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2) VRG BOOTHS
- Taking Action For Animals (TAFA)
June 17 — June 20, 2016
Hyatt Regency Crystal City
2799 Jefferson Davis Hwy
Arlington Virginia, 22202
- Richmond Vegetarian Festival
June 25, 2016 (Rain date July 9, 2016)
12 PM - 6 PM
Azalea Gardens at Bryan Park
- Vegetarian Resource Group Vegan Thai Dinner
Sunday, October 16, 2016, 6 PM
Boston, MA
- Academy of Nutrition and Dietetics Conference
Sunday, October 16, 2016 - Tuesday, October 18, 2016
Boston, MA
- Pre-Thanksgiving Potluck With The Vegetarian Resource Group
Sunday, November 20th 2016 5 PM
North Baltimore Mennonite Church
4615 Roland Ave
Baltimore, MD 21210
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3) A BIG THANK YOU TO OUR VRG VOLUNTEERS
Thank you to our vrg volunteers for help with scholarships judging, writing, editing, booths, and other tasks:
- Arnold Alper
- Matt Baker
- Whitney Blomquist
- Casey Brown
- Autumn Burton
- John Cunningham
- Zeke Frost
- Reed Mangels
- Laura McGuiness
- Larry Miller
- Sally Miller
- David Milner
- Beth Preiss
- Ben Shaberman
- Madeline St. John
- Shani Stewart
- Hana Takemoto
Anyone interested in Volunteering with the Vegetarian Resource Group, please contact: [email protected]
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4) ORGANIC VEGETARIAN AND VEGAN MEALS DELIVERED TO YOUR HOME OR OFFICE
Trifecta Sweet Potato "Mash" with Brussels Sprouts
By Maria Pittarelli, DTR
I was able to sample one of the refrigerated meals from Trifecta organic
meal delivery service. This meal is called Sweet Potato "Mash" with
Brussels Sprouts. It was labeled as vegetarian, and the ingredient list
shows that it is actually vegan. When I heated it up and opened it, it
looked like mashed potatoes with some halved Brussels sprouts, slices of
bell pepper, and onion pieces. I was surprised it wasn't orange, but
perhaps they use white sweet potatoes. I found the recommended heating
time to be accurate. After three minutes, the meal was consistently hot
throughout. Our volunteer coordinator tried it as well, and said "If it
were a little spicier, this would taste like Indian food! Very good."
It is creamy with a strong herbal flavor, and the ingredients show
tarragon, parsley, basil, thyme, and marjoram. This meal is more sweet
than savory, which may appeal to some people. The larger chunks of
vegetables provided some texture contrast, but they were still cooked
soft. This is a great way to sneak in Brussels sprouts for people who
may not generally enjoy them, as they are well disguised. I appreciated
the presence of an ingredients list and a nutrition facts label, which
showed that this meal contains:
- 370 calories
- 8 grams fat
- 345 mg sodium
- 65 grams carbohydrates
- 13 grams fiber
- 25 g sugar
- 9 g protein
I like that this meal is low in fat, relatively low in sodium for a
packaged meal, and has no added sugars. It has an impressive amount of
fiber, over half of the daily recommended amount. After finishing the
meal, I was mostly satisfied. For those of you who use nutrition
tracking apps, I will report that it did not recognize the barcode on
the meal but did provide all the necessarily nutrition information to
enter it. At 370 calories, it's a bit small for a complete meal for an
adult. I really liked the concept of this meal, with sweet potatoes and
Brussels sprouts being two of my favorite foods. Though I personally
don't care for tarragon.
For more information on Trifecta meals, see [ http://trifectanutrition.com/vrg ]
[
http://trifectanutrition.com/vrg ]
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5) WHY DO PEOPLE EAT VEGETARIAN AND VEGAN MEALS WHEN EATING OUT?
The Vegetarian Resource Group Asks in a 2016 National Poll Conducted by Harris Poll
The Vegetarian Resource Group commissioned Harris Poll to conduct a nationally representative online poll of 2,015 adults aged 18 and over. We asked:
Which of the following, if any, best describes your eating behavior?
