The Vegetarian Resource Group Blog

“Surviving” in an agriculture high school

Posted on October 05, 2011 by The VRG Blog Editor

by Veronica Lizaola

How can a vegetarian teen “survive” and promote vegetarianism in an agriculture high school or one where there are many students who raise animals?

“Surviving” in an agriculture high school might present itself as a challenge as your own personal views are in opposition to the actions of students and teachers around you.

An agriculture school has an agriculture program and chapter, such as Future Farmers of America (FFA), that promotes agriculture education. In my high school, students involved with such chapters could either work with plants or raise various livestock such as pigs, goats, and chickens that were later sold off to slaughterhouses.

Even though in my high school I was not forced to raise an animal or participate in the agricultural program, I was initially discouraged as my fellow peers prepared for the judging of the animal they spent the whole year raising. What really affected me most throughout my experience in high school was that a couple of my friends, who were involved with the FFA, would often name the animal he/she was raising that year. It was so bizarre for me to see my friend develop a relationship with this animal that would later be sold off and killed. It was also disheartening seeing all the goats locked in their pens all throughout the year and then no longer see any animals after the judging season was over knowing that the animals had met their unfortunate fate.

Having spent four years in a high school that was dominated with the influence of the FFA, I also had to see animals being chased by a man on a lawnmower after school so that they would be kept under a certain weight range to bring in more profit.

However, being in an agriculture high school eventually reaffirmed and strengthened my beliefs and I know it can strengthen anyone’s as well. For me, it served as the ultimate motivating force to inform others about a more ethical lifestyle.

One way that I was able to do this was by being featured in our high school newspaper about being a vegetarian. Because vegetarianism was so uncommon in such an agriculture-driven high school, I was approached to be featured in the paper. I saw this as a great way to inform people about what exactly vegetarianism is.

However, that is just one way to gain support and inform fellow peers and faculty. I highly recommend becoming involved either on campus or off campus.

Starting a Vegetarian Club or an Animal Rights Club is a direct way to inform students around you about key issues. One student, Stacey Macias from Chowchilla Union High School that has a strong FFA program, was able to start her own club with the help of her culinary teacher. Being in a small town of approximately 17,000 people, she had to find creative ways to “inform people on healthier eating habits and more eco-friendly ways of life, as well as getting vegetarian/vegan food for the school,” Macias said. In order to start the club, Stacey had to “get permission from the school and get people interested in attending the meetings. I advertised the club through the school announcements every morning prior to our first meetings,” Macias said. Like the club Stacey started, a vegetarian club or an animal rights club does not have to be just for vegetarians or vegans, but for anyone who wants to live a healthier lifestyle and learn about vegetarianism and plant-based diets.

I went a different route when I was in high school and did not start a group. Instead, I did everything independently which was convenient since I did not have to rely on others and find a schedule that worked with everyone. On the other hand, I could have definitely used more help. I chose to inform others through pamphlets that I received from local San Antonio activists; t you can receive similar handouts and information from organizations such as the Vegetarian Resource Group. I also got videos and stickers that I would give to individuals that promoted a vegetarian, ethical lifestyle. The VRG has many different types of information pamphlets, bumper stickers, and even coloring books that you and/or your group can request.

Consider even hosting a viewing of an animal rights movie once a month, or on special days such as Earth Day. I found giving out the DVD’s of ‘Meet your Meat’ to work as fellow peers borrowed that movie from each other. However, there are certainly many more movie options that aren’t as visual and more likely to get approved by your school’s administration and draw in a larger crowd. One animated movie that I recommend showing would be The Plague Dogs, a story about two dogs that escape an animal testing facility. Another ideas is a documentary that promotes a plant based diet.

If you don’t want to start your own club, you can always join an existing club with similar interests such as the Environmental Club, which I eventually ended up doing. Your focus can be how more sustainable a vegetarian diet is and you can request pamphlets such as ‘Save our Water: The Vegetarian Way,’ from the Vegetarian Resource Group or other handouts from organizations such as FARM.

Now that I am a junior in college, I am finding that there exist so many possibilities I wish I had known about and explored while in high school.

