The Vegetarian Resource Group Blog

How do I find a veg-friendly college?

Posted on July 21, 2011 by The VRG Blog Editor

For other Teen FAQs, visit: http://www.vrg.org/teen/

I'll be looking at colleges this spring. How do I find a veg-friendly college?

First and foremost, the most important factor in picking a college is finding one that is really a good fit for YOU – a place where you will learn what you need to learn, and a place where you can grow to the greatest extent of fulfillment as possible. That alone is a complicated and challenging task, but it is extremely important.

As a vegetarian, you have something extra to think about as you search for your home for the next four years. It would be hard to stay up for a late-night study session with your stomach running on near-empty, and it would be hard to enjoy your dinner if it was the same exact mystery vegetable casserole that had been served for three nights prior. Colleges vary in their level of vegetarian accommodation, and the college that's the right fit for your vegetarianism will largely depend on you.

I sent out my college applications in the fall of 2000, and it's my hope that schools are significantly more vegetarian-friendly than they were at the time. I was fortunate enough to have a huge asset on my side though: my mother. My mother is a doctor with a specialty in nutrition. I was raised vegetarian – I've never had meat in my life, and I've been a vegan since I was three years old. Because of my mother's education and interest, I was provided with a wealth of nutritional knowledge from a young age, and a constant ally in my food choices. All of this helped when I was looking into colleges, because there were several questions that my mother brought up, that I may not have come up with on my own.

I would say that picking a college for a vegetarian teen basically comes down to three things: 1) the amount of support you already receive for your eating choices, 2) your own knowledge, and 3) the college itself. I don't think I placed as much importance on the vegetarian factor during my college search as I might today. To that end, my advice as follows is a combination of what I did do at the time, and how I would do it better now.

Parental Support:

If you already have the full support of your parents for your vegetarianism (or if you come from a vegetarian family), then that's great! You're already a step ahead – simply remind your parents that this is something that you'll need to pay attention to during your college search.

If your parents are not supportive of your choice to be a vegetarian, then it's really important to make sure they get the message that you're being responsible by learning as much as you can so that you can take care of yourself and be healthy. You will also need to let them know that this will be an important part of your college decision because you want to be healthy and responsible (parents really like it when their kids are responsible).

Your Own Knowledge:

If someone else (your parents, another relative, a restaurant, etc.) makes all of your food, then you might want to brush up on your balanced-diet knowledge. Whether or not you have experience in the kitchen, it is likely that at some point during your time at college, you will cook – either for fun, or out of necessity.

If you know how to cook, as well as how to provide for yourself nutritionally, then it might not matter as much where you go for college. If you rely on others for much of your food preparation, then you'll need to make extra sure that the college you choose will provide adequate nourishment for you.

Questions to ask yourself at this point:

  • How much do you think your parents are willing to support you in your search for a vegetarian-friendly college?
  • If they will not be supportive, how hard are you willing to work to either earn their support, or make up for it?
  • Are you capable of shopping and cooking for yourself?
  • If not, are you willing to learn?

The College Itself:

This is the biggie. Long before your applications are in the mail, you will have heard the names of colleges in your area, ones your friends have gone to, or others that you (or your parents) are interested in. How can you find out how vegetarian-friendly these schools are? You can start, even before visiting the campus:

CALL AHEAD. Do your homework – use a university's website to find information about specific departments that might be able to help you. The best time to place calls is during the day on a weekday. This is when offices are most likely to be open (if you call as soon as you get home from school, you should be fine – especially if the school you are interested in is in a time zone to the West of where you live).

Food Services or Dining Services:

Call to speak to someone who knows what food is served – you may even ask to speak to the head of the department. Because of the prevalence of food allergies, many school food service departments are more vigilant than ever about meeting the students' varied dietary needs. Explain which foods you don't eat, and ask what accommodations are made for vegetarians (you could even possibly ask what percentage of students eat vegetarian meals).

There were many changes in the vegetarian food options at my school while I was a student. Most schools have a variety of food stations in the dining hall, and you either pay for a buffet-style all-you-can-eat meal, or you pay a certain price for each item that you have chosen (a la carte). During my freshman year I could always eat from the salad, bar, have a peanut butter and jelly sandwich, or cheeseless pizza. At dinner there was always a vegetarian entrée, though I was often skeptical of its vegan status. There was a sandwich/wrap station, but I chose not to eat food prepared there because I did not trust that they used separate, clean knives for meat and for vegetables. For breakfast, there was sometimes soymilk. When I spoke to the head of dining services to address the fact that the food wasn't meeting my needs, he offered to purchase special foods for me. The bottom line is: it always helps to ask. When you make your needs known, they are more likely to be met. By the time I was a senior, there was a vegetarian dining room open for dinner.

