The Vegetarian Resource Group 2015 scholarship winner Chloe Falkenheim reported on her first semester in college.

“The first semester of college has gone very well! My courses are Environmental Studies, Principles of Economics, and Humans and Other Animals (a first-year seminar). I have been doing well in school and have written many papers in my seminar advocating for vegetarian diets.

I am in a vegetarian and mostly vegan food co-op, an organization where students share responsibility in cooking and cleaning meals. I am working with a group on campus called Real Food Oberlin, an organization committed to increasing Oberlin’s percentage of sustainable, healthy, humane, fair food purchased. The Oberlin campus is not very aware of food-related issues, so I came up with the idea to hold events in all the freshman dorms to educate students. I met with dining services, Residential Education, and the freshman RAs to organize these events. In the events, we gave out local apples and crackers and Hampton Creek’s Just Cookies (completely vegan cookies) and gave 15-minute workshops on food justice. 48 students went through our workshops the first weekend we held them in the first freshman dorm. We are holding another event this weekend in another dorm. I am also working with Hampton Creek to replace many products in the Oberlin dining hall with their products.

Oberlin has a winter term during the month of January where students can work on whatever project they choose. This winter term I will be interning at an company called Vaute Couture, which makes vegan and eco-friendly clothing. Through VegYouth, we held an online chat to help teens with activism and have had approximately 15 new members join the alliance.”

Congratulations to Chloe for winning a Vegetarian Resource Group scholarship and continuing her activism.

Deadline for the 2016 college scholarships for current high school seniors is
February 20, 2016. See details on applying at: http://www.vrg.org/student/scholar.htm

To support VRG scholarships or internships, you can donate at: www.vrg.org/donate

A 2015 Culinary Institute of America-sponsored report from the market research firm Datassential, “Shifting the Protein Focus,” surveyed 634 food service operators (restaurants, hospitals, schools, etc.) and 1,013 consumers concerning reducing the use of animal protein.

Operators said the top three ways industry could reduce animal consumption was offer more vegetarian items, reduce the portion size of animal proteins, and create more “mixed grill” items. Consumers’ top three choices were more plant-based items with meat featured as condiment, more “mixed grill” items, and reduce the portion size of animal proteins. 24% of consumers said offer more vegetarian items.

Fifty percent of food service operators said patrons were responding well to their adding or replacing meat options with non-meat. Seventy eight percent said patrons responded well to using higher quality meats.

Consumers were asked, “When eating away from home – at a restaurant, cafeteria, convenience store, etc. – how often do you look for items that feature each of the following?”

95% of consumers were looking for chicken, 94% for beef, 89% for seafood/fish, 80% for legumes, 56% for nut butters, and 44% for tofu, seitan, etc. Seventeen percent of operators featured or used tofu, seitan, etc. This indicates a pretty large potential for restaurants and food services to add more vegan meat alternatives. Six percent of consumers said they were on a strict diet, while 34% carefully watch what they eat.

The Vegetarian Resource Group national polls estimate the number of vegetarians at three to five percent, so this closely matches their figures of the five percent maximum left after the 95% are looking for chicken.

When consumers were asked how concerned they were with the following issues, the results were antibiotics in animal proteins 75%, GMO’s 66%, and consumption of animal protein 50%.

The top menu challenges to operators were fluctuating protein costs, creating healthier items patrons will pay the same/more for, changing menu to reflect seasonal produce, incorporating more produce in current items, and increasing healthfulness of items without losing patrons.

Note that 47 percent of their consumer respondents said they were not employed, which possibly could impact results of their survey.

For more information, see
http://www.menusofchange.org/images/uploads/pdf/MenusofChange15_GS3b_MWebster.pdf

http://www.vrg.org/nutshell/faq.htm#poll

In a recent article, The VRG reported that Wrigley’s® Wint O Green, Pep O Mint and Spear O Mint Life Savers® Mints contained stearic acid derived from tallow and lard.

The VRG canvassed other mint brands in order to discover if any others contained animal-derived stearic acid.

We located and investigated 50 mint brands, most of which contain either stearic acid or a stearate compound such as calcium stearate or magnesium stearate. Of these, only ten contained stearic acid.

Excluding Wrigley’s, the remaining nine contained vegetable-derived stearic acid. All of these nine companies confirmed to us by email or phone that they use vegetable-derived stearic acid. Ingredients are listed on the websites given below. (Scrolling down the page after opening the link may be necessary to view ingredient information.) Ingredient source information is also available on most of the websites. If you have further questions contact the company.

All of these brands may be purchased in the United States or online.

The VRG will report on other mint brands in upcoming articles.