Coffeehouses, which are very popular in my college campus, are a great way to get students and faculty together and you can introduce them to your high school! If you are in an organization on campus, this would probably be more beneficial in terms of setting everything up for it, especially if you have a teacher that is in charge of the group and that has more resources than students. You can have a ‘Veggie Coffeehouse’ and serve all vegan desserts and coffee while the event takes place. For example, you can set up a mini art show by talking to an Art Club on campus or putting up flyers for animal welfare-related art by students. Your club can even do some of their own! You can encourage all performers to read poems related to vegetarianism and even have a contest for the best ode to a vegetable/fruit. For those that want to sing, you can encourage songs/music related to vegetarianism or hand them a list of already existing popular songs they can perform by The Smiths, Nirvana, and Goldfinger to just name a few. Of course, for an event as big such as this, you would need to plan and be very prepared. A well-planned event can be extremely successful and can promote vegetarianism in many creative ways, not just through protesting.

Of course, this is just one idea but even if you do not host a coffeehouse, channeling your inner creativity is a great way to reaffirm your beliefs and express your views whether it is through music, art, dance, or writing. One student, Grace Trujillo from FFA school Hiawatha Community School District, wrote an animal rights poem while attending her school. After becoming a vegetarian overnight after watching Meet your Meat, “I had this pain in my heart and I wanted it out. I found a pen and paper and began writing. It was just going to be a few words to describe what I was feeling, but it turned into my poem, ” Trujillo said. ” I was very proud of it and every time I read it, it reminds me why I do what I am doing. When I read it to the audience I looked around the room and saw stunned faces. My poem showed people in my school that me being a vegetarian wasn’t some trend I was following or something I was doing to be cool. It was a choice I had made to live my life by and t I wasn’t joking around when it came to defending my choices,” Trujillo said. Grace was able to read it during Open Mic Night and it hung outside the school library for two months. You can read it here.

Hunger Monster by Grace Trujillo
I stole your life, Forgive me,
Ignorance made a home in my heart,
It stopped the truth from getting in.
Sixteen years I lived a lie.
I said I knew the truth
Yet I knew nothing.
I was cruel, evil, and greedy
I was the epitome of human nature

Now I know,
I don’t know how much
But it’s enough.
Enough to make me sick to my stomach.

I never hated anything like I hate what I did to you.
I close my eyes and hear your screams.
See the blood on my own two hands.

I’m a monster.
I’m the animal.
Forgive me.
How many times did I kill you?
How many more deaths will you face?

What can I do to save you?
I deserve your death.
No one will listen to me.
Laughter is my companion.

I chose to express my creativity and positive energy about vegetarianism through my art. I painted and drew several portraits of my favorite musician, Bob Dylan. I thought he was a vegetarian, although there does not exist any concrete evidence to prove that he is one, and I have seen many conflicting statements. I was inspired after I read that he refused to see a rabbit die in a science class. I did another piece that was even published in my high school’s literary magazine. Creativity is always a great venue and can help you survive agriculture and whatever comes next. In college, I was able to do a ‘Spine Series’ where some of the art that I painted on friends’ backs promoted vegetarianism. You can see some of my art here.




Another thing that you can do is to set up a veggie potluck at your school. Having an array of vegetarian choices that everyone can pick from is key. You want to consider your audience. For example, if most of the people that are planning to attend are non-vegetarians, have food that they are already familiar with and that is vegetarian. Foods like spaghetti, peanut butter and jelly sandwiches, rice, and cheese pizza are foods that many people already eat that don’t contain meat. You can even introduce such foods and recipes to a class you are enrolled in. For example, Stacey Macias, who as a student in a culinary class and Food Science TA, required that all recipes made in class have vegan adaptations for her and other vegetarian students. Taking advantage of the classes you are currently in is a great way to survive agriculture school and teach others something new. Stacey, for example, even taught the vegetarian students in her class how to decipher food labels to determine whether products were free from any animal by-products.

Another option would be talking to officers of an organization, such as the FFA, to see if they would be willing to only sell vegetarian items for their next fundraiser instead of the traditional BBQ plate. You can even try talking to the administration at your school to see if there can be more safety inspections done for the animals being raised to ensure they are being fed properly or given enough water to drink. Because of the cruelty of raising animals to be slaughtered, you can try getting a petition that bans raising animals for solely this purpose.

