The Vegetarian Resource Group is proud to present Rachel Sandalow-Ash, from Brookline, Massachusetts with a $5,000 college scholarship for her work in promoting a vegetarian lifestyle in her high school. Through her commitment to social justice and vegetarianism, Rachel has done an outstanding job of educating her community about the environmental benefits and sustainability of vegetarianism.

Rachel was president of her school's Environmental Action Club (EAC), a position she had held since her sophomore year of high school. Through the EAC, Rachel helped implement a 'Meatless Mondays' program at her school's cafeteria. The menu for Mondays includes such delicious options as vegetarian chili and burgers, baked ziti, hummus, and baba ganoush. 'Meatless Mondays' also helped increase the number of vegetarian options on other days of the week. In addition, education and publicity components are included, something which illustrates Rachel's commitment to increasing awareness.

Rachel also helped promote vegetarianism through her work with her school's Student Action for Justice and Education club (SAJE). With SAJE, Rachel helped coordinate the yearly Hunger Banquet, which highlights economic disparity and access to healthy food. Rachel describes this event as very 'pro-vegetarian,' as it emphasized vegetarianism as one of the most healthy lifestyles for people. Her work with this event shows Rachel's commitment to social and food justice– something she hopes to continue with in college, saying, "I am passionate about environmental and food justice issues, and if I worked in those fields in the future, I would be able to promote vegetarianism nearly every day."

Rachel's commitment to a vegetarian lifestyle is also apparent in her work to restore a dilapidated greenhouse at her high school. She also had an all-vegetarian menu and gave a speech about the importance of caring for the earth at her bat mitzvah. A vegetarian since the age of eight, Rachel says, "I knew that my own individual actions would not be enough to stop the entire industry…[but] if each person takes positive individual actions, then the world will slowly but surely become a better place. For me, vegetarianism was and is a personal choice with positive societal consequences."

The Vegetarian Resource Group is also proud to present Nicole (Niki) Gianni of Chicago, Illinois with a $5,000 college scholarship for her outstanding work in combating animal cruelty and her lifestyle as a dedicated vegan. Niki was the co-president of the Lane Tech Vegetarian-Animals Rights Club at her high school.

Niki became a vegetarian when she was twelve years old, and switched to a vegan lifestyle a few months later. She became committed to activism soon after, beginning to volunteer with Mercy for Animals, an animal rights non-profit that promotes vegetarianism. Niki helped organize events such as hosting 'feed-ins,' allowing people to sample vegan foods for free. She has also participated in over a hundred demonstrations and protests against inhumane treatment of animals. Kenny Torella, the Chicago campaign coordinator for Mercy for Animals says, "In my years of activism I've yet to meet someone so mature, dedicated and passionate for their age as Niki is. As long as there are activists like Niki, there is hope for animals."

Niki's work as co-president of the Lane Tech Vegetarian-Animal Rights Club also shows her dedication and commitment to activism and veganism. The club hosts speakers and screens documentaries, working hard to educate the school and community about animal rights. Niki also fosters several animals such as chickens and rabbits.

Niki tries to reach out and educate as many people as possible about the benefits of a vegetarian lifestyle, efforts which have included speaking at a local high school to about a hundred students about a vegetarian diet. As she says, "I try to promote vegetarianism in my day-to-day life with a personal goal of speaking to one person a day, minimum, about why they should consider going veg."

Niki plans to continue her activism into college, where she would like to study to be a veterinary technician in order to further help animals.

The Vegetarian Resource Group (VRG) is a non-profit organization which educates the public about vegetarian and vegan diets. A vegetarian does not eat meat, fish, or fowl. A vegan is a vegetarian who also does not use other animal products such as dairy or eggs.

To learn more information about vegetarian and/or vegan diets, go to www.vrg.org or write to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

The VRG also offers a book called Vegans Know How to Party by chef Nancy Berkoff. Vegans Know How to Party contains recipes for a variety of different types of vegan party foods, from cakes and desserts to vegan pizza and hot dogs. It also includes tips on planning parties for vegan teenagers. To order, send $25 to the Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 or go to www.vrg.org/catalog.

The VRG sponsors two annual $5,000 scholarships for graduating high school seniors who have promoted vegetarianism in their communities. Applicants are judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle. Entries should be sent in a student's senior year before February 20th. Early submission is encouraged. For more information visit http://www.vrg.org/student/scholar.htm.

