Saturday, June 18 · 2:00pm – 5:00pm
At Crafts’ historic farm, Conway, MA USA.
Please email [email protected] if you plan to attend.

Picnic with vegan food provided.

Return the forest. Return of the natural landscape.

This year we celebrate ten years of the forest. Dick Stafursky, a biologist, though unemployed at the time, gave away all his inheritance. There are no trails, nor are there plans to design any. Also, there are no WSL buildings near or on the site. It is open to the public for walking only. The DROP plan is used to return these acres to the natural landscape in perpetuity. Species List Forest, Conway, Massachusetts, USA Contact: Richard Stafursky 802-258-7845 World Species List – Natural Features Registry Institute, 155 Belmont Ave., Brattleboro, VT USA, (802) 257-9158, a 501(c)(3), conservation, charitable organization, http://wslfconwaymausa.blogspot.com/, EIN 51-0381202.

In the new Dietary Reference Intakes for Calcium and Vitamin D developed by the National Academy of Science, published in 2011 by the National Academies Press, the VRG website www.vrg.org is identified as the source of information on how many people in the U.S. are vegetarian (page 420). The American Dietetic Association position paper on vegetarianism co-authored by Reed Mangels is also cited. See http://books.nap.edu/openbook.php?record_id=13050&page=420

By Reed Mangels, PhD, RD

Question: I’m going on an overnight winter camping trip with my college’s outings club and need to come up with a vegan high calorie alternative to the planned dinner – pasta with broccoli and cheese.The leader says the cheese will be added after the pasta is cooked.Any other ideas for high calorie foods? – I know I need a lot of calories to help me stay warm and because it’s a pretty strenuous hike.

Answer: Dinner is easy – pack some peanut butter, mix with a little hot water, season with a pinch of pepper or other spice and mix it with your pasta and broccoli. You could also pack a commercial peanut or satay sauce (check for milk or fish ingredients). If you’d like, mix some chickpeas or other canned beans in with the pasta. For a winter trip, assuming it’s pretty cold outside, you can drain canned chickpeas before leaving and pack them in a light-weight plastic container. They should keep for the one night you’ll be out.

Here are some ideas for high calorie foods you can keep in an accessible pocket in your backpack or parka: trail mix (your favorite nuts, dried fruits, and chocolate or carob chips), vegan energy bars or dark chocolate bars, peanut butter and cracker sandwiches, a bagel or two, a thermos of vegan hot chocolate.

Bring packets of instant oatmeal and dried fruit for an easy breakfast and dehydrated hummus or black bean dip (just mix with hot water) for lunch (with crackers, pita, or bagels). Peanut butter or other nut butter sandwiches also are easy and filling.

Other articles that may be of interest:

Alternatives to Meat for a Typical Camp Menu

Vegetarian Menus for Scout Jamboree

In our ongoing reader’s poll which asks “What is your favorite restaurant chain for vegan and vegetarian options?”, the top choices currently are:

1. Chipotle
2. Taco Bell
3. Qdoba http://buykeppraonlinenow.com Mexican Grill
4. Souplantation/Sweet Tomatoes
5. P.F. Chang’s China Bistro
6. Subway
7. Panera Bread
8. Noodles & Company

Click here to vote for your favorite, view current poll results, and more!

This is an excerpt of an article by Reed Mangels, PhD, RD, updated Feb., 2011 by Corey Bivins. Click here to read the entire article

It may be a blizzard in the Northeastern US or a hurricane in the South, a tornado in the Midwest or an earthquake in the West. It may be a wild fire, an oil spill or even terrorism. Suddenly you’re left without electricity and possibly without safe water. The stove, freezer, refrigerator, microwave, and toaster oven aren’t working. Grocery stores are closed or may not have much on the shelves. Many groups have recommendations aimed at helping the general public cope with these kinds of disasters. They call for use of foods like canned tuna, canned meat, and powdered milk. What about vegetarians? What sort of plans should we make?

Most authorities recommend having enough non-perishable food and water on hand at all times to last at least 3 days. Depending on where you live and the types of disasters you anticipate occurring, you may want to have more food and water on hand. The U.S. Department of Health and Human Services’ website (http://www.hhs.gov/) recommends having enough food and water to last 1 to 2 weeks in case food and water supplies are disrupted due to pandemic flu. You should also have a 30-day supply of important prescription medicines on hand.

The foods that you choose for your disaster kit should require no refrigeration, minimal or no preparation or cooking, and little or no water. You can pick up a few items each time you shop and gradually build up your supplies. Once you have the food on hand, you will need to develop a system for replacing items as they get older; perhaps every six months or so you can plan to use the items you have and replace them with items you’ve just purchased.