Mints Containing Vegetable-Derived Stearic Acid

Body Mint®

http://bodymint.com/products/body-mint/

CHoward’s® Mints

http://www.chowardcompany.com/nutritionalinfo.htm

ForeverMints®

http://www.forevermints.com/

Hint Mint®

http://www.hintmint.com/

Meltzer’s® Puremints

http://meltzerspuremints.com/

Polo® Mints https://www.nestle.co.uk/asset-library/Documents/NutritionHealthWellness/Vegetarian%20List.pdf

http://www.nestle-family.com/polo/english/products/polo_496463.aspx

Spry® Gems Mints

http://www.xlear.com/store/spry-dental-defense/peppermint-xylitol-gems-40ct-6-pack.html

Trader Joe’s® Green Tea Infused Mints

http://www.traderjoes.com/fearless-flyer/article/2196

https://www.google.com/search?q=trader+joe%27s+green+tea+mints+label&espv=2&biw=1024&bih=667&tbm=isch&imgil=eNhxVj-Yr9OYxM%253A%253B-xJFXi5iGnOLXM%253Bhttp%25253A%25252F%25252Fnutmegnotebook.com%25252F2012%25252F11%25252Fmore-delicious-food-finds%25252F&source=iu&pf=m&fir=eNhxVj-Yr9OYxM%253A%252C-xJFXi5iGnOLXM%252C_&usg=__rfUvdkw-HbRR1iyNehjzVihHBLw%3D&ved=0ahUKEwj&gws_rd=ssl#gws_rd=ssl&imgrc=eNhxVj-Yr9OYxM%3A&usg=__rfUvdkw-HbRR1iyNehjzVihHBLw%3D

Zellie’s® Mints

http://zellies.spacecrafted.com/ingredients

Note:

Wrigley’s Life Savers mints contain stearic acid derived from tallow and lard.

http://www.wrigley.com/global/brands/life-savers.aspx#panel-3

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, donate at www.vrg.org.org/donate

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

You can show your support to The Vegetarian Resource Group by becoming a Life Member today. This membership includes receiving Vegetarian Journal quarterly. To become a VRG Life Member go to: http://www.vrg.org/member/donate_buttons.php

Thank you so much for your support and happy holidays!

As a vegetarian with a slight aversion to vegetables, I’m constantly the butt of my loved ones’ jokes. I stick to the vegetables I enjoy, or find ways to disguise the ones I don’t in my meals. One night, I decided to make a vegan meal for my family members. They didn’t know what to expect and were extremely surprised when I presented them with the hearty salad featured below. My family was stunned by the taste profiles featured in the salad, as they didn’t expect them from a vegan dish. In fact, they liked it so much that they later asked me to make it again!

Southwestern Salad
Makes 5 servings

Dressing Ingredients
2/3 cup cashews
1 cup soymilk
1/4 cup vegan mayonnaise
2 Tablespoons lime juice
2 Tablespoons lemon juice
1 clove of garlic, chopped
1/2 Tablespoon chipotle chili powder
1 teaspoon paprika
Salt to taste

Salad Ingredients
2 cups uncooked brown rice
1 bag (approximately 8-10 ounces) pre-shredded red cabbage
1 can black beans
2 cups corn kernels
1 avocado, diced
1 green onion, finely chopped
1 tomato, diced
Dairy-free shredded cheese, optional for garnish

Blend all of the dressing ingredients in a food processor. After they are blended and the dressing is creamy, put it into the refrigerator. After the dressing is in the fridge, begin to prepare the brown rice according to the directions on the rice package.

When the rice is finished cooking, mix all of the salad ingredients and the cooked rice in a large bowl. Take the dressing out of the refrigerator and mix it into the salad. Then, if choosing to do so, garnish the salad with dairy-free shredded cheese, serve, and enjoy!

Reed Mangels, PhD, RD, answers this question in her recent Nutrition Hotline column that runs in each issue of Vegetarian Journal.

To see the entire article go to:
http://www.vrg.org/journal/vj2015issue4/2015_issue4_nutrition_hotline.php

To subscribe to Vegetarian Journal visit:
http://www.vrg.org/bookstore/index.php?main_page=index&cPath=3

Taziki’s said they are now opening their 50th restaurant. Their menu lists as vegetarian: Grilled Veggie Plate, stuffed grape leaves, and hummus, among other items. For more information, see http://tazikiscafe.com/menu/vegetarian/

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.

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

Cinnaholic
2704 E. Southlake Blvd. #102
Southlake, TX 76092
Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies, brownies, muffins, specialty pie rolls, and baby buns (mini cinnamon rolls). If your sweet tooth has still not been sated, have a Frosting Shot!

GreenSpace Café
215 W. 9 Mile Rd.
Ferndale, MI 48220
GreenSpace Café is an artisanal plant-based, farm-to-table restaurant and craft cocktail bar located in Downtown Ferndale. Opened by a cardiologist, this earthy restaurant combines fine dining and heart-healthy living, but doesn’t mind luxuriating in a specialty mixed beverage to compliment all those wonderful plants filling your plate. You may even find house-made vegan cheeses available on their ever-changing menu.

Herban Fix
565-A Peachtree St. NE
Atlanta, GA 30308
Herban Fix offers a variety of soups and salads, as well as appetizers including Vegetable Spring Rolls and Sesame Ginger Soy Chicken & Shiitake Kebabs Entrees include a variety of rice and noodle dishes, as well as Seared Pom Pom Mushroom Steak with Assorted Vegetables and Grilled Eggplant Topped with Basil & Minced Garlic. There’s a free parking garage on Linden Ave. near the restaurant.

