By Rebecca Kaplan, VRG intern

The National Alliance for Nutrition and Activity’s (NANA) webinar, “School Fundraising Can Be Healthy and Profitable,” discussed healthy alternatives to selling junk food as a way to raise money for schools. Selling unhealthy food on school property sends kids a mixed message about what to eat – teachers tell them to choose the healthy
option, but how can they be expected to do that when the only choices are a bag of chips, a hot dog, or a cookie?

The webinar also discussed that another problem is programs like Box Tops for Education, or Campbell’s Labels for Education, which encourage consumers to buy
products to support schools. This seems philanthropic but it is actually a marketing technique for the companies. The webinar indicated that as a way to raise funds for
schools, it is ineffective. The Campbell’s Labels for Education program gives schools one point for every participating Campbell’s product purchased, and schools can redeem points for school-related merchandise. But a box of colored pencils is priced at 950 points. According to NANA, you would have to buy $1,400 worth of soup (950 cans of soup at $1.50 a can) for a school to earn enough to buy one box of colored pencils through this program. Besides this, NANA says that 80% of the products in these programs are of poor nutritional quality, which sends the wrong message to children.

According to a report by the Center for Science in the Public Interest (CSPI), “schools have a wide range of non-food and healthy-food fundraising options to choose from,” such as walkathons or selling bottles of water with sponsored ads from local businesses. Schools can also ensure that the food they sell on campus is up to a
higher nutritional standard. The Texas PTA has a program called “Better Bites” which brings produce, such as bananas and apples, to school bake sales. Principals and teachers are often the hardest to persuade to make changes, because they feel that candy and junk food will raise more money. But the report by CSPI found that schools make less money than they may think by selling junk food. For instance, a school may sell $17,000 worth of candy as a fundraiser, but if the candy costs $11,000 to buy, the profit margin for the school is only $6,000. This amount could be replaced by a healthier activity. For example, a Walk-A-Thon could raise $6,000 if 120 walkers participate with $50 each in sponsorships.

If you want to help, CSPI outlined ways you can help support healthier food in vending machines and fundraisers at schools. You can comment in support of USDA proposed regulations – research done by an organization called Bridging the Gap found that less than 35% of school districts nationwide have regulated the type of food allowed to be sold at schools (and of that regulation, it is more stringent for elementary schools than for high schools). You can also sign up for an action network, such as the Center for Science in the Public Interest (cspinet.org), the American Public Health Association (apha.org), or join The National Alliance for Nutrition and Activity (nanacoalition.org). You can also send schools information about healthy fundraising ideas, and help update and implement school wellness policies.

More information can be found online at:
cspinet.org/schoolfundraising.pdf

For more information about this Vegan Iron Chef event in Portland, see www.veganironchef.org, and https://www.facebook.com/events/335564419840663/

Vegan Iron Chef Presents: Scrambletown!

Vegan Iron Chef is proud to announce our first-ever Scrambledown! scramble showdown!

On June 16, about a dozen local chefs–both professionals and home cooks–will get creative with tofu. Or tempeh. Or potatoes. Or…who knows what they might come up with!

They’ll present the results to a small panel of judges, who will award a prize to their favorite, and to a hungry audience, who will do the same. Both winners–Judges’ Favorite and Audience Favorite–will take home a prize, and, of course, the right to brag about making the best vegan scramble in Portland.

Audience members will get to sample as many scrambles as they can get to, enjoy side dishes provided by our generous sponsors, and weigh in on the contentious question of who makes Portland’s best vegan scramble. They’ll also have the chance to win cool prizes (also donated by our fantastic sponsors) and support Vegan Iron Chef by buying raffle tickets.

Scrambletown! is happening on Saturday, June 16, 2012, at the Mt. Tabor Presbyterian Church, Portland, OR, from 2:00pm-4:00pm. Tickets are available for $10 at www.veganironchef.org Prospective competitors can also find the official rules and an application to compete at the website. (Please note that not all applicants will be invited to participate in Scrambletown!)

