VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 9, Issue 1
June 2005


  1. New Edition of the Guide To Natural Foods Restaurants in the U.S. and Canada!
  2. Children Can Be Healthy on a Vegan Diet
  3. Burger King's New BK Veggie Burger
  4. 2004 Vegetarian Journal Issue 3 Online
  5. RECIPE: Vegetable Pot Pie
  6. Food For Life: Vegetarian Aid For Tsunami Survivors
  7. Upcoming Events and Conferences
  8. Job Opportunities and Internships Available
  9. About The Vegetarian Resource Group
  10. About VRG-News

1) New Edition of the Guide To Natural Foods Restaurants in the U.S. and Canada!

We have just printed the 4th edition of Vegetarian Journal's Guide to Natural Foods Restaurants in the United States and Canada. The 432-page book (over 2,200 listings) makes a great gift for yourself, friends, relatives, or libraries. Order five copies before the end of June, and we'll send them to you at one half price, plus include a sixth free copy. And we'll pay postage in the United States. (One copy is $18. Six copies are $45.) Order by calling 410-366-8343, sending a check or money order to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or online at http://www.vrg.org/catalog/guide.htm specifying in the notes if you want the limited offer.

2) Children Can Be Healthy on a Vegan Diet

By Reed Mangels, PhD, RD

In February of this year, the BBC produced a news story headlined "Children Harmed by Vegan Diets." The story was loosely based on research conducted in Africa by Lindsay Allen, a researcher who works for USDA and who focuses on the nutritional needs of children in developing countries. Dr. Allen had recently presented the results of one of her studies at a scientific meeting in Washington, D.C. This study examined under-nourished school children in Kenya whose usual diet was based on beans and corn. The children were divided into groups and given extra calories in the form of meat, milk, or oil. Not surprisingly, children whose diets had more calories grew more than their classmates who were on an unsupplemented diet. The children who received 2 ounces of meat also did better on an intelligence test, possibly because the meat supplied some of the iron and zinc that were lacking in the children's diets. So far, so good. If children are on a diet that is low in calories (and probably in protein and other nutrients) and they are given more food, good things like growth will happen. The same sort of growth and improved mental function would probably have happened if the children had been given soybeans or tofu or even more beans and corn than they usually got to eat.

What happened next is an example of what can take place when results of a research study are reported to the public. Somehow, a study on under-nourished children in Kenya was used to support the idea that vegan diets are not healthy for children. In the BBC story, Dr. Allen is quoted as saying, "There's absolutely no question that it's unethical for parents to bring up their children as strict vegans" and "There have been sufficient studies clearly showing that when women avoid all animal foods, their babies are born small, they grow very slowly and they are developmentally retarded, possibly permanently." What? How did we go from a study of poor children in Kenya eating a very limited diet to vegan children in the United States who have access to a huge variety of foods? It's been stated that Dr. Allen was quoted out of context or even misquoted. In any case, an unfortunate and incorrect message was conveyed to huge numbers of people.

In reality, infants and children can grow and thrive on well-planned vegan diets. The American Dietetic Association clearly states, "Well-planned vegan ... diets are appropriate for all stages of the life cycle, including pregnancy and lactation." Studies of vegan pregnancy show that babies have normal birth weights and grow and develop normally.

As we face an epidemic of obesity in this country, where even young children are being diagnosed with Type 2 diabetes and it's becoming more common for teens to need to turn to medication to lower their elevated cholesterol levels, shouldn't we be encouraging the vegan family whose diet includes a variety of whole foods (with a reliable source of vitamin B-12 and other key nutrients) rather than promoting a way of eating that revolves around fatty animal products, refined grains, and sugary snacks?

3) Burger King's New BK Veggie Burger

On May 17, 2005, the Kellogg Company issued a press release announcing the launch of a new BK Veggie Burger in Burger King restaurants nationwide. The burger is made by Morningstar Farms which is owned by the Kellogg Company.

The press release describes the burger as vegetarian. The Burger King website states that the burger contains egg whites and calcium caseinate, and the natural flavors are derived from non-animal sources. The burger is listed as not vegan.

