A reader wrote about the Mellow Mushroom Gluten Free Pizza:
“no longer vegan: gluten-free crust now contains egg according to their website.”

When we checked, the website indicated it was vegan and without eggs.
When we contacted Mellow Mushroom, they replied:

“This is an old file that is cached on the server. You might have used a saved link to get to it. I’ll make sure it gets removed.

The current menu is here: http://mellowmushroom.com/gf, and there are no eggs in the gf crust.
You can always use our allergen site as well: http://www.nutritionix.com/mellow-mushroom/menu/special-diets/premium

Thank you for letting us know,

Digital Content Manager
Home-Grown Industries of Georgia, Inc.
dba Mellow Mushroom”

By Samantha Gendler

I have been enjoying morning smoothies for years. To me, they are the perfect breakfast: they are easy to make the night before, nutritious, filling, and the possibilities are endless! But this winter, it’s been so cold, and the thought of chugging down my usual frosty treat when it’s 12 degrees on my morning commute has not been appealing. I’ve found myself trying to “get it over with,” which is not how one should feel about breakfast! The most important meal of the day deserves to be savored.

So, I set out to try a new breakfast that would meet my same criteria but have a warming sensation, instead of a frostbite-inducing one. It had to be something I can prepare the night before (I’m already waking up at 5:15 as it is!). It must be travel-friendly, healthy, filling, and of course — vegan!

There are several recipes for overnight oats floating around the internet, and so I decided to try a vegan version using some of my favorite ingredients.

Overnight oats is like oatmeal, but forget that pre-packaged flavored stuff that can be loaded with sugar! Instead, use regular plain rolled oats. You can manage the sweetness with your toppings and get as creative as you want. As long as you keep the ratio to 1/2 cup rolled oats and 1/2 cup vegan milk of your choice, the rest is up to you.

Here is what I used for my favorite version yet:

1/2 cup rolled oats
1/2 cup vegan milk (I used the Unsweetened Almond & Cashew blend from Almond Breeze).
1/2 Tbs all-natural maple syrup (adjust if you like it more or less sweet)
1 tsp vanilla (I am usually generous in this department!)
1/2 Tbs chopped nuts (I used pecans today – any nut is fine.)
1 Tbs chia seeds
1/2 Tbs dried unsweetened cranberries (raisins work well, too)
sprinkle of cinnamon

Stir all ingredients together and cover overnight in the fridge. Enjoy in the morning. That’s really it!

Because I eat them once I get to work, I’ve purchased a ceramic travel mug with a lid similar to this one, which serves as the soaking and heating container.

A lot of people enjoy overnight oats cold, but as I want something warming, I just take them out of the fridge after roughly 8 hours, give it a stir, and pop in the microwave for about a minute. When I’m feeling fancy, I drizzle the whole thing with nut butter. My favorite nut butters for this are from JEM Raw Organics. They are extremely creamy, not chunky, and don’t require being mixed beforehand, like some other butters in which the nuts and oil separate. In addition to using raw organic nuts, JEM avoids white sugar, opting for raw coconut sugar instead. The Cashew Cardamom flavor is my favorite to drizzle on this version of overnight oats; it gives the whole thing an exotic flair. The Hazelnut Raw Cacao would make a fantastic topping too, if you like an indulgent bit of chocolate-y flavor with your breakfast.

If I have fresh fruit on hand, I top with blueberries, blackberries, or sliced banana. When I heated this up at work last week, the smell permeated the office and someone asked “Who is baking cookies?” That’s how heavenly it smells! It is warm, filling, and stick-to-your ribs hearty. Give overnight oats a try and let us know what topping combinations you enjoy.

Here are some other topping combination suggestions:

-almonds, dried apricots, shredded unsweetened coconut
-banana, walnut, cinnamon
-coconut milk, cashew, dried papaya
-lemon zest, fresh blueberries
-vegan chocolate chips, dried cherries
-pumpkin seeds, nutmeg, ginger, cloves
-peanuts, strawberry jam
-raisin, cinnamon, pecan

Nutritional Analysis for Recipe Above:

Calories: 344
Total Fat: 12 grams
Carbs: 50 grams
Sodium: 91 mg
Protein: 10 grams
Fiber: 14 grams

By Jeanne Yacoubou, MS

Introduction

Since August 2015 when The Vegetarian Resource Group (VRG) received confirmation from Wrigley® that it uses tallow- and lard-derived stearic acid in several flavors of its Life Savers® mints, we canvassed the mint market to identify brands containing animal-derived stearic acid or stearate compounds such as calcium stearate or magnesium stearate.