Vegan Iron Chef would like to thank the sponsors whose generous donations helped make this event possible: Nasoya tofu, Grand Central Bakery, Secret Aardvark hot sauce, Bee Free Honee, Whole Foods Market, Dave’s Killer Bread, Tofurky and Stalkmarket Products.

Grilling on Memorial Day? Check out this recipe for fresh fruit kebobs from Vegans Know How to Party By Chef Nancy Berkoff, RD, which contains over 465 vegan recipes including desserts, appetizers, and main dishes! Purchase a copy »

Grilled Fresh Fruit Kebobs with Ginger and Mint
(Serves 10)

Marinade:
1/2 cup rum or orange juice mixed with 1 teaspoon rum extract
2 Tablespoons maple syrup
2 Tablespoons fresh lemon juice
1 teaspoon minced fresh ginger

Kebobs:
8 green apples, cored, peeled, cut into 10 pieces each
8 ripe pears, cored, peeled, cut into 10 pieces each
8 small bananas, peeled and sliced into 10 pieces each
1 medium cantaloupe or small honeydew, seeded, peeled, and cut into chunks (or
use a melon baller to create balls)
1 medium fresh pineapple, peeled, cored, top off, and cut into 1-inch chunks (about
21/2 cups)
10 red seedless grapes or small fresh strawberries, washed

Dip:
2 cups plain or lemon-flavored soy yogurt
2 Tablespoons maple syrup
1 Tablespoon minced fresh ginger
1 Tablespoon minced fresh mint

Prepare marinade by mixing all marinade ingredients in a plastic or glass bowl together until well combined. Place apples, pears, bananas, melon, and pineapple in the marinade. Allow kebobs to marinate in the refrigerator for at least 1 hour.

While fruit marinates, prepare dip by mixing all dip ingredients together until well combined. Place dip in a serving bowl and refrigerate until needed.

Remove fruit from marinade and retain marinade. Preheat broiler or heat barbecue grill. Assemble kebobs by threading one type of each fruit on 10 skewers.

Place the kebobs in a shallow pan, and top with marinade. Broil or grill quickly, about 3-4 four minutes, just until the fruit gets the slightest bit soft. Remove from heat.

Thread grapes or strawberries onto each skewer. Serve by arranging kebobs on a platter, with the dipping sauce in the middle.

Total Calories Per Serving: 332 Total Fat as % of Daily Value: 2% Protein: 4 gm Fat: 2 gm Carbohydrates: 75 gm Calcium: 121 mg Iron: 1 mg Sodium: 19 mg Dietary Fiber: 9 gm

How Often Do Americans Eat Vegetarian Meals? And How Many Adults in the U.S. Are Vegetarian? The Vegetarian Resource Group asks in a 2012 National Harris Poll

By Charles Stahler

Food companies, marketers, researchers, students, and media for years have been asking The Vegetarian Resource Group about the number of vegetarians and vegans. To again help answer this question, VRG commissioned Harris Interactive® to conduct a nationally representative telephone poll of 2,030 adults aged 18 and over. We asked:

Which of the following, if any, best describes your eating behavior?
(Just select one choice.)

1) You never eat meat, fish, seafood, or poultry.
2) You don’t eat meat, fish, seafood, or poultry at one meal per week.
3) You don’t eat meat, fish, seafood, or poultry one full day per week.
4) You don’t eat meat, fish, seafood, or poultry at many of my meals, but less than half the time.
5) You don’t eat meat, fish, seafood, or poultry at more than half of my meals, but not all the time.
6) You never eat meat, fish, seafood, poultry, dairy, or eggs.
7) Not any of the above.
No Answer.

We considered those that never eat meat, fish, seafood or poultry, as vegetarian; and those that never eat meat, fish, seafood, poultry, dairy, or eggs, as vegan. Because we use the word “never” and don’t just ask if a person considers him/herself vegetarian, our numbers may be lower than others. We did not ask about honey for vegans.

Forty seven percent of the country eats at least one vegetarian meal per week. This has strong implications for food companies and restaurants. There is incentive for producing vegetarian products as there is demand from almost half the population. However, based on our other research outside this poll, it’s not enough just to produce meatless items, but businesses have to cater to various needs, which may include price, health, convenience, source of ingredients, taste, religious requirements, etc. And since half the country did not say they consume vegetarian meals, marketing is more complex because of such different audiences.

