By Jeanne Yacoubou, MS

After setting a location on Ruby Tuesday’s Allergen & Lifestyle Menu
page http://www.gipsee.com/rubytallergen/Loc.aspx vegan diners may
access information on menu items designated by this restaurant chain as
“vegan.”

Ruby Tuesday’s vegan definition appears after clicking on the question
mark next to the word “vegan” on their Allergen & Lifestyle Selections
filter:

Vegan: No Meats, No Poultry, No Fish, No Eggs, No Milk

After choosing the vegan filter, a screen appears with the following
terms of use:

…[T]he following menu options [are] based on information obtained from
our food suppliers. Every effort is made to keep this information
current and accurate. However, ingredient changes may occur due to
substitutions, preparation variation, and regional availability of products.

…We will update these online menus as our menu selections,
ingredients, and/or preparation techniques change. Please visit our
website upon each visit for the most current allergen/sensitivity and
nutritional information available…

…[F]ood prepared in our kitchens may contain…milk, eggs…fish and
shellfish. While every effort is made to minimize the risk of cross
contamination, we cannot guarantee that our food products are…vegan.
[VRG Note: Ruby Tuesday bolded words in last paragraph.]

From the Lunch and Dinner Menu at Ruby Tuesday, the vegan filter
reveals that the Garden Fresh Salads & Combinations are “okay to eat.”
The Garden Vegetable Soup appears there as well.

Among the Fresh Sides on the Lunch & Dinner Menu, the vegan options that
are “okay to eat” are the following:
baked potato
green beans
grilled zucchini
steamed broccoli
grilled Brussels sprouts with champagne apple vinaigrette

The Brussels sprouts are listed as consisting of Brussels sprouts,
onions, liquid margarine, GSP seasoning (which is garlic, salt and
pepper), and champagne apple vinaigrette.

The Loaded Baked Potato is vegan (“okay with modifications”) only when
ordered with scallions alone. (Butter blend, sour cream, cheddar cheese
and bacon are normally served with this item.)

On the Fit & Trim Menu, the vegan filter identifies the following options:
Garden Vegetable Soup
green beans
grilled zucchini
steamed broccoli

From the Featured Items choices, the vegan filter shows only the Garden
Fresh Salads & Combinations as “okay to eat.” The Garden Vegetable Soup
also appears.

On the Kids Menu, Ruby Tuesday lists the following as “vegan…okay to eat.”
Buttery* Pasta
Buttery* Pasta with Linguini
Gluten-Free Buttery* Pasta
Gluten-Free Tomato-Basil Pasta
Pasta Marinara with Linguini
Tomato Basil Pasta

*According to the website, the “buttery” in the kids’ options given
above refers to “liquid margarine.”

At the Fresh Garden Bar, the vegan filter presents the following as
“okay to eat”:
fresh greens
spinach
iceberg lettuce
garden greens
spring mix
veggies
baby bellas
broccoli florets
green peas
pepper strips
red onions
carrots
cucumbers
tomatoes
zucchini
toppings
black olives
edamame
saltine crackers
sunflower seeds

For this report, The VRG did not investigate the sauces and dressings
available at Ruby Tuesday. Interested readers may contact the restaurant
chain or ask a Ruby Tuesday manager for more information.

Since complete ingredient statements for each menu item component do not
appear on the Ruby Tuesday website, those concerned should inquire by
contacting this restaurant chain:
https://www.rubytuesday.com/footer/feedback/guest

The contents of this posting, 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.

For information on other chains, see http://www.vrg.org/fastfoodinfo.php

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

The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. We table at different events through the USA and also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. around the country. 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 VRG.

Thanks so much for your support. You can become a monthly or quarterly donor online here: vrg.org/donate

The Vegetarian Resource Group maintains an extensive list of companies that sell non-leather shoes, belts, purses, jackets, and much more. Some of the more unique items you’ll find are vegan cowboy boots, dance shoes, hand drums, motorcycle gear, musical instrument cases, tool belts, etc. Support these companies during the holiday season and let them know The Vegetarian Resource Group sent you to them!

The Guide to Leather Alternatives can be found here: http://www.vrg.org/nutshell/leather.php

To support this type of research, please donate here: www.vrg.org/donate

Go to: http://trifectanutrition.com/vrg

Use coupon code TRYVEGAN for a 20% discount on your first order.

Quite often food service advisors would like to add more vegan options to their food offerings; however, they are not sure where they can purchase vegan products. You can now help get more vegan food on college campuses, in hospitals, at sports stadiums, in assisted living communities, and other locations.