Which brings us to a second important point to discuss with dining services: meal plan. Different schools have come up with different ways of having students pay for meals. Some schools require all students to be on a meal plan. Others only require students in certain dorms or years. Some schools require all students to be on at least some sort of partial meal plan. Most meal plans have a combination of "meals" and "points" (or "dining dollars," or "flex points" – different schools refer to them by different names). Often this means that if you eat a meal at a main dining hall, you will spend one "meal" from your cache. Points are usually spent at smaller (often fast food, or café style) dining halls, and each item that you buy is worth a different number of points. Usually points carry over from the fall semester to the spring semester, sometimes they carry over from year to year. Unfortunately, at my school they did not, and at the end of my freshman year I ended up bringing home several cases of bottled water (I don't even drink bottled water). It is important to ascertain the structure of the meal plan at a school you are looking into, because if they don't have very many vegetarian options, and you are required to be on a full meal plan, you will have spent a lot of money, and will not have much food.

Residential Life

If food options are meager, it will be important to find out what the dorms are like. If you have a full kitchen, and enjoy the prospect of cooking for yourself, the dining halls won't matter so much. At my school, the freshman dorms had a microwave, stovetop, and sink available in a lounge on each floor. I had a small refrigerator in my room (I ate a lot of guacamole that year). All other dorms had full kitchens. After I graduated, a group of students created a vegetarian co-op on campus – you never know what sorts of opportunities you might discover at the school that you are interested in.

Student Activities Office

Someone from this office could tell you if there is a vegetarian (or animal rights) organization or club. If you would be interested in joining such a club while in college, you could probably speak with a member beforehand, to ask how large the club is, how active it is, what sorts of activities they do, etc. If you intend to only date other vegetarians, then you'll definitely want to make sure you'll be able to find them, especially on a large campus!

Even if you don't expect a vegetarian club to have a major place in your life during college, you may enjoy knowing that there are like-minded individuals, should you change your mind along the way. There was a Vegan and Vegetarian Club at my school – but I never was a part of it (I did, however, buy a really cool tee-shirt they were selling one year, and always smiled when I saw their table at activities fairs).

Admissions

You're going to play a back-and-forth dance with admissions offices. First, they're out to woo you into applying to their school. Colleges go to great lengths to get a strong applicant pool. Then they pass the baton to you, and you have to impress them back with your application. Once you're accepted, the ball is back in the school's court, and again they will do whatever they can to get you to attend their school. So most of the time, you are the one with the advantage, because they're trying to win you over. You will probably find that the admissions office staff is very accommodating.

So call the admissions office with some more of your questions (really, any that you would have addressed to any of the offices listed above will work there too), and if there are any that they can't answer, ask if you could speak directly with a vegetarian student. You could ask them about things such as: how good the vegetarian food is on campus (this is something that dining services most likely won't tell you!), what (if any) vegetarian restaurants in the area might be available and/or popular amongst students, how well the dining staff responds to student requests, etc.

When you visit:

This will basically be a chance for you to ask some of the same questions you may have already asked over the phone. That may sound redundant, but if I was going to possibly spend four years eating someone's cooking, I'd want to hear reviews from more than one person. Also, pay attention to what they serve you – some schools go all out to impress visiting prospective students, so if you aren't impressed by what they serve you when they're trying to impress you, then you might want to take that into consideration when you think of what they'll serve on a day-to-day basis (I remember a lot of grilled vegetable wraps when I visited different colleges. Personally, I'm not such a big fan of them – they signify to me a lack of the creative vegetarian culinary thinking which I really enjoy).

Check out the dining hall yourself, even if you don't get a chance to eat there. You'll want to see what it's all about, and it will round out the impression you get by speaking with the students. Try to find out what health food stores are available in the area – visit them, and you can see if they carry foods and products that you are used to using.

If you're the kind of person who could be dropped on a desert island covered in carnivores and cows, and manage to live as a vibrant and fulfilled vegetarian, then it might not matter so much where you choose to go to college. For everyone else, I imagine that it will matter to varying degrees. You need to figure out for yourself just how hard you're willing to work. I personally love to cook, but if I were to go through the rigor of college again, I would really love to do it in a place where I could be provided with a variety of tasty and creative options at every meal. I truly enjoy delicious, healthful food, and I love having the opportunity to enjoy such foods with others. (As a side note here, you may also want to make sure that the food at the schools you are interested in is healthful. I grew up on fresh-baked whole wheat bread, and when I went away to college, I was excited to FINALLY be able to eat white bread whenever I wanted. That enthusiasm lasted for about a year, before I decided that I actually liked the whole wheat bread better – and that I really liked the idea of putting healthy foods in my body. College is demanding. If you want to be able to do your best, and be able to enjoy the experience to the fullest, you need to be vigilant about what you fuel your body with – and even if you can't wait for all the white bread in your future, you never know how your thoughts might change in just a few short years.)

