Congratulations to Greta Lorenz from California, who is one of our $5,000 college scholarship recipients for 2013! Greta wrote:

Like many, I became a vegan for what I perceive to be moral and ethical reasons. Although my parents, sister, and I have long been a part of a committed spiritual tradition, neither of my parents were vegetarian until I ‘converted’ them several years ago. Subsequently, both became vegan. This was my first experience in promoting ‘kindness on a plate’ and it left an indelible mark that has given me the confidence to promote within a wider sphere, including my middle and high schools. Just before entering high school I was awarded an Environmental Stewardship grant of $1,000 for my research and presentation to the student body on the subject of meat eating and the enormous ecological drain it creates. My presentation included statistics on water and land usage, the grain needs, and methane gas emissions, to name a few. As a result of the award, I was asked by the headmaster to represent my school in the U.S. Green Schools Fellows program. Although I was unable to attend the training program in Virginia for financial reasons, nevertheless, I was honored to be chosen as my school’s representative. The communication that had been established between the principal and myself emboldened me to ask for a meeting in which I presented my idea of showing the documentary “Peaceable Kingdom” (after seeing, which, I became vegan) to the high school. I gave a copy to him, which to his credit he viewed, but ultimately felt it might be too disturbing for some of the students.

I am proud to say that my nickname has been “vegan” all through high school and I wear the mantel seriously … For the last 2 years, I have been an active participant in L.A.’s annual “Veggie” parade, in which I dressed as a carrot.

My involvement in preparing and serving food for homeless shelters consists of first making the food at home. It is always vegetarian … After preparation, I transport the food and then serve it every other Sunday at the Women’s shelter and every Wednesday and/or Thursday afternoon a the H.O.P.E. facility. I have been helping make (meals) and serve at H.O.P.E. for over four years and doing the same at the downtown women’s shelter for the last two years. I am a staunch, but hopefully not too obnoxious vegan and so I always try to make the meals vegan; however, I understand that many of our clients really like dishes made with dairy … I make many dishes with tofu and use tempeh and seitan when I can afford it or get it donated. I make mashed potatoes using Earth Balance and one of my most popular dishes is baked cauliflower with soy cheese. Because I am aware that many of the homeless community really crave ‘comfort food,’ I try to make that as much as possible. Also, it is important that they get sufficient protein so I always make sure that happens. I make a lot of pasta dishes with tofu, tempeh, or seitan, as well as beans and rice burritos. I also make PB&J sandwiches to pass out to anyone who wants to take them for later. What I’ve found interesting over my many years of doing this, is just how many of the people I prepare food for and serve, say that they are already vegetarian! Startling, because when you don’t often know where your next meal will come from, it takes a real commitment to adhere to a vegetarian diet. I am always humbled by that.

I’ve been asked by Mother’s Kitchen to cook and serve (vegetarian of course) food at the Topanga Earth Day celebration. They have an annual
booth there and I’m honored to be asked. I have done the same for them for the last 2 years.

I have spent time in an Ashram in southern India, where my job is to cook and bake for enormous numbers of people. All dishes are vegetarian. The trips to India were initially funded by my parents until 2009, when my father became ill and could no longer work (He passed away in 2012). I baby sat, dog walked, and began working at Starbucks in order to pay for my plane ticket. Having visited an orphanage in Paripally, India, I became aware that the children were sleeping on metal bed frames with no mattresses. On returning to the U.S., I made jewelry and sold it, making $600, which was used to buy mattresses.

I’m thrilled to be accepted to UCLA. In addition to being an amazing university, they have a very active club called Bruins for Animals that promotes among other causes, Veganism and cruelty-free farming. I’m intending to be their most vocal member.

To donate towards our scholarship awards or needs based interns, or to underwrite sending Vegetarian Journals to applicants, go to www.vrg.org/donate; call (410) 366-8343, or mail checks to VRG, P.O. Box 1463, Baltimore, MD 21203. Please indicate your wishes.

For information about applying for the 2014 scholarship, see https://www.vrg.org/student/scholar.htm

Issue 3, 2012

This is a special Issue dedicated to The Vegetarian Resource Group’s 30th Anniversary. It includes Celebration Meals; 30 Memorable Activities From The VRG’s 30 Years of Activism; Top Vegan Foods 30 Years Ago Vs. Today; Remember When? VRG volunteers and staff take Amanda J. Gilley down memory lane; Vegan Restaurants Across the USA; Looking Back and Looking Forward Six luminaries consider the vegetarian movement’s past and future; 30 Ways to Celebrate with The VRG Over the Next 30 Years; List of 30th Anniversary Donors; 30 Vegan Meal Ideas Even Non-Vegetarians Will Enjoy!; VRG Teaches Interns About Veganism/Candle 79 Party.

