps you on your journey to a more humane and animal friendly meal plan on campus.

For more information, see http://www.vrg.org/teen/#college

Photo credit: Dana Rogers Photography http://www.danarogersphoto.com/

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: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at:
www.vrg.org/donate

DaJen Café and Creamery
4845 N Orange Blossom Tr.
Orlando, FL 32810
DaJen Café and Creamery serves a variety of Jamaican cuisine. This includes Honey Ginger and Chipotle Cauliflower Bites, Jamaican Jerk BBQ Jackfruit Sliders, Jamaican Brown-Stew “Beef,” and Chick’n & Waffles Brunch. In addition to their meals, they also offer scoops, shakes, and sundaes made with Irie Cream, a dairy-free alternative to ice cream. Irie Cream is available in many unique and delicious flavors including Red Velvet Cheesecake, Lime in Da Coconut, and Rum Raisin’ the Roof.

Eden Burger
1437 N. High St.
Columbus, OH 43201
Located in the University District, Eden Burger offers classic fast food options with a vegan twist! Enjoy milkshakes, burgers, tempeh tenders, and fries. Eden Burger strives to use organic ingredients.

Fika Vegan Cantina
804 N. Limestone
Lexington, KY 40508
FIKA /fee-kah/ [n]: To stop for a moment to enjoy life with good food, good beer and good friends. If you want to enjoy a ride of flavor, imagination and magic, give Fika Vegan Cantina a try. Their menu has one meal for savory, sweet, decadent, or spicy lovers. If you’re feeling savory, we recommend trying their Min’s Lasagna which is prepared with seasonal organic and locally sourced veggies, house-made vegan ricotta, and gluten-free lasagna noodles from their friends at Lexington Pasta. Or if you’re feeling a little sweet, their Jackfruit Carnitas made with sweet and savory slow-roasted barbecued jackfruit, tucked into a gluten-free corn tortilla and garnished with sliced avocado, lime and cabbage Pico will do just the trick. Feel free to enjoy their large variety of drinks from the bar, and house made guacamole and chips!

The Fix + Co.
1 30th St.
Toronto, ON M8W 3B5 Canada
The Fix + Co. offers juices and smoothies made with seasonal ingredients. You can add vegan protein or other add-ons to any smoothie. Each smoothie is packed with healthy ingredients. For example, The Antidote contains kale, celery, cucumber, dandelion greens, Granny Smith apple, parsley, and lemon. The Fix + Co. Outdoor seating is available!

The Food Tank
239 West Center St.
Moab, UT 84532
The Food Tank creates vegan dishes using organic and local ingredients. The Kombucha, the Eggplant and Portobello Gyro, and the Chocolate Coconut bar are all highly praised.

GLAM Vegan
3301 NE 1st Ave.
Miami, FL 33137
“GLAM” is an acronym for “green living animals matter.” GLAM Vegan is located in Midtown Miami. Their signature flat breads are a menu staple. Be sure to try the Pear flatbread. GLAM also offers bowls such as the farro risotto. Outdoor seating available.

The Homegrown Smoker
8638 N. Lombard
Portland, OR 97203
The Homegrown Smoker is the ideal casual vegan restaurant to go to. It is kid-friendly, and has great outdoor seating, in which you can smell the delicious food being prepared. What could be better than vegan barbecue? One of the local favorites is the smoked rib plate, which is served with hush puppies. This delicious dish can be paired with appetizer of fried pickle spears, and the minted sweet tea can be drank to cool down. When you finish eating at the Homegrown Smoker, you can take a stroll through the St. Johns City Park.

Jet Black Coffee Company
11150 NE Weidler St.
Portland, OR 97220
With outdoor seating and free Wi-Fi, this bakery has tons of natural light and an urban nostalgia that will keep you coming back for more than the delicious coffee and vegan baked goods.

The Frying Dutchman Co.
72 Main St. West
Huntsville, ON P1H 1W9 Canada
The Frying Dutchman Co. offers vegan versions of your favorite food truck delights! Be sure to try the barbeque black bean burger and the chili fries!

The Juice Theory
514 Kings Hwy.
Brooklyn, NY 11223
There is something for everyone at The Juice Theory! They offer acai bowls, sandwiches and toasts, smoothies and juices, pre-made “grab and go” meals, and a “build your own salad” option. Many patrons have enjoyed the Avocado Bomb toast, the Burrito Love bowl, or the Chia pudding parfait.