Take into consideration the dining services, the food itself, kitchen availability, student comments, vegetarian community, and your own knowledge and agency within your vegetarianism, and create for yourself a full picture of what a school has to offer. Perhaps you're the kind of person who is going to go to a college with a pitiful selection for vegetarians and be an agent for change and improvement – only you can know that. And as I started out by saying – make sure the school is a good fit for you, OVERALL. Vegetarian accommodations may affect your quality of life while you're in college, but it's really important for you to go to the school that will enable you to do what you love overall.

And once you've found your college, and know all about what it has to offer, make sure you let vegetarian friends who are younger than you know all about your school's vegetarian amenities. There's nothing like a little help that turns around and helps another.

by Joanie Terrizzi

Vegan and Vegetarian Summer Camps

Posted on July 19, 2011 by The VRG Blog Editor

For other Teen FAQs, visit: http://www.vrg.org/teen/

The last few years I’ve been to summer camp, they always say that vegetarian meals are available. When I get there it is the same foods every night or just a salad bar, veggie burgers, and peanut butter and jelly. Are there any camps that actually have good menu options for vegetarian and vegans?

By Julia Warren

 

Yes! There are camps out there that offer great vegetarian and vegan options for kids and teens; you just have to look harder. Having a good camp experience is difficult when you are always hungry so finding camps that meet your dietary needs is important. We have made a list of some camps across the United States and Canada that keep in mind their vegetarian campers or are exclusively vegetarian/vegan. If none of these camps are located in your area there are some steps you can take to make sure your local camps are able to provide you with the appropriate food.

  • Get in touch with the camp. Email or call the camp director or foodservice director to talk about the specific foods they offer. Many camps have entire menu plans or lists of foods that are available so you can get an idea of what you are looking forward to. Even if they don’t have what you want, a lot of camps aim to please and may be willing to work with you to get you some better options.
  • Bring your own foods. Day camp? See if you can bring your own lunch. Overnight camp? See if there is a place where you can store food that you bring if they cannot guarantee appropriate foods. That way you know you’ll get something you will like and can eat.
  • Be creative and try new things. Look at new combinations of foods. Never put edamame in your salad? Ever heard of sunflower seed butter? Camp may be the time to try something different!

Vegan Camps

Camp Exploration
Tarzana, CA

100% Vegan! Sessions focus on a wide range of topics. Camping in Zion and Bryce National parks, visiting alien/space related sites, traveling the California coast, and hiking Yosemite are some of the programs available each summer.

A wide range of vegan foods are available for both the vegan and non-vegan camper. Campers even have the opportunity to help prepare the food. Menu items include:

  • Fondue
  • Veggie sushi
  • Vegan lasagna
  • Falafel, hummus, babaganoush, tabouli, dolmas
  • Smoothies
  • Scrambled tofu
  • Veggie jerky
  • Toasted vegan marshmallows
  • Stuffed peppers
  • Mac and uncheese
  • TLT’s (tofu, lettuce and tomato)

Contact Info
Address: PO Box 572572
Tarzana, CA 91357-2572
Phone: (818) 344-7838
Email: [email protected]
www.CampExploration.org
www.VeganCamp.org
www.kidsla.org/camp

Youth Empowered Action (YEA) Camp
Santa Cruz, CA; Portland, OR

Leadership/Activism Camp for ages 12-17. Campers look into issues like animal cruelty, violence, and gay marriage and develop the knowledge and skills required to advocate for change in issues that interest them.

Organic, vegan meals, using mostly local foods are provided for campers.
Before you go, inform them of allergies and special dietary needs so they can make sure they are properly supplied. Sample menu items include:

  • Breakfast: French toast, pancakes, bagels
  • Lunch: teriyaki rice bowls, falafel, barbecue tofu
  • Dinner: veggie curry with coconut rice, stuffed shells, pizza
  • Desserts: chocolate chip cookies, brownies, ice cream sundaes
  • Snacks: popcorn, pretzels, fresh fruit

Contact Info
Location:Santa Cruz, CA
Phone: (415) 710-7351
Website: www.yeacamp.org
Email: [email protected]

Location: Portland, OR
Phone: (503) 347-0223
Website: www.yeacamp.org
Email: [email protected]

Location: Lanoka Harbor, NJ
Phone: (503) 347-0223
Website: www.yeacamp.org
Email: [email protected]

Vegan Camp at the Sthitaprajna Vegan Retreat
Karnataka, India

This is a camp for adults that provides a place for relaxation, meditation, Yoga, and vegan living. Beach and village visits as well as hiking and other day trips are included.