The VRG investigated 68 different mint brands in order to analyze trends in stearic acid/stearate use in mint products.

Based on our research The VRG determined that:
• Most mint brands that we researched (48/68 = 70.6%) contain one or two of the following: stearic acid, magnesium stearate or calcium stearate.
• Only 6/68 = 8.8% of all mint brands that we researched contain animal-based stearic acid or stearate compounds.
• Only three confections companies (Wrigley, Hershey’s®, and Mondelēz International®) state they use or may use animal-derived stearic acid or stearates in some of their mints. All three are very large corporations producing high product volumes.
• However, it is not correct to conclude that all large corporations use animal-derived stearic acid and stearate compounds. A notable example of a major company that uses vegetable-based stearic acid and magnesium stearate is Nestlé® UK. This company also confirmed by email that the sugar used in their products is not processed with animal ingredients.
• All smaller and/or newer companies use vegetable-sourced stearic acid an/or stearate compounds. Some of these companies use the chemically inaccurate term “vegetable stearate” on their ingredient statements highlighting their ingredient source.

Of the top five mint brands (by 2014-15 sales volume: http://www.statista.com/statistics/262572/leading-us-breath-freshener-brands-based-on-sales/),
o #1 Tic Tac® contains vegetable-derived magnesium stearate and sugar. According to an email response from Tic Tac Customer Relations their sugar has not been whitened through cow bone char.
o #2 Ice Breakers® contains magnesium stearate that according to its manufacturer Hershey’s is “usually” animal-derived.
o #3 Altoids® Original by Wrigley is non-vegetarian containing gelatin.
o #4 Breathsavers® contains magnesium stearate that according to its manufacturer Hershey’s is “usually” animal-derived.
o #5 Listerine® Pocketpacks® by Johnson & Johnson® contains no animal-derived ingredients nor sugar.

There are many vegan mint products considering both ingredients and sugar whitening methods. Look for a complete list of vegan mints in an upcoming article.
Please watch for follow-up articles!

The contents of this posting, our website, and our other publications, including The 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, join at http://www.vrg.org/member/2013sv.php
Or donate at http://www.vrg.org/donate

The contents of this website and our other publications, including The 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.

By Angie Riccio

Since working in kitchens and eating out at kitchens has consumed my life, I have seen the best and worst scenarios when it comes to an allergen or vegan friendly kitchen, and have put my experiences into what I hope helps your establishment get on the right track to a friendly dining experience for all.

Working at a restaurant is one of the most stressful and satisfying jobs you can take on. You are not only in-charge of producing a delicious meal in a timely manner, but you are also in charge of making or breaking a relationship with a new customer. Catering to a customer’s needs can be a challenge when your kitchen and staff are not prepared, but easy when you have the right tools and mindset. In 2016, the world is changing at a rapid pace where each customer who walks in the door could have an allergy, a lifestyle choice, or a religious devotion to why they need your help while ordering.

To aid in keeping your business vibrant, taking a few steps so your kitchen is vegan friendly can help you prepare for whatever curveball is thrown your way Sunday morning during the brunch rush.

SANITATION:
When you start cooking at home, you make sure you start with a clean kitchen in order to produce the best product. When you go to a restaurant, you hope for the same, or an even better environment. The idea of going out to eat has become the idea that you are taking the night off from cleaning and want someone else to get their hands dirty. The customers judge an establishment from the moment they walk in. Are the tables dirty? Is the staff well kept? Are the floors clean? And most of all, if I can see the kitchen, is it clean? If any of the answers are no, society begins to question how they are producing a non cross contaminated meal if the sanitation standards are so low. I know for a fact I am not the only person who feels this way. Living with a carnivore means I am on constant clean up, but never afraid of cross contamination or somehow eating meat when I was supposed to be eating a veggie burger. Sanitation can be difficult and the last thought on your mind during a busy Friday night rush, but a few simple rules to keep in mind will keep your guests happy and healthy and the kitchen in great shape for when customers arrive.

