The Vegetarian Resource Group Blog

VEGETARIAN RESOURCE GROUP INTERNSHIP

Posted on April 03, 2015 by The VRG Blog Editor

By Anna Balfanz

Last December, my internship advisor plopped a huge black binder filled with internship opportunities in front of me. I began flipping through it, casually placing Post-it notes on any pages that appeared interesting. I located a few, but none really spoke to me. My advisor informed me that I could research at home to find the best place to complete my three-week internship project in March.

Back home, I went online, forgot everything in that binder, and began browsing through internships for high school seniors in Baltimore. When I stumbled upon this one, I couldn’t believe it. It seemed to offer everything that interested me: vegetarianism, activism, writing, and non-profit. Best of all, they accepted people my age. The next day, I ran back to my advisor, knowing that VRG was where I wanted to spend the three weeks. Within a week or so, I was one of the first people in my grade to secure an internship.

When Charles (VRG Co-Director) first sent me an email with all my different projects, I knew I was going to have one of my grade’s most hands-on internships. All of the projects related to my resume and interests, ranging from writing a press release to assisting a lawyer, and I eagerly anticipated my classes ending so I could immerse myself in real work.

When I first arrived, I immediately felt at home. Charles gave me a tour of the office, explaining details about non-profits, publishing, and the vegan movement. At the end, he gave me about fifteen books and cookbooks to take home. As a current vegetarian who wants to transition into veganism, this was the perfect gift. Everyone I spoke to in the office welcomed me and made me feel free to ask questions. Having already filled out a preliminary schedule, I could get right to work.

I began working on my Teen FAQ, which turned into a major project. Coming from an Orthodox Jewish school, I’ve faced questions about vegetarianism from a religious standpoint. I wanted to address that in my FAQ, so I chose the question, “How do I respond to religious Jewish or Christian parents/teachers/leaders who question going vegetarian due to Biblical verses against it?” As it turns out, tons of information exists regarding the topic. This remained my favorite project throughout the internship, because I learned so much about the answer myself. I now feel well-prepared to respond to anyone who brings religion into the conversation, and hope others reading the FAQ feel the same way.

Another of my favorite parts of this internship (I had many) was responding to scholarship applicants. Having just suffered through the excruciating process of college applications and essays, I suddenly found myself on the other side. I read essays from high school seniors from all over the United States interested in vegetarianism and their activism, and wrote brief responses to each. Though the office may have been glad when we finished, I missed reading them!

One unique project I undertook was assisting a lawyer in researching prisoners’ rights to vegetarian food. I live near the campus of Johns Hopkins University, and this opportunity allowed me to finally use its library as a resource. Mr. S. Paul Kinzie, the lawyer, taught me how to use WestLawNext, an online legal research system. I researched past cases related to the issue, and learned much more than I expected. When I first began reading through the cases, I had no idea what happened. Every other word felt foreign; I couldn’t even define the Court of Appeals. However, similar to being immersed in a new language, you learn quickly. I now have a much better understanding of the federal legal system, how constitutional rights and the freedom of religion work in prison, and a better understand of how to build a case. After I found a relevant enough case I typed up its summary and relevance, which made me really consider why I found it relevant and how it could be useful. After four years of high school mock trial, the presentation side, it was great to experience the real research side of a court case.

It turns out, at a vegan non-profit, you sample lots of food. For one project, I wrote a review of vegetarian/vegan items at a restaurant. This meant I had an excuse for my family to order tons of food from my favorite restaurant, Donna’s, for dinner one evening. I also wrote three veggie bits for vegan dark chocolate, macaroons, and tortilla chips. People were rightfully jealous when they heard about that aspect of my internship. I left the boxes of food near me so I could snack on them throughout the week, long after I had finished writing the review.

I also wrote an article about vegetarian and vegan Bar and Bat-Mitzvahs, which allowed me to ask people questions and hear their stories. I spoke to two strangers on the phone, and while that at first made me slightly nervous, I would now love to call up as many people as possible to hear their stories. The more people I spoke to, the better I became figuring out what questions to ask.

Many people intern in The Vegetarian Resource Group office for months, so I wondered if I was going to get a version that felt curtailed. That didn’t happen at all; I believe that someone interning here for one week would receive multiple experiences and a feel for non-profit work. I found myself learning more than I bargained for, with Charles emailing me and placing in my office mailbox interesting articles about non-profits and publishing, and even just through overhearing the conversations happening in the office.

While I felt immersed and busy from the beginning to the end, there was time for enjoyment. One time, someone brought bagels for lunch, and we all ate in the kitchen and talked about life. On my second to last week, we all had take-out Indian cuisine for lunch, and I discovered a love for spicy potatoes. I’m leaving this internship with more recipes, new favorite foods, greater understanding, and more experience. I doubt this will be the last of my experience with non-profit work, but I’m very glad it was the first.

For information about internships, see: http://www.vrg.org/student/index.php
To support VRG internships, join The Vegetarian Resource Group at: http://www.vrg.org/member/cabdacae.php
For information about VRG scholarships, see: https://www.vrg.org/student/scholar.htm

WholeSoy & Company Closing

Posted on April 01, 2015 by The VRG Blog Editor

The following was posted by Wholesoy & Company:

It is with very heavy hearts that we announce WholeSoy & Co. will be closing all operations this month. WholeSoy was founded in 1999. By 2013 soy yogurt sales were soaring and WholeSoy was the number one brand of soy yogurt on the market! Our unique Non-GMO verified, Organic, Vegan, Gluten-free, non-dairy yogurt had become a staple favorite in households across the country.