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

Kebobs with Pineapple and Red Pepper
Serves 10

1/2 cup lite soy sauce
1/4 cup olive oil
1/2 cup dry white wine or 1/4 cup white vinegar combined with 1/4 cup cold water
1/2 cup minced onions
2 cloves garlic, minced
1 pound 1-inch chunks extra-firm tofu, seitan, or tempeh (about 3 cups)
2 cups 1-inch pieces red bell pepper
2 cups 1-inch chunks fresh pineapple

Combine soy sauce, oil, wine or vinegar and water, onions, and garlic in a large plastic or glass bowl. Add tofu, seitan, or tempeh and marinate in the refrigerator for 1 hour. Remove tofu, seitan, or tempeh from marinade. Save marinade. Preheat grill or broiler. On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple. Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill. Grill or broil for 3-4 minutes, just until pepper begins to brown. Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.

Total Calories Per Serving: 135
Total Fat as % of Daily Value: 13% Protein: 6 gm
Fat: 8 gm
Carbohydrates: 10 gm
Calcium: 93 mg
Iron: 1 mg
Sodium: 518 mg
Dietary Fiber: 1 gm

Thank you to these volunteers for helping The Vegetarian Resource Group with our college scholarship contest:

Ryan Andrews
Julia Hart
Lisa Martin
Shannon Merck
Susan Petrie
Jenny Saccenti
Linda Tyler
Amy Vaughn
Kristi Watson

For information about VRG’s scholarship contest, see
http://www.vrg.org/student/scholar.htm

If you would like to volunteer to respond to scholarship entrants next January through March, please e-mail Sonja at [email protected]

If you would like to make a donation towards our scholarship contest, please go to
https://www.givedirect.org/give/givefrm.asp?CID=1565

Please indicate if the donation is towards a college scholarship, a needs based internship, or assisting with publicity, reporting, and administering the contest.

Thanks!

These vegan restaurants were recently added to The Vegetarian Resource Group on-line restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php

Cinnaholic
2132 Oxford St., Berkeley, CA 94704
(510) 647-8684
http://www.cinnaholic-berkeley.com/
Vegan/bakery. Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies, brownies, muffins, specialty pie rolls, and baby buns (mini cinnamon rolls). If your sweet tooth has still not been sated, have a Frosting Shot! Cinnaholic is located directly across from the UC Berkeley campus & close to the downtown Berkeley BART.
Open Tuesday through Sunday. Closed Monday. Counter service, take-out, catering, VISA/MC, $-$$.

Minty Wellness
1961 Church Rd., Darien Center, NY 14040
(585) 591-3939
http://www.mintywellness.com/restaurant
Vegan/raw foods/organic. Minty Wellness is a hotel and spa with an all-vegan restaurant that is open to the public. The menu is predominately raw foods but some cooked meals are offered. Located between Buffalo and Rochester, Minty Wellness is hidden in the midst of 100 acres of natural woodland. All spa products and toiletries are vegan, organic, and ethically-sourced. Open Thursday through Saturday for lunch and dinner.
Open Sunday for brunch. Closed Monday through Wednesday. Full service, VISA/MC, $$.

Thanks Jordan Vegan Café
928 S. State St., Lockport, IL 60441
(815) 557-9868
http://www.thanksjordan.org/vegan-cafe/
Vegan/raw foods. Thanks Jordan Vegan Café is completely run by volunteers. All proceeds go to Hope Children’s Hospital in Oak Lawn to benefit children with life-threatening illnesses. Enjoy raw food items including soups, salads, and wraps at the Vegan Café. Live music is featured on Fridays and Saturdays.
Open Tuesday through Saturday for lunch and dinner. Closed Sunday and Monday. Full service, take-out, fresh juices, smoothies, VISA/MC, $$.

If you would like to volunteer with maintaining and updating The Vegetarian Resource Group restaurant guide, e-mail Sonja at [email protected]

A reader asked about an article she read that said “Not all omega-3’s are created equal. Those from flax (called ALA) don’t have all the benefits (such as helping with heart health) when compared with the omega-3’s derived from fatty fish such as salmon and tuna (called DHA and EPA).”

Reed Mangels, PhD, RD responded:

Thanks for your note. The article that you read wasn’t quite the whole picture. While the kind of omega-3 fatty acid found in flax (alpha-linolenic acid) does not have the same effect in terms of lowering triglyceride levels as EPA and DHA do, it has other benefits that are similar to those of DHA and EPA. Higher intakes of alpha-linolenic acid are associated with a reduced risk of heart attacks and fatal heart disease.

Our bodies are able to make some DHA and EPA from alpha-linolenic acid. The rates of production of DHA and EPA are quite low, however, so some people who do not have dietary sources of DHA and EPA choose to take supplements of these fatty acids. Vegan DHA and EPA supplements are available from vegan stores like The Vegetarian Site, Vegan Essentials, and Pangea. The supplements are made from microalgae.