Petitions are a great way to let the administration at your school know how many students agree with one issue and stress the need for change. Student Grace Trujillo was able to ‘survive’ her agriculture school by creating a petition so that her school cafeteria offered more vegetarian options. She made a PowerPoint presentation that she delivered to her principal. As her introduction, Grace stated gruesome facts about meat consumption and then explained why more vegetarian choices should be implemented in the school cafeteria. She reasoned within the presentation that making a vegetarian purchase a whole tray (with non-vegetarian items), was unfair and spoke about health issues. Her presentation concluded with each of the vegetarians at her FFA school sharing his/her story about the decision to abstain from meat, fish, and fowl.

If school is not the best venue for you or you don’t feel comfortable getting involved on campus, there is always your city! You can ‘survive’ your agriculture high school by receiving support from those individuals around you by just having their encouragement. Research vegetarian groups in your city to see where and how you can get involved. I was able to find some San Antonio activists through popular social networking sites. The people I met were of all different ages and races, giving me a wider perspective for their reasons of becoming vegetarian. You might potentially even find someone you deeply admire and think would be a great fit to come and speak at your school. Overall, by deciding to get involved within your city can open up more resources that you can potentially bring to your school and local community if you wish to do so.

You might even eventually decide that you want to be a speaker yourself! Whether you request to use the school cafeteria, an auditorium, ten minutes of class time, or while going to the lockers, it is always great to voice your opinion and gain insight from others! Student Grace Trujillo always talked to her family and peers about vegetarianism, while in her school, the cool thing to wear was that blue FFA corduroy jacket. Stacey Macias, as a mentor to incoming freshmen, was able to talk to them about her vegan lifestyle.

If none of these options seem appropriate for you or you’d like to do this additionally, there is always literature and works on vegetarianism. I can’t count the times that I turned to a really great book when I would feel disappointed in what was going on around me. I highly suggest the classic Animal Liberation by Peter Singer, Dominion by Matthew Scully, and The Sexual Politics of Meat: a Feminist-Vegetarian Critical Theory by Carol J. Adams. Grace Trujillo, shortly after becoming a vegetarian, purchased Vegetarian Times: Vegetarian Beginners Guide to answer some of the questions she had about this new diet and found “the book was perfect because it covered every topic,” Trujillo said. “The book helped me by giving me solid facts that I could use in discussions with my FFA peers,” Trujillo acknowledged.

Although there isn’t a Surviving 101 pamphlet that comes with a canteen and compass, the best way to survive is by not becoming defeated by doubt and negativity, but instead gaining as much support and feeling satisfied with your work at the end of the day. Becoming involved with what does promote your beliefs will not only prepare you for the ‘real world’ in college and outside of academics, but it will make you and others more informed about issues that still need a solution.

Vegan Restaurants Around the U.S.

Posted on October 04, 2011 by The VRG Blog Editor

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

Cornbread Café

1290 W. 7th Ave., Eugene, OR 97401
(541) 505-9175

Vegan/café. Cornbread Café offers all sorts of vegan comfort food. Come and enjoy dishes like Mac-Un-Cheese or “Phish” Sticks. Open Tuesday through Saturday for lunch and dinner. Closed Sunday and Monday. Full service, take-out, catering, VISA/MC/DISC, $.

Happy Veggie

330 W. Felicita Ave., Ste. C7-9, Escondido, CA 92025
(760) 738-1100

Vegan/Vietnamese. Happy Veggie offers Vietnamese cuisine with some Thai and Chinese dishes. Enjoy their all-vegan menu and terrific prices. The restaurant is located in north/inland San Diego county. Happy Veggie is closed on weekdays between lunch and dinner, so please call ahead for hours. Open Monday through Saturday for lunch and dinner. Closed Sunday. Full service, take-out, VISA/MC, $-$$.

Vegeria

8407 Broadway St., Ste. 1, San Antonio, TX 78209
(210) 826-4223

Vegan/Tex-Mex/American. Vegeria Vegan Restaurant offers an all-vegan menu of Tex-Mex and American cuisine. Inspired by the owners’ grandmother, Vegeria features “Rosalie’s Daily Special” in honor of this special lady. Vegeria is located In the Viva Book Complex. Open Monday through Friday for lunch. Open Saturday for brunch. Closed Sunday. Full service, take-out, delivery, catering, VISA/MC/AMEX/DISC, $.