The entire retreat center is vegan; no animal foods, silk or leather are allowed and smoking and alcohol are prohibited.

Contact Info
Email: [email protected]
http://indianvegansociety.com/vegan_centre

Vegetarian Camps

Hawthorne Valley Farm Camp
Ghent, NY

Hawthorne Valley is an agricultural camp that teaches about sustainable agriculture and husbandry.

Vegetarian meals focus on biodynamic/organic, local foods. Eggs and dairy products are produced at the camp and are used along with whole grains, and seasonal foods in making all the meals from scratch.

Contact Info
Address: 327 Route 21C, Ghent, NY 12075
Phone:(518) 672-4790
Fax:(518) 672-7608
Email: [email protected]
www.vspcamp.com

Common Ground Center
Starksboro, VT

Common Ground center is a family camp with programs for families with children and teens. During each session programs are offered each day specifically for teens, children, and parents separately. Group activities are scheduled for evenings.

Vegetarian meals are provided and have an emphasis on organic and local foods. They can accommodate special diets and have vegan options available. Indian night, falafel, and Asian night are some popular and entirely vegan dinners offered.

  • Full salad bar daily
  • Fresh brick oven bread/pizza baked on premise
  • Healthy snacks always available

Contact Info
Location: Starksboro, VT
Phone: 1-800-430-2667
www.cgcvt.org

Camp Woodbrooke
Richland Center, WI

Quaker- based camp for youth of all ages that includes an emphasis on community service, cooperative decisions, and fun.

This family run camp is vegetarian and vegan (meat options are by request). Many of the meals use produce from the camp garden and are made from scratch. Some examples of foods served are:

Vegan

  • Falafels
  • Spaghetti
  • Potato Leek Soup
  • Lentil Soup
  • Pancakes, biscuits, coffee cake, muffins, cobblers (vegan versions)

Vegetarian

  • Quiche
  • Calzones
  • Enchiladas
  • Sandwiches with homemade bread (cheese, hummus, avocado)

Contact Info
Corporate Address: 1704 Roberts Ct, Madison, WI 53711-2029
Phone: (800) 498-9703
Email:[email protected]
www.campwoodbrooke.org

Camp Frenda
Port Carling, ON, Canada

This is a Seventh-day Adventist camp. Horseback riding and waterskiing are two main activities that are offered in addition to the usual camp programs.

All meals are vegetarian. Sample menus include:

  • Sabbath Fixed Continental Breakfast: Muffins/Pastries, Bagels and Cream Cheese, Hard Boiled Egg, Hot and Cold Cereals, 2% Milk and Soy Milk, Fresh Whole Fruit & Canned Fruit, Whole Wheat Bread, Juice ‘n hot drinks
  • Sabbath Lunch Menu: Lasagna, Garlic Bread, Corn , Salad Bar, Apple Crisp
  • Sabbath Dinner Menu: Haystacks, Chips, Chili beans, Soup, Fresh whole fruit

Contact Info
Phone: 705-765-5597
Fax: 905-571-4781
Email: [email protected]
Email(foodservice director):[email protected]
www.campfrenda.com

Good Vegetarian Options Available

Camp Alonim
Brandeis, CA

Learning about Jewish heritage and Israeli life is the basis of this day camp and overnight camp. Swimming, photography, a climbing wall, horseback riding, and mountain biking are some of the activities for campers. Israel Day and Israeli dancing allow children to learn and celebrate the culture of Israel.

The camp has an organic garden and also offers cooking classes. Vegetarian options include:

  • Spaghetti and marinara sauce
  • Tofu chicken nuggets
  • Tempura
  • Vegetable bourekas
  • Kugel
  • Vegetable pot pie
  • Grilled cheese sandwich
  • Vegetable cholent
  • Cheese quesadillas

Contact Info
15600 Mulholland Dr., Brandeis, CA 93064
Phone: 877-2-ALONIM
Fax: 877-856-3250
Email: [email protected]
www.alonim.com

Arrowbear Music Camp
Running Springs, CA

Musical instruction at varying levels is combined with nature explorations, group activities like volleyball, swimming, and crafts. Sessions end with a camp-wide concert open to family members to showcase the campers’ hard work and practice. Sample menu items include:

