This podcast is one of a series produced by brownvegan.com. In this episode, Monique of brownvegan.com chats with vegan chef and business owner Chef A Ifayomi Victory about how she overcame health issues and used healing herself to help others start a vegan journey and vegan business.

Hear the full conversation here: http://www.brownvegan.com/podcast/28-how-to-turn-your-passion-for-vegan-life-into-a-business

She also has a Kickstarter going on for a 365 Day Plant-Based calendar. Find out the details and donate here: https://www.kickstarter.com/projects/chefifayomi/365-days-plant-based-calendar

by Navaal Mahdi

Interning at The VRG has been one of the best life experiences I’ve
had thus far because I’ve been able to learn more about one of my
passions. Coming into this internship, I thought myself knowledgeable
about vegetarianism considering that I had spent countless hours
researching about vegetarianism before finally becoming vegan some
months ago. However, I was pleasantly surprised to find that there’s
always been something new to learn in the VRG office.

As a writer, I can ask for nothing more than for someone to give me
constructive criticism about my pieces because I love submitting my best
work. At The VRG, I’ve been able to dabble in writing about a variety of
topics, from creating vegan recipes to reviewing vegan products, and
I’ve even been able to give some advice to teens along the way. What’s
even better is that I’ve been able to interact with non-vegetarians
at outreach booths in a professional environment, which means that I
have been able to help people learn more about the ethical and health
reasons that explain why many vegetarians choose not to eat meat and
animal products. Together, both of these experiences have made me more
passionate about being vegan, and after working with an organization
that helps to spread awareness to so many people around the world about
animal cruelty as well as healthy eating, I know that I will always try
to do the same in my life.

I came into The VRG wanting to learn how to be firm in my beliefs
regarding veganism, and I’m leaving having gained that skill. When
someone asks me why I choose to be vegan, I now know how to confidently
respond. What’s even better is that though I’ve gained so much knowledge
here, I know that there’s still a lot out there that I need to learn. I
can’t wait to continue to learn about my passions because my work with
The VRG has taught me that if you keep exploring and advocating for what
you love, you’ll finally find out your calling. I want to make a
positive change in the world, and I’m so motivated to do that now.

Contact The Vegetarian Resource Group if you would like to intern
in Baltimore or long distance. You can see the work of past interns at:
http://www.vrg.org/student/index.php. If you would like to support internships, you can donate at www.vrg.org/donate.

No Cholesterol Passover Recipes book is a valuable cookbook for vegans during Passover. Anyone who has observed Passover rules for food restrictions and is vegan knows how difficult it can be, especially if you’re doing this for eight days. This vegan cookbook includes recipes such as eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more. This book is also very useful for anyone on a restricted diet for health reasons and perhaps should not being eating all the egg dishes that are usually served during this holiday.

To purchase the kindle format, see: http://www.amazon.com/Cholesterol-Passover-Recipes-Debra-Wasserman/dp/0931411149

To purchase this book in print from The Vegetarian Resource Group go to: http://www.vrg.org/catalog/

Myrial Holbrook

My time in Baltimore at The Vegetarian Resource Group has been an amazing experience—I’ve observed and taken part in a non-profit organization and a broader movement, enhanced my nutritional knowledge, and renewed my passion for vegetarianism. I’ve only been here for three weeks, but the VRG has expanded my horizons professionally and personally.

I started out at the outreach booth at the Baltimore VegFest. With that experience, I was already amazed by the number of vegetarians and vegans and their enthusiasm for the cause. I had always been the minority—a vegetarian in mostly-omnivorous Columbus, Ohio. For the first time, I felt that I had become a part of something bigger than my own personal choice to become a vegetarian—I had become part of the movement.

The VegFest was a great first experience for my internship with The VRG, but it was only the beginning. On my first office day, Charles led me around the office, a small but mighty powerhouse of the health, nutrition, and ethics that support the veg lifestyle. That day, we were also visited by the University of Maryland dietetic interns. I have never met with a dietitian, so this experience was particularly enlightening. We discussed the ethical dilemmas that a dietitian faces in both corporate and counsel settings, possible vegan meal plans, and the changing needs of clientele. I realized how important it is to make nutritional expertise accessible to the public, for so few people actually take this initiative in their diet planning, even when they really need to.