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:
http://www.vrg.org/travel/restupdate.php

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

Shop at TheVegetarianSite and support The VRG!

Posted on October 03, 2011 by The VRG Blog Editor

For the month of October, TheVegetarianSite will donate a portion of your purchase to The VRG. TheVegetarianSite offers non-leather shoes and clothing, cruelty free personal care products, books, videos, food, and more. We thank them, and we’d like to thank you for supporting The Vegetarian Resource Group!

The VRG will be at the World Veg Festival Weekend in San Francisco

Posted on September 30, 2011 by The VRG Blog Editor

The Vegetarain Resource Group is happy to announce, we will once again be present at the World Veg Festival Weekend in San Francisco on October 1st and 2nd 2011, from 10 a.m.-6 p.m. Taking place at San Francisco County Fair Building, address: 9th Avenue at Lincoln/ Inside Golden Gate Park, Muni #44, 71, N. Judah

Open to vegetarians, vegans, and the curious, this is the 12th annual weekend of this award winning event! $8 suggested donation at the door. Kids, students, and seniors free!

Veteran volunteer, Phil Becker will be hosting our booth both days. Be sure to stop on by and grab your free copy of Vegetarian Journal, sign up for our national mailing list, and take advantage of our discounted prices for cookbooks and Journal memberships!

A Review of Kids Live Well website by a Plant-based Mom

Posted on September 29, 2011 by The VRG Blog Editor

The other day I was driving in the car with my 5 year old and 7 year old daughters. My 7 year old, a self-proclaimed vegetarian, asked me what hot dogs were made of, which led to a discussion of not only hot dogs, but also chicken nuggets. Afterwards my daughter said, “If I ate meat and found out how hot dogs and chicken nuggets were made, I’d want to stop eating meat”. How do you not love that?! I drove the last few moments home with an ear-to-ear grin, beaming with pride.

Because I am meat-free and dairy-free, as well as health-conscious, and my 7 year old is vegetarian, I try to make everything at home from scratch. The thought of eating at a restaurant that could meet all of our needs sounds very enticing (not to mention that I don’t have to cook or clean up). But finding that restaurant can be a bit elusive. So when I was asked to review a website that promised healthy choices when dining out, I jumped at the opportunity.

Healthy means different things to different people. For some it’s low-calorie or low-fat, for some it’s lean protein and for some it’s vegetarian or vegan. The Kids Live Well website, a project of the National Restaurant Association, offers a selection of restaurants that have joined the project, which offer healthy choices for kids, and which have met nutritional criteria overseen by a team of registered dietitians. Kids’ meals that meet the criteria must be below a specified level of calories, calories from fat, calories from sugars, and sodium. Only menu items that meet the criteria are included on the website. The website generally does not indicate whether or not options are vegetarian. Some of the restaurants that were identified as serving healthy choices didn’t offer any vegetarian or vegan choices, and the ones that did were limited to a single vegetarian meal. Most offered at least a fruit or vegetable side, although they were not denoted as vegetarian or vegan.

I tried to look at this website from my daughter’s point of view as well as my own, asking myself questions like, if I were her, would I want to eat this? Does she have choices, or is she limited? As a parent, do I feel good about these choices? The answer is a resounding “no”. Some of the restaurants offer only one meal that sounded vegetarian and most offered only sides such as fruit or vegetables. Since vegan/vegetarian isn’t one of the criteria, they aren’t clearly identified so parents can’t be certain that the meals actually are vegetarian. Therefore further exploration of a restaurant’s website would be needed to decide if the restaurant is one to add to possible choices for you and your family. The only restaurant that appealed to me was pizza. Their vegan pizza sounds astounding! They were the only restaurant that stated that they offered a vegan meal. Alas, their only location is in Seattle, WA.

