The Vegetarian Resource Group Blog

Is Glycerine Vegetarian?

Posted on March 05, 2010 by The VRG Blog Editor

A reader asks:

Some flavorings say they have “glycerine” in them. Is glycerine from animals or vegetables?

Jeanne Yacoubou, MS, VRG Research Director responds:

Glycerine can be animal- or plant-derived. It is also possible to produce glycerine from petrochemicals.

If plant-derived, glycerine is probably from soybeans. Animal tallow is a common animal source. I have received statements from several major manufacturers of glycerine. My general impression at this point (early 2010) is that it is typically derived from plant materials when used in food but one cannot always be sure, especially in cosmetics and bath and body products. It is best to ask the product’s manufacturer when in doubt.

Readers may wish to subscribe to our free email newsletter for updates on ingredient sources, as well as look here for additional information. Our “Guide to Food Ingredients” is available for purchase as well: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

Update on Blind Faith Café in Evanston, IL

Posted on March 03, 2010 by The VRG Blog Editor

by Jeanne Yacoubou, MS

VRG Research Director

We recently spoke with Jonah, the Head Chef at Blind Faith Café, about their menu. He told us that the restaurant offers a fall/winter menu and another for spring/summer with a 60% difference between them. Jonah described Blind Faith as "50% vegan friendly." The chef stated that they have changed their approach significantly in recent years by offering fewer soy-based entrees and more dishes with an international flavor featuring a variety of vegetables as protein sources. One of their newest dishes, Sagamité, comes from the Native American culinary tradition of the Great Lakes region and features hominy corn, wild mushrooms and wild rice.

Jonah told us that the cheeses used on their Mexican dishes were made with microbial rennet while the Parmesan and Romano cheeses in the Pasta Rapini contain animal rennet. Jonah stated that the animal rennet provided the "traditional flavor of the Italian culinary tradition" embodied in the Pasta Rapini.

Diners may wish to inquire about the cheeses used in a particular entree at Blind Faith Café before ordering to ensure that their expectations will be met.

VRG’S Meatout Dinner at Mango Grove, Columbia, MD 3/21

Posted on March 02, 2010 by The VRG Blog Editor

CELEBRATE MEATOUT AT VRG’S VEGAN SOUTH INDIAN DINNER IN COLUMBIA, MD!

WHEN: Sunday, March 21st at 6 p.m.

WHERE: Mango Grove
6365B Dobbin Center
Columbia, MD 21045
http://www.themangogrove.com/

COST: $20 per person (includes tax & tip)

MENU*

Appetizers:

* Samosas – Potatoes, onions and peas stuffed in a crisp, flaky crust
* Idli – Ground rice & white lentil cakes (steamed in idli molds)

Entrees:

* Oothappam – Potato pancakes
* Chana Masala – Chickpeas cooked in an exotic curry, flavored with coriander leaves
* Gobi Masala – Cauliflower curry
* Aloo Bainghan – A mildly spiced eggplant and potato curry flavored with coriander leaves and shredded coconut
* Paratha – Indian flatbread
* Rice

*Menu subject to change.

Payment must be made in advance by March 15th. We accept VISA, MasterCard, and checks made payable to VRG.

ONLINE: Click on “Donate” at [ http://www.vrg.org ] and type “Mango Grove Dinner” in the Comments section.

PHONE: Call the VRG office at (410) 366-8343 M-F 9 a.m. – 5 p.m. EST.

MAIL: Mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Refunds will only be made if we can replace your seat with another attendee.

Question About Refined Sugar

Posted on March 01, 2010 by The VRG Blog Editor

A reader writes:

My findings indicate that refined sugar (cane, not beet) is passed through bone char to make it white. One source, which I have not been able to corroborate, asserts that bone char may include bones from pigs. It also stated that blood albumin from slaughterhouse animals is used in another refining step. Are either of the last two points (use of pig, use of blood albumin) correct?