Issue 4, 2012

Offers a wide range of articles including: Multitude of Mushrooms; How Often Do Americans Eat Vegetarian Meals? And How Many Adults in the U.S. Are Vegetarian?; Vegetarians in the Hospital; VRG Awards $5,000 College Scholarships to High School Seniors in Washington and Iowa; Menu Planning Using the 2010 Dietary Guidelines; Accommodating Vegans in Assisted-Living Facilities; Vitamin C and iron absorption, Southern cooking done vegan-style; Frozen Foods Frenzy; Indie Folk Rock Musician John Darnielle, An Interview by Candice DeForest

Click here to read more Vegetarian Journal back issues»

Our next Call-A-Dietitian Day is Saturday, May 11th, 2013, from 12:00 – 3:00pm EST. Appointments are in 15 minute increments.

If you have general nutrition questions, Ed Coffin, RD will be available by telephone. To reserve a 15-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Please be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else’s spot.

Ed Coffin holds a bachelor’s degree in clinical nutrition and is a registered dietitian. He has clinical experience from a variety of facilities such as Women Infants and Children and Veteran’s Affairs. Ed has worked in nearly every part of the natural and organic foods sector from logistics to packaging and production.

VRG volunteer Candice Kalinski investigated the vegan options available at her local Walmart. This is what she found.

The following list of products were found in a Walmart Superstore. All products were labeled vegan on the package. This list was made based on the products available in April 2013 at a Walmart Superstore in Orlando, Florida. Product availability and their locations within the store may vary.

Dairy Aisle (Juices, Milks, Butters):

1. Earth Balance Spread – Original, Note: Also available in Soy Free and Organic
2. Odwalla – Superfood- 12 fl. oz…, Note: Also available in Mango Tango
3. Diamond Almond Breeze Original Almond Milk, Note: Also available in Vanilla and Unsweetened Vanilla
4. Naked Juice – Blue Machine – 32 fl. oz…., Note: Also available in Strawberry Banana and Green Machine
5. Naked Juice Mighty Mango – 64 fl. oz…, Note: Also available in Blue Machine and Green Machine in this size
6. So Delicious Coconut Milk – Vanilla, Note: Also available Unsweetened
7. 8th Continent Soy Milk – Original, Note: Original contains sugar from an unspecified source
8. So Delicious Almond+ Milk – Unsweetened

Frozen Foods Aisle:

1. Amy’s Non-Dairy Burrito, Note: Also available in Cheddar Cheese, which is not vegan
2. Boca Original Vegan Burger, Note: Also available in Flamed Grilled, which is not vegan
3. Boca Chicken Veggie Patties
4. Amy’s Black Bean Enchilada Dinner
5. So Delicious Coconut Milk Ice Cream Chocolate, Note: Also available in Vanilla Bean

Chips/Soda Aisle:

1. Rice Works Sea Salt Flavor, Note: Also available in Sweet Chili (vegan) and Salsa (not vegan); Sweet Chili flavor contains sugar from an unspecified source
2. Rice Works Wild Sea Salt Black Sesame
3. Food Should Taste Good Sweet Potato, Note: Also available in Blue Corn, Olive, BBQ, Jalapeno (all vegan), and Cheddar (not vegan)

Cereal/Granola Bars Aisle:

1. Lara Bar Apple Pie bars, Note: Also available in Peanut Butter Cookie (vegan), Roasted Nut bar (not vegan), and Cherry Cobbler (not vegan)
2. Pacific Ultra Soy Milk – Original – 32 fl. oz.
3. Soy Dream Milk – Original – 32 fl. oz.
4. Rice Dream – Classic – 32 fl. oz., Note: Also available in Enriched, and Vanilla – 64 fl. oz.. containers only
5. Almond Breeze – Almond Coconut – 32 fl. oz, Note: Also available in Chocolate, and Original (32 fl. oz.); Vanilla in 64 fl. oz. only
6. So Delicious Coconut Milk – Original, Note: Also available in Unsweetened, and Unsweetened Vanilla
7. So Delicious Almond – 4-Pack Vanilla,
8. Nature’s Path Flax Plus cereal, Note: Also available in Pumpkin Flax Granola, which did not specify vegan