  • Breakfast: Eggs & hash browns, melon, cereal (soymilk), oatmeal, juice,hot cocoa
  • Lunch: Grilled cheese sandwiches, tomato soup, celery, carrots, fruit (Vegan: grilled
    cheese with nutritional yeast & avocado)
  • Dinner: Homemade pesto over pasta with tomatoes (Vegan pesto made without cheese), sautéed squash, lemon squares

Contact Info
P.O. Box 180 Running Springs, CA 92382
Fax: 909-867-2794
Phone: 909-867-2782
Email: [email protected]
www.arrowbear.com

Camp Winacka/ Whispering Oaks
San Diego Girl Scouts Camps, San Diego, CA

Under the Girl Scout Council two camps are available. Camp themes cover a range of topics and activities. Some of the sessions include learning how to blog and web design, horseback riding, sewing, backpacking, culinary arts, jewelry making and wilderness adventure.

Both camps provide numerous options for vegetarians and vegans. To begin with, many meals are designed to be vegetarian. Vegan options are always available and many times the main meals can easily be altered to avoid dairy and eggs. One example is stir-fry; the vegetable are cooked separate from any meat so that everyone can eat them. The cooks work to create meals that work seamlessly with what the majority of the camp is eating.

Sample menus include:

  • Breakfast: Pancakes (vegan pancakes are available), Yogurt, Veggie Sausage, Fresh Fruit, Hot Cocoa
  • Lunch: Build-Your-Own Taco Salad: Tortilla Chips, Salsa, Lettuce, Beans, Sour Cream, Cheese; Celery and Broccoli; Cinnamon Sugar Cookies (alternative vegan dessert example: ices)
  • Dinner: Pasta, Marinara Sauce (meatless), Garlic Bread, Roasted Carrots, Salad, Chocolate Cake (alternative vegan dessert)

Contact Info
1231 Upas St, San Diego, CA, 92103
Phone: 800-643-4798
Email: [email protected]
www.sdgirlscouts.org

Camp Toccoa
Tocca, GA

Camp Tocca offers a traditional summer camp for youth along with climbing, adventures and horseback riding sessions.

There is always a meatless version of the main dish available for vegetarians. Children who are vegan or who have dairy allergies will be provided alternatives as well. Soy products are common replacements for meat in many of the dishes. Grains and beans are also used. They say, “We DON’T assume that our vegetarian and vegan campers will be happy eating lettuce for a week.”

Contact Info
92 Camp Toccoa Drive, Toccoa, GA 30577
Phone: (706) 886-2457
Fax: (706) 886-5123
Email: [email protected]
www.camptoccoa.org

Camp Emerson
Hinsdale, MA

Campers, age 7-15, design their own schedules from over 50 different activities. Categories include sports, performing arts, water sports, wilderness, studio arts, science and cooking.

The owner is vegan and provides an extensive menu for vegans and vegetarians. Camp Emerson is also expert at food allergies, Celiac Disease and intolerances. A team of Registered Dietitians and Specialty Chefs are employed by the camp to ensure that children with allergies eat safely. The camp is peanut, treenut, sesame and shellfish free. Sunflower seed butter is always available instead of peanut butter. The priority is delicious meals and full inclusion.

Cooked from scratch, healthy vegetarian & vegan meals are offered each day. There are always alternatives:

  • Extensive salad bar daily (hummus, tofu, avocado, cheese, sunflower seeds, etc)
  • Variety of sauces and a pasta bar
  • Meatless alternatives
  • Plant based milks and cheese
  • Soy alternatives
  • Gluten-free alternatives

Contact Info
Phone: 800-782-3395
Email: [email protected]
www.campemerson.com

Camp Sabra
Rocky Mountain, MO

Traditional camp activities and Jewish traditions combine at Camp Sabra. The camp offers activities like sailing, waterskiing, wake boarding, high/low ropes course and videography. Israel Day allows children to learn about their heritage and a Shabbat service is held each Saturday.

The camp keeps a kosher kitchen and offers vegetarians a full salad bar daily with hummus and sunflower seed butter as well as other options.

Contact Info
30750 Camp Sabra Road, Rocky Mount, MO 65072
Summer Phone: 573-365-1591
Summer Fax: 573-365-0577
Winter Phone: 314-442-3151
Email: [email protected]
www.campsabra.com

North Country Camps
Keeseville, NY

Nature programs, mountain biking, rock climbing, art & crafts, and sports are everyday activities available to campers. Special programs for wilderness overnight trips, work groups, and even 4-5 week expedition trips are also associated with the camps.