Jeanne Yacoubou, MS, VRG Research Director, responds:

No source whom I have contacted about bone char filters in sugar refining, (and I have spoken with all of the major sugar refiners in the United States), has ever claimed that pig bones are used. In fact, since one source stated that only the large, dense pelvic bones of cattle can be used to produce bone char, I find it very unlikely that relatively small pig bones would be adequate substitutes.

No source whom I have contacted on the topic of sugar refining claimed that blood albumin was used. Blood albumin could be used in fining wines although I believe that this practice is not used at all in the United States today. It may still be used by some traditional winemakers in Europe.

The VRG recommends that all concerned consumers should contact a product’s manufacturer when in doubt about the item’s ingredients or processing methods.

For more information about sugar refining and the issue of vegan sugar click here.

Call-A-Dietitian Day

Posted on February 25, 2010 by The VRG Blog Editor

Our next Call-A-Dietitian Day is on Friday, March 19, 2010 from 2:30 p.m. – 5:30 p.m. EST (appointments are in 20 minute increments).

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available then. To reserve a 20-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.

Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian and has a Master’s Degree in Health Education. He has been presenting on food-related topics for more than seven years. Currently, he has a private practice in Baltimore, MD, that focuses on plant-based nutrition for prevention, as well as treatment of various chronic diseases and conditions, including diabetes, overweight/obesity, cardiovascular disease, arthritis, gout, women’s health concerns, cancer, and early-stage kidney failure.

How Many Youth Are Vegetarian? 2010 National Poll Results

Posted on February 24, 2010 by The VRG Blog Editor

Click here to go to the press release.

FOR IMMEDIATE RELEASE February 24, 2010
Contacts: Jeanne McStay (410) 366-8343
John Cunningham (410) 366-VEGE

How Many Youth Are Vegetarian?

The Vegetarian Resource Group Asks in a 2010 National Poll

By Charles Stahler

Today we see commercials for soymilk on TV, veggie burgers in most supermarkets, and even vegetarian TV cartoon characters, such as Lisa Simpson. Vegan bakeries seem to be popping up in most major cities. National restaurant chains like Subway sell meatless sandwiches. In The Vegetarian Resource Group student scholarship contest, VRG has received entries from Texas, Kansas, and Louisiana, as well as California and New York. So what is the wave of the future? How many young vegetarians are there in the United States?

When asking about the number of vegetarians, you may obtain very varied answers, depending on how a person defines vegetarian. The word has a positive connotation, as illustrated by the many people who are not actually vegetarian, but call themselves vegetarian.

In order to find an estimate of the number of younger "true" vegetarians in the United States, VRG commissioned Harris Interactive® to conduct an online survey querying eight to eighteen year olds with the following:

Please tell us which of the following foods, if any, do you never eat?
I never eat… Meat; Poultry; Fish/Seafood; Dairy Products; Eggs; Honey; I eat all of these foods.

The survey results indicate that 7% of 8- to 18-year-olds never eat meat, while 12% of males ages 10 to 12 stated they don't eat meat. In a 2009 Vegetarian Resource Group Harris poll, a similar 8% of adults said they never eat meat. Note that other surveys which don't use the word "never," are likely to find even more people don't eat meat.

In the poll, 3% of U.S youth indicated they never eat meat, poultry, and fish/seafood. They were classified as vegetarian. About 1/3 of the vegetarians (1% of the U.S. youth population) also never eat dairy, eggs, and honey, and were classified as vegan. One-third of the vegetarians (1% of the U.S. youth population) were vegan, except for honey.

Thus, about two-thirds of vegetarians (2% of the U.S. youth population) are either vegan, or vegan except for honey. When marketing to vegetarians, these numbers make a good case for producing vegan products, as well as creating items which will appeal to youth who are not vegetarian, but don't eat meat. Remember that vegans also tend to be the "activists," who will push your product or business.