After the dietetic interns left, I began my work as an intern in earnest. I wrote blog posts and articles on vegan hotspots in my hometown, Columbus, reviews on restaurants here in Baltimore, Veggie Bits on vegan products (free samples here at The VRG are a fabulous perk of the work), my experience and diet as a vegetarian athlete, research into vegan labeling at supermarkets, the new black bean burger at Wendy’s, and vegan options at Disney World. I learned to be skeptical about nutritional information, especially in terms of product verification. In my pursuit of information about the new black bean burger at Wendy’s, for example, I realized how much probing and investigation this kind of nutritional research requires. I called and e-mailed customer service, press representatives, nutritionists, and corporate authorities of Wendy’s and still could not obtain the exact ingredients of the burger to confirm or deny the burger’s classification as vegan. I learned how nebulous the definitions of vegan and vegetarian can be depending on the person or corporation, and how you must examine every product carefully to determine if it is suitable for your particular dietary preferences and needs. Before my internship I trusted labels and company statements. Now, however, I realize how important it is to do your own research and confirmation.

In addition to writing articles, I also did design work at The VRG. As editor-in-chief of my high school newspaper, I have some experience with and greatly enjoy page layout design. I was able to put my skills to use in the design of a postcard for The VRG that will be distributed at future booth events. I also did some HTML coding and graphic design for a picnics landing page on The VRG website. This work helped me to understand what a non-profit organization must prioritize on paper and online in terms of vision and message. For example, I went through many versions of the postcard in order to bring continuity and consistency to both sides of the postcard. I also had to develop an effective categorization system for the picnics landing page. Through these projects my focus expanded from novice design to a professional awareness. Debra and Samantha, with their expertise in design, helped me to gain this professional awareness through their careful attention to detail and their helpful edits.

My projects during my internship at The VRG expanded my professional focus, but perhaps the most important aspect of my internship was the networking. Months before my internship even started, Charles was emailing me contacts of present and past interns, possible future professors for me to meet with when I go to Princeton next year, Ohio dietitians, people who shared my language or international interests in Spanish and Chinese, and other figures in the movement. Networking with these amazing people helped me to start thinking about my future path as a vegetarian, a college student, and an instrument of change. Once I arrived at The VRG, I continued to meet wonderful people. I met a holocaust survivor who became an animal rights activist, owners of local restaurants and bakeries, vegans and vegetarians aspiring to bring their lifestyle to kids and retirement homes through personal projects….Meeting these wonderful people was amazing, but I am especially grateful for my connections with The VRG staff–Charles informed me of the factors and motivations in movements and non-profits; Debra conversed with me about design and her experiences in international relations and Spanish; Samantha helped me with my professional designs and gave me delicious samples to try for Veggie Bits; Nina represented a great example of how to conduct outreach for a non-profit and was always willing to provide recommendations for eclectic events in Baltimore; the other interns were accepting and diverse, and I learned so much from our conversations about our experiences with vegetarianism and The VRG. These connections have widened my perspective of the movement and renewed my passion for spreading the vegetarian lifestyle. Through my experience at The VRG, I am thoroughly equipped to bring back what I have learned to my friends and family. Perhaps the knowledge that I share with them will have enough of an impact to finally persuade them to make the switch to vegetarianism and advance the movement.

My experience here at The VRG has been absolutely phenomenal. My only complaint is that it has been too short—three weeks have flown by and I’m ready to continue here. Although I can’t stay in Baltimore, I will continue my work for the movement. For me, this internship is only the beginning of my commitment to The VRG and its mission.

Myrial completed her High School internship with The Vegetarian Resource Group. She will be entering Princeton University this fall.

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

B’Gabs Goodies
1450 E 57th St.
Chicago, IL 60637

Located in Chicago’s Hyde Park, B’Gabs Goodies offers organic, raw foods, juices, and smoothies. Notable menu items include veggie burgers, burritos, and sloppy Joes made with greens, veggies, and seeds.

Calabash Tea & Tonic
1847 7th St. NW
Washington, DC 20001

The tea house atmosphere is warm and cozy with that hipster flare. The baristas are very knowledgeable on their teas and the vegan diet. The tea house opened in 1976, which makes for a trusting customer. I got the vegan chili and paired it with Goddess Kali’s Hibiscus Healer – a light decaf herbal tea. The warm chili and the balancing herbal tea, mixed with the cool ambiance was heaven. I will definitely be returning to test out their vegan baked goods and other teas.

Chickpea
589b Park Ave.
Worcester, MA 01603

If you have a craving for delicious food, check out Chickpea Cafe, a vegan sandwich and ice cream shop that donates 100% of its profit to animal rights organizations. Their Mediterranean sandwich sounds delectable, as it is made with mushrooms, hummus, artichoke, peppers, sun dried tomatoes, olive tapenade, pepperoncini, capers, baby spinach, and fresh tomato on ciabatta. Pair that with some Sweet Date Vegan Ice Cream and you have a meal that’s good for you and satisfies your sweet tooth!