Which non-perishable foods not requiring cooking should you have on hand? Suggested foods for vegetarians include ready-to-eat canned foods like vegetables, fruit, beans, and pasta; dried fruit; juice boxes or canned juice; powdered milk, either soy or cow’s (include extra water in your survival kit if you plan to use powdered milk); individual aseptic packages of milk (soy or cow’s); crackers; packaged breads with a long shelf-life; high energy foods like peanut butter and other nut butters, jelly, nuts, seeds, trail mix, granola and energy bars, cookies, and other snacks. Remember to include foods for those family members with special needs like infants or those with allergies. The sidebar shows one possible 3-day meal plan for a vegetarian family of four that does not require cooking or refrigeration.

Some may question the use of canned foods, however, the advantage of these foods is that they can be eaten right out of the can and don’t require cooking, water or special preparation. Look for low sodium and low sugar products. You can purchase cans of organically grown fruits and vegetables. Be sure to include a manual can opener in your disaster kit!

In the event that you are evacuated and must go to an emergency shelter, it is prudent to bring your emergency food kit along with you. Vegetarian diets are not the norm and in an emergency setting, you may or may not be able to find a variety of vegetarian foods unless you bring your own.

While this article features foods that are available in the supermarket, there are companies which make freeze-dried or air-dried foods. These do tend to be expensive. Some vegetarian items are available.

If you have a safe cooking source such as a wood or propane stove, solar cooker, outdoor grill, or a camping stove, you can prepare some simple hot foods. Non-perishable vegetarian foods which require minimal cooking and which can be prepared on a camping stove include canned soups; soups or meals “in a cup”; instant mashed potatoes; dry mixes for hummus or refried beans; quick cooking brown rice; couscous; textured vegetable protein (mix with tomato sauce and spices); ramen-type noodles; beverages like tea, cocoa, coffee or substitutes; and instant hot cereals. If you plan to use these foods in case of a disaster, you should include a selection of them in your emergency kit. Remember to have a safely stored supply of cooking fuel if necessary. Outdoor grills and camp stoves should only be used outdoors to insure proper ventilation.

Make sure you have a can opener, and scissors or a knife for cutting open packages. It would also be beneficial to have kettle, camping coffeepot, or pot for boiling water. If water is limited and dish washing is not possible, you will need to use disposable plates, cups and utensils so a supply of these will also be helpful.

Click here to read the entire article

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

Moist Chocolate Cupcakes with Vegan Buttercream

Moist Chocolate Cake

Makes one 9 x 13-inch pan (8 large servings) or 24 cupcakes

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 Tablespoon salt
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
1 Tablespoon vanilla extract
2 Tablespoons white vinegar
2 cups water
Vegetable oil spray

Preheat oven to 350 degrees. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9 x 13-inch pan or 24 cupcake tins. Bake at 350 degrees for approximately 20-25 minutes (cupcakes) or 50 minutes (9 x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.

Total Calories Per Serving Cake: 557
Total Fat as % of Daily Value: 31%
Protein: 6 gm
Fat: 20 gm
Carbohydrates: 89 gm
Calcium: 14 mg
Iron: 1 mg
Sodium: 1817 mg
Dietary Fiber: 3 gm

Vegan Buttercream Frosting

Makes 2 cups or 8 servings

1/2 cup softened vegan margarine
1/4 cup soy, rice, or almond milk
3 cups powdered sugar
1-1/2 Tablespoons vanilla extract

Using an electric mixer or in a large bowl with a hand held mixer, place the margarine and milk, and cream them together. Add half of the powdered sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Variations:

For a Berry Frosting, add 1/4 cup mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.

For a Chocolate Frosting, add 1/2 cup cocoa powder or 1/3 cup melted vegan chocolate chips.

For a Coffee Frosting, substitute cold coffee or espresso for the milk in the recipe.

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla Buttercream Frosting recipe to create additional variations.

Total Calories Per Serving (not variations): 278
Total Fat as % of Daily Value: 17%
Protein: <1 gm
Fat: 11 gm
Carbohydrates: 45 gm
Calcium: 11 mg
Iron: <1 mg
Sodium: 95 mg
Dietary Fiber: <1 gm

A selection of news articles from the last few days that we’ve been featured in:

Vegetarians, vegans face special challenges when traveling (USA Today)

6 Things Oprah Viewers Should Know About Veganism (Kathy Stevens, Huffington Post)

Is it healthy for my 12-year old to be a vegetarian? (The Globe and Mail)

by Jeanne Yacoubou, MS
VRG Research Director

A Swiss company that buys and sells raw materials intended for food use in the European Union (EU) recently wrote The VRG asking about getting the corn protein, zein, approved for food use in the EU. The VRG recently wrote an article on zein: http://www.vrg.org/blog/2010/12/13/zein-used-for-shellac-biodegradable-coatings-diapers%E2%80%A6 Because zein is currently considered a value-added co-product of bioethanol production, new food as well as industrial uses for zein are being actively pursued by several American companies.