We would estimate about 1.4 million youth in the United States are vegetarian, while about three million never eat meat. This brings up the "veto factor." When going out to eat, if one individual in a group of youth is vegetarian, the whole group may "veto" a restaurant which only serves meat, and choose a restaurant with a vegetarian alternative. So for restaurants, offering meatless options has more of an impact beyond just meeting the needs of the vegetarians.

For additional vegetarian polls, see http://www.vrg.org/nutshell/faq.htm#poll

YOUTH (8-18) IN THE UNITED STATES WHO NEVER EAT MEAT

7% Total
8% Male
7% Female
8% Ages 8 – 12
7% Ages 13 – 18
12% Male, Ages 10 – 12
3% Female, Ages 10 – 12
5% Male, Ages 13 – 15
9% Female, Ages 13 – 15
9% East*
9% South
6% Midwest
6% West

VEGETARIAN YOUTH (8-18) IN THE UNITED STATES

3% Vegetarian (Includes vegans and vegan except honey)
2% One percent vegan, plus one percent vegan except for honey
1% Vegan, except honey (Rounded down to 1%.)
1% Vegan (Rounded up to 1%.)
3% Male Vegetarians
3% Female Vegetarians
2% Female Vegans, and vegan except honey
3% Male Vegans, and vegan except honey
(Note: Not all young male vegetarians are vegan. Remember that numbers aren't
exact because of rounding and sampling error.)
4% Vegetarians Ages 8-12
3% Vegetarians Ages 13-18
4% Vegetarians in the East
4% Vegetarians in the South
2% Vegetarians in the Midwest
2% Vegetarians in the West

OTHER

22% Never eat fish
7% Never eat poultry
7% Never eat Meat
11% Never Eat Eggs
6% Never Dairy Products
21% Never Eat Honey

Methodology

Harris Interactive® fielded the study on behalf of The Vegetarian Resource Group from January 13 to January 19, 2010, via its YouthQuerySM online omnibus service, interviewing a nationwide sample of 1,258 U.S youth aged 8 to18 years old. Data were weighted using propensity score weighting to be representative of the total U.S. 8- to 18-year-old population on the basis of region, age within gender, education, household income, race/ethnicity, and propensity to be online.

Using traditional methods, with a pure probability sample, one could say with a ninety-five percent probability that the overall results have a sampling error of about three percentage points. However that does not take other sources of error into account. This is an online poll, using an opt-in sample. Because sampling techniques are not based on a pure probability sample, it is not possible for Harris to quantify or estimate sampling error. Nonprobability samples can still be representative of the population, but cannot depend upon the rationale of probability theory. The data is weighted to reflect the composition of the entire US population of 8-18 year olds.

* The East includes: Connecticut, Delaware, District of Columbia, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Vermont, and West Virginia. The Midwest includes Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. The South includes Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, and Virginia. The West includes Alaska, Arizona, California, Colorado, Hawaii, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Wyoming, and Washington.

About Harris Interactive

Harris Interactive is one of the world's leading custom market research firms, leveraging research, technology, and business acumen to transform relevant insight into actionable foresight. Known widely for the Harris Poll and for pioneering innovative research methodologies, Harris offers expertise in a wide range of industries and serves clients in over 215 countries and territories. For more information, please visit www.harrisinteractive.com.

American Airlines Restricts Its Vegetarian Meal Option

Posted on February 22, 2010 by The VRG Blog Editor

American Airlines Restricts Its Vegetarian Meal Option

by Jeanne Yacoubou, MS

VRG Research Director

We recently received an email from a vegetarian couple who frequently flies on American Airlines business class. They expressed frustration about the lack of vegetarian meals served on most flights. They told us that they usually are served nothing at all and that “it has been close to a decade since we have received a veggie meal option from American. This includes international flights…”

The VRG contacted American for clarification of their vegetarian meal policy. Stephen Jeffery of Customer Relations at American told us that “we no longer offer the option of ordering a special meal in the first class cabin on all domestic non-transcontinental flights (special meals are still available in the first class and business class cabins on transcontinental flights) or in the coach cabin on all domestic flights and on flights to/from the Caribbean, Mexico, Hawaii, Latin America and Canada.”

