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To subscribe to the Vegetarian Journal and receive the complete print version, click here<\/a>.<\/b><\/i><\/p>\n From Veal to Vegan, Creole Style<\/a> How Many Youth in the U.S. Are Vegetarian?<\/a> Secrets of the Seasonal Vegan<\/a> L-Cysteine in McDonald's Pies<\/a> Making The Cover<\/a> More Research Findings<\/a> Cooking with Coconut Flour and Sugar<\/a> Nutrition Hotline<\/a><\/p>\n Note from the Coordinators<\/a><\/p>\n Letters to the Editors<\/a><\/p>\n Scientific Update<\/a><\/p>\n Vegan Cooking Tips<\/a> Notes from the VRG Scientific Department<\/a><\/p>\n Veggie Bits<\/a><\/p>\n Book Reviews<\/a><\/p>\n Catalog<\/a><\/p>\n Vegetarian Action<\/a>Features<\/h3>\n
\nLaissez les bon temps rouler<\/i> with Meryl Austin Cryer's Louisiana recipes.<\/p>\n
\nThe latest VRG-Harris Poll finds out more about 8- to 18-year-olds.<\/p>\n
\nDebra Daniels-Zeller creates adaptable dishes to use year-round.<\/p>\n
\nJeanne Yacoubou, MS, learns that this ingredient is animal-derived.<\/p>\n
\nLinda Long brings vegan food and photography to an NYC high school.<\/p>\n
\nGet updates on vegan chondroitin, American Airlines' vegetarian
\noptions, and Blind Faith Café's cheeses from Jeanne Yacoubou, MS.<\/p>\n
\nChef Nancy Berkoff gives a crash course on these baking ingredients.<\/p>\nDepartments<\/h3>\n
\nVery Berry Cuisine, by Chef Nancy Berkoff<\/p>\n
\nBuykind.com Promotes Vegan Food and Products, by Erin Smith<\/p>\n