The jury is still out as to whether or not vegans need to use supplements of DHA and EPA. One expert has said, “It is important to note the absence of reported adverse health effects in this population [vegans] that consumes no fish.” Vegetarians, including vegans already have very low rates of death from heart disease.

You may also be interested in these articles from Vegetarian Journal.

http://www.vrg.org/journal/vj2005issue3/2005_issue3_hotline.php
http://www.vrg.org/journal/vj2001sep/2001sepomega3.htm
http://www.vrg.org/journal/vj2007issue1/vj2007issue1.pdf
http://www.vrg.org/journal/vj2009issue2/2009_issue2_nutrition_hotline.php

To join The Vegetarian Resource Group and subscribe to Vegetarian Journal, go to
http://www.vrg.org/catalog/index.php?main_page=index&cPath=3

Thanks to those who contacted Terri in response to a recent interview request we posted on her behalf regarding peoples’ experiences with vegan pets.

Terri could still use input from people with vegan cats.

Terri is a vegan freelance writer and the information is for a vegan pet food company’s newsletter.

If you can help, please contact Terri at: [email protected].

by Jeanne Yacoubou, MS
VRG Research Director

A www.vrg.org reader living in Australia wrote us to find out information about the ingredients in the food at Pizza Hut. She inquired at her local restaurant but was told it may take some time to get answers.

The VRG sent an email to Pizza Hut Australia and received a speedy reply from a Pizza Hut food technologist. She told us the following “regarding rennet in the cheeses used at Pizza Hut Australia.”

“…[I]t is important to note that not all of our cheeses are vegetarian.

The mozzarella cheese we use on all our pizzas, (including our standard, 11-inch large pizzas [in the] Legends range), contains non-animal rennet and so is classified as a vegetarian cheese. This includes the mozzarella cheese which we use to stuff the crust of Stuffed Crust Pizzas.

We also have cheddar (or Tasty) cheese available in stores and this is made with animal- derived rennet and so is NOT a vegetarian cheese. On our permanent menu, cheddar is used in Cheese Pizza and also in the whole Mia (9-inch) Pizza range. Cheddar is also used in promotional pizzas or side items from time to time. Examples of promotional products include Big Dippers, Dipsticks, and Cheesy Bites Pizza.

Note that the whole Mia Pizza range (9-inch) contains both mozzarella and cheddar (or Tasty) cheese and because the cheddar cheese contains animal-derived rennet it is not vegetarian.

We also add feta to various pizzas and the feta cheese contains non-animal rennet and so like the mozzarella is vegetarian.

It’s also important to be aware that Pizza Hut does not guarantee that all Veggie Pizzas are “vegetarian” because of the way our pizzas are made. Pizzas are topped from ingredients stored in pots in a refrigerated bench (make-table) using topping cups. Pizza Hut also prepares a large volume of Meat Lovers Pizza on site which include many different types of ham, bacon bits, bacon rashers, meatballs, chorizo sausage and chicken, all of which are meat products and all of which are prepared on the same make table; are cooked on the same pans in the same oven; and are also cut using the same board and knife as the vegetarian pizzas.

So with that in mind, cross contamination of meats with veggies is a definite reality, especially given that the same topping cups are used for both.

We have Veggie Pizzas on our menu and every effort is made to ensure that no meat lands on these (and any other) vegetable-only pizzas, however it cannot be guaranteed. Because of the above, we cannot offer strictly vegetarian items.

Please be advised that Pizza Hut does change product formulations from time to time. [T]herefore, the information above should be checked on a regular basis.”

In a follow-up email, The VRG asked if the “non-animal rennet” used by Pizza Hut Australia was genetically modified Chymax™. (This form of rennet is replicated today in microorganisms although originally it was derived from genetic material extracted long ago from a young ruminant’s (i.e., calf’s or kid’s) stomach.)

In response, we were told that “[o]ur suppliers specify either “animal derived” or “non-animal derived” rennet in our cheeses. I do not have access to further details about the precise rennet used in their manufacture process.”

Readers may like to compare the information presented here from Pizza Hut Australia with that collected in June 2010 from Pizza Hut USA:

http://www.vrg.org/blog/?s=pizza+hut

For updates on Pizza Hut and other quick service chains, check our blog regularly or subscribe to our free enewsletter at www.vrg.org.

To support VRG research, you can donate here:
https://www.givedirect.org/give/givefrm.asp?CID=1565

The contents of this website and our other publications, including The Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company 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.

