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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 6, Issue 11
November 2002


  1. Notes from the Editor
  2. New Vegetarian Products from the Natural Products Expo
  3. Vegetarian Journal 2002 Issue Four ONLINE
  4. Recipe of the Month: Spicy Millet, Cashews, and Peas
  5. Question of the Month: "Vegetarian Investing?"
  6. Upcoming Vegetarian Events and Conferences
  7. Internships Available
    About the Vegetarian Resource Group


VRG has a bunch of reasons to be thankful this month. First of all, our Nutrition Advisor Reed Mangels has updated the Nutrition Management Of The Vegetarian Child chapter, which will appear in the American Dietetic Association Pediatric Manual Of Clinical Dietetics. For more information on vegetarian nutrition for children, see the Kids and Teens page of our website.

Volunteer Jim Dunn accomplished the monumental task of raising enough money to allow us to exhibit at the annual meeting of The National Restaurant Association. This will allow us to reach 100,000 food service chefs and managers in the food service industry, and help us advance the goal of having more restaurants offer vegetarian options.

Speaking of restaurants, I'm happy to report that great progress is being made in our revision of the Vegetarian Journal's Guide To Natural Foods Restaurants. There is one area, however, where we could use some help from our Montana subscribers. The Ranch Kitchen is listed in the Guide with an address of "7 Miles North of Gardiner on U.S. 89." Since no phone number is given, there is no way for us to check it. If you can tell us if this restaurant is still around, we would be thankful for you too!


Odwalla has expanded its Soil to Soul product line, adding a trio of certified organic juices. Pure-squeezed Organic Orange Juice, pure-pressed Organic Carrot Juice, and pure-pressed Organic Orange Juice should find their ways to shelves soon.

Primal Spirit Foods has introduced new varieties of its meatless jerkies. In addition to a traditional soy variety, Hickory Smoked Soya, the company now offers jerkies made from shiitake mushrooms, in a Hot & Spicy style, and from seitan, which is Teriyaki-flavored. All three products are available in 1-ounce bars and 4-ounce bags and are priced competitively with similar non-vegetarian items.

Fantastic Foods now offers Simmer Soups, a line of family-sized vegetarian dry soup mixes. Like with its popular individual soup and meal cups, just add boiling water, and they're ready to eat. Although the Creamy Potato variety is not vegan, the Split Pea, Vegetable Barley, and Vegetarian Chicken Noodle are.


Issue 4 of the 2002 Vegetarian Journal articles online include:

Dairy-Free Pizza and Calzones
Debra Daniels-Zeller prepares perfect pizza.

The Market for Vegetarian Foods
Caryn Ginsberg and Alissa Ostrowski define the vegetarian market for companies developing business plans.

Raw Foods Diets: A Review of the Literature
Suzanne Havala Hobbs discusses the current scientific literature on living foods.

And more. . .

To read these article go to: http://www.vrg.org/journal/2002issue4/

Read excerpts from back issues online at: http://www.vrg.org/journal/

The Journal features informational and recipe articles, product and book reviews, news for vegetarian activists, and up-to-date information about vegetarian health and nutrition. If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today?

Subscriptions to Vegetarian Journal are $20/year in the U.S. (please inquire for subscription rates outside the U.S.). Accepted forms of payment, in U.S. funds, are Visa, MasterCard, checks drawn on U.S. banks, and postal money orders. When joining please send us your name, address, phone number, and e-mail address. If paying by credit card, please include the card number and expiration date.

If you join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, you will receive a FREE copy of the Vegan Handbook, a $20 value! (U.S. addresses only)

If you choose to join by mail, subscriptions should be directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org

4) RECIPE OF THE MONTH: Spicy Millet, Cashews, and Peas

(The following recipe appears in Simply Vegan by Debra Wasserman and Reed Mangels, PhD, RD.)

Serves 4

1 Cup millet
3-1/2 Cups water
10-ounce box frozen peas
1/2 teaspoon each coriander, cumin, turmeric, and garlic powder
2 teaspoons soy sauce
2/3 Cup cashew pieces

Cook millet in water for 15 minutes over medium heat. Add remaining ingredients and continue cooking for 10 more minutes. Stir occasionally. Serve hot.

Total calories per serving: 272 Total fat as % of daily value: 18% Protein: 9 g
Carbohydrates: 35 g Fat: 12 g Calcium: 30 mg
Iron: 4 mg Sodium: 365 mg Dietary fiber: unknown

5) QUESTION OF THE MONTH: "Vegetarian Investing?"

We often get questions from people inquiring about Vegetarian Investing. As an answer, we always direct them to the excellent article that Wayne Smeltz, PhD, wrote for us on this topic:

"You have just tasted a vegan burger you think is wonderful. The packaging on the cruelty-free soap is beautiful and environmentally friendly, as well. You receive compliments from fellow employees on the shoes you wear to work on their stylishness and look of comfort. You wonder what their reaction would be if they knew the shoes were vegan containing no leather."