Baking Aisle (Flours, Sugars, Oils, etc):

1. Madhava Organic Coconut Sugar – vegan certified
2. Florida Crystals Organic Sugar – vegan certified
3. Madhava Agave Nectar – Amber – 11.75 fl. oz, Note: Also available in Light (23.5 fl. oz. size only)

Ethnic Foods (Rice/Boxed Dinners):

1. Lundberg Wild Blend Rice
2. Asian Creations Thai Kitchen Coconut Milk – Original can, Note: Also available in Lite
3. Asian Creations Thai Kitchen Red Curry Paste, Note: Also available in Green Curry Paste
4. Asian Creations Thai Peanut Noodle Kit, Note: Pad Thai and Pad Thai Noodle Kit not vegan
5. Asian Creations Simply Asia Sesame Teriyaki, Note: Also available Noodle Bowl and Spicy Kung Pao
6. Annie Chun’s Udon Soup Bowl, Note: Also available in Miso Soup Bowl
7. Annie Chun’s Rice Express – White Sticky Rice
8. Snap Dragon Pan Asia Cuisine – Spicy Kimchi
9. Road’s End Organics Mac & Chreese – Alfredo Style
10. Lundberg Rice Chips – Sea Salt
11. Lundberg Brown Rice Cakes – Lightly Salted

Dressings/Canned Vegetables Aisle:

1. Organic Ville Pomegranate Vinaigrette, Note: Also available in Olive Oil & Balsamic, Sundried Tomato and Garlic, and Herbs de Provence
2. Annie’s Naturals Goddess Dressing

Breads/Coffee/Tea Aisle:

1. Peanut Butter and Co. – Dark Chocolate Dreams, Note: Also available in Bee’s Knees (not vegan), and White Chocolate Wonderful (vegan);

Produce Aisle:

1. Yves Meatless Ground, Note: manufactured in facility that uses egg and milk ingredients
2. Yves Meatless Deli Slices – Bologna, Note: manufactured in facility that uses egg ingredients
3. Yves Meatless Pepperoni Slices, Note: manufactured in facility that uses egg ingredients

Associate Professor of Psychology and VRG member Dr. Hank Rothgerber is conducting a 5-10 minute survey. He needs as many vegetarian and vegan participants as possible and greatly appreciates your help. Respondents will have a chance to win a $100 amazon.com gift card.

You can click on the following link to access the survey: https://www.surveymonkey.com/s/9X7PNZY

By Whitney Blomquist

This April I had the opportunity to work a booth for The Vegetarian Resource Group at the first ever Kale-A-Rama Festival. It was a perfect sunny day for the premier of this kale themed event in Greenbelt, Maryland. We had the pleasure of being placed right beside Everlasting Life’s Food Truck, which stayed busy all day, sending customers on their way with delicious garlic kale salad and vegan mac and cheese. Everyone and everything was decorated with kale. There was kale ice cream, kale smoothies, kale chips, and best of all kale doughnuts that were surprisingly fantastic.

My parents and I conversed with people who were already vegan, along with some that were beginning their vegan journey. Our visitors all had in-depth questions and positive feedback about how much they enjoy the vegan lifestyle. We spoke with a few athletes that were looking for ways to pack on muscle and a woman who had successfully lost 25 pounds and was able to stop using her cholesterol medicine. There were several parents who were successfully raising vegan children and a man that studies the effects of GMO products. As always, we shared useful information with everyone and, in return, received info we could share with others in the future.

Kale-A-Rama was an enjoyable festival that brought vegans together to discuss animal rights issues, listen to music, eat good food, and network with people that share similar beliefs. Events like Kale-A-Rama allow The Vegetarian Resource Group to distribute resources and establish connections with people throughout the country. It is important that VRG has a presence at similar events around the nation. VRG relies on volunteers to make this happen.

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 become involved, visit: http://www.vrg.org/getinvolved.php

To support veg outreach, donate at www.vrg.org/donate

Come join us for lunch at Thai Landing in Baltimore on June 23!

They’ve just created a new vegan menu after 20 years in operation, so we’re sponsoring a vegan lunch. All dishes contain no fish sauce, and they said they will moderate the spice level of dishes. (However, everyone has a different notion of spices. So if you are sensitive to spices or have to have a lot of spices, you may want to go at another time.) They will be serving family style on the second floor. There are steps. Menu subject to change. Thank you to Mark Rifkin, RD for organizing this lunch, and for attendees who want to support restaurants adding vegan options.