Also in the press release it is mentioned that the veggie burgers are cooked separately from meat products, and Allison Russell of Burger King confirmed that they are separately microwaved.

Alan Gravely, vice president of marketing, Kellogg's Frozen Foods, says, "Consumers have told us that when they eat out they want the vegetarian options and great taste that Morningstar Farms gives them at home. We are excited that our relationship with Burger King Corporation will enable consumers to balance the convenience of dining out with their nutrition and diet priorities."

Customers who order the BK Veggie Burger will be able to customize it as they do with regular Burger King burgers.

4) 2004 Vegetarian Journal Issue 3 Online

Issue 3 of the 2004 Vegetarian Journal articles online includes:

Encouraging Vegetarian Foods at Concession Stands

Get veggie options at baseball parks and other venues with tips from Johanna McCloy.

Regional Cuisines

Nancy Berkoff, RD, brings distinctive cooking styles from around the United States to your table.

Nutrition Hotline

What kind of calcium is best absorbed from soymilk? Is carrageenan dangerous? Do African-American vegetarians live longer than their meat-eating counterparts?

Notes from the Coordinators

Veggie Bits

Scientific Update

2004 Scholarship Winners

(Ed. note: The winners of the 2005 Scholarship will be announced later this year)

Vegan Cooking Tips

Garbanzos! by Chef Nancy Berkoff

Vegetarian Action

Establishing Guidelines for Veggie Lunches in Schools, by Heather Gorn

To read these articles go to:


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

The Journal features recipes and informational 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 the 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 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
P.O. Box 1463
Dept. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org

5) RECIPE: Vegetable Pot Pie

(From Meatless Meals For Working People by Debra Wasserman and Charles Stahler)

Serves 8


This is a thick crust that can be used in many different recipes. (In a rush, use a store-bought pie crust.)

2 cups whole-wheat pastry flour or unbleached white flour
1/2 teaspoon salt
1/2 cup vegan margarine
1/2 cup water

Mix flour and salt in bowl. Work in margarine with fingers. Add water stirring as little as possible to form a ball. Divide into 2 equal balls and roll out to 1/8-inch thickness. Prick pie shells and bake in pie pans at 400 degrees for 10 minutes.

Vegetable Filling:

1/2 cup vegetable broth
1 cup onions, chopped
1 cup celery, chopped
1/2 cup carrots, chopped
1-1/4 cup peas (fresh or frozen)

Saut� above ingredients in broth until onions are soft. In a separate bowl, mix the following:

1/4 cup oil
1/2 cup unbleached white flour
1-2/3 cups water
1/2 teaspoon garlic powder
1 teaspoon salt
1/3 teaspoon pepper

Preheat oven to 350 degrees. Add above mixture to saut�ed vegetables. Pour into one pie shell and cover with the other pie shell. Bake at 350 degrees until crust is brown (approximately 15-20 minutes).

Total calories per serving: 320Fat: 18 grams
Total Fat as % of daily Value: 28%  Protein: 7 grams
Iron: 2 mgCarbohydrate: 34 grams
Calcium: 33 mgDietary fiber: 6 grams

6) Food For Life: Vegetarian Aid For Tsunami Survivors

In June 2002, we issued a partial list of vegetarian charities in response to a reader's question. With recent natural phenomenon, such as the tsunami disaster, increasing the needs of such organizations, we thought it would be beneficial to highlight one organization that has been serving this region. Food For Life (FFL) is a global Hare Krishna organization promoting the vegetarian lifestyle and volunteering its time and money to cook for people around the world. The tsunami disaster left many people without food, and FFL has helped serve vegetarian meals throughout these regions, especially in Sri Lanka and Thailand. Supporting groups like FFL is not only a way to help people in dire situations, it helps to promote vegetarianism on a worldwide scale.

Currently, FFL is involved with a Bhaktivedanta Children's Home to help tsunami orphans. This center will help children immediately and in the long term as they adjust to their new lives. The Children's Home has started a child sponsorship program as a way to involve supporters directly with the orphans. For $35 a month, a sponsor can create a life-long relationship with a needy child. For more information on Food For Life, visit their website at: http://www.ffl.org.