For more information see: http://www.wholesoyco.com/item/farewell-from-wholesoy

The Vegetarian Resource Group 2015 Video Contest

Posted on April 01, 2015 by The VRG Blog Editor

Do you want to spread the veggie message and enjoy making videos? If so, you may want to enter The Vegetarian Resource Group’s Video Contest. This year the deadline for entries is July 15, 2015.

Some possible topics for your video include: food, nutrition, your feelings about veganism, water usage and vegetarianism, vegetarianism and animal rights, or other vegetarian/vegan topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

For contest details see: http://www.vrg.org/videoscholarship.php

Silicon Dioxide

Posted on March 31, 2015 by The VRG Blog Editor

By Jeanne Yacoubou, MS

Alternate Names: silica dioxide, silica, silica gel, diatomaceous earth, kieselsol, colloidal silica, E551

Naturally present: as sand, quartz and other minerals; in cell walls of diatoms

Commercial Sources: synthetic (processes often involve petrochemical-based compounds), mineral

Used in: dry mixes (soup, seasoning, cake, pizza, bread, and beverage), spices, salt, flour, sugar, shredded cheese, powdered egg, wine, beer, vitamin tablets

Used as: anti-caking agent, anti-foaming agent, moisture absorbent, wine and beer fining agent

Definition: Composed of only silicon and oxygen, silicon dioxide is one of the most common anti-caking agents. It is also widely used in the construction and hydraulic fracturing (fracking) industries.

Manufacturers:

Reade

Huber Engineered Materials

Shanxi Jinjin Chemical Industrial Co., Ltd. wrote that “There are no animal ingredients in the silicon dioxide.”

Yianlid Industrial Co., Ltd. said in an email that “…There is not any animal content in the [silicon dioxide]” and sent a certificate analysis for silicon dioxide.

Additional Information:
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=172.480

Section 205.605 in: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5104011

Classification: Vegan

Entry added: March 2015

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

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

14-Year-Old Designed and Now Sells Veggie T-Shirt

Posted on March 31, 2015 by The VRG Blog Editor

The Vegetarian Resource Group recently received the following note:

Hello, I’m a 14-year-old student at McCord Junior High. My parents are vegan so I decided to design a shirt for this healthy way of life. If you support this cause too, come buy a shirt and show it off to make a difference. http://teespring.com/vegan-tee

teeshirtt

Baseball Fans Can Now Find Veggie Options at Camden Yards in Baltimore, Maryland

Posted on March 27, 2015 by The VRG Blog Editor

The owners of Plantbar in Belvedere Square in Baltimore City are now opening another location at Camden Yards. The next time you go to an Orioles game look for them near home plate on the first level concourse. Dine on organic juices, vegan bento boxes, vegan hot dogs, and vegan desserts!

For more information see: http://www.baltimoremagazine.net/2015/3/23/plantbar-swings-into-camden-yards

Visit The Vegetarian Resource Group at the Valley VegFest in Northampton, MA on Saturday March 28th, 2015 and at the Veggie Pride Parade in NYC on Sunday, March 29th, 2015

Posted on March 27, 2015 by The VRG Blog Editor

Join lots of other vegetarians/vegans at the Valley VegFest in Northampton, MA this Saturday and the annual Veggie Pride Parade in New York City this Sunday. Many groups will be distributing information at these events including The Vegetarian Resource Group.

For details on the VegFest see: http://www.valleyveg.org/vegfest/
For details on the parade see: http://www.veggieprideparade.org/

It’s Easier to Find Vegan Pizza in Canada Now!

Posted on March 26, 2015 by The VRG Blog Editor
Image courtesy of Pizza Nova.

Image courtesy of Pizza Nova.

Are you looking for vegan pizza in Canada? Pizza Nova with numerous locations throughout Canada is now offering the option of Daiya cheese on their pizzas! To find a location near you see: http://www.pizzanova.com

Authentic Italian Cuisine, Made Vegan!

Posted on March 26, 2015 by The VRG Blog Editor

Anna Pazzaglia shared this recipe from Italy. Her website is: veganoidi.it

tagliatelle al pesto

tagliatelle al pesto


Homemade Noodles with Pesto and Red Pepper Sauce
Serves 4

8 ounces organic red peppers
2 ounces organic pine nuts
1 clove organic garlic
1/8 to 1/4 cup of organic extra virgin olive oil
3 ounces vegan parmesan
Sea salt to taste
12 ounces organic whole wheat flour
1-1/2 cups water
1/2 teaspoon organic turmeric

Bake peppers in the oven at 350 degrees for 35 minutes or steam peppers for 20 minutes.
Remove the skin from the peppers. Slice the peppers and put them in a blender adding
pine nuts, garlic, oil, parmesan, and salt.

To make the pasta, put the flour in a bowl with a cup of water and the
turmeric dissolved in half a cup of water. Mix the ingredients and let the pasta
rest for 20 minutes and then with a pasta machine pull it and make the
noodles by rolling and cutting pasta into strips.

Cook the noodles in boiling salted water for 5-6 minutes.
Dress the noodles with the pesto sauce peppers and serve hot.

The Vegetarian Site Will Give 10% of Their March 2015 Sales to The Vegetarian Resource Group

Posted on March 25, 2015 by The VRG Blog Editor

vegsite
Don’t forget to stock up on your favorite vegetarian products from The Vegetarian Site this month! For the full month of March 2015, The Vegetarian Site will give 10% of their sales to The Vegetarian Resource Group!

The Vegetarian Site sells vegan footwear, belts, wallets, bags, and other accessories, food products, books, personal care items, plus much more. They are always adding new items in their store.

Support The Vegetarian Resource Group by shopping online at: http://www.thevegetariansite.com/cgi-bin/miva?Merchant2/merchant.mv+

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