Love Again Local
18 South Church St.
West Chester, PA 19382
This sandwich shop has an extensive selection of all vegan, GMO free meats, cheeses, dressings, and veggies to choose from to be stacked high on your choice of rolls and breads. Not to mention they have a Cuban sandwich dedicated to the owner’s father that is filled with vegan Cuban Pork, Ham, Salami, Swiss cheese, Dill Pickles, and Spicy Deli Mustard, and then grilled to perfection and held together by a Cuban roll. And not to leave seafood lovers out, they also have a sandwich named THE GF BFF* which is a ”Tuna” Sandwich made with your choice of Baked Tofu or Chickpea “tuna” salad, Spinach, Tomato, and a Dressing of Choice. This shop additionally serves salads, cookies, snacks such as fruit popsicles, and organic drinks.

Loving Heart
781 East Hwy 50
Clermont, FL 34711
Loving Heart serves everything from summer rolls and spring rolls, to crispy tofu and pad Thai. They also offer combo plates where you can try several items at once. Also enjoy smoothies and desserts!

Misfit Doughnuts & Treats
982 Monroe Ave.
Rochester, NY 14620
Misfit Doughnuts & Treats offers uniquely flavored doughnuts including Raspberry Rose, double chocolate “Darth Vader,” and S’mores. They also serve pie, cake, cheesecake, cupcakes, and truffles. Misfit Doughnuts are a treat for vegans and non-vegans alike!

Off The Griddle
6526 SE Foster Rd.
Portland, OR 97206
Off The Griddle holds special events such as Milkshake Monday and Sunday Brunch. Menu favorites include the Smokey Bleu Burger and the Buffalo Chick’n Mac & Cheeze. Off The Griddle also has many gluten-free options. They have free Wi-Fi.

Vegesaurus
Indianapolis, IN
This food truck serves up soul food. They offer delights such as Southern fried cauliflower and biscuits & gravy. Hours and location vary so be sure to follow Vegesaurus on social media.

By Casey Brown, VRG Intern

After interning with The Vegetarian Resource Group last year, I was very excited to have the opportunity to intern with them again this summer. Last summer, I had many great experiences working with the other interns on projects in the office, volunteering at numerous booths in the area, and visiting a summer camp and a soup kitchen in Baltimore. I was excited to learn that I would be able to revisit many of these places, including Our Daily Bread and Tuttie’s Place. I worked on numerous projects throughout this summer, which included volunteering at booths, adding to The Vegetarian Resource Group online restaurant guide, creating a vegan pizza guide, doing Veggie Bits reviews, writing another Vegetarian Action piece for the Vegetarian Journal, working on a research project, and more!

One of the first projects I worked on was creating a lesson plan for TuTTie’s Place. TuTTie’s Place is a nonprofit organization in Baltimore that holds a summer camp for individuals in the Baltimore area. VRG interns visited this camp last year to teach the students about the health benefits of veggie diets and were invited to come back and speak with the students again this year. A VRG volunteer and I created a lesson plan catering to the different age groups within the camp and planned new activities to do with the kids this year. Last year we spoke to the group as a whole, but this year we were able to work in smaller groups with the students. We found this to be effective since we were able to teach the kids based on their age level and get to know the students better since they were in smaller groups. We also brought multiple vegan snacks for the students to sample, so they could get a better taste of veganism. They were all really open to the idea of trying these foods and the majority of the students loved them. We decided to make banana ice cream (only putting frozen bananas through a Yonanas machine) with the students again this year since it is an easy, delicious, and healthy non-dairy dessert. Last summer, some of the students were hesitant to try banana ice cream since this treat was foreign to them. However, this year when we announced we would be making this dessert, we were greeted with screams; the students were overjoyed to be making this delicious dessert again! I had so much fun with the students and was so grateful for the opportunity to visit the camp for a second time.

Last summer, I visited Our Daily Bread twice while interning, and I was excited to take the new summer interns to visit the center this year. Our Daily Bread is a soup kitchen in Baltimore that operates a Hot Meal Program, which serves over 700 people every day. Last year when we visited, they told us that they had a high demand for vegetarian casseroles, with over ⅓ of the visitors preferring the vegetarian plate. The same was true when we visited this year, and the volunteers were extremely grateful for our donations. The Hot Meals Program relies on volunteers and donations to operate, and they stated that they often do not receive many of the vegan casserole options. These recipes are so easy to prepare, and I highly encourage everyone to get involved! I cooked the Creamy Bean and Potato Casserole with Carrots, which only took 10 minutes to prepare and an additional 20 minutes to cook! I definitely plan to continue preparing these casseroles for soup kitchens near my home since these recipes are so simple.