Jeffery explained American’s policy in this manner: “This change in service resulted from an exhaustive competitive analysis of this particular complimentary amenity. The cost savings identified by this reduction in service are significant for us and will help us focus on those of our products and services better valued by our customers.”

Jeffery noted that special meals, including a vegetarian option, are still available on flights to Europe, Japan and some Latin American destinations. For more information, he suggested that readers visit:

http://www.aa.com/content/travelInformation/duringFlight/dining/specialMeals.jhtml

When The VRG followed up with American Airlines on this subject on behalf of the vegetarians who said they were served nothing at all when their request for the vegetarian option was denied, Jeffery stated that “as long as there were sufficient meals aboard, the flight attendant would be more than happy to serve a regular meal in place of a special meal which had been requested but was not delivered.”

The VRG recommends that vegetarians request the vegetarian meal option every time they fly. More consumer interest and demand may result in a meal policy modification at American Airlines.

Vegan Hamentashen

Posted on February 18, 2010 by The VRG Blog Editor

lowfat jewish vegetarian cookbook

Vegan Hamentashen Recipe from
The Lowfat Jewish Vegetarian Cookbook

Here’s an eggless version of hamentashen, the popular baked treat served during Purim. If you are unable to purchase prune or poppy seed filling in your local supermarket, simply puree a few prunes with a little fruit juice.

  • 1½ cups unbleached white flour
  • 1½ cups unbleached wheat pastry flour
  • 1½ teaspoons baking powder
  • 1/3 cup canola oil
  • 2/3 cup water
  • ½ cup applesauce
  • 3 Tablespoons orange juice
  • 5 Tablespoons prune or poppy seed filling

Preheat oven to 350 degrees.

Mix all the ingredients, except filling, together in a large bowl. Knead dough for a few minutes. Separate into 3 balls. Cover balls with a slight damp towel and refrigerate dough for about 3 hours. Remove from refrigerator and roll balls of dough out to 1/8-inch thickness. Cut out approximately 15 four-inch rounds. Place 1 teaspoon prune or poppy seed filling in center. (Filling can be bought in supermarkets and some natural food stores). Form a triangle out of the dough by folding in edges, but still leaving some space in the middle of the dough for the filling to remain mostly uncovered.

Bake at 350 degrees for 30 minutes until dough is brown. Serve.

Total calories per pastry: 141 Fat: 5 grams
Total fat as % of daily value: 8% Protein: 3 grams
Iron: 1 mg Carbohydrates: 22 grams
Calcium: 8 mg Dietary fiber: 2 grams


Need vegan recipes for Passover? Right now we’re offering a special: get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $12 and free shipping!
Call 410-366-8343 to order.

Vegetarian Journal Issue 4, 2009 now online!

Posted on February 17, 2010 by The VRG Blog Editor

vegetarian journal issue 4 2009

Highlights from this issue include:

Edible Vegan Gifts for the Holidays

Vegan Munchies

How Many Vegetarians Are There?

Menu Selection for Vegan Renal Patients

VRG Awards Two $5,000 Scholarships

Calcium Content of Popular Indian Vegetarian Dishes and Ingredients

To join VRG and receive The Vegetarian Journal in print either:
* join online with $25
* call (410) 366-8343 and order by phone with your Mastercard® or Visa®
* or complete this form and mail or fax it to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Fax: (410) 366-8804

Reminder: Applications for VRG’s $5,000 College Scholarship Due Feb 20

Posted on February 16, 2010 by The VRG Blog Editor


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 interns Kristen and Rachel had to say about their internships at VRG last summer: http://www.vrg.org/blog/2009/08/21/notes-from-two-vrg-summer-interns/

—————-
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.

  • Donate

  • Subscribe to the blog by RSS

  • VRG-NEWS

    Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.

    Your E-mail address:
    Your Name (optional):



↑ Top