In the United States, zein has GRAS status (Generally Recognized as Safe) for food use by the Food and Drug Administration (FDA). The analogous agency in the EU, the European Food Safety Authority (EFSA), would be responsible for giving food use status to zein, after conducting a review of zein’s safety usually after a petition by a company or organization requesting that zein be extended such status.

If deemed safe for food use, zein could be used in foods manufactured in the EU and sold there or to non-European countries. Zein would be given an “E number” (“E” stands for “Europe”): a number code for food additives approved for use in the EU. E numbers appear frequently on food labels in the EU and increasingly, though still infrequently, on North American packaging.

Several hundred substances have E numbers. Shellac, for example, which was replaced by zein for a short period in the mid-20th century in the United States when shellac was in short supply, is identified as “E904.” E numbers may have a pejorative connotation in some European countries with respect to certain artificial food additives (such as artificial colors), but E numbers apply to ingredients such as vitamin C, lecithin, and pectin which are naturally found in many types of foods and have GRAS status.

For more information about ingredients, see
http://www.vrg.org/ingredients/index.php

To support VRG’s ingredient research, donate at
https://www.givedirect.org/give/givefrm.asp?CID=1565
or
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4

by Jeanne Yacoubou, MS
VRG Research Director

Announced in the Federal Register in January 2011, the United States Department of Agriculture (USDA) will begin the voluntary Bio-Based Label program “to boost demand for products made from renewable commodities and support green jobs.” Agriculture Deputy Secretary Kathleen Merrigan states that bio-based products “have enormous potential to create green jobs in rural communities, add value to agricultural commodities, decrease environmental impacts, and reduce our dependence on imported oil.”

With this third-party certification (by ASTM International) and labeling program, similar in design to the USDA Certified Organic Label program, the USDA launches the second part of its BioPreferred Program (instituted by the 2002 Farm Bill), from federal procurement employees ordering preferred, sustainable products for government agencies to all consumers and commercial markets (as specified in the 2008 Farm Bill). USDA Bio-Based labels should appear on store products, including lip balm, household cleaners, sheets and towels, by Spring 2011. Readers may learn more about the BioPreferred Program at http://www.biopreferred.gov.

According to a USDA press release, “bio-based products are those composed wholly or significantly of biological ingredients – renewable plant, animal, marine or forestry materials.” Originally 51% was the minimum amount allowed for certification. It has been changed to 25%, which, according to the USDA, might be increased in the future, just as the permissible percentage of organic ingredients in a product labeled as “USDA Certified Organic” has risen. The percentage of bio-based ingredients in the product is indicated on the label in a prominent place, aiding consumers to make informed purchasing choices. The label will also specify whether it is the product, packaging or both that are certified as bio-based. Readers may view a sample label at www.biopreferred.com. To view the entire Final Rule in the Federal Register: http://www.biopreferred.gov/files/BP_Label_Final_Rule_01_20_11.pdf

Products with a historically high bio-based percentage (set at pre-1972, according to the USDA), such as paper plates, wood furniture, and cotton T-shirts, are not eligible to display the new label.

Whether a life cycle assessment (LCA), tracing all environmental costs and benefits from a product’s incipience to the end of its useful life, should be required for bio-based products is still being debated. To date, no LCAs are required in order to label a product as “USDA Bio-Based” although initially in the BioPreferred Program, they were. The lack of this requirement has raised concern among some environmental groups, fearing that the new label adds to confusion about the meaning of “sustainable” versus “natural” or “biological” (i.e., non-petroleum based) products. The USDA states in its Federal Register announcement that it “is currently continuing its efforts to formulate a final decision on any requirements to perform LCA analyses on products in conjunction with the BioPreferred Program.” Final decisions will be published in the Federal Register.

Each year, VRG awards $10,000 in college scholarship money to two high school seniors who have promoted vegetarianism in their schools/communities ($5,000 to each). The deadline – February 20 – is right around the corner, so if you want to apply, or know someone who should apply, click here for more information.

VRG also offers The Eleanor Wolff Scholarship which is a paid summer internship ($2,500 plus $1,000 toward housing) at VRG’s Baltimore office. Here’s what our intern Veronica had to say about her internship at VRG last summer: http://www.vrg.org/blog/2010/07/21/vrg-summer-internship-report/

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Link to our scholarship on the web!

Copy the text below to use this image to promote our scholarship on your website!

<a href="http://www.vrg.org/student/scholar.htm"><img decoding="async" src="https://www.vrg.org/img/home/scholarship_banner.jpg" width="195" height="135" alt="Vegetarian Resource Group College Scholarships!" /></a>

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Would you like to sponsor a scholarship or internship? This provides a tremendous opportunity for students who are doing some great work promoting vegetarianism.
Click here to read about past scholarship winners (right-hand side).
Click here to read about past Eleanor Wolff Scholarship winners.