Over the summer, I have represented The VRG at many booths throughout Maryland, Virginia, and Pennsylvania. I was able to attend Central PA Vegfest, Richmond Vegfest, Waverly Farmers Market in Baltimore, DC Green Festival, and more. I always love attending these events since I am able to connect with many like-minded individuals who are interested in learning more about vegetarianism and veganism. I have met many inspiring individuals through these events and have been able to help many others by providing them with The VRG’s materials. I will be moving to Asheville, NC soon, and I plan to continue doing booths for The VRG in that location.

In addition to the events I have been able to attend, I have also worked on many projects in the office. One of the toughest jobs I had was writing Veggie Bits; this required me to sample many delicious vegan products for upcoming features in the Vegetarian Journal. I was able to try Eat Enlightened’s Roasted Broad Bean Crisps, Amy’s Vegan Margherita Swirls, Crazy Go Nut’s Walnut Butters and Flavored Walnuts, and much more! I will definitely miss being able to sample so many delicious vegan products once my internship ends. Another project I worked on was a frozen vegan pizza guide. In the past I have compiled and compared the different vegan cheeses and yogurts on the market, and this summer I worked on a guide for vegan pizzas. I also interviewed Cam MacQueen for a Vegetarian Action piece in the Vegetarian Journal. MacQueen is an entrepreneur and animal activist from Asheville, NC, and it was an amazing opportunity being able to learn more about her life. It was inspiring to hear about all of the activism she has done. One of the main projects I worked on throughout the summer was a research project that looked at studies involving a plant-based diet. The results from my research will not be available until next year, but I was able to learn a lot working on this project. Other volunteers assisted me with this project, and we were able to read through countless journal articles involving plant-based diets.

I am so grateful for all of the opportunities I have had this summer because of The VRG. I love being involved with this organization since it provides me with many unique opportunities to promote veganism. I have met many passionate and hard-working individuals through my internship and still stay in touch with the interns I worked with last summer. I plan to stay involved with The VRG by doing booths in Asheville, NC and working on additional projects when I have time.

For information on interning for The Vegetarian Resource Group, see:
http://www.vrg.org/student/index.php

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

Or join at: http://www.vrg.org/member/cabdacae.php

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.

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:

By Davin Cheyenne, VRG Intern

High skyscrapers, great sightseeing, friendly faces, and loads of work opportunities is a major attraction for teenagers living in a city. However, this has its challenges, mainly the health of one’s body. Because we are always on the go and city living is expensive, many teenagers struggle with balancing health and our checkbooks.
Some complaints I get from my peers about going vegan is that there are no quick and filling vegan options readily available. The social settings they are around only offer animal-based meals. Lastly the cost (for example, the price of a tomato compared to a bag of chips is roughly the same price in many stores), can be a deal breaker to many.
So what’s a teen to do in these situations, especially if you are living in a home with meat eaters, like yours truly?

First, take a deep breath…are you breathing? With a little motivation and preparation these obstacles can be tackled. Next, list the foods and meals that you love, even if it is meat-based (like wings and pot-roast). List it! Then make a list of the reasons why you want to be vegan. Doing this will push you to look, think, and create the lifestyle you want for yourself.

For me, I listed the two reasons I wanted to become vegan: health reasons and animals. I wanted to lose weight and lower my risk for family related health issues. Also, I love companion animals; but I realize that farm, and wild animals are beings as well who deserve love.

Second, research filling vegan meals; there is a wide variety of ingredients to choose from. I suggest opting for items such quinoa, rice, tofu, hummus, and beans. Many grocery stores (such as Aldi’s or Safeway), carry these ingredients for reasonable prices. These ingredients can make enough meal portions to eat throughout the week.
Some items that I buy weekly are bananas, oranges, grapes, spinach, tomatoes, bread, and occasionally vegan deli slices and cheeses. Monthly, I stock up on rice, beans, spices, nuts, and seeds.