HOW OFTEN DO AMERICANS EAT VEGETARIAN MEALS?
(Don’t Eat Meat, Fish, Seafood, or Poultry)

7% One meal per week
7% One day per week
15% Many of your meals, but less than half the time
14% More than half your meals, but not all the time
4% Always (Vegetarian including vegans. Never eat meat, fish, or poultry)
3% Always (Vegetarian not including vegans. Never eat meat, fish, or poultry.)
1% Always (Vegans. Never eat meat, fish, poultry, dairy, or eggs)
47% Estimated population who eats vegetarian meals

The needs of the individuals interested in vegetarian meals can be different. For example, food companies and restaurants should note that consumers may be looking for vegan, low-sodium, gluten-free, locally grown, organic, gourmet, kosher, or other selections. If developing a vegetarian product or offering vegetarian meals, they will need to do more research on their customers’ food preferences. In addition, when considering products and marketing strategies, businesses should consider the special needs of vegetarians versus those interested in vegetarian meals.

PEOPLE WHO NEVER EAT MEAT, FISH, OR POULTRY
(Total Number of Vegetarians and Vegans)

4% Total
3% male
5% female
5% 18-34
4% 35-44
4% 45-54
3% 55-64
3% 65 plus
4% Northeast
3% Midwest
4% South
5% West
3% White
6% Black
8% Hispanic
4% Below http://toponlinelexapro.com ,000 household income
5% $35,000 – $50,000 family income
4% $50,000 – $75,000 family income
5% $75,000 – $100,000 family income
1% Over $100,000 family income.
5% High school education or less
3% Partial college
5% College graduate

It is fascinating that contrary to popular thought that there isn’t much difference between male, female, region, or age for actual vegetarians. This also generally applies to family income, except for those making over $100,000 per year. Interesting that those earning over $100,000 are “the one percent.” Though the number of Hispanics is higher than might be expected, we’ve seen this kind of result previously in our poll and other polls. Among vegans, we found there isn’t a difference between male and females, with one percent of each being vegan.

PEOPLE WHO EAT ONE OR MORE VEGETARIAN MEALS PER WEEK
(Not including vegetarians or vegans)

43% Total
40% male
45% female
41% 18-34
39% 35-44
44% 45-54
46% 55-64
45% 65 plus
41% Northeast
41% Midwest
41% South
47 % West
44% White
40% Black
39% Hispanic
43% Below $35,000 household income
42% $35,000 – $50,000 family income
45% $50,000 – $75,000 family income
46% $75,000 – $100,000 family income
47% Over $100,000 family income.
39% High school education or less
47% Partial college
45% College graduate

METHODOLOGY
Harris Interactive conducted this survey within the United States by telephone on behalf of The Vegetarian Resource Group from March 15 to March 18, 2012, and from March 22 to March, 25, 2012, among a nationwide cross section of 2,030 adults (aged 18 and over). Figures for age, sex, race, education, region, number of adults in household, and number of telephone lines were weighted where necessary to bring them into line with their actual proportions in the U.S. population. In theory, with probability samples of this size, one could say with 95 percent certainty that the results for the overall sample have a sampling error of plus or minus 2 percentage points. Unfortunately, there are several other possible sources of error in all polls or surveys, including refusals to be interviewed (i.e., non-response), question wording and question order, and weighting. It is impossible to quantify the errors that may result from these factors.

Four percent of U.S. adults were found to be vegetarian. With U.S. adults 18 and over numbering about 230 million, we can estimate the number of vegetarians in the U.S. adult population, based on this poll, to be approximately nine million adults. Vegans included in the vegetarian figures would be around 2 million people. If you take into account the margin of sampling error of the poll, we can estimate the number of vegetarians in the U.S. population to range from approximately 5 million to about 14 million adults. With margin of sampling error, vegans could range as high as 6.9 million.