7) Upcoming Events and Conferences


July 16-18

Held at the Renaissance Hotel in downtown Washington, DC, Taking Action for the Animals is a three-day conference. Network with national leaders and grassroots activists and celebrate recent victories and outline a vision for the future of animal protection. Learn skills in lobbying, fundraising, media relations, investigations, humane education, developing successful campaigns, and much more with in-depth training workshops. Participate in hands-on activities such as lobbying on Capitol Hill, protesting animal cruelty, and educating the public. Vegan food will be available at the Renaissance Hotel. VRG will have a booth displaying our large selection of resources. Visit the website at: http://www.takingactionforanimals.org/index.html.


June 29-July 3

Held at the Conference Center on the University of Pittsburgh in Johnstown campus. A five-day event featuring seminars, opportunities to meet like-minded people, and vegan food. The topics range from cooking tips and recipes to animal rights and compassionate living. VRG will have a booth displaying our vast assortment of materials. Visit the SummerFest website at: http://www.vegetariansummerfest.org.


July 9-10

Join Friends of Animals during the weekend of 9-10 July in New York City, where there will be a get together to enjoy a Raw Food Demonstration from local New York chefs, and a discussion addressing some of the most pressing matters in animal advocacy. Dining with Friends, a new vegan cookbook, will be introduced. Talk with lawyers, authors, and advocates for progressive ideas. For more information, go to http://www.friendsofanimals.org/the-foundations-of-a-movement/index.html.


RICHMOND, VA: Richmond Vegetarian Festival
July 30

Held at the Azalea Gardens of Bryan Park from 12-5pm. Featuring live performances, speakers, vegetarian vendors and nonprofits, and a vegan dinner and silent auction at the Patina Grill. VRG will be displaying at our own booth; stop by and check us out! Visit the website at: http://www.veggiefest.org.


8) Job Opportunities and Internships Available

Job: Staff Needed At Sublime Restaurant

Sublime, a world-class vegan restaurant in Fort Lauderdale, Florida, prefers to hire vegetarian and vegan staff. Opportunities are available for servers, chefs, bartenders, and managers. For additional information, please contact Terry at 954-615-2011. All profits from Sublime are donated to ARFF - the Animal Rights Foundation of Florida.

Job: Seasonal Cook Needed At Yoga Retreat

Sewell House, a small Yoga retreat center in northern Maine is seeking a vegetarian chef for the duration of June 15 until Columbus Day. Will receive room, board, yoga tips, and a small stipend. For more information, visit http://www.sewallhouse.com/, or call (888) 235-2011

Job: Summer Staff Needed For Vegetarian Kitchen In International Teen Camp

The Global Youth Village, a residential, international leadership camp in Virginia's Blue Ridge foothills, is seeking seasonal food service staff in their vegetarian kitchen. Sixty youths and thirty staff enjoy their sugar and meat-free meals family style. Housing, meals and salary are provided. Seeking both experienced cooks and those who want to learn!

For dates and information on how to apply, please visit Legacy International's web site at http://www.globalyouthvillage.org. Or contact Leila Baz, Global Youth Village, 1020 Legacy Drive, Bedford, VA 24523; phone 540-297-5982; email: staff@legacyintl.or

Internship: VRG

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 toward 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.


Our health professionals, activists, and educators work with businesses and individuals to bring about healthful 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 print magazine, is a benefit of membership in The VRG. (For more information, please see the Vegetarian Journal online.)

If you would like to make a donation, become a member, volunteer, or find out more about The VRG, contact us at:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org
Website: http://www.vrg.org
Donate: https://www.givedirect.org/donate/?Action=GC&CID=1561

The contents of this newsletter, and our other publications, including 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 own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.


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://www.vrg.org/vrgnews/index.htm.

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Contents of VRG-NEWS are copyright 2004 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.

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PO Box 1463, Baltimore, MD 21203
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       Last Updated
       June 20, 2005

The contents of this website and our other publications, including 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 own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Web site questions or comments? Please email vrg@vrg.org.