A typical day of meals in high school for me: breakfast, oats mixed with frozen berries and soy milk; for lunch a bowl of rice with beans, veggies, and a salad to top it; and for dinner a pot cooked meal, like soup or veggie pot-roast.

For me, snacking was a big thing. I had very little time to eat between traveling to classes and heading home from band practice. So, I chose fruits and veggies as cost effective snacks. Fruits (such as apples, oranges), were easy for me to separate in plastic bags and take with me. Bags of nuts and seeds or cucumbers and tomatoes were options when snacking on the go. It was perfect to keep me full, and most importantly cost effective.

Being a teenager put me in the position to start branching out into many social settings. There were my friends in class, in my after school clubs, weekend outings, family events, and church. For many teenagers like me, eating vegan was difficult for my friends and family to accept. I personally know what it’s like to have friends who eat completely differently from me and find it hard to choose vegan-friendly or places with vegan options. We just all want to spend time together without fretting over food options. For this dilemma, come prepared! Reading the menu and reviews from vegan customers before arriving to the restaurant ensures you will not become the friend watching everyone else eat due to the limiting options available. I like to research restaurants that are popular in my area (Applebee’s, Red Robin, Subway, etc.). Then, I call to ensure those options are actually there or use online information to guide me. When I get there, I ask the waiter for the veggie option. The world of veganism is becoming so popular that many fast food chains, restaurants, and fun places (like amusement and sports parks) are beginning to serve vegan-friendly options!

Finally, I want to touch on lack of motivation. It is challenging to live in a fast paced lifestyle in a limited veggie environment. Sometimes it’s easier to set aside one’s own morals and go with the flow to not become the outcast. However, I encourage you to be the change you want to see. I know that sounds cliché but this is coming from someone who went vegan in a public high school where eating vegan was not common. While everyone else ate Cheetos, I ate tomatoes which really set me apart for a while. It wasn’t until I started losing weight and feeling and looking happier and healthier that people started asking me how they could be healthier too. Trust the process: you might be the odd one out, but you can be the face of change!

I hope this helps! Stay focused and be prepared, my friends.
Davin

For more information, see: http://www.vrg.org/teen/#plans

To help restaurants incorporate Meatless Mondays, see:
http://www.meatlessmonday.com/images/photos/2017/07/meatless-monday-guide-food-service-restaurant.pdf

https://www.facebook.com/groups/VRGparentsandkids/ 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:
School Districts adding veggie options in their cafeteria
www.VeganCamp.org had a vegan burger taste test – see results
Cool vegan cookbook suggestions
Plus much more!

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

One Poll conducted a U.S. online survey July 11, 2017 to July 14, 2017 of 1,000 individuals. When asking, “I think a plant based diet means,” with only one choice allowed per person, the responses were:

A Vegetarian Diet: 20.3%
A Vegan Diet: 16.9%
A vegetarian or vegan diet that is composed of whole foods: 17.8%
A whole foods diet, but can include animal products: 13.4%
I don’t know what a plant-based diet is: 23.8%
Other options: 7.8%

In this survey, 35.5% ate one or more vegetarian meals per week. However, only a total of 8.5% said they would describe themselves as a vegetarian, vegan, or eating a plant-based diet.

Of the people eating one or more vegetarian meals per week, when making food choices, most important to them to them was:

Taste: 48.5%
Personal Health: 22.3%
Cost: 13.2%
Convenience: 6.5%
9.5% (Other choices including ethics, religious beliefs, the environment, animal welfare, and not any of these)

From our observations, the people that caused the vegan and vegetarian movement and growth of products to happen had ethical, religious, environmental, and animal welfare beliefs. However, the great success of vegetarian festivals and growth of vegan products in almost every store is because of appealing to people’s taste, cost, and convenience, as well as investors wanting to make money. At vegetarian festivals, the longest lines are often for vegan baked goods or other desserts. People flock to the free or inexpensive festivals as they are low cost. A turning point in vegan products in supermarkets was when Silk Soy Milk moved soy milk from an asceptic package on the shelf to the refrigerator case next to cow’s milk, which made it much more convenient.

Of those that eat one or more vegetarian meals per week, 29.6% said they would buy “Your Favorite veggie burger cooked on the same grill where meat is cooked, if the grill is cleaned first. 26.8% said they would buy a veggie burger from the store. 11.8% said they would buy a meat alternative grown from animal cell DNA obtained ten years ago, which does not currently involve the raising of animals.