CARE Community Health & Wellness Fair
Hosted by Living Classrooms Foundation
Saturday June 9th 10:00am-3:00pm
Carmelo Anthony Youth Development Center 1100 E Fayette Street
http://www.livingclassrooms.org/

Living Classrooms Foundation (LCF) is a non-profit educational organization based in Baltimore-Washington that drives out its mission through hands-on education and job training. Braiding three integral resources: urban, natural, and maritime, the organization creates a “living classroom” experience for students. The results of the programs strengthen the community with employable stewards with increased environmental awareness.

The VRG was invited to participate in a Health & Wellness fair hosted by LCF at their office in downtown Baltimore, near Fells Point. The event is open to LCF’s students, their families, and the community. Over 15 vendors will also be present, including our friends from Land of Kush, who will be serving up fresh vegan soul food. Stop by our booth to learn about vegetarianism and its positive affect on the environment and establishing healthy eating habits at any age!

Boulder Green Streets
Sunday September 16th 10:00am-4:00pm
East Pearl Street, between the Pearl Street Mall and 20th Street
http://www.bouldergreenstreets.org

Closed to cars and open to people, this unique street festival is dedicated to natural, organic, and eco-friendly products, activities, and happenings. Boulder Green Streets is a day-long block party celebrating community. Featuring music and dance, a parade, outdoor climbing wall and mobile skate park, kid’s activities, art and cultural presentations, talks, displays and more!

Excited to have an opportunity to reach out to the Colorado community, VRG will host a table at this Boulder Green Streets with brochures, handouts, and sample issues of Vegetarian Journal. We will also have a special offer on Vegetarian Journal subscriptions! If you are in the area you will not want to miss this green-minded block party!

If you are interested in volunteering at a VRG booth at an event in your community, email [email protected]. For a list of other ways to get involved, visit: http://www.vrg.org/getinvolved.php

Donations from individuals like you help The VRG continue to sponsor outreach.
To donate, please go to: http://www.vrg.org/donate

by Jeanne Yacoubou, MS

VRG Research Director

In February 2012, The VRG received a question through our website about ingredients (also known as microfractions) in protein supplements including protein bars, powders, and drinks. The questioner wanted to know the source of several ingredients often found in these products such as albumin; alpha-lactalbumin; immunoglobulins; beta-lactoglobulin; lactoferrin; glycomacropeptides; and lactoperoxidase.

The VRG researched many companies selling a wide variety of protein supplements. We compiled the information in the following chart. Please note that the most common commercial sources for use in food products (specifically protein supplements) are listed in order of predominance as researched by the writer in May 2012. We have made generalizations that are well-supported by information collected from many companies.

Readers interested in specific products should always conduct their own investigation if there are any doubts, starting with the website of the product’s manufacturer (not a reseller). Note also that some of these ingredients are commonly used in laboratories where purified animal sera are often common sources. In these cases, the ingredients are not food grade (unless they’re being investigated as food grade ingredients) and not available for purchase by consumers.

Those who would like to learn more about common ingredients in dietary supplements may find the National Library of Medicine’s Dietary Supplements Ingredients Database informative and useful as a preliminary research tool: http://dietarysupplements.nlm.nih.gov

The contents of this article, 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 companies. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at http://www.vrg.org/ingredients/index.php

For updates on ingredients and other information of interest to vegetarians and vegans, please subscribe to our e-newsletter: http://www.vrg.org/vrgnews

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Follow us on Twitter: http://twitter.com/VegResourceGrp
And like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup

To support VRG research, donate at https://www.givedirect.org/give/givefrm.asp?CID=1565

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php

Café Elite
1501 Preston Rd., Ste. 800, Plano, TX 75093
(469) 828-0607
Vegan/organic/natural foods. Enjoy the completely vegan menu at Café Elite. Selections include Chik’n Parmesan, Homemade Sloppy Joes, Tofu Wrap, Raw Pizza, and Classic Vegan Burger. Feel free to call to find out the Daily Special and Soup of the Day. Open Tuesday through Sunday for lunch and dinner. Closed Monday. Full service, take-out, delivery, catering, smoothies, soymilk, VISA/MC/DISC, $-$$.