1. Clean as you go. Just like at home, clean every surface as you cook.

2. Use separate tools for separate needs. A meat cutting board, versus a vegan, a meat frying pan versus a vegetarian friendly one, etc. Although it can become expensive for the kitchen it will erase any doubt that the meal is not vegan friendly. The money will be earned back in no time if your customers are happy and continue to come back.

3. Separate sanitation buckets for non vegan and vegan clean up. If you are cleaning off a counter with a rag recently cleaning up blood from steak, there is a chance of leaving a trace. Keeping it separate erases all stress.

4. Never, rush. If you rush a meal and have any doubts of cross contamination, start over. The guest would most definitely rather wait than feel like their lifestyle is disrespected.

5. Keep the overall kitchen and restaurant clean. A clean environment is a great way of showing that you are careful when producing your dishes.

6. Do not be afraid to be honest. Most people want to hear if you use the same grill, cutting boards and utensils for each dish. Let the customer be the one to decide if they want to dine there.

Show me what you’re working with:
When you place your order at a restaurant you are leaving your order in the hands of another human being to produce completely vegan friendly. When kitchens such as As220 in Providence, RI have an open kitchen where you are able to watch your meal be prepped and cooked before your eyes, you feel a sense of reassurance. As220 is a small local restaurant, show venue, and art gallery which ties in local beer, wine, produce, and meat from New England with an alternative twist. With a relatively small menu, they offer a separate completely vegan menu cultivated from comfort food such as mac and cheese, to a fancy seitan cutlet served for two. As220 cooks all of their food on a line that is visible for guests to see. During a slower lunch service the chefs will ask you to come over to the line, to see if you would like to add any other fresh toppings to your burger or salad and to show you just what you are about to consume. With labeled pans, sectioned off grill areas for vegan friendly dishes, you are able to feel a sense of respect. Every meal has a description of just what is going inside of the dish, including any micro-ingredients. The cooks are always willing to substitute, make suggestions, give explanations, and make your dining experience out of this world.

Other restaurants will have an open grill, showing you what they are adding to the food, as well as how it is prepared; however, they often forget to only cook vegan or vegetarian food in one restricted area causing cross contamination. Chain restaurants and hibachi bars will have open grills but due to the volume of food they are producing and the time frame they are expected to get dishes out, your meal is being cooked alongside meat dishes or on a grill that may not be clean enough to consider your meal vegan. If a restaurant is looking to step up their game when it comes to showing the guest how they work and what is going into their food there are a few options to consider.

1. Table side service. If the dish is simple like preparing guacamole, a salad or sauce, bring it to the table to prepare causing not only a vegan meal but a show helping you get a more impressed, returning customer.

2. If your grill or open kitchen cannot be vegan friendly, considering cooking on a separate pan on top of the grill, labeled. This one extra step takes no time at all, and will keep customers happy.

3. Keeping the open kitchen clean shows the customer that you care about them. Working on a dirty grill should never be acceptable, not just because I can see it, but because it is careless.

4. If you do not have any open kitchen, make sure you are willing to help your customer order a delicious meal and what ingredients you are putting inside the meal, what the work station looks like and that you are willing to go through the measures to make sure the meal is 100% vegan friendly.

Helping your guests will only help you have happy repeat customers!

ATTITUDE
When you first walk into your favorite restaurant, what is the vibe? Are you greeted by an inviting staff member, or walked promptly to your table with a smile? Whether it’s a seat yourself, order at the counter, or host setting, you are still invited in with certain care that keeps you returning. Whether it’s a special you have questions on or the everyday menu, typically if this is your go-to-establishment they have all the answers, suggestions, and know what you need to help satisfy your hunger. The other side of the spectrum however is filled with a staff and a restaurant that gives you an attitude that is unexplainable and unforgivable. People go out to eat in all different moods: happy, hungry, running late, upset, and while celebrating. No matter the mood, they often want great service and to leave in a better mood than when they arrived. Customer service will either make or break your company. Owning a business, or managing a restaurant means you are in control of the attitude. Making sure each staff member understands the importance of treating every customer, vegan or not, like royalty is your job will set the bar higher. When you are catering to your guest, no amount of needs, questions or complaints should cause you to give a bad attitude if you want repeat customers. When it comes to having the right attitude:

1. Hire the right staff. Not everyone belongs in the industry. Make sure you spend time getting to know your staff and your new hires to make sure they are a right fit before letting them in front of your guests.