Of those that eat one or more vegetarian meals per week, 32.7% stated they would buy “Your favorite dessert containing sugar, if the source of the sugar isn’t specified.” However, only 11.6% would buy “Your favorite dessert containing sugar whitened through a bone char filter, if bone char is not in the sugar.” This seems to indicate that consumers say they will make different decisions based on knowledge. We would recommend clear labeling of sources on packages and on company websites so consumers can make their own informed choices, and have confidence in the business.

So when the respondents think about a plant-based diet, they can have very different ideas of what it means or what is important to them. If a business wants to cater to people on a plant-based diet, based on this survey, the business would need to do more research on their customers to find out what they want. If a dietitian is counseling a patient who says he/she is on a plant-based diet, that health professional would also have to ask more questions.

Note there are always sampling errors in surveys. Since the One Poll was not weighted towards the actual makeup of the U.S. population, we wouldn’t extrapolate these results to make conclusions about numbers in the U.S. population. One Poll surveyed 1,000 U.S. adults online July 11, 2017 to July 14, 2017. One Poll is MRS and ESOMAR accredited.

For information about additional polls, see:
http://www.vrg.org/nutshell/faq.htm#poll

By Davin Cheyenne

As dawn approaches, the dew from the previous night melts into the freshly picked soil each farmer touches. Fresh produce such as peaches, cherries, eggplants, and tomatoes are packed into baskets ready to make the one to two-hour journey into the city. During this time the first light is clicked on, as families awaken in their homes preparing for their early morning walk down the street to pick up fresh local groceries for the week. Bag in hand, or foot on the gas pedal, both journeys lead to the same place.

Picture a place that connects the people of the community with the farmlands surrounding them, and where people who come from a low-income background with little education on nutrition, are able to afford cherries and peaches in a friendly atmosphere. With music and dancing filling the walkways this is what Waverly Farmers Market is known for in Charm City.

Waverly Farmers market is a local farmers market conveniently located in Baltimore, and is year-round every Saturday from 7 in the morning to 12 pm. At the market expect to see a parking lot containing eccentric booths full of friendly faces and exciting samples to try, from spicy ginger pickles to homemade kombucha and freshly picked berry jams. Each booth carries a special story with its products. Something I noticed is that there are booths that have been there since the beginning of the markets opening 32 years ago, which are local favorites.

As a Vegetarian Resource Group volunteer, I only expected to hand out Vegetarian Journal magazines, sell books, and give out information on veganism. Instead, I found that the more I listened, the more I, in turn, learned and developed a relationship with each new visitor. Each individual brought along an interesting reason of why veganism is actually important for the community as a whole, from the first person that stepped up to the booth (an older gentleman who has recently converted to vegetarianism due to his fight with diabetes), to a young woman, who since childhood lived on a vegan diet, however, wanted to learn more about the impact environmental and humane reasons of veganism can have on her neighborhood.

I see the important impact volunteering at The Vegetarian Resource Group booth on Saturday had on me. Volunteering allowed me to connect more with individuals and spread the true message of veganism which is a love of all, beyond condition. I made friends with people I believe I will see all around the city, and I can only believe will help with the building of community projects I hope to be a part of in the future.

For information on how to become a part of The Vegetarian Resource Group’s volunteer group please contact Brigette at [email protected]

Earlier this summer, multiple interns and volunteers with The Vegetarian Resource Group volunteered at Richmond Vegfest in Virginia. While there, they were able to distribute resources to the crowd and connect with many individuals who stopped by the booth. As usual, our resources including “Vegetarianism in a Nutshell” handouts, “I Love Animals and Broccoli” coloring books, and copies of the Vegetarian Journal were very popular. The volunteers met with a variety of people at the event who all shared a common interest: a veggie lifestyle. Parents stopped by the booth looking for kid-friendly recipe ideas to prepare for their children. The volunteers were able to direct them to our Parents and Kids Facebook group (https://www.facebook.com/groups/VRGparentsandkids/) and suggest multiple different kid-friendly cookbooks that they could try. Other individuals stopped by looking for resources on transitioning to vegetarianism and suggestions of vegan meat and cheese alternatives that they could purchase. The interns and volunteers had a great time at this event and loved being able to connect with many different people in a lovely park setting.