The Vegetarian Resource Group has compiled an extensive list of vegan products available in food service size. Share this information: http://www.vrg.org/fsupdate/FSUProducts.php

To support this type of work, please donate here: www.vrg.org/donate

The science and practice implications of plant-based nutrition

Professional Presentations for Health Care Providers and the Community

Friday, http://propeciafinasteridestore.com January 13, 2017
Sedona Marriott Courtyard
4105 W. State Route 89A, Sedona, AZ 86336

For information, see http://healthyworldsedona.com/health-nutrition-conference/

When making your Giving Tuesday donations, please remember The Vegetarian Resource Group. Visit: www.vrg.org/donate

Here are some of the ways your donation will be used throughout the year to come:

$25 Sponsors sending Vegetarian Journal for a year to a Vegetarian/Vegan or Animal Rights Group located overseas in a poor country.

$50 Would go towards sending vegan literature to dietitians to give out to their clients.
$100 The cost to send a box of vegan literature to a student vegetarian/animal rights/ environmental organization for outreach on their campus.

$200 Allows VRG to send Vegetarian Journal for a year to 20 high school students applying to the Vegetarian Resource Group Scholarship.

$300 To print VRG Banners to use at outreach tables throughout the USA.

$500 Will enable us to give runner-up scholarships to high school seniors who promote veganism.

$1,000 So we can reprint our Spanish coloring book and continue outreach to Latino communities. See: El Arco Iris Vegetariano

Thank you for your support! We greatly appreciate it.

The Vegetarian Resource Group works year-round promoting vegan diets in all settings. Our goal has always been to make it easy for people to be vegan in locations such as college campuses, public schools, hospitals, restaurants, nursing homes, assisted living communities, camps, sports arenas, airplanes, trains, etc. We work closely with food service decision makers, food manufacturers, dietitians, doctors, nurses, teachers, and others to make it easier for you to maintain your vegan lifestyle throughout every aspect of your life. Please consider donating to VRG today. Your support makes a huge difference!

See: www.vrg.org/donate

My Dream Internship
By Savannah Lawrence

As a vegetarian and distance runner pursuing a career in writing, I found my dream internship with The Vegetarian Resource Group (VRG). My name is Savannah Lawrence, and I’m a college senior at Stevenson University and intern with VRG. Writing for the Vegetarian Journal allowed me to expand my resume, develop credible writing samples, and, most importantly, apply my love for vegetarianism, health, and fitness into my writing. My favorite article to write was a feature with ultrarunner Scott Jurek, who I would’ve never spoken to had it not been for VRG wanting me to incorporate my love for running into my writing for them (the interview will run in Vegetarian Journal in 2017).

The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on vegetarianism and veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. Through community outreach and its publications, VRG helps young students transition to meatless diets in healthy, affordable ways and connect to a community of like-minded individuals. At VRG I feel at home because I know that I won’t be mocked for my lifestyle choices and will be encouraged to incorporate my lifestyle into my written work. I’ve even had the chance to educate my classmates and friends on vegetarianism, animal welfare, and the environment because of my internship – it’s been a learning experience that extended beyond just myself.
Subscribe now to the Vegetarian Journal and allow future interns like me the opportunity to use their skills in meaningful ways. For just $35, you’ll receive a two-year subscription to the Vegetarian Journal plus a copy of Simply Vegan: Quick Vegetarian Meals. Look for my upcoming articles in 2017 issues of the Vegetarian Journal. I can’t wait for you to read them!

Check out what other interns had to say about their experiences here.

Internships like this one are possible with donations from people like you. Thank you for your support. My internship wouldn’t be possible without your help! Donate to The Vegetarian Resource Group here: www.vrg.org/donate

By Jeanne Yacoubou

On page 21 of an Allergen & Vegetarian/Vegan Menu Guide on their website, California Pizza Kitchen presents its vegan definition: http://www.cpk.com/Contents/Downloads/Nutrition-Allergen.pdf

VEGAN: No animal products, including butter, honey, cheese, eggs, and milk. This is the strictest type of vegetarian.

General tips for vegans and guidelines on what vegans should avoid at this restaurant chain appear below the definition:

For pizzas:
• All crusts are okay.
• Remove any meats and cheeses, but all veggies are okay.
• Only the pizza marinara, vegetarian black beans, and spicy marinara sauce are acceptable for this kind of vegetarian.

For pastas:
• Noodle to avoid: multigrain penne contains egg.
• Remove any meats and cheeses, but all veggies are okay.
• Only the tomato basil sauce (off menu) is okay for this kind of vegetarian.
• Sauces to avoid: Bolognese, chicken tequila, jambalaya, and kung pao all contain meat or shellfish; therefore, none of the items containing these sauces can be made vegetarian.

For salads:
• Many salads can be made vegan by removing any meats and cheeses, but veggies are okay.
• No dressings fit the vegan criteria. Salads can be served with oil and vinegar.

