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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 3, Issue 4
April 1999


  1. Notes from the Editor
  2. Vegetarian Journal Wine Article Online
  3. VRG at Book Expo America and Long Beach Dinner
  4. Help support VRG with Message!Checks
  5. May/June 1999 Vegetarian Journal
  6. Vegan Product of the Month: Blue Diamond Almond Milk
  7. Job Opening: Registered Dietitian
  8. Recipes of the Month: Oat Nut Burgers and Easy Pasta Salad
  9. About the Vegetarian Resource Group
  10. About VRG-NEWS


In the last newsletter I began introducing the staff here at VRG. This month I thought I'd introduce the experts we consult with on a regular basis, Nancy Berkoff, Sue Havala, and Reed Mangels. These three people make certain that the nutritional, medical, and foodservice information we provide is accurate and up-to-date.

NANCY BERKOFF, RD, EdD, CCE is our foodservice expert. Nancy is a professional chef. She received her Doctorate of Education from Nova University in 1995 and her Master of Vocational Education from California State University, Long Beach, in 1985. She has worked at the Los Angeles Trade Technical College, teaching culinary arts, nutrition, food microbiology, and restaurant management since 1991. She began working for The Vegetarian Resource Group in 1997, and serves as our Commercial Food Service Dietitian. Nancy has written Alternate Medical Therapies (Prima, 1998) and Americans with Disabilities Act Food Service Training Manual (State of CA, 1993). She has received national recognition for her work, including several awards.

SUZANNE HAVALA, MS, RD, LDN, FADA is a licensed, registered dietitian and professional nutrition consultant. Among her areas of interest are health and nutrition policy, food trends, and vegetarian diets. She was the primary author of the American Dietetic Association's 1988 and 1993 position papers on vegetarian diets, and she is a founding member and former chairperson of the ADA's Vegetarian Nutrition Dietetic Practice Group. She has been a nutrition adviser for the Vegetarian Resource Group since 1986. Sue is a regular contributor to Vegetarian Journal and SELF Magazine and has written for numerous other publications. She is the author of seven books, including Simple, Lowfat & Vegetarian (The Vegetarian Resource Group, 1994), The Complete Idiot's Guide to Being Vegetarian (Macmillan, 1999), and Good Foods, Bad Foods: What's Left to Eat? (Chronimed, 1998). She has been a vegetarian for 24 years.

REED MANGELS, PhD, RD, FADA is a Nutrition Advisor to The Vegetarian Resource Group and Nutrition Editor for Vegetarian Journal. She wrote the nutrition section for SIMPLY VEGAN and has written numerous articles for health professionals and for the general public on many aspects of vegetarian nutrition. She has served as Chair of the Vegetarian Nutrition Dietetic Practice Group. She has a PhD in Nutrition from the University of Maryland, College Park and did post-doctoral research at the USDA's Vitamins and Minerals Laboratory. She has worked as a clinical dietitian, a nutrition instructor, and a nutrition researcher. Her special interest areas within vegetarian nutrition are nutrition during pregnancy, infancy, childhood, and adolescence.

Next month I will give you a glimpse at what some of the VRG volunteers have been working on recently.


In January 1997, we published an article about the manufacturing processes involved in wine making and the animal products that are used in the production. Why is Wine so Fined?, by Caroline Pyevich, has become one of the most requested articles that was not already on the VRG website. We decided to put it online. You can read the whole article at http://www.vrg.org/journal/vj97jan/971wine.htm

This is an excerpt: "Some clarifiers are animal-based products, while others are earth-based. Common animal-based agents include egg whites, milk, casein, gelatin, and isinglass. Gelatin is an animal protein derived from the skin and connective tissue of pigs and cows. Isinglass is prepared from the bladder of the sturgeon fish. Bentonite, a clay earth product, serves as a popular fining agent."

We know of two organic wine companies that produce vegan white and red wine. Note: some organic wine companies do use egg whites as clarifiers. You can contact Hallcrest Vineyards at (408) 335-4441 and Frey Vineyards at (800) 760-3739. Hallcrest offers mail order, and Frey is distributed in 42 states, and will let you know where their wine can be purchased locally.

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


VRG will be exhibiting at Book Expo America (BEA) at the Los Angeles Convention Center (CA) from April 30th until May 2nd, 1999. Charles Stahler, Debra Wasserman, Hiroko Kato (our intern from Japan), and Nancy Berkoff RD, EdD, CCE (our foodservice expert), will be staffing the booth. If you are going to be at BEA, please stop by the VRG booth (#3613) and say hello.

If you are going to be attending BEA and would like a list of the vegetarian restaurants or vegetarian friendly restaurants near the convention center, just e-mail vrg@vrg.org and put "BEA Restaurants" in the subject line.

While in LA, VRG will be hosting a vegan dinner on Sunday May 2, 1999 at 5pm at Papa Jon's in Long Beach, CA. The dinner is $15 per person and the registration deadline is April 10th. Seating is limited, so sign up early. Papa Jon's Natural Market and Café is located at 5006 E. 2nd St., Long Beach, CA 90803. Sit down, relax, and enjoy Papa Jon's meal consisting of:

Vegetable Lentil Soup Vegan Caesar Salad, Vegetable Pasta Salad, or Garden Salad Spinach Mushroom Pasta Teriyaki Tofu over Brown Rice Tofu "Cheesecake" Fresh Carrot Juice Herbal Tea Hot or Iced Organic Coffee

You can mail a check or money order to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Make all checks payable to The Vegetarian Resource Group.