This website could be a useful starting point for vegetarian parents who are trying to find more health conscious food choices for their children at restaurants. It would be beneficial to have added criteria such as vegan/vegetarian, or dairy-free, gluten-free, and soy-free for those with intolerances and allergies. For now, when the mood strikes to get out the house and let someone else do the cooking, my family and I will stick to using these other great websites for finding vegetarian/vegan restaurants including http://www.vegdining.com/Home.cfm, http://www.happycow.net/, and http://www.vrg.org/restaurant/index.php.

Written by Corey Bivins, a volunteer with VRG.

Another successful VRG dinner!

Posted on September 28, 2011 by The VRG Blog Editor

Cathy Conway MS, RD and Reed Mangels PhD, RD speaking at the Vegetarian Resource Group dinner in San Diego during the Annual Meeting of the American Dietetic Association in 2011.

To find out about upcoming events, subscribe to our email newsletter.

Making Bequests to VRG

Posted on September 27, 2011 by The VRG Blog Editor

The Vegetarian Resource Group depends on the generous contributions of our members and supporters to continue our educational projects. Though the world may not become vegetarian in our lifetimes, we realize that we are planning and working for future generations.

Your will and life insurance policies enable you to protect your family and also to provide a way to give long-lasting support to causes in which you believe. Naming The Vegetarian Resource Group in your will, life insurance policy, or IRA’S will enable us to increase our work for vegetarianism.

The Vegetarian Resource Group is a tax-exempt organization. Your bequests are tax deductible for federal estate tax purposes.

One suggested form of bequest is:

I give and bequeath to The Vegetarian Resource Group, Baltimore, Maryland, the sum of ______________ dollars (or if stock, land, or insurance policy, please describe).

To be sure your wishes are carried out, please speak with your attorney specifically about writing the correct information in your will. If you would like to discuss the types of future projects you wish to support, contact Debra Wasserman or Charles Stahler at [email protected], The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 or call (410) 366-8343.

Cocina Vegana Peruana

Posted on September 26, 2011 by The VRG Blog Editor

Cocina Vegana Peruana

La tierra de los Incas inspira estas recitas del chef Nancy Berkoff.

Traducido por Laura Rico.

Para más información y recitas, visite nuestra sección de Guides and Handouts.

Tart Apple Kuchen

Posted on September 23, 2011 by The VRG Blog Editor

Today is the Autumn Equinox here in the northern hemisphere. To get in the spirit of the season we’re reaching back to the Sept/Oct 2001 Issue of the Vegetarian Journal for a recipe from Awesome Autumn Desserts From Our Past by Debra Daniels-Zeller.

TART APPLE KUCHEN

(Serves 6)

My husband’s grandmother from Germany had a favorite kuchen recipe that she passed on to my mother-in-law. I didn’t get the recipe, but I like the idea so much I played around with it until I got a decent vegan version (pictured on front cover). The cake is traditionally made with eggs, but I found silken tofu makes a nice binding ingredient and works well in this recipe. This can easily be made with peaches, nectarines, or blueberries, too.

3 medium Granny Smith apples, peeled, cored, and thinly sliced
2 Tablespoons lemon juice
2 Tablespoons maple syrup
1/2 teaspoon nutmeg
1.2 tablespoon arrowroot (or cornstarch)
1 1/4 cups whole wheat pastry or barley flour
1 teaspoon each: baking powder, baking soda, and cinnamon
1/4 cup cold soy margarine
1/2 cup silken tofu
1/3 cup soymilk
1 Tablespoon vegan granulated sweetener with 1/8 teaspoon cinnamon blended in (optional)

Preheat oven to 350 degrees. Lightly oil a 12-inch pizza pan. Place apple slices, lemon juice, maple syrup, nutmeg, and arrowroot in a bow and mix until the arrowroot is dissolved. Let sit while you prepare the crust. In a medium bowl combine flour, 1/3 cup sweetener, baking powder, baking soda, and cinnamon. Mix thoroughly, making sure there are no small lumps of sweetener or baking soda. Cut in the soy margarine with a pastry blender or fork, mashing and mixing until the mixture resembles a coarse meal. Set aside. Place the tofu and soymilk in another container and, with a hand blender or mixer, whip them together until creamy. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix with a spoon until a soft dough forms. The consistency you want is somewhere between a cake batter and brownie mixture – a little too stiff to pour and too sticky to pat out. Scrape the batter onto the pizza pan, and with lightly oiled fingers, spread it evenly to the edges of the pan. (The dough will stick to your hands if you don’t oil them a little.) The crust will be thin. From the center out lay the apple slices flat in a circular pattern, very close together, going around until the whole top is covered with apples. Sprinkle with the cinnamon sweetener, if desired. Bake at 350 degrees for 35 minutes. The crust will be brown around the edges. Remove from oven and let sit 5 minutes. With a large spatula, carefuly remove from pan and place on a cooling rack.

