By Jeanne Yacoubou

Alternate name: cultured corn sugar

Commercial source*: corn* fermented by bacterial cultures*

Used in: frozen prepared foods, baked goods, cheese, soups, salad dressings, sauces, refrigerated deli salads, condiments

Used as: shelf life extender, antimicrobial agent, flavor enhancer

Definition: Created by bacterial cultures originally derived from dairy, cultured dextrose is a combination of substances such as propionic, acetic and lactic acids produced through dextrose fermentation which if done correctly should not contain any dextrose (i.e., glucose).

Manufacturers:

Danisco® told us that their cultured dextrose is “mostly derived from corn.”

Mezzoni Foods® reported that their cultured dextrose is made using corn as the sugar source.

Gillco Ingredients® stated that they distribute Danisco “non-dairy derived” cultured dextrose as well as Danisco’s “cultured skim milk.”

Classification: Vegan* (Corn is major source of fermentable sugar but major manufacturer would not say whether cane sugar could be used. Dairy-derived bacteria were used to produce original starter cultures; not directly taken from dairy any longer.)

Entry added: February 2015

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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For more ingredient information, see: http://www.vrg.org/ingredients/index.php

To support VRG research, join at: http://www.vrg.org/party/index.php

If you have federal Direct Loans (including Direct Consolidation Loans), you may be eligible for Public Service Loan Forgiveness (PSLF). If you make 10 years of qualified monthly payments while serving in the military or employed at a government or non-profit entity, you may be able to get the balance of your loans forgiven. For information, go to:
http://www.consumerfinance.gov/askcfpb/601/are-there-any-student-loan-breaks-public-service.html

For information on Vegetarian Resource Group scholarships, see:
http://www.vrg.org/student/scholar.htm
http://www.vrg.org/videoscholarship.php

By Jeanne Yacoubou, MS

Alternate names: glucose, D-glucose, corn sugar, grape sugar, rice sugar

Commercial source: corn starch

Used in: baked goods, powdered mixes, soups, snack foods, cereal, confections, condiments, beverages, ice cream, frozen desserts, infant formula, canned fruit, caramel color, pan coatings, jams and jellies
Used as: sweetener, texturizer, bulking agent, moisture conditioner, stabilizing agent, crystallization inhibitor, fermentation substrate

Definition: A simple sugar, dextrose is approximately 70-80% as sweet as sucrose (table sugar).

Manufacturers:

ADM told us that they use no animal ingredients or processing aids in dextrose manufacture.

Tate and Lyle reported that their dextrose is not made with animal ingredients or processing aids.

Cargill: Despite many attempts by email and phone to several people, Cargill told The VRG that they only respond to customer questions.

Roquette did not return our calls or emails for more http://tramadolfeedback.com information on dextrose.

Classification: Vegan

Entry added: February 2015

For information on other ingredients, see: http://www.vrg.org/ingredients/index.php

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

To Join The Vegetarian Resource Group, go to: http://www.vrg.org/party/index.php

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 judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

The Vegetarian Resource Group recently received the following note:

Hello!

Here at Legacy International’s Global Youth Village, with the snow falling, summer seems far away, but we are busy looking for summer staff who are inspired by our program and hope you can share information about summer job openings in our whole foods vegetarian kitchen with those in your network, be they students, colleagues, alumni, or friends. Below is some details.

Sincerely,
Yani Liu

—————————————————————————–

The Global Youth Village, a residential, international leadership camp in Virginia’s Blue Ridge foothills, is seeking seasonal food service staff in their vegetarian kitchen.

Every summer since 1979 a dynamic environment is created that emphasizes experiential learning and challenges young people to turn cross-cultural theory into practical action. This year 75+ youths (ages 14-18) and staff from around the world will participate. Workshops address issues concerning young people today, such as regional conflicts, distribution of world resources, prejudice, environmental concerns and other social pressures. Cultural programming and cooperative living help participants learn to respect differences and discover similarities that transcend cultural, religious, and political barriers.

Dates: June 22 – Aug. 7, 2015

Housing, meals and modest salary (Salaries begin at $325/week for experienced applicants; 225/week for entry level positions.)

Food service staff perform a vital function within the Global Youth Village. We believe that nutritious food is a cornerstone to a healthy, sustainable lifestyle. Food is not only viewed as a source of bodily nourishment, but as a means of expressing one’s culture. Kitchen staff are an integral part of the staff team, and are welcome to participate fully in Village life, enjoying the cultural, educational, and recreational activities as responsibilities allow. Legacy’s vegetarian kitchen serves three home style meals daily to approximately 75 people, using mostly unprocessed vegetables and fruits, and whole grains. International entrees are prepared from countries such as Greece, the Middle East, India, Indonesia, and Nigeria.

The Village is seeking an experienced chef or cook who is inspired by the goals and philosophy of the program. This person manages overall meal production and works with prep cooks while preparing entrees, soups, sauces, baked goods and desserts.

Qualifications:

Experience as a chef, sous chef, cook or assistant cook in a professional setting

Experience in vegetarian cooking preferred

Ability to work well with others in a close team work setting

Ability to delegate and train less experienced staff

Ability to prepare foods for special needs groups (vegans, people with food allergies, diabetes, etc.) as needed

Knowledge of health and safety standards of food preparation and serving, kitchen and sanitation procedures

Some previous supervisory experience (preferably in food service field)

Desire and ability to work in a rural, camp setting.

Entry level positions also available for prep cooks, baker, and kitchen assistant.