Juice Works Hingham
35 Station St.
Hingham, MA 02043
Enjoy a variety of juices and smoothies including Crimson Sunset and What’s Up Doc.

Organix Deli
1731 Colorado Blvd.
Los Angeles, CA 90041
Organix is a specialty foods store that has a 100% vegan deli, providing fresh and delicious foods. Whether you are looking for a meal, a side, or just a freshly made juice, Organix is the place for you! They offer a variety of sandwiches, burritos, smoothies, and more! You can create your own smoothies and juices with up to 5 ingredients. They also feature veggie bowls with quinoa, beans, peppers, avocado, and many other veggies. Stop in for a fresh meal and be sure to pick up some foods from their marketplace as well.

Ramen Hood
Grand Central Market
317 S. Broadway
Los Angeles, CA 90013
Enjoy vegan ramen dishes, either spicy or non-spicy, made in a sunflower seed broth.

Red Curry Vegan Kitchen
10 N. San Francisco St.
Flagstaff, AZ 86001
Nice, quiet, intimate restaurant with very reasonable pricing for a full meal. Appetizers include Fresh Roll, Kale Salad, Quinoa Arugula Salad, and more. Soups such as Seaweed Soup, Coconut Soup, and Spicy Lemongrass Noodle Soup are offered. Also enjoy a wide variety of curry dishes, Orange Soy Chicken, Pad Thai, etc.

Riverdel
820 Washington Ave.
Brooklyn, NY 11238
Riverdel is a vegan cheese lover’s dream, carrying the brands you know and love, the ones you have longed to try but have not found in your grocery store, and their own house-made varieties. They also carry vegan yogurts, nut-milks, and other gourmet items such as olive oil, pasta, and fresh artisanal bread. And if all that shopping makes you hungry, you can grab a ready-made gourmet sandwich to go. The varieties change, but one thing is certain: there will be vegan cheese.

The Vegetarian Resource Group Book Catalog offers a wide range of vegan books including:

Simply Vegan
Vegan for the Holidays
Artisan Vegan Cheese
The Natural Vegan Kitchen
Asian Fusion
The Joy of Vegan Baking
The Indian Vegan Kitchen
Vegan Brunch
Teff Love
Vegan Soul Kitchen
The 4-Ingredient Vegan
The Lowfat Jewish Vegetarian Cookbook
Viva Vegan!
Vegan Cupcakes Take Over the World
Tofu Cookery
The Almond Milk Cookbook
The Gluten-Free Vegan
Food Allergy Survival Guide
The Everything Vegan Pregnancy Book
And so many more….

FREE media mail shipping for orders over $30 in the United States only!

Visit http://www.vrg.org/catalog/ to order books online and support VRG’s outreach at the same time!

According to Dairy Herd Management and Food Navigator-USA.Com, A federal judge dismissed a lawsuit alleging “soymilk” labels mislead consumers.

The decision, issued Dec. 1, 2015 in the U.S. District Court in the Northern District of California, dismissed claims that specialty grocer Trader Joe’s misled consumers by misbranding products without cow’s milk as “soymilk.” The class-action lawsuit, filed in early 2013, alleged Trader Joe’s use of the term “soymilk” violated the federal Food, Drug and Cosmetic Act, as well as California law, because it “purports to be” a food standardized by the U.S. Food and Drug Administration (FDA).

However, U.S. District Judge Vince Chhabria ruled those assertions were insufficient. In his five-page ruling, Judge Chhabria said consumers would not think soymilk contains dairy milk, or that it has the same nutritional value as milk. “It is simply implausible that a reasonable consumer would mistake a product like soymilk or almond milk with dairy milk from a cow,” Chhabria wrote.

The National Milk Producers Federation asked FDA to restrict soy beverage labeling in February, 2000, requesting the agency “take appropriate enforcement action to prevent misbranded products from entering the marketplace and to promote honesty and fair dealing in the interest of consumers.”

In May 2014, NMPF said FDA had blatantly disregarded adequate enforcement of regulations by allowing soy, rice, nut and hemp products to define themselves as milk, in violation of long-standing food standards.

In his ruling, Judge Chhabria said FDA’s standardization of milk “does not categorically preclude a company from giving any food product a name that includes the word ‘milk.’ Rather, the standardization of milk simply means that a company cannot ‘pass off’ a product as ‘milk’ if it does not meet the regulatory definition of milk. Trader Joe’s has not, by calling its products ‘soymilk,’ attempted to pass off those products as the food that the FDA has standardized (that is, milk).”

According to Food Navigator-USA-Com, the judge’s comments echo those of fellow judge Samuel Conti in a similar case, who noted, “that under the plaintiffs’ logic, “consumers might also ‘assume that ‘flourless chocolate cake’ contains flour or ‘e-books’ are made out of paper.”