Or charge to a MasterCard / Visa by calling (410) 366-8343 between 9am and 5pm EST weekdays with questions, or to charge your reservations by phone. Refunds will be issued only if we are able to fill your seat. (Menu subject to change.)

If reservations are filled, it is possible a second seating at 8:00pm would be organized.


VRG has a check designed to promote vegetarianism, and also help support VRG. The checks are created by Message!Checks, and the design reads "Be Kind to Animals, Don't Eat Them" across the front. Message!Checks was founded in 1985 to help support organizations working for the environment, animal issues, social issues, and more. A portion of every order placed goes directly to the VRG. The checks are are printed on recycled paper (20% post-consumer) with soy-based inks. The VRG checks cost $13.95 for 200 singles. The Message!Products website is at http://www.messageproducts.com/. VRG is listed under the animal rights section.


The May / June 1999 issue of the Vegetarian Journal contains:

a) Flavorful Salad Dressings, by Mary Clifford.
b) Adventures in Tempeland, by Seth Tibbott.
c) Mexican Foods - Beyond Tacos and Fajitas, by Habeeb Salloum.
d) What's in...? (non-vegetarian household items and their alternatives), by Davida Gypsy Breier and Darlene Veverka.
e) Factory Farm Waste, by Mark Rifkin.
f) Melt in Your Mouth Vegan Desserts, by Debra Daniels Zeller.
g) Nutrition Hotline: Blood Type and Vegetarianism.
h) Product Reviews: Guide to Salad Dressings.
i) Notes from the Scientific Department, and more.

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 US (please inquire for subscription rates outside the US). Accepted forms of payment, all in US funds, are Visa, MasterCard, checks drawn on US 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! (US addresses only)

If you chose to join by mail, subscriptions should be directed to: The Vegetarian Resource Group PO Box 1463 Dept 2 Baltimore, MD 21203 Phone: (410) 366-8343 Fax: (410) 366-8804 E-mail: vrg@vrg.org


In February, Blue Diamond Growers, an almond producer, announced the launch of its first beverage product, Almond Breeze, an all-natural non-dairy "milk" made from almonds. The product contains no lactose, cholesterol, animal ingredients or hormones, saturated fat, or added oils. It comes in "Original," "Almond Breeze Vanilla," and "Almond Breeze Chocolate" flavors. It is due in natural food stores in early 1999, and will be available nationally. The cost will be comparable to other milk alternatives, such as rice and soy.



VRG is searching for an RD who is very knowledgeable about vegetarian diets and with a strong science background to research and write articles/books; answer media, consumer, and professional questions; and liaise with other groups. The job is in Baltimore, Maryland. Please send resume, cover letter, and writing samples to: The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or e-mail resume and writing samples to vrg@vrg.org.


With spring finally here and warmer temperatures arriving, these two dishes would make a great lunchtime picnic. These recipes are from the newly released third edition of SIMPLY VEGAN.

Easy Pasta Salad
(serves 8)
1 pound pasta, cooked and drained
8 oz. package of frozen lima beans, cooked
3 carrots, peeled and finely chopped
1/2 teaspoon salt (optional)
4 Tbs. eggless mayonnaise

Mix all the ingredients together in a bowl. If time permits, chill before serving

Total Calories per serving: 217
Fat: 3 grams
Protein: 8 grams
Carbohydrates: 41 grams
Calcium: 27 mg


Oat Nut Burgers
(makes 6)

2/3 cup each rolled oats and chopped walnuts
1 large onion, chopped
3 stalks celery, chopped
2 carrots, grated
1/4 cup whole wheat pastry or unbleached white flour
1/4 cup water

Mix the ingredients together and season to taste. Shape into 6 burgers and fry 10 minutes over medium-heat on each side until brown.

Total Calories per serving: 156
Fat: 9 grams
Protein: 6 grams
Carbohydrates: 16 grams
Calcium: 33 mg

There are over 160 vegan recipes featured in the book. There is also an extensive section on vegan nutrition, sample menus, and product information. If you are interested in learning more quick and easy recipes, you can order a copy of the newly revised SIMPLY VEGAN on our website at http://www.vrg.org/catalog/simplyvegan.htm.


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 the May/June 1999 Vegetarian Journal preview above.)

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: vrg@vrg.org Website: www.vrg.org


VRG-News is distributed as a volunteer service of Vegetarians Online, the forum for vegetarians on America Online. Vegetarians Online offers message boards, live chats, downloadable files, informational content, quick links to vegetarian websites and USENET newsgroups, and an interactive store which features products from The VRG. AOL members can use keyword VEGAN to visit Vegetarians Online. For more information, please contact Vegetarians Online host Bobbi Pasternak at bobbi@vrg.org.

If you are a new subscriber, you might enjoy reading past issues of VRG-News online at http://www.vrg.org/vrgnews/index.htm. Thanks to volunteer Stephanie Schueler for converting VRG-News to HTML for the VRG website.

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

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Contents of VRG-News are copyright 1999 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.

If you have any suggestions, ideas, or corrections to VRG-News, direct them to davida@vrg.org. Thanks!

This newsletter was converted to HTML by Stephanie Schueler.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
Subscribe to Journal | Vegetarian Game | Vegetarian Family | Nutshell | VRG-News
Vegan Recipes | Travel | What's New | Bulletin Board | Search www.vrg.org | Links

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PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
April 3, 1999

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