For more information and to download an application, please visit: http://www.globalyouthvillage.org/join-our-village-staff/

Questions? Contact Leila Baz, HR Coordinator, [email protected]

This year the Chinese New Year falls on February 19th. Celebrate the year of the goat with delicious vegan dishes including Fried Lotus with Black Rice, Sesame Kale, and Bean Sprouts & Bamboo Stir-Fry with Udon Noodles. See: http://www.vrg.org/journal/vj2013issue3/2013_issue3_chinese_cooking.php

Here are some Vegan Restaurants that The Vegetarian Resource Group Recently Added to Their Online Guide to Vegan/Vegetarian Restaurants in the USA and Canada

The complete guide can be found here: http://www.vrg.org/restaurant/index.php

Drop Squad Kitchen
928 Justison St.
Wilmington, DE 19801
Drop Squad Kitchen is a mother-daughter owned and operated unique vegan café offering spins on classic American dishes as well as fresh smoothies and fruit inspired desserts. Located inside Molly’s Ice Cream Shop, this restaurant makes every order fresh and is dedicated to serving healthy and creative dishes. Sample menu items include homemade seitan steak sautéed with veggies, massaged kale salad with special avocado dressing, and black bean brownies.

Liquid Light Café
1150 W. Northside Dr.
Clinton, MS 39056
This live-food, gourmet restaurant offers a five course vegan menu focusing on promoting living and eating consciously. Some menu items include arugula Caesar salad with gnocchi croutons, wild mushroom stuffed ravioli with macadamia cream, and pecan layer cake with pear sorbet.

Liquidology
4601 H St.
Sacramento, CA 95819
Liquidology specializes in fresh pressed juices and raw foods. Dine in or take out, they offer drinks like greenie in a bottle containing a mix of greens and apples or the alchemist containing coconut and vanilla. They are committed to providing customers with the freshest ingredients all sourced from local farmers.

Little Choc Apothecary
141 Havemeyer St.
Brooklyn, NY 11211
The first vegan crêperie in NYC, Little Choc Apothecary’s tasty offerings include a creative selection of sweet and savory crepes and homemade baked goods. Quench your thirst from the delectable liquid menu of freshly pressed juices, coffee and espresso drinks, as well as house-blended teas.Their menu is sustainable farm to table deliciousness using local, organic, and fair trade products whenever possible.

The Juice Cellar
76 Main Street
Bangor, Maine 04401
The Bangor location is next to the Discovery Museum and has made-to-order salads, expanded food options, and a special kid’s menu in a comfortable café setting.

Peaceful Loft
250 Duckworth Street
St John’s, NL A1C 1G6 Canada
Peaceful Loft is a family-owned vegan restaurant with many creative Asian inspired dishes. The menu ranges from unique fusion options to traditional dishes made veg-friendly. Choices include curry with mock meats, stir-fry, noodles, and soups. Be sure to try the Lotus Seed Buns and the Peaceful Roll.

Vegan BBQ Tofu Sliders. Image provided by Great Sage.

Great Sage vegan restaurant in Clarksville, Maryland will be donating 10% of the day’s proceeds to The Vegetarian Resource Group on February 22, 2015. Please support the VRG’s outreach efforts and at the same time enjoy some fantastic vegan cuisine.

For more information see: https://www.facebook.com/events/480049368803875

The Vegetarian Resource Group will be awarding three scholarships this year to graduating High School seniors who ongoing promote vegetarianism/veganism in their community, school, etc. There are two $5,000 scholarships and one $10,000 scholarship. All entries must be postmarked by February 20th (preferably sooner).

For contest details see: http://www.vrg.org/student/scholar.htm

Our friends at The Book Publishing Company recently published a vegan Ethiopian Cookbook called Teff Love.

Vegan Ethiopian food is delicious and now you can use Teff Love to prepare this cuisine at home. First, you’ll find a recipe to make injera (Ethiopan bread). For breakfast you can prepare Ye’shimbra Duket Kita (Savory Chickpea-Flour Pancakes) or Ye’beqolo Genfo (Creamy, Cheesy Corn Grits with a Spicy Seasoned-Oil Drizzle).

Another chapter features spicy red sauces and stews including Ye’Atakilt Wot (Potatoes, Carrots, and Cauliflower in a Spicy Sauce), Ye’misser Wot (Red Lentils in a Spicy Sauce). If you don’t like spicy food, one chapter highlights mild sauces and stews including Ye’Ater Kik Alicha (Split Peas in a Mild Sauce) and Ye’atakilt Alicha (Stewed Cabbage, Potatoes and Carrots in a Mild Sauce).

The section on cooked vegetables and casseroles offers Ye’Abesha Gomen (Tender Stewed Collard Greens) and Ye’Zelbo Gomen Be’Karot (Tender Kale with Carrots, Onion, and Mild Spices). You’ll also find cold dishes including Ye’Kaysir Atakilt (A Salad of Tender Roasted Beets and Fresh Herbs in a Citrus Dressing) and Azifa (Tangy Lentil Salad). Finally, a section on beverages and sweets includes Telba (A Roasted-Flaxseed Shake) and Mocha Teff Brownies.

Teff Love can be purchased from The Vegetarian Resource Group at: www.vrg.org/catalog

The Vegetarian Resource Group recently received the following note:

We live in Springfield, VA. The Springfield Town Center has reopened recently and has a new place called & Pizza. It works on the order of Chipotle. You go through a line and pick out any and everything you want on your pizza. It’s the same price no matter how many items. The menu clearly labels every vegan item on the menu (Diaya cheese included). Here’s there website where you can view the menu: http://andpizza.com/. The staff at our location was very knowledgeable about the vegetarian and vegan items.
— Sally & Larry