Elements Real Food
233 South Liberty St.
Asheville, NC 28801

A vegan juice bar and cafe with a large selection of different juices, smoothies, sandwiches, and entrees. Popular menu items include the “Smoked Pesto Panini” (made with Portabello Mushroom, Pumpkin Seed Pesto, Tomato, and Spinach) and Cocoa Mint Mouse Pie.

Plant Food and Wine
1009 Abbot Kinney Blvd.
Venice, CA 90291

This upscale eatery focuses on providing delicate and healthy plant-based dishes along with excellent wine pairings. Menu items include Eggplant Bahn Mi and Sprouted Farro Risotto. The menu also features a wide selection of house-made nut cheeses and desserts. Closed between lunch and dinner, so call ahead for hours. Call or check on the web to make reservations.

Simply Pure
707 Fremont St., Ste. 2310
Las Vegas, NV 89101

A cafe serving a variety of gourmet vegan foods, created by vegan chef, Stacey Dougan. Selections include Jicama Chili Cheese Fries, Thai Basil Spring Roll, and Zucchini Pasta. Also offered are a raw salad bar, desserts, and fresh pressed juices.

Truce
1428 W. 32nd St.
Minneapolis, MN 55408

Whether you’re looking to revitalize your body after a workout or you just want a fresh-tasting drink after a long day, Truce is a solid option to check out for the best all-organic freshly produced juicy goodness. Make sure to try the Glow Greens juice which includes the unusually tasty ingredient, dandelion greens, along with grapefruit, pear, cucumber, romaine, parsley, and orange.

Urban Fresh
73 E. Pennington St.
Tucson, AZ 85701

Drop into Urban Fresh if you’re looking for a place to dine with a casual, laid-back atmosphere. The menu encourages healthy eating as it specifically has fresh juices and nourishing smoothies. Even their salads promote all raw energy, like with the Vibe Alive option that has kale, mixed greens, goji berries, hemp seeds, pea shoots, cucumbers, sprouts, beets, carrots, daikon, and cherry tomatoes, topped off with walnuts and acai and chia dressing. Don’t miss out on this healthful food!

Vegan House
20 W. Adams St.
Phoenix, AZ 85003

With a menu that boasts dozens of different dishes to try, picking one is difficult. Regardless of whether you try the vegan shrimp or green curry, you will leave Vegan House feeling that you’ve spent your time and money well! Staying for dessert will only make you happier; your sweet tooth cravings are sure to be cured by their unique sweet purple rice with mango.

Vida de Café
102 8th Ave.
St. Pete Beach, FL 33706

Vida de Cafe serves mostly raw foods, and the menu is entirely vegan. Selections include the Pepper and Herb Nut Cheese Plate and Mushroom Tostada. Raw vegan cheesecake is also available for dessert. Those interested in raw food classes can check their website to book an event. Be sure to check out the daily specials. Outdoor seating available.

Saturday, June 20th, The Vegetarian Resource Group will have a booth at the Richmond Vegfest in Virginia. The event is in Azalea Gardens at Bryan Park and runs from noon to 6 PM. There will be delicious veggie food, exhibits, speakers, music, family fun activities, and more. The event is free to the public. Stop by the VRG booth and say hi.

For details see: http://www.veggiefest.org/

The Garden Grande label says it is 100% plant based.
The product is available at select Costco stores in Washington, Oregon, California and select states. See: http://www.ecotracorganics.net/garden-grande/

If anyone has tried this item, please let us know your experience.

Do you know any chefs that want to add more vegan options to their menus? If so, please let them know that The Vegetarian Resource Group’s book Vegan in Volume is now available in Kindle format. This quantity recipe book has been successfully used by restaurants, universities, hospitals, camps, and more. The book is also good for home cooks that like to put on parties for their friends and family.

The Kindle version can be found here:
http://www.amazon.com/Vegan-Quantity-Recipes-Every-Occasion-ebook/dp/B00ZDHZ4VU/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1434635361&sr=1-1&keywords=vegan+in+volume

You can also order the print version of this book directly from The Vegetarian Resource Group here: http://www.vrg.org/catalog/

Thanks to all of our generous supporters, we have just a couple of items left in our Online Charity Auction including a one-night stay at Velo Bed & Breakfast in Eugene, OR, a designer floral handbag by Susan Nichole and one week of vegan summer camp. Hurry, bidding ends in less than 24 hours!