The kitchen staff prepares a number of soups, casseroles, stews, wraps and tofu dishes for vegetarians throughout the summer. Every year they host between 40-50 vegetarian campers and staff. Vegan alternatives may be limited.

Contact Info
Phone: 802-235-2908
Email: [email protected]
www.northcountrycamps.com

Journey’s End Farm Camp
Sterling, PA

Campers learn about farming and husbandry at this camp. A combination of work and play has created their philosophy know as “plork.” Campers get chance to milk a cow, pick berries, harvest vegetables, and bake. Swimming, ceramics, sports, campfires and cookouts are other typical activities that are incorporated into camp sessions.

Journey’s End Camp works creatively to incorporate seasonal produce, grown on the property, into every meal. They offer options for vegetarians and vegans and will work with campers to ensure that everyone is satisfied (gluten-free options are available as well).

  • Quiche
  • Veggie Lasagna/Pizza (vegan option: pesto with pasta or on crust with tofu “cheese”)
  • Lentil soup with carrots and curry flavoring with homemade French bread
  • Zucchini stuffed with rice/egg/vegetable/bread crumbs with cheese (vegan alternative)
  • Pasta Salad with chopped vegetables and vinaigrette
  • Salad available at lunch and dinner daily

Contact Info
P.O. Box 23, Sterling, PA, 18463
Phone: 570-689-3911
Email: [email protected]
www.journeysendfarm.org

Camp Tonkawa
Collinsville, TX

Nature Awareness Center for Adults and Children that focuses on connecting with nature and developing survival skills in a creative, fun, learning environment.

Every meal has a “no meat” option; foods are prepared separately and combined just before eating so animal products can easily be omitted in many of the meal options. Artificial colorings, additives, sweeteners and white sugar and flour are used sparingly or not at all. Those with very specific food allergies may want to provide their own alternatives for foods.

Contact Info
Phone: (940)440-8382
Email: [email protected]
www.camptonkawatexas.com

Global Youth Village
Bedford, VA

This is an International Leadership Camp that focuses on global involvement. Campers participate in activities like debate, listening skills, improving communication, and peace building. This is in addition to more traditional camp activities with global flair (ex: Turkish tilemaking, clogging with the Hoorak Cloggers, African drumming, Urkranian egg painting, etc)

Vegetarian meals, use mostly unprocessed fruits, vegetables, whole grains, and honey. Entrées from countries around the world, including Greece, the Middle East, India, Japan, and Nigeria are offered regularly.

Contact Info
1020 Legacy Dr., Bedford, VA 24523
Tel: 540-871-0882
Fax: 540-297-1860
http://globalvillage.org

 

Written by Julia Warren
Julia collected the information used in this article during a distance internship with The Vegetarian Resource Group. She will be entering her final year as a nutrition major at the State University of New York at Plattsburgh.

The contents of this article 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 depend on information from camps, websites, or third party sources. It is impossible to be 100% sure about a statement, info can easily change, people have different views, mistakes can be made. Please use your best judgment about whether a camp or food is suitable for you. Please do further research or confirmation on your own. Let us know about positive vegan experiences you have with these or other camps. Comments can be sent to [email protected].

Upcoming Events

Posted on July 14, 2011 by The VRG Blog Editor

Come visit VRG’s booth at these events!

The Market for Vegetarian Foods

Posted on July 12, 2011 by The VRG Blog Editor

The article The Market for Vegetarian Foods has been updated and is now available here: http://www.vrg.org/nutshell/market.htm#market. You can read the whole article here.

The Market for Vegetarian Foods
By Caryn Ginsberg

Vegetarian eating is higher profile than ever. Movies, books, articles, and celebrity interviews tout how vegetarian foods reduce disease and obesity. More and more people are aware of how standard American fare not only hurts our health but also harms the environment and supports cruelty to animals.

It’s easier to eat vegetarian or vegan now than ever. Specialized products have expanded from natural foods stores to mainstream grocers, discount chains, and club stores. From fast food to five-star restaurants, vegetarian options are becoming more commonplace.

Exciting times do not ensure successful business ventures, however. Competition is intense. Experts estimate the failure rate for new products of all types may exceed 80 percent. As many as 60 to 80 percent of new restaurants may close (Bloomberg Business Week, 2007).

Given that the trends driving interest in vegetarian eating appear likely to continue, savvy businesspeople can not only profit by catering to this need but also build demand by offering delicious, convenient, and affordable plant-based foods. Both would-be entrepreneurs and established professionals can benefit from understanding the market and competition to determine the best opportunities for success.