Total calories per serving: 253 Fat: 9 grams
Carbohydrates: 42 grams Protein: 4 gram
Sodium: 391 milligrams Fiber: 3 grams

To subscribe to the Vegetarian Journal and receive the complete print version, either:

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“Cannot Guarantee” that Honey Is not an Ingredient in the Natural Flavor of WestSoy’s Chicken-Style Seitan According to Manufacturer Hain-Celestial

Posted on September 22, 2011 by The VRG Blog Editor

by Jeanne Yacoubou, MS
VRG Research Director

In July 2011, a Chicago area reader forwarded to the VRG the response he received from Hain-Celestial, the company that owns WestSoy, the manufacturer of Chicken-Style Seitan, about the natural flavoring in that product. (Seitan is a food made from the gluten of wheat. Its texture is dense and chewy.) He was told in an email by a male Consumer Relations Representative at Hain that “There is no ingredient from animal source in Seitan.” Unsure of the accuracy of that response, the reader asked us to conduct our own inquiry.

The VRG emailed Hain-Celestial for more information about the flavors in its Chicken-Style Seitan, asking specifically if honey may be included. The same Consumer Relations Representative responded to us by saying:

“honey is not a major allergen and we cannot guarantee that it would not be included in the natural flavors…”

‘Natural’ is used as a general term to encompass both natural flavors that are both vegan and non-vegan. It’s used to convey that the flavor or ingredient doesn’t have anything artificial in it…. The term ‘natural flavor’ or ‘natural flavoring’ means any ingredient that is from a spice, fruit or fruit juice, a vegetable, edible yeast, herb, bark, root, leaf, meat or poultry products whose significant function in food is flavoring rather than nutritional.”

The VRG is familiar with the definition provided by Hain and given in the previous paragraph; it is the legal definition of “natural flavor” as stated in Title 21 of the Code of Federal Regulations, (CFR), Chapter I, Subchapter E, Part 501, subpart B, Section 501.22 (3). Unfortunately, this definition is so encompassing that many vegetarians and vegans are left wondering what exactly constitutes the natural flavors in their favorite packaged food products, including WestSoy’s Chicken-Style Seitan. Further compounding the problem is that companies are not legally obligated to reveal their proprietary flavors to consumers.

Sometimes, when prompted, companies will tell consumers what is not in their natural flavors. So, in light of the different natures of Hain’s answers to us and to our reader, The VRG tried again to obtain more clarification.

We spoke to a female Consumer Relations Representative at Hain who, after reading off the ingredients of the Chicken-Style Seitan, (in which “natural flavoring” is listed fourth among twelve ingredients; always listed from major to minor as mandated by the CFR), told us unequivocally: “There is no ‘honey’ per se. Honey is not considered a “natural flavor.” If honey were present, it would be listed as such.”

We mentioned the earlier replies regarding this issue, and asked to speak directly to the male Consumer Relations Representative who had written us earlier for further clarification.When the VRG spoke with him in September 2011, (who identified himself as a supervisor), he said: “We cannot guarantee that honey is not included as a natural flavor [in the Chicken-Style Seitan.] Honey can be considered a “natural flavor.” Our natural flavors can change from time to time. They are not known to us [on the phones so we can’t say what’s not included.]”

The supervisor told me that at one time long ago, “honey crystal” was a natural flavor in one product. It was not listed as honey but subsumed under the term “natural flavor.” The supervisor noted that sometimes flavor formulations change making it difficult for consumer relations representatives to state with any assurance what currently the natural flavoring is in any given product.

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. We do not live in a perfect world, so keep in mind the larger picture while doing the best you can. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For more information on 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 free enewsletter on our homepage: www.vrg.org or at; http://www.vrg.org/vrgnews/

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