2. Train the staff properly. Businesses typically do not spend enough time training their staff on the ins and outs of the restaurant. Giving your employees the right tools to make the right choices will only help your guests feel more at home.

3. Do not be afraid to hire, and rehire staff. If someone who was wonderful leaves your place of business, it is ok to hire them back. If someone is not cut out for the job, it is ok to let them go. Having the power to control your restaurant will only give you the power to keep your doors open longer.

4. Set by example. Do as you want done, and do not be afraid to express your dreams. This is your place of work. Make the best out of it.

5. Encourage your staff to take on the role of personally making each guest’s day better. As I like to say, go above and beyond. It is your paycheck, your tip, and your business that the customer controls. Don’t mess it up!

SHOW ME YOU CARE:
I have had multiple experiences when after I inform the restaurant where I am dining at that I am vegan and will need to avoid certain foods and by-products, the manager has arrived at my table within minutes to inform me that they are taking my request into great care. Showing your guest that you cared enough to not just enter in your dietary restrictions into the POS system, but went the extra mile to inform your manager of the concern, shows me you care. Most of the time the manager comes over to the table when there is an error with the food you have received. The idea that the manager comes over before a mistake happens really shows the team went the extra mile to ensure my happiness. When the wait staff takes the time to ask questions, talk to the kitchen or another staff member about what a meal includes, that shows they care.

When it comes to a vegan lifestyle, at least for myself, if I were to accidentally eat animal products I feel emotionally upset. For someone to take you serious without an allergy, really shows the restaurant’s values. There is a pub local to Boston, titled The Yard House. They have an entire vegetarian menu using meat substitutes from Gardein. Every time I order off of the menu, they make sure to ask, am I vegan or vegetarian and if there are any questions I have about the menu while ordering. My meal is then brought over by the manager to ensure me what I ordered is what I am receiving. I am now very loyal to the Yard House and have never been disappointed with a visit. I have a number of experiences at other establishments where I am ignored, my requests are not entered in the POS, and the wait staff ends up feeling guilty and I end up sick. The restaurants that put the effort and time into every guest are the ones I feel confident recommending to my vegan and non vegan friends.

KEEP UP THE GREAT WORK:
After hiring and training a happy staff, keeping your kitchen clean and professional and showing care for your clients, you are on your way to a well-run restaurant! The rest of it relies on passion. Throughout my years of working in the industry and school I have found a number of people with a love for food. By being a true foodie, you must love all food, causing you to challenge yourself to eating all food groups and preparing meals that satisfy all needs. One of my housemates throughout college was a meat eating, butcher with a love for food. He to this day, will venture to any vegan restaurant with me, and prepare me meals that are better than I could make myself. His love and commitment to creating perfect meals has helped him throughout his career. He has taught coworkers and classmates how to work with allergen friendly, vegan, and vegetarian products. With the passion and devotion to see all food as equal, and all guests as important, you are able to cater to everyone, including your restaurant. I am proud of my friend for paving the way in the culinary industry to ensure everyone’s meal is important, and conveying that as a chef it is your job to work with the clients to make their day the best day. I believe that the future has in store thousands of vegan friendly meals in every city, and foodies will be coming forward to help us enjoy a meal in every restaurant nationwide. As a customer, keep eating out, making suggestions, writing reviews, and speaking with the management staff on your experience. We all have a voice. Let’s use them.

For a list of vegetarian and vegan restaurants around the country, see
http://www.vrg.org/restaurant/index.php

For more information helpful to restaurants and food services, see
http://www.vrg.org/fsupdate/index.htm

By Angie Riccio

A Homer Simpson Dream Came True:

A donut is a fried dough dessert popular in many countries and prepared in various forms. Donuts have been known as a breakfast treat sold at bakeries, cafes, coffee shops, supermarkets, and specialty outlets. Donuts range from deep fried to baked, and are made from various batters, toppings, and flavorings such as sugar, chocolate or maple glaze. The two most common types of doughnuts are the toroidal ring donut and the filled doughnut. These sweet fried doughs have been making a noise in the year of DIY (do it yourself) projects. From websites tutorials, to specialty shops selling donuts topped with a three course meal, donuts are all the rage.

