Note from the Senior Editor
Love for The VRG Interns
Any publication is only as strong as its team, and a big part of the Journal crew is the VRG's interns. Since joining as Senior Editor in spring 2018, I've had the pleasure of working with more than a dozen interns at the magazine. Each came from a different discipline: science, nutrition, language. They bring personality and perspective to these pages, making the content more relevant and alive for more readers.
Ideally, an internship provides real-world experience to a high school or college student that will help them excel in a competitive job market. It's important to me to give interns the same opportunities to write and research pieces for the Journal offered to any other contributor. Nothing is vegan-sugar-coated for them. They learn to conduct article interviews for profiles, write even-handed product reviews, and polish language skills for publication. Some tackle the big jobs of researching scientific topics for in-depth review, testing new recipes in their home kitchen, or creating full recipe pieces of their own.
One thing all our interns learn is the value of being part of a team. This magazine is the work of many hands, and there are countless moving parts that must adhere before an issue is sent to press. Interns must meet deadlines, find resources, or even generate original article ideas. Some assist with editing, design work, and social media. Many leave with professional connections that we hope will serve them well in future endeavors.
Internships have changed since March 2020. Before, I met my interns in real life, shared office space with them, went to lunches and coffee, even had picnics and tours at a local animal sanctuary. Those previous in-person bonding moments have been put on pause. Mostly, I now meet my interns across a screen. I've met a few, masked, at outdoor spots in and around Baltimore to hand off materials for an article or product review.
These pages would not be the same without the words and work of our interns. Too many names come to mind to thank each of my contributing interns individually. They have had varied skills, goals, and talents, and each brought their own unique gifts to the magazine. But I am grateful for each one and the heartfelt efforts—and friendship—they gave to Vegan Journal.
There's lots to see from interns in this issue, too. We have air fryer recipes from Chef Jay Staten on page 6; many were tested by intern Ruby Sturm. Ruby, as well as several other interns, contributed to the Veggie Bits on page 28-29. Former intern Lucia Rivera gave us her thoughts on a book review on page 33, as well as an original food photo on page 34. On page 35, check out a profile of musician Michael Harren by former intern, Amy Burger.
Rissa Miller
Senior Editor of the Vegan Journal