Natural Foods Merchandiser reports:

According to a Whole Foods Market online survey of nearly 2,500 U.S. adults, three out of four respondents think the government requires manufacturers of household cleaning products to list ingredients on the label. In fact, the fed doesn’t. Beginning in April 2012, however, all household cleaning products carried by Whole Foods must list every single ingredient on product packaging.

ATHLETES AND A VEGETARIAN DIET
Links to related articles on our website.
Compiled by Corey Bivins

Can I be a vegan athlete?

Sports Nutrition Guidelines For the Vegetarian
http://www.vrg.org/nutshell/athletes.htm

http://www.vrg.org/links/#Athletes

Vegetarian Action
http://www.vrg.org/journal/vj2002issue1/2002issue1action.htm

Vegetarianism and Tennis: A Natural Partnership
http://www.vrg.org/journal/vj2006issue2/2006_issue2_action.php

Chef Ralph Estevez
http://www.vrg.org/journal/vj2008issue3/2008_issue3_action.php

Dwayne DeRosario: Message from the Yards
http://www.vrg.org/journal/vj2001nov/2001novdwayne.htm

Vegan Weightlifting: What Does the Science Say?
http://www.vrg.org/journal/vj2003issue4/2003_issue4_weight.php

The Vegan Teen Athlete
http://www.vrg.org/journal/vj2010issue1/2010_issue1_vegan_teen_athlete.php

You Don’t Have to Eat Meat to Build Muscle
http://www.vrg.org/journal/vj2003issue1/2003_issue1_scientific.php

Updated Vegan Guide to Leather Alternatives
http://www.vrg.org/blog/2010/12/27/updated-vegan-guide-to-leather-alternatives/

Bringing Cruelty-Free Athletic Gear and Wear to the Masses
http://www.vrg.org/journal/vj2008issue1/2008_issue1_veggiebits.php

We received this note from a reader:

I was reading your latest Vegetarian Journal and felt compelled to write because of info from your Nutrition Hotline. It is mentioned that naan is usually vegan. I think this may be misleading. I was in India two times – 1st for 2 weeks, then for two months. Both times I found it hard to be a vegan because milk and yogurt are added to so many things. I did eat the naan the first time because a waiter said it did not have dairy in it (now I think that was a misunderstanding or a willingness to please). Since, I have found that it usually does have dairy in it and avoided it my second time there. I have tried to buy it here in stores like Whole Foods and it always has milk in it.

I have run into the same thing in Indian restaurants in the US. I just do not eat naan now. I was at a wedding in CA at a nice restaurant a couple of years ago and asked them. The waiter assured me it was not made with milk. So I decided to go talk to the cooks who were outside cooking the naan in barrels. They said that their batter did have milk in it.

When I was in India I was working for a company that was owned by an Indian-American and employed many people from India. When I asked them about it they said as far as they knew, it was usually made with milk. Maybe the preference for naan made with yogurt, milk, or water is regional, I am not sure.

-Michelle

The author of the Nutrition Hotline said the reader does bring up valid points that naan does sometimes contain animal products. She said, “In my experience when I went to Indian restaurants, I have been told almost 100% of the time that naan does not contain dairy/egg if it is not brushed with ghee/butter. Certainly you should ask the wait staff, but as examples above illustrate, this isn’t a certainty either.”

We asked the opinion of Saurabh Dalal, who is a long time vegan Jain and active with the Vegetarian Society of D.C. and the International Vegetarian Union. He said, “I usually do not eat naan because I assume it has dairy in it. In the U.S., I believe some/many Indian restaurants also use eggs, which would likely not be the case in India. I would not say naan is usually vegan. Often the roti or puri is vegan…but it’s still good to ask the wait-staff if there is any milk/dairy, egg, or even butter or ghee put on top.”

So the consensus seems to be to avoid naan. If anyone is certain of vegan naan options, please let us know. Also, what is your experience with roti?

For information about calcium content of popular Indian dishes (vegan versions), see http://www.vrg.org/journal/vj2009issue4/2009_issue4_calcium_indian.php

Update:

We found in the Punjab store in Baltimore a product called naan that was labeled 100% vegetarian, parve, and halal. So this product appears to be nondairy.
It shouldn’t have dairy if parve, though could have eggs. However, there are no obvious eggs on the ingredients label. It does contain cane sugar and l-cysteine. This product was distributed by Kontos Foods and labeled as Alexander’s Great Flatbreads. They have several varieties of naan.

For more information, see
http://208.64.161.54/kontos/Pages/products_flatbread.lasso?markets=foodservice

http://208.64.161.54/kontos/Pages/product_detail.lasso?-KeyValue=13&-Token.Action=&image=1product_detail.lasso?-KeyValue=13&-Token.Action=&image=1