- I never eat meat, fish, seafood, poultry, dairy, or eggs
- I never eat meat, fish, seafood, or poultry
- I never eat meat, fish, seafood, poultry, dairy, or eggs when eating out or getting takeout, but eat one or more of these foods at home
- I never eat meat, fish, seafood, or poultry when eating out or getting takeout, but eat one or more of these foods at home
- When eating out or getting takeout, I sometimes eat meals without meat, fish, poultry, dairy, or eggs
- When eating out or getting takeout, I sometimes eat meals without meat, fish, or poultry
- None of these
We considered those that never eat meat, fish, seafood or poultry; plus those that never eat meat, fish, seafood, poultry, dairy, or eggs, as vegetarian. We classified that second category of vegetarians who don't eat dairy or eggs also as vegan.
Thirty seven percent of the population always or sometimes eats vegetarian meals when eating out. About three percent of the population is vegetarian (including vegans) all the time, and about five percent always eat vegetarian or vegan meals when eating out.
To read the rest of this article, visit:
[ http://www.vrg.org/nutshell/Polls/2016_eating_out.htm ]
To see previous VRG poll information, see:
[ http://www.vrg.org/nutshell/faq.htm#poll ]
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6) RELAY FOODS GROCERY DELIVERY COUPON FOR VIRGINIA, MD, DC, AND NORTH CAROLINA
RelayFoods.com, an online grocery store with a mission to make eating quality, healthy, sustainable food simple is offering an exclusive discount for you. Shop their extensive catalog of 1300+ vegan products and recipes, by going to [ https://www.relayfoods.com/deals/vrg15 ]
to save $15 off your first $75+ order through 12/31/2016. Offering easy online ordering for local, organic, and everyday groceries, an integrated meal planning service, and convenient home delivery or free pick up.
Currently, Relay is a grocery delivery service for the Charlottesville, VA; Richmond, VA; Washington DC; Baltimore, MD; and the Raleigh/Durham/Chapel Hill, NC areas only (including surrounding areas). We are not, as yet, equipped to ship food items, but by all means, let us know if you'd like your area to be the next place Relay expands to!
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7) VEGETARIAN RESOURCE GROUP INTERNSHIP
By Hana Takemoto
My time at The Vegetarian Resource Group has been life-changing. Coming from a Japanese family in which little thought was given towards meat and fish-centric meals and where my views on animal rights and eating habits have been grudgingly permitted, an environment like VRG where people, including fellow interns, spend their days working towards educating and helping people maintain a vegan lifestyle has been incredibly refreshing, unique, and educational. Before coming to VRG, I had never met another vegan, and now, I have a long list of contacts to get in touch with after my internship if I am in need of any advice about veganism.
I've been a high school intern for VRG since the beginning of the school year, and as part of Atholton High School's Gifted and Talented Intern/Mentor class, I've spent an average of four hours a week as an intern for VRG. Since starting, I've been lucky to try and review all sorts of different vegan foods, from seaweed and seitan to Ben & Jerry's non-dairy ice cream. I've also added updates to VRG's online restaurant guide and reviewed restaurants that I've visited, such as Blind Faith Cafe in Evanston, Illinois. Along the way, I've attended events including the Natural Products Expo East in Baltimore and the Benefit Day at Great Sage in Clarksville, Maryland, places that have offered me opportunities to meet other people interested in veganism and to explore new areas of interest. In addition, with the help of everyone at VRG, I've been working on investigating the benefits and feasibility of offering vegan food options on Atholton High School's lunch menu, a project that has involved learning about Federal guidelines, interviewing food service staff, and distributing surveys. More recently, I've also had the opportunity to read essays that high school students submitted for VRG's High School Senior Scholarship Contest, an inspiring and uplifting task that I hope I can continue for the years following the end of my internship here at VRG.
Since coming to this internship, I can always appreciate the efforts VRG co-directors Charles and Debra have taken to assign me projects that are engaging and suitable to my interests, an accommodation that is unique for internships. Sure, it would be easy to search “how to be vegan” into an internet search bar, but nothing can come close to spending a school year at an internship where I am surrounded by people who have given me a great experience by doing what they do best: helping through education. As my time at VRG is nearing a close, I can say with confidence that VRG has imparted to me lasting lessons about hard work, dedication, and passion in the name of veganism.