This article begins by identifying the consumers seeking more vegetarian food of all kinds, including fruits, vegetables, grains, and meat and dairy alternatives. After exploring the implications for restaurants and non-commercial food service, the analysis narrows to meat and dairy alternative products, investigating market data, and trends.

Read the rest of the article here.

EcoFair 2011…A Day Of Veggiecation

Posted on July 08, 2011 by The VRG Blog Editor

by Jessica Friend

My name is Jessica Friend and one of my first assignments as a VRG summer intern was to attend a community event that VRG participated in to advocate vegetarianism.

Mary Hebranson, the Community Outreach Director at VRG, asked me if I would be interested in attending EcoFair in Reisterstown, MD. The fair was only about 15 minutes from my home in Owings Mills, so of course I would go.

Driving on to the grounds for EcoFair, I had no idea what to expect but I had lots of questions. Would it rain? Would there be lots of people? How would the VRG booth look? Turning the corner, I was pleasantly surprised. Kayam Farm, where the fair was held, sits on several acres of green pastureland. I could see a big pavilion in the center of the grounds. Underneath, various vendors were set up on picnic tables.

As I approached the pavilion I spotted the VRG table pretty quickly because it was definitely one of the more colorful booths there. An array of pamphlets showcased fruits and vegetables from every color of the rainbow. Red tomatoes, orange squash, yellow bananas, green peppers, blue blueberries and purple eggplants. Displayed on the left side of the table were several of the books that VRG publishes including Meatless Meals for Working People and Simply Vegan. On the right side of the table there was a display dedicated to educating people on the effects of eating meat on the environment.

I walked around the table and introduced myself to Mark Rifkin. Mark is one of the dietitians that work with The Vegetarian Resource Group. He would be overseeing the booth that afternoon.

Right away, Mark informed me that one of the most important rules of tabling is … “Don’t be afraid to speak to the people!” Mark noted that most people who approach a table won’t ask any questions without a little prompting. So a nicely placed “Do you have any questions?” is an icebreaker. Throughout the afternoon, I put Mark’s insightful tip into practice.

Some of the visitors to the VRG table included; a woman who inquired about tips for feeding a picky vegetarian baby, Mark suggested she try different textures of tofu; and a man who approached the table looking for recipes, explaining that he had just gone vegetarian several months ago. I handed him a pamphlet of four easy to make vegan recipes that Mark had brought and a copy of the restaurant guide that VRG publishes. Some people were just interested in receiving literature on vegetarianism or copies of the Vegetarian Journal.

The fair had live entertainment, and a buffet lunch which included chicken, French fries, cookies, brownies, lemonade, but also a vegan option, salad and an assortment of wraps.

Towards the end of the day, the traffic at our table slowed and I took advantage of this to take a look around the fair. I visited the MOM’s organic market table for free samples of their chocolate chip cookies, tried a vegan smoothie at the buffet and visited a few other vendors’ tables including Save The Bay and Parks and People.

If you’re in the Maryland area, I encourage you to check out EcoFair 2012.

To volunteer at VRG booths around the country, e-mail [email protected].
To support VRG outreach, you can make contributions at https://www.givedirect.org/give/givefrm.asp?CID=1565

Nutrition During Vegan Pregnancy

Posted on July 06, 2011 by The VRG Blog Editor

Pregnant or planning for pregnancy? Check out this recent article by Reed Mangels, PhD, RD, VRG nutrition advisor, and co-author of VRG’s brochure, Vegan Nutrition in Pregnancy and Childhood.

Excerpted from Starting Right: What to Eat When You’re Hoping to be Expecting, published on http://www.onegreenplanet.org:

2. Make sure you’re eating a variety of vegan foods with an emphasis on whole, unprocessed foods.

Pre-pregnancy is a great time to clean up your plate. Eating a variety of foods – beans, grains, fruits, vegetables, nuts, and seeds – makes it more likely that you’re getting the nutrients you need and that will support your baby’s growth. You’ll be a role model for your child for many years. It’s a lot easier to promote fruits and vegetables if your child sees you eating these healthy foods.

In addition to choosing whole, unprocessed foods often, be sure you mix things up. If you usually eat soy products as entrees, try adding some other kinds of beans or seitan. If you take fruit for lunch, eat seasonally – peaches in summer, pears in the fall, strawberries in the spring rather than only eating apples or bananas. Greater variety in your food choices makes it more likely that you’re getting all of the nutrients you need.

3. Start taking a supplement of folic acid and decide if you need to use supplements to insure adequate vitamin B12, calcium, vitamin D, iron, and iodine.