Padmanadi Vegetarian Restaurant
10740 – 101 St., Edmonton, AB T5H 2S3
(780) 428-8899
Vegan/Indonesian. The food at Padmanadi is a blend of Indonesian, Chinese, Thai, and Indian cuisines and is all-vegan. The menu contains a variety of options including rice and noodle dishes, mockmeats, and wheat-free selections. Try such dishes as Chili Tofu, Spicy Coconut Eggplant, BBQ ‘Pork,’ or Ginger ‘Beef.’ Padmanadi is closed between lunch/brunch and dinner, so please call ahead for hours. Reservations are strongly recommended. Open Tuesday through Friday for lunch and dinner. Open Saturday and Sunday for brunch and dinner. Closed Monday. Full service, take-out, delivery, soymilk, espresso, special beverages, VISA/MC/AMEX/DISC, $-$$.

Pura Vida Bakery & Bystro
1236 Western Ave., Las Vegas, NV 89102
(702) 722-0108
Vegan/organic/bistro/bakery. Pura Vida Bakery & Bystro is an all-vegan restaurant and bakery in Sin City! Featuring a fusion of Caribbean and Southwest cuisines, the menu is created using fresh, organic, and locally-sourced ingredients. Surprise lunch specials are frequently offered. Leave room for a sweet treat from their full-service bakery. Custom vegan cakes are available for weddings and other special occasions. Open Saturday and Sunday for brunch. Open Monday through Wednesday and Friday for breakfast and lunch. Closed Thursday. Full service, take-out, delivery, catering, smoothies, VISA/MC/DISC, $$.

PuraVegan
307 Belt Ave., St. Louis, MO 63112
(314) 282-5834
Vegan/raw foods/café/juice bar. PuraVegan offers 100% vegan, raw, and gluten-free foods. They serve creative dishes including different burgers, pizzas, pastas, soups, and more — all made from organic produce. Come for the delicious food or their yoga and African dance classes. Outdoor patio seating is available in nice weather. Open Tuesday through Friday for dinner. Open Saturday for lunch and dinner. Closed Sunday and Monday. Full service, take-out, catering, fresh juices, VISA/MC/AMEX, $-$$.

Please help us keep our restaurant guide current and accurate! Restaurants continually change locations, new ones open, and others close. To let us know about any restaurants we should add, delete, or if our existing entry should be changed, please complete the form here:

If you would like to volunteer with maintaining and updating The Vegetarian Resource Group restaurant guide, please email us at [email protected]. Thank you!

By Mary Herbranson
VRG Catalog Manager/Outreach Coordinator

On Saturday April 28th, a partly sunny day with peering rain clouds in the sky, the UMBC Vegetarian’s club and The Humane League hosted the second annual Baltimore VegFest on UMBC’s campus in Arbutus, Maryland- just 10 minutes south of Baltimore. It was clear any threat of wet weather couldn’t hold back vegetarians, vegans, and the merely curious from this free community event. With 65+ exhibitors made up of a combination of non-profits and green-minded commercial vendors there was no shortage of compassionate causes to learn from. The crowds gathered information and giveaways while working up appetites for the 100% vegan food vendors. Veteran volunteer, Dorothy Kenny, intern Amanda Matte, and I watched with watery taste buds as folks walked by with filling falafel wraps, delectable Indian Cuisine, sweet treats like cookies and fudge and much more. Before long I was in the line for fresh-pressed juice from Zia’s Café – a treat we could enjoy while engaging with the friendly individuals who dropped by our booth.

Long time members from Frederick, Maryland came by to check out our newest publication, Vegans Know How to Party, a couple from Easton, Maryland wanted resources to give local restaurants to encourage them to offer vegan options which are scarce in their ‘meat & potatoes’ town, a registered dietitian came by to give us her contact information to add to our referral database and to see what volunteer opportunities are available for her to work on from home, and college students gave their input on the status of vegan options from their campus food service and picked up bumper stickers, magazines, and coloring books to use as a reprieve from seemingly endless finals cramming.