WHERE
Thai Landing
1207 N. Charles Street
Baltimore, MD 21201

WHEN
Sunday June 23, 2PM

VEGAN MENU
Som Tam (Thai Papaya Salad with peanut dressing)
Pad Kra Prao (Tofu, fresh basil, carrots, string beans, bamboo shoots, and a little hot pepper)
Roti Massaman Pak (Chick peas with cauliflower, zucchini, carrots, potatoes, and peanuts simmered in coconut milk with mild curry)
Pad Woon Sen (Vegan soy chicken with stir-fried tofu, bean thread noodles, baby corn, mushrooms, onions, snow peas, bean sprouts, and
green onions)
Tofu with Mushroom Pad Khing (Stir fried tofu with ginger, black mushrooms, button mushrooms, baby corn, snow peas, carrots and onions)
Rice

COST
$25 per person (includes tax and tip). You must prepay by June 13th. Seating is limited. You can pay online at www.vrg.org/donate; write Thai dinner and names of attendees in the Comments section. You can also send $25 per person with names of attendees to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or call (410) 366-8343 with a credit card Monday to Friday, 9 AM to 5 PM. Refunds can only be made if we can replace your seat, since we have to give Thai Landing a count ahead of time.

Hope to see you there!

VRG Intern Jaclyn Laps investigated the vegan options available at her local Harris Teeter. This is what she found.

Below are products labeled vegan that were available at Harris Teeter Food Markets. This list was from a regular Harris Teeter location in Rock Hill, South Carolina. This list was made in October of 2012.

PRODUCE SECTION:

• Lightlife Smart Ground Veggie Protein Crumbles (Original Flavor)
• Lightlife Smart Deli Roast Turkey Style Slices (Also Baked Ham Style)
• Lightlife Smart Dogs, Veggie Protein Links (also in Jumbo size)
• Lightlife Smart Bacon Bacon Style Strips
• Turtle Island Foods, Inc. Marinated Tempeh Smokey Maple Bacon (Also available in Coconut Curry and Sesame Garlic)
• Tofurky Pepperoni Slices (Also available in Roast Beef Style, Bologna Style, Hickory Smoked, Oven Roasted, Italian Deli, Peppered)
• Tofurky Keilbasa (Also available in Italian Sausage)
• Follow Your Heart Vegan Gourmet Sour Cream Dairy Alternative (Also Sour Cream Dairy Alternative made with Grape Seed Oil)
• House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute (Also available as Fettuccine and Macaroni)

SOUP PASTA AISLE:

• Annie Chun’s All Natural Asian Cuisine Brown Rice Noodles (Maifan) (Also Brown Rice Stir Fry Noodles, Straight Cut Rice Noodles)
• Annie Chun’s Roasted Seaweed Snacks, Sesame Flavor
• Better Than Bouillon Vegetable Base
• Amy’s Organic Chili, Spicy (Black Bean, medium)
• Amy’s Organic Soups (Black Bean and Vegetable, Tom Khaphak Thai Coconut, Tuscan Bean and Rice, Lentil, Vegetable Barley, Lentil Vegetable, No Chicken Noodle)

BEANS RICE AISLE:

• Harmony Valley Vegetarian Hamburger Mix (Also Breakfast Sausage Mix)
• Lundberg Family Farms Brown Rice Couscous, Original Flavor (Also Savory Herb, Mediterranean Herb, Roasted Garlic, and Olive Oil)

SALAD DRESSING AISLE:

• Nasoya Nayonaise Sandwich Spread, Original Flavor

CEREAL AISLE:

• Nature’s Path Organic, Blueberry Cinnamon Flax (Also in Pumpkin Raisin Crunch, Red Berry Crunch, Cinnamon Raisin Granola, Coconut Chia Granola, Multibran Flakes, Sunrise Crunchy Vanilla)

FROZEN SECTION (Breakfast):

• Nature’s Path Waffles, Chia Plus with Quinoa and Amaranth (Also Homestyle Buckwheat Wildberry flavor)

FROZEN SECTION (Natural):

• Amy’s All American Veggie Burger (Also Quarter Pound Veggie Burger)
• Boca Vegan Burger

FROZEN SECTION (Organic):

• Amy’s Bowls, Brown rice and Vegetable (Black Eyed Peas and Veggies, Teriyaki)
• Amy’s Whole Meals, Enchilada with Spanish Rice and Beans
• Amy’s Enchilada Black Bean and Vegetable (Also Indian Vegetable Korma, Breakfast Burrito, Black Bean Vegetable Burrito, Bean and Rice Burrito)

CHIP AISLE:

• Food Should Taste Good Blue Corn Chips (Also Olive, Multigrain, Sweet Potato)

Though items are labeled vegan, you should still inspect the ingredients on the label to see if they fit your criteria. Since these items are available in at least one supermarket, you may want to ask your local grocer to carry any that they don’t currently stock, but you would purchase.