Folic acid is an important vitamin during early pregnancy because of its role in the development of the nervous system. Adequate intakes of folic acid have been linked to a reduced risk of birth defects like spina bifida. Since the baby’s brain and spinal cord begin to form very early in pregnancy, before you may even know you’re pregnant, the CDC and other government agencies recommend that all women who may become pregnant either take a supplement containing 400 micrograms (mcg) of folic acid or eat cereal fortified with folic acid. Few, if any, vegan cereals are fortified with folic acid, so it’s probably easiest to take a supplement of folic acid or, if you use a multi-vitamin, check to see if it has 100% of the Daily Value (DV) for folic acid.

Vitamin B12 is another vitamin that’s needed for development of the nervous system. Vegans get vitamin B12 from fortified foods (some brands of soy or other milks, cereals, energy bars, etc) and from supplements. Be sure that you have a reliable source of vitamin B12 that you use every day before and during pregnancy and when you’re breastfeeding.

Requirements for calcium and vitamin D do not go up in pregnancy. It’s still important to meet recommendations for these nutrients, either by choosing good food sources or by using a vegan supplement.

Iron needs are quite high in pregnancy because extra iron is needed to make the baby’s blood. If you start pregnancy with adequate amounts of stored iron, there’s less likelihood that you’ll become anemic during pregnancy. You can build up your stores of iron before pregnancy by eating iron-enriched foods (pasta, cereal, bread, some brands of fake meat) and foods high in iron (dried beans, whole grains, green leafy vegetables, nuts). Even with adequate stores of iron, your health care provider may recommend an iron supplement.

Iodine plays an important role in brain development. Iodized salt is an easy way to add iodine to your diet. If you don’t use iodized salt and rarely use sea vegetables (another source of iodine), either choose an iodine supplement or a multi-vitamin/mineral supplement that supplies iodine.

Read the whole article here »

VRG’s Guide to Vegan and Vegetarian Food Ingredients Now Available on Windows Phone 7!

Posted on July 01, 2011 by The VRG Blog Editor

Our Guide to Food Ingredients is now available – for free – on Windows Phone 7!

Click the download icon to install. You’ll have to have (or download) Zune to view this. Or, you can take a look at this website: http://www.windowsphoneapplist.com/ingredients_guide-a25008.html.

Perfect for deciphering ingredient labels while you are on the go, the Guide lists the uses, sources, and definitions of 200 common food ingredients. It also states whether the commercial source of the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian.

Many thanks to Techark Consultancy for developing the app!

Print copies of the Guide are available here.

The online version is available here.

iPhone version is available here.

Editor’s note: The purpose of our food ingredient research is intended to educate people to enable them to make informed decisions about the foods that they choose to eat. Vegetarians and vegans will draw their own lines at what they will or won’t eat. Do what you feel is appropriate for your circumstances. The guide should not be used to criticize others or feel overwhelmed. We live in an imperfect world and do the best we can.

The contents of this blog, 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.

Top 5 Vegan Campus Foods Survey

Posted on June 29, 2011 by The VRG Blog Editor

Are you a vegan or vegetarian college student? We want to know what your top 5 favorite campus foods are!

Below is the link to our survey.
www.surveymonkey.com/s/5L839K8

Thanks,
Jessica Friend/Lindsey Siferd
VRG Interns

VRG’s Online Vegan/Vegetarian Restaurant Guide

Posted on June 28, 2011 by The VRG Blog Editor

Planning a summer vacation? Our online guide to vegetarian/vegan restaurants in the USA and Canada is a great resource for traveling, or just discovering a new place to eat nearby! Visit: http://www.vrg.org/restaurant/index.php

Savory Summer Peach and Avocado Salsa for July 4th

Posted on June 24, 2011 by The VRG Blog Editor

Excerpted from:

Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD
Purchase a copy for $25.00 here

Savory Summer Peach and Avocado Salsa
Serves 10

2 cups diced fresh, ripe, pitted peaches (not peeled)
2 cups diced fresh, ripe, pitted, peeled apricots
2 Tablespoons minced fresh chilies (you choose the heat!)
1/2 cup diced, peeled, ripe avocado
1/4 cup diced fresh red bell pepper
1 Tablespoon minced red onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons peach nectar or orange juice

In a non-reactive bowl, combine ingredients. Allow salsa to chill for at least 30 minutes before serving.

Total Calories Per Serving: 45
Total Fat as % of Daily Value: 2%
Protein: 1 gm
Fat: 1 gm
Carbohydrates: 8 gm
Calcium: 8 mg
Iron: 0 mg
Sodium:
1 mg
Dietary Fiber: 2 gm

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