"As we attempt to buy products that satisfy both our consumer and philosophical needs, we come across some products we think are amazing and some we think should never have been produced. For those products that provide us satisfaction must come a desire to reward the companies responsible for these products. We need to support their efforts and assist them in the daunting challenge of being ethically and materially successful. This article will explore various ways you can support these businesses."

To read the rest of the article, visit: http://www.vrg.org/journal/vj96mar/vjinvest.htm




Chicago, IL: http://www.chicagovegetariansoc.org/

Durham, NC: http://www.trianglevegsociety.org/thanksgiving02.html

Los Angeles, CA: http://www.vegparadise.com/thanksgiving02.html

New York, NY: http://www.vegetarianvision.org/ThanksGivingDinner.htm

Philadelphia, PA: http://cyberveg.org:31530/vtp/

San Francisco, CA: http://www.sfvs.org/events.html#nov28

Washington, DC: http://www.vsdc.org/calendar.html#thanksg

For a more complete list, visit FARM's Gentle Thanksgiving website.



On February 1, 2003, VegNews will host the second annual Bay Area Veg Fair, to be held at the Santa Clara Convention Center in Northern California. An all-day affair with speakers including Howard Lyman and Dr. John McDougall, cooking demonstrations, an international food court, free food samples, door prizes, and a bookstore, this year's event is expected to be attended by 6,000+ people. It is a 100% vegan fair coordinated by a volunteer team. Admission and parking are free.

For more information, visit http://www.vegfair.org, e-mail info@vegfair.org, or call (408) 249-3683.



On March 22-23, 2003, the Vegetarians of Washington present their second annual VegFest at the Seattle Center Fisher Pavilion. Attendees will be able to sample food from over 80 vendors, view cooking demos by vegetarian chefs, and listen to vegetarian health professionals speak on vegetarian nutrition and health.

Admission is $5 for adults. Children under 12 are free. For more information, visit http://www.vegofwa.org or call (206) 706-2011.



On May 27-30, 2003, the Eurasian Vegetarian Society in cooperation with the Soklniki Culture and Exhibition Center will host Vegetarian World. Among the goals of Vegetarian World are: to form an ideological and moral approaches to problems of vegetarianism in Russia as a part of the global vegetarian movement; to favor the development of business cooperation of vegetarian food manufacturers, trade companies and suppliers of equipment and source materials; and to assist the formation of public and governmental policy aimed at promoting healthy mode of life in 21st century Russia. Topics of presentations, round table discussions and seminars will include: technology and machinery for processing and production of vegetarian food, soy foods, diabetics diets, vegetarianism and ecology, and vegetarianism and economics.

For more information, visit www.vegworld.ru or e-mail evs-ru@bk.ru.




Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Internships are helpful for students working towards journalism, English, and nutrition degrees. Business majors can obtain experience related to the business aspects of a non-profit organization. Activists can learn new skills and gain a broader knowledge, as well as share their expertise. Positions open throughout the year for all ages (including high school students living in Baltimore). Internships are unpaid. Send resume and cover letter to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; vrg@vrg.org.


Green Earth Travel seeks interns for their Washington, DC, area location. Applicants must be interested in learning about ecotourism and vegetarian travel. Responsibilities include: maintaining the website, making calls to tour operators, making bookings, requesting brochures. For more information, contact Donna Zeigfinger by phone: (301) 571-4603 or by e-mail: greeneatvl@aol.com.


Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, donations, and book sales. The Vegetarian Journal, a bi-monthly print magazine, is a benefit of membership in The VRG. (For more information, please see back issues online at http://vrg.org/journal/.)

If you would like to make a donation, become a member, or find out more about The VRG, contact us at: The Vegetarian Resource Group PO Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: mailto:vrg@vrg.org Website: http://vrg.org/index.htm


VRG-News is the monthly e-mail newsletter of The Vegetarian Resource Group. This is an announcement list, so subscriber messages are not accepted by the list. If you have a technical question about the list, please contact the list manager, Bobbi Pasternak, at bobbi@vrg.org. If you have any suggestions, ideas, or corrections to VRG-News, direct them to vrg@vrg.org. Thanks!

If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://vrg.org/vrgnews/index.htm.

If you wish to cancel your subscription to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message: SIGNOFF VRG-NEWS

If you wish to subscribe to VRG-News, send an e-mail message to LISTSERV@LISTSERV.AOL.COM with the following message:
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Contents of VRG-News are copyright 2002 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered and credit is given to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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The Vegetarian Resource Group Logo 1996- The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
Dec. 2, 2002

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