We were situated within eye’s view of the main stage, where we caught parts of Erica Meier’s (Executive Director for Compassion of Killing) animated presentation and our attention was drawn again by the chuckles roused from Ben Shaberman’s reading from his collection of essays, The Vegan Monologues– which we sell at our outreach tables and is available in our bookstore. Throughout the event live music, cooking demonstrations and announcements from the raffles filled the air. As with most veg fests there was something for all ages and the festival guests were most appreciative! My cousin brought his two young ones, Mia age 6-almost-7 and Matthew age 4, who with smiles passed out magazines and brochures to passersby…really who can refuse a tiny blonde haired, blue eyed kid? With their help we passed out 500 copies of Vegetarian Journal and every hand in site carried VRG handouts and we had lots of inquiries about our website and how to become a member of the organization.

The time flew by and before we knew it, we were wrapping up what few materials were left and carrying boxes to the car. Fortune placed us tabling next to Land of Kush, and I was sure to buy some satisfying vegan soul food to offer to my cousin’s family as a thank you for their support of our outreach efforts. Dorothy went the extra mile and coordinated the effort with food vendors to personally collect remainder trays of food and samples to donate to a local food shelter.

We’re grateful for the artful skills of Balance Photography in Catonsville, Maryland. They were generous enough to share some stellar shots from the event! For more information: email [email protected] or visit, http://www.balancephotography.net
Check out Rissa & Nathaniel’s vegan blog: http://www.dirtyhippiebohemiangirl.com

We were thrilled with the opportunity to participate in this local vegan festival and hope the future brings many more!

If you are interested in volunteering at a booth like this, please e-mail [email protected].

For a list of other ways to volunteer and get involved with the VRG, please visit http://www.vrg.org/getinvolved.php.

Donations from individuals like you help VRG continue to sponsor outreach booths like the one mentioned above. To donate, please go to http://www.vrg.org/donate.

The Vegetarian Resource Group will host a vegan dinner during the annual meeting of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). The restaurant is about one block from the Convention Center. Please see below for RSVP details. We hope to see you there!

VRG’s VEGAN DINNER IN PHILADELPHIA
SINGAPORE VEGETARIAN RESTAURANT
SUNDAY, OCTOBER 7, 2012, 6 PM

VEGAN BUFFET MENU
House Wonton Soup
Hot and Sour Soup

Curry Dumpling
Spring Roll
Sesame Noodles
Salad

Singapore “Pepper Steak”
General Tao’s “Chicken” with Broccoli
Vegetable Lo Mein
Chinese and American Greens
Coconut “Shrimp and Chicken”

Brown Rice, White Rice, Tea, Oranges

(Fruit shakes can be purchased separately.)

COST: $20 per person, including tax and tip. You can pay by sending $20 to The Vegetarian Resource, P.O. Box 1463, Baltimore, MD 21203 (write “Singapore dinner” and names of attendees in the notes), by paying online at http://www.vrg.org/donate (write “Singapore dinner” and names of attendees in the comments), or by paying over the phone with your Visa or MasterCard by calling (410) 366-8343 Monday-Friday, 9am-5pm.

Seating is limited. Menu subject to change.

We look forward to seeing you.

Name: _______________________________
Address: _____________________________
City: ________________________________
State: _______________________________
Telephone: ___________________________
E-mail: ______________________________
Names of attendees. ____________________
$20/person X ___ attendees= $
Donations towards dietitian outreach: $
Total Enclosed: $

VRG’s Nutrition Advisor Reed Mangels, RD, PhD, was on the Dr. Don Show on April 25 to speak about vegetarian diets in infants. If you missed it live, you can listen to it on the Dr. Don Show archives!

Veg Babies with Reed Mangels

You can find more archives of the Dr. Don Show here: http://bullheadurgentcare.com/archives/index.html, including the March 6 show, in which Dr. Mangels discussed pregnancy, lactation and vegetarian diets.

For more information on vegan pregnancy, see:

• The Everything Vegan Pregnancy Book by Reed Mangels, RD, PhD
• Vegan Nutrition in Pregnancy and Childhood