Wacky donut shops like Hypnotic in Dallas, TX and Voodoo Doughnuts in Portland, OR, which is probably best known for its breakfast cereal crusted offerings or maple bacon glazed donut, have expanded locations across the country with customer lines reaching anywhere from a half an hour to an hour wait. The craze has spun this country donut hungry and we are headed into the new era of the vegan donut. From New York City to California, vegan donuts are no longer difficult to find across the USA with flavors you could not even imagine. Alongside these bakeries providing us amazing products there are recipes all over the web and in cookbooks handing us the tools to “DIY” our very own homemade donuts.

Like many, I am a bit wary of attempting an at home recipe, thinking to myself, “There is no way it will ever look like the photo,” or “How on earth do I find these ingredients?” After googling what the three starches are and what you can substitute for eggs and coconut oil you barely have enough time left to make the donuts and no time left to enjoy yourself. Throughout my time in the industry, I like many others have found a love for donuts. I bake donuts twice a week at a vegan bakery, as well as often at home for brunch, company, or just as an excuse to respect my dough. I have found hundreds of recipes, experimented with baked, fried, and failure donuts. I am happy with one developed recipe, a do-it-yourself, delicious vegan donut recipe that is easy to shop for, cook, and mostly, enjoy!

What You Will Need:
First you will need to produce your grocery list:
• yeast
• flour
• soy milk or your favorite alternative milk
• Earth Balance or your favorite vegan butter
• sugar
• salt
• oil (canola or vegetable oil)

Once you have shopped at your local market for the necessary ingredients make sure you grab what toppings you want for your donut. If you are planning on doing a filled donut, pick up some jelly and powdered sugar or some Oreos, powdered sugar, and vanilla and use your soy milk to make a vanilla glaze with Oreos on top! Do some internet searching, or just think of your favorite donut. My favorite is a classic cinnamon sugar where the only ingredients you need for the topping is sugar and cinnamon!

Yield: 10-12 cinnamon/sugar donuts

Recipe:
40 ounces warm water: 5 cups
1 ounce yeast: 3 Tablespoons
2 pounds flour: 3 cups + 3/4 cups
_____________________
8 ounces soy milk: 1 cup
8 ounces Earth Balance/butter substitute: 1 cup
10 ounces organic sugar: 1 cup+ 1/4 cup
5 ounces yeast: 1/4 cup
2 1/2 pound flour: 4 cups + 1/2 cup

Assemble:
1. In a large mixing bowl (either an electric mixer or a large enough bowl with room for rising dough), mix the warm water, yeast, and flour together until combined. The mixture will be like a wet sponge. Cover the top of the bowl and allow the sponge to rise for one hour in a warm place.

2. Once the sponge has doubled in size, place back into the mixer and combine the remaining ingredients. If you do not have a mixer, soften the butter substitute and mix by hand until dough is combined without lumps. When the dough is combined it should create a dough ball. It will be elastic and clump free.

3. Divide the dough in two and place in oiled containers or covered bowls. Allow the dough to rise for a half an hour in a warm place. Once the dough has doubled in size, wrap the dough in plastic wrap within the covered container and allow to sit in a refrigerated cooler overnight. The overnight will allow the dough to rest and become less elastic while rolling out for the next day.

4. The next day, take the dough out of the containers and place on a floured table. Roll out the dough to 1/4 of an inch thick.

5. Using a circle cookie cutter, or a household product such as a glass cup to cut out the donuts. If you are producing filled donuts, you only need to make one cut. If you plan on having glaze, use a smaller cutter to produce the smaller hole in the center. Once the donuts are cut, allow them to rest and rise in a warm place for 15-20 minutes.

6. While the dough rises, prepare your oil. If you do not own a fialator (fryer), you can fill a deep bottomed pot with oil. Heat the oil to a simmer. Do not let the oil boil! Once the oil is hot, be cautious, it can very easily burn your skin.