Start bidding at: http://www.ebay.com/usr/thevegetarianresourcegroup

100% of the proceeds will be donated to The Vegetarian Resource Group. Thank you so much for your support.

Observation by Lily Donofrio

I have recently begun working at my local Panera Bread and may I say, I am impressed with the company. They pride themselves on their natural and wholesome ingredients along with their efficiency to produce gourmet, clean fast food.

In my training, I got the chance to watch a few videos explaining the company’s values. In them, I learned that every item sold and every job performed serves a purpose. The cafe and bakery are lit to a certain brightness and hue to create a warm, cozy environment. For those dining in the cafe, we offer homey plates, silverware, and even mugs for coffee. The seats are cushioned and booths are spacious. Free WiFi is available to those catching up on homework or projects. This explains the nickname “oasis” that Panera has received. I learned that all of our coffee beans are grown in specific areas, for specific amounts of time, shipped specifically, tasted at least 4 times throughout the shipment, then brewed certain ways, and only set out for consumption hourly. After the coffee has spent an hour open publicly, a new batch is brewed to remain flavorful. I learned how important it is to develop relationships with customers and regulars. Even after the short amount of time so far that I’ve worked here, I’ve learned people’s “usuals” and names. I learned that Panera shifts their food schedule and options seasonally, which is interesting. They call it a “Celebration,” and to kick off each Celebration, associates close the cafe early and meet to try all of the new options. I also learned that at the end of each day, a representative from a homeless shelter comes and picks up all of our unsold breads and bakery items. This partnership that each Panera has warms my heart.

It interests me that a fast food company is so interested in the distribution of healthier and high-end options. I am proud to be a part of it. The food contains no added MSG or artificial ingredients. They keep recipes as simple as possible to keep the food real.

On each board suspended above the registers is a list of each menu item. Each menu item contains a description of the food, its cost, calorie count, and if it is vegetarian friendly. Each register is equipped with the option to take off certain additions to menu items. For example, for a meatless Strawberry Poppyseed Chicken Salad, the person on register would have to be asked to take the chicken off of the order, which is quite simple. Adding different ingredients is easy as well.

I work the bakery register. This means that I’m the first face a customer walking into Panera sees. I ring up orders and answer questions for guests. I have complete access to our nutritional guide books to aid in the clarification of menu items and allergen information. I have had the opportunity to look at products and look for animal ingredients. I must say before listing these products, that Panera does not call the options “vegan,” but that I have looked at the ingredients and created a list of foods based on the absence of dairy, eggs, meat, fish, and honey. I also did not research microingredients, processing aids, sugar, cooking surfaces, or utensils. This is not an official Panera list. Note that some of these items change seasonally and will hopefully be replaced with more vegan friendly foods.

Here is the list I have compiled:

BAGELS:

Blueberry
Everything
Plain
Sesame
Sprouted grain bagel flat
Whole grain

TOPPINGS: peanut butter, jelly.

BREADS:

Artisan Country loaf
Artisan Rye loaf
Artisan Sesame Semolina loaf
Ciabatta loaf
Country miche
Focaccia loaf
French baguette
French miche
Rye miche
Sesame Semolina miche
Whole Grain miche
Sourdough (loaf, Breadbowl, etc)

BREAKFAST:

Power Almond Quinoa Oatmeal (ask without honey)
Steel Cut Oatmeal with Strawberries and Pecans

BAKERY:

Molasses bread

LUNCH/DINNER ENTREES:

Mediterranean Chicken and Quinoa: minus the chicken
Vegetarian Black Bean Soup
Soba Noodle Bowl with Edamame
Lentil Quinoa Bowl: minus chicken or egg
Garden Vegetable Soup: minus pesto

BEVERAGES:

Any soda
Any serve yourself iced teas
Iced Green Tea
Lemonade
Frozen Lemonade
Any serve yourself hot coffee
Baristas can use soymilk for specialty coffees
Republic of Teas
Pellegrino (limonata, orange, and original)
Orange Juice
Apple Juice

SALADS:

Strawberry Poppyseed Salad: minus the chicken
Classic Salad
Mediterranean Chicken and Quinoa Salad: minus the chicken
Fuji Apple Chicken Salad: minus the chicken and cheese
Greek Salad: minus the cheese
Chicken Cobb with Avocado: minus chicken, bacon, egg, and cheese.

DRESSINGS:

Asian Sesame dressing
Balsamic dressing
Greek/herb Vinaigrette
Fat Free Poppyseed
White Balsamic Apple Vinaigrette

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. If you are concerned, you may want to only eat at vegetarian or vegan restaurants.