For quick meal ideas, you may be interested in: Meatless Meals for Working People and Simply Vegan.

By Jeanne Yacoubou, MS
VRG Research Director

A journalist recently asked us about L-cysteine for an article she was doing on food additives. For others interested in L-cysteine, here’s a summary in question and answer format based on information relayed to us by several food industry employees over the past few years.

Q. Is L-cysteine a softening agent that is used in many types of bread?

A. L-cysteine is best described, (as it is in the FDA’s Code of Federal Regulations), as a dough conditioner or dough strengthener. It makes the dough more manageable, (i.e., able to be stretched out and unlikely to bounce back to its original ball-like state when making a pizza crust, for example).

It is most common in pizza dough and bagels. It may be present in other types of bread products, too.

Q. Can it be derived from hog hair, human hair, and feathers?

A. The major commercial sources of L-cysteine today are Chinese and Indian avian feathers and human hair. Hog’s hair as a source is likely when the hair/feather supply is low. Because the industrial plants needed to extract L-cysteine exist in China, most of the extraction is done there (i.e., it’s too costly for companies to ship feathers/hair and extract it here when the feathers, hair and industrial plants are already there).

Dark hair is richer in L-cysteine than light hair. Although there is no technical difference between L-cysteine derived from feathers versus that derived from human hair, industry sources have told us that human hair-derived L-cysteine is considered better and preferred in Europe.

Q. Is it sometimes, but not always, listed on labels?

A. According to the CFR (http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.4) under paragraph 18, L-cysteine is listed on labels, usually in a parenthetical expression after the term “dough conditioner.” However, it need not be listed if L-cysteine is an ingredient used to make other ingredients which are in a final product. For example, L-cysteine used as a “reaction flavor” (http://askfsis.custhelp.com/app/answers/detail/a_id/465/related/1 see #7) need not be labeled. Another example is in a pizza kit in which there are individual packets of dough, sauce, and seasonings in a larger box. L-cysteine may be in the dough but not labeled as an ingredient in the kit.

Q. Is it safe (but possibly undesirable) to eat?

A. L-cysteine has GRAS status (Generally Recognized as Safe) http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1271.

FDA considers it safe when used at suggested levels for dough conditioning. Human or animal sources may be undesirable to some people. Synthetic and microbial versions of L-cysteine exist and are used in products with an approximately 10% total market share, but at present are more costly than hair- or feather-derived L-cysteine.

For more information on ingredients, visit http://www.vrg.org/ingredients/index.php

For vegetarian- or vegan-related information on a wide variety of topics, please subscribe to our e-newsletter at http://www.vrg.org/vrgnews/

To support VRG research, you may donate at http://www.vrg.org/donate

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 company employees or company statements. Information changes 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.

We’re hosting a vegan networking dinner during the annual meeting of the Academy of Nutrition and Dietetics! The restaurant is walking distance to the Convention Center. VRG’s Nutrition Advisor Reed Mangels and VRG staff will participate in a discussion.

WHERE
Café Th
2108 Pease Street
Houston, TX 77003

WHEN
Sunday, October 20, 2013, 6 PM

MENU
Spring rolls with tofu
Vegetable Noodle Soup with rice noodles, tofu, and vegetables including squash, portabello mushrooms, and bok choy
Yellow Curry with cauliflower, green beans, carrots, and potatoes
Vermicelli with Lemongrass
Stir-Fried Tofu with tomatoes, onions, and bell peppers
Rice
Tea

Cost: $25 per person. Includes tax and tip.

Menu subject to change. Please reserve early as seating is limited. Please send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or pay online at www.vrg.org/donate and write in Th Dinner and the attendees’ names in the comments. Or call (410) 366-8343 between 9 AM and 5 PM Eastern time, Monday to Friday to pay with a Visa or MasterCard. Refunds only if we can replace your seat.