7. Once the donuts have risen, and oil is hot, you are ready to fry!

8. Slowly, place the donuts in the oil. Be very careful and use plastic gloves if you have them available. Allow the donuts to cook for two minutes. Flip the donut and allow another two minutes. The donuts should be golden brown. Using tongs, take the donut out of the fryer. The dough should feel lighter than when you placed it in the oil. Use your judgement on this step. If the dough seems to become golden before the two minute mark, flip and remove the donuts. Check the donuts by cutting open to see if they are cooked through. If the dough is raw and the exterior is cooked, turn down the oil and continue cooking.

9. Follow step 8 for the rest of the dough. Using a drying rack, or a tray lined with paper towels, place the finished fried donuts. Any excess oil will come off the donut giving you a cleaner taste and mouth feel.

10. Allow the donuts to cool. While you wait, you can prepare your toppings, whatever they may be!

11. Apply the glaze, filling, and topping however you’d like. Remember it’s all about taste, do not stress over the looks to the point of making the donuts no longer a good time! Use cookbooks, the internet or be creative when it comes to dressing your donuts.

12. Eat! Enjoy your donuts, donut holes, or donut sticks! Enjoy them with glaze, frosting, chocolate, sprinkles, or powdered.

What Else Can I Do?

After frying twelve delicious crisp airy donuts you may ask, what’s next? Next step is keep baking and keep having fun! Try pizza donuts, cronuts (croissant donuts), donut ice cream sandwiches, and anything you can put your mind to! Experiment with different doughs, for example chocolate or apple cider dough with a cinnamon glaze. Remember to be safe while frying, and wear protective gear when necessary. Whenever possible, search the web, look in cookbooks, talk to chefs, and talk with friends on what they have been baking in their kitchen. Never let anyone tell you there is no way you can make and bake a perfect vegan donut, and if they still don’t believe you, use this recipe and prove them wrong.

Field Roast vegan meats are now for sale in Publix Supermarkets in their 1,100+ stores throughout the entire southeastern U.S. This is a huge step towards non-soy, meat-alternative proteins, and this partnership brings to light the increasing demand for quality vegan meats. Last year, Seattle-based vegan meat and cheese maker Field Roast expanded into conventional retailers such as Safeway, Meijer and Kroger in the West and Midwest.

For more information, visit fieldroast.com or join the conversation on Facebook and Twitter.

Vegan group seeks Jack or Jill of all trades good at multi-tasking for part-time job 20-26 hours per week in Baltimore, Maryland. 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. Coordinates volunteers doing booths, events, and other activities around the country. Works with interns, maintains press list, and supervises volunteers’ updating of national restaurant list and responses to scholarship entries. Entrepreneurial personality helpful.

Please send resume, writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian and vegan knowledge, salary requirements, skills, strengths, and challenges to The Vegetarian Resource Group, Attn. Volunteer Coordinator Job at [email protected]

If you are a High School Senior that promotes veganism/vegetarianism on an ongoing basis, or if you know a student that is doing this, please let them know about The Vegetarian Resource Group College Scholarship Contest. Each year, the VRG offers three scholarships to graduating High School Seniors – Two $5,000 scholarships and one $10,000 scholarship.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a veggie diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please don’t forget to look at your e-mail.

Entries may only be sent by students graduating from high school in spring 2016. Deadline is February 20, 2016. We will accept applications postmarked on or before February 20, 2016. Early submission is encouraged. For details on these scholarships, and to see information on previous winners visit: http://www.vrg.org/student/scholar.htm

If you would like to donate to additional money to go towards VRG scholarships or internships, go to www.vrg.org/donate

My name is Svetlana and I’m vegan. My 16-year-old is vegan and my 8-year-old is vegetarian. I raised my children being vegetarian, and I’ve been vegetarian since I was 18.

My Vegan Parents with Children Potlucks and Playdates is a solicitation-free, monetary contribution-free, local group with the goal to let vegan and vegetarian children meet each other and make friends. The only contribution for my vegan potlucks is a vegan pot-luck item. Please see me on meetup:

http://www.meetup.com/Vegan-Parents-with-Children-Potlucks-and-Playdates/
and on Facebook
https://www.facebook.com/Vegan-Parents-with-Children-Potlucks-and-Playdates-1672580139651267/

Watch designer Martin Salerno, founder of the chic and high-tech vegan accessories line Luca Chiara talk about what inspired his cruelty-free products.

Luca Chiara is offering a discount for VRG blog readers! Use code VRG25 for 25% off anything on the site, including sale!