For information about internships, see
[ http://www.vrg.org/student/index.php ]
To support VRG's youth outreach and internships, join at [ http://www.vrg.org/member/2013sv.php ]
Or donate at [ https://www.givedirec.org/donate/?cid=1565 ]
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8) VEGETARIAN RESOURCE GROUP AT GREEN FESTIVAL
By Casey Brown
The other weekend I had the opportunity to volunteer with Vegetarian Resource Group at Green Festival in Washington, DC. Green Festival is a sustainability event that showcases innovative brands and organizations so they can promote their products and services.
It was a unique experience that enabled the other VRG staff and me to interact with a wide variety of people and educate them on vegan lifestyles. During the event we met with a man who has been vegetarian since the 1960s and many others who hadn't yet made the transition, but were interested in learning more. People expressed their concerns about not knowing what kinds of meals to make, not knowing where to begin, or simply not understanding all of the benefits behind the lifestyle. We were able to share a variety of resources with them including pamphlets, recipe books, and restaurant guides, as well as our own personal experiences to help answer their questions. Over the weekend we handed out over 1,000 copies of our Vegetarian Journal, which includes recipes, cooking tips, and other nutrition information. Our “Vegetarianism in a Nutshell” pamphlet and “My Vegan Plate” really helped people to understand the basics of a vegan diet as well. Everyone was appreciative for these resources, and they were enthusiastic about trying some new vegetarian meals. We also met multiple people who were already vegan and were hoping to get some resources and recipe ideas to share with their friends to help inspire them to consider the lifestyle.
It was an exciting opportunity to encourage everyone to take their next steps, whether they were planning to incorporate more plant-based meals into their lifestyle, trying to eat healthier, or adopting a fully vegetarian or vegan lifestyle.
Overall, it was a great experience and I was honored to be able to spend the weekend surrounded by so many motivated and inspiring people that were so passionate about their health and the environment
To volunteer at The Vegetarian Resource Group booths, please contact Brigette at [email protected]
To support The Vegetarian Resource Group outreach, please donate at
[ http://www.vrg.org/member/donate_buttons.php ]
Join at [ http://www.vrg.org/member/2013sv.php ]
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9) BECOME A MONTHLY DONOR FOR VRG
The Vegetarian Resource Group greatly appreciates the support given by our monthly donors. You can join our monthly giving group with a minimum gift of just $10 a month by going to [ www.vrg.org/donate"). You will be part of a network of givers who support our outreach efforts on an ongoing basis. These donations allow us to continue vegan education in a wide variety of venues including schools, doctor and dietitian offices, libraries, various professional conferences, animal rights events, health fairs, environmental festivals, and much more. Thank you for your support!
Go to: [ http://www.vrg.org/donate ]
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10) ABOUT THE VEGETARIAN RESOURCE GROUP
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, bequests, 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
[ http://www.vrg.org/journal/ ]
)
To sign up for the The Vegetarian Resource Group national email newsletter, please visit:
[ http://www.vrg.org/vrgnews/ ]
We are also on Facebook and Twitter
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: [email protected] or to volunteer: [email protected]
Website: [ http://www.vrg.org/ ]
To donate: [ http://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565/ ]
Copyright The Vegetarian Resource Group 2016 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.
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11) ABOUT VRG NEWS
VRG-NEWS is the 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 us at
[email protected]. If you have any suggestions, ideas, or corrections to VRG-NEWS, please direct them to
[email protected]. Thanks.
If you are a new subscriber, you might enjoy reading past issues of VRG-NEWS online at
[ http://www.vrg.org/vrgnews/ ]
Please support our outreach and assistance to others Join VRG:
[ http://www.vrg.org/journal/subscribe.htm ]
Donate: [ https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=1565 ]
Free email news: [ http://www.vrg.org/vrgnews/index.htm#subscribe ]
[email protected] [
http://www.vrg.org ]
The Vegetarian Resource Group / Vegetarian Journal
P.O. Box 1463
Baltimore MD 21203 US
(410) 366-8343
The VRG is an educational non-profit group providing information on vegetarianism and veganism.
To subscribe to VRG-NEWS, go to [ http://www.vrg.org/vrgnews/ ]
To unsubscribe, or otherwise manage your subscription to VRG-NEWS, go to
[ http://lists.vrg.org/mailman/listinfo/vrg-news_lists.vrg.org ]
(Go the bottom of the page where it says unsubscribe or edit options)
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