This document also lists the menu choices that California Pizza Kitchen considers to be vegan (or vegan with “minor modification”). Here are the dishes by category:

Small Plates & California Flatbreads
• Asparagus + Arugula Salad (no cheese)
• White Corn Guacamole + Chips
• Shaved Mushroom + Spinach Flatbread (no cheese)

Appetizers
• Lettuce Wraps (request with Chinese vegetables only)
• Tuscan Hummus (both pita options okay)

Soups
• Dakota Smashed Pea + Barley

Sandwiches
• (Locations Vary) Currently no options available

Lunch Salads (Locations Vary)
• Super Spinach + Quinoa (no pecans or champagne vinaigrette)
• The Mediterranean (no feta or mustard herb vinaigrette)

Lunch Pizzas (Locations Vary)
• California Veggie (no cheese)

Salads
• Quinoa + Arugula (no champagne vinaigrette or cheese)
• Roasted Veggie (no dijon balsamic)

Pastas
• Asparagus + Spinach Spaghettini (no Parmesan)
• Tomato Basil Spaghettini (off menu)

Pizza
• California Veggie (no cheese)

CPKids
• Kid’s Fresh Fruit
• Kid’s Olive Oil Fusilli
• Kid’s Tomato Sauce Fusilli

Desserts
• Currently no options available

Additionally, edamame is listed on the allergen chart as an “extra” (discussed below) and appears to be all-vegetable.

Here is the complete menu: http://www.cpk.com/Contents/Downloads/CPKmenu.pdf
There is a vegetarian icon on this menu which appears next to the vegan options as well. To distinguish between vegetarian and vegan options while dining, patrons must consult the Allergen & Vegetarian/Vegan Menu Guide or ask a Pizza Kitchen manager.

California Pizza Kitchen also provides definitions, general guidelines and appropriate menu choices in the Allergen & Vegetarian/Vegan Menu Guide for the following dietary preferences:
• lacto-ovo vegetarian
• ovo-vegetarian
• lacto-vegetarian

NOTE: There is no Ingredient Statement available on the California Pizza Kitchen website detailing all ingredients used in the dishes that this chain serves. We recommend that concerned diners contact California Pizza Kitchen for more ingredient information.

At the end of the Allergen & Vegetarian/Vegan Menu Guide, California Pizza Kitchen states:

WARNING: This list is compiled based on information provided to California Pizza Kitchen from food manufacturers and ingredient suppliers. CPK’s menu is diverse and contains a wide variety of foods, many of which contain one or more of the eight major allergens: Crustacean shellfish, eggs, fish, dairy, peanuts, soybeans, tree nuts or wheat. Ingredients or production and processing methods used by our suppliers may vary or change without notice and there may be product differences among regional suppliers. Additionally, normal kitchen operations involve shared cooking and preparation areas and cross-contact with other foods may occur during production, or we may need to substitute ingredients in menu items. We are therefore unable to guarantee that any menu item is completely free from any particular allergen or animal product, and we assume no responsibility for guests with food allergies, food sensitivities or dietary restrictions (unless it is a certified gluten-free pizza).

The allergen chart on pp. 16-19 of the Allergen & Vegetarian/Vegan Menu Guide provides additional information about shared equipment and several menu options identified by this chain as vegan or vegan with minor modification through an asterisk which leads to this statement: “Item does not contain allergen, but uses shared equipment with particular allergen” in the case of egg, milk and/or seafood/fish cross-contamination. This caveat applies to the following 10 of the 16 vegan or vegan with minor modification options listed above (note: California Veggie Pizza counted only once):
• Lettuce Wraps (with Chinese vegetables only)
• Asparagus + Arugula Salad (no cheese)
• White Corn Guacamole + Chips
• Shaved Mushroom + Spinach Flatbread (no cheese)
• Roasted Veggie Salad (no dijon balsamic)
• California Veggie Pizza (no cheese)
• Asparagus + Spinach Spaghettini (no Parmesan)
• Tomato Basil Spaghettini (off menu item not listed on allergen chart)
• Kid’s Olive Oil Fusilli
• Kid’s Tomato Sauce Fusilli

Here are the remaining six menu items (plus “extra” edamame from p. 19 of the Allergen & Vegetarian/Vegan Menu Guide) presented by the chain as vegan or vegan with minor modification and not potentially in contact with any animal or dairy product according to the allergen chart on pp. 16-19:
• Tuscan Hummus (both pita options okay)
• Dakota Smashed Pea + Barley Soup
• Super Spinach + Quinoa Salad (no pecans or champagne vinaigrette)
• The Mediterranean Salad (no feta or mustard herb vinaigrette)
• Quinoa + Arugula Salad (no champagne vinaigrette or cheese)
• Kid’s Fresh Fruit
• Edamame

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.

To support The Vegetarian Resource Group research, please donate at www.vrg.org/donate

Or join at http://www.vrg.org/member/2013sv.php

Additional information on restaurant chains can be found at
http://www.vrg.org/fastfoodinfo.php

Additional information on vegetarian restaurants can be found at
http://www.vrg.org/restaurant/index.php