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VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: Davida Gypsy Breier
Volume 3, Issue 1
January 1999

CONTENTS

  1. Volunteers Needed and an Introduction
  2. Progresso's Vegan AND Vegetarian Soups
  3. VRG Job Opening
  4. Send Your Sweetheart a Subscription
  5. New Restaurant Find: The Casbah Teahouse
  6. Audrey Fluke Vegetarian Award
  7. January/February 1999 Vegetarian Journal Online
  8. Recipe of the Month: Green Bean and Parsnip Soup
  9. About the Vegetarian Resource Group
  10. About VRG-NEWS

**Correction from last issue: The Candleworks number should be
(319) 337-6316. We apologize for any inconvenience.**


VOLUNTEERS NEEDED AND AN INTRODUCTION

1) I have been writing VRG News for the past two months, and Brad Scott suggested it was time I introduced myself to the readers. My name is Davida Gypsy Breier, and I have been a vegetarian since I was in high school. I made my first connection to what meat was when I was nine. I was living in Minnesota and had made friends with the pigs from the farm next door. I saw them leave and when they didn't come back I began to realize what had happened to them. Since I was 17, one of the only words I felt comfortable describing myself as was vegetarian. I am very happy to be working with The Vegetarian Resource Group where I can put my thoughts into action.

The VRG website www.vrg.org had grown so large that I was hired in October to help maintain it. I also took over editing VRG News from Brad Scott and Bobbi Pasternak. Brad is our amazingly committed volunteer responsible for the web site. Bobbi, another of our fabulous volunteers, is still in charge of circulating VRG News to its subscribers and for maintaining the VRG information on AOL. In addition to VRG News, I am also responsible for answering email inquiries, product and consumer research, and updating the Vegetarian Journal's Guide to Natural Foods Restaurants in the US and Canada.

VRG is dependent on its volunteers to continue the outreach, projects, and service it provides. Maintaining the accuracy and updating the website is one area we could use assistance. If you are able to offer any of your time, we would greatly appreciate it! We are looking for volunteers with computer experience, proofreaders for both content and grammar, people with scientific or legal backgrounds, and more. If you are interested in volunteering, please email Davida at davida@vrg.org. Thanks!


PROGRESSO'S VEGAN AND VEGETARIAN SOUPS

2) We continue to query companies about their vegetarian and vegan products. Recently we spoke with Progresso Soups, part of the Pillsbury Corporation. In reaction to our questions they later contacted us to find out more about making and labeling new vegetarian products. According to the Pillsbury product communications personnel, the following soups are vegan:
Progresso Classics Soups: "Tomato Basil"
                                           "Lentil"
Progresso Seasoned Pasta: "Roasted Garlic Pasta Lentil Soup"
Progresso 99% Fat Free:    "Lentil"


The following soups are vegetarian:
Progresso Classics Soups: "Tomato Vegetable Italiano" (egg white in macaroni)
                                           "Minestrone Authentic Recipe" (egg white in penne pasta)
Progresso 99% Fat Free:   "Tomato Garden Vegetable Soup" (egg white in rotini pasta)

They mentioned that their recipes are subject to frequent reformulation and supplier changes, and suggest consumers double check the labels.


VRG JOB OPENING

3) Registered Dietitian
VRG is searching for an R.D. very knowledgeable about vegetarian diets with a strong science background to research and write articles/books; answer media, consumer, and professional questions; and liaison 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 email resume and writing samples to vrg@vrg.org.


SEND YOUR SWEETHEART A SUBSCRIPTION

4) Show your sweetheart how much you care by sending him/her a gift that he/she will be reminded of on Valentine's Day and all year long. With this special VRG News subscriber offer, you'll receive a BONUS GIFT when you subscribe to Vegetarian Journal for one year. In addition to six issues of the bi-monthly magazine, you will also receive a copy of Shopping for Health, by Suzanne Havala, M.S., R.D. Shopping for Health is "A nutritionist's aisle-by-aisle guide to smart, low-fat choices at the supermarket." Subscriptions to Vegetarian Journal are just $20 (US only. Canada and Mexico are $30, and other countries are $42). Offer expires on February 14th, 1999. To order via our *secure* web site using your MasterCard or Visa, visit https://skyport.net/vrg/subscribegift.htm. To order via our standard site, visit http://www.vrg.org/journal/subscribegift.htm. You can also call (410) 366-8343 or send your check to VRG, PO Box 1463, Baltimore, MD 21203. MAKE SURE YOU LIST "VRG NEWS 'SHOPPING FOR HEALTH' OFFER" IN THE NOTES FIELD OF THE ORDER FORM or mention "VRG-News 'Shopping for Health' offer" if ordering over the phone. Be sure to include the name and address of the gift recipient and the gift giver.


RECENT RESTAURANT FIND: THE CASBAH TEAHOUSE

5) I am constantly updating the VEGETARIAN JOURNAL'S GUIDE TO NATURAL FOODS RESTAURANTS IN THE US AND CANADA. I thought I would share some special restaurants I recently discovered. They will be listed in our next edition. If you know of a vegetarian or vegetarian friendly restaurant that you think should be listed, please write and tell me about it: davida@vrg.org. You can also fill out our online Restaurant Survey at http://www.vrg.org/travel/restupdate.htm.

The Casbah Teahouse is located at 628 N. 4th Ave (between 4th and 5th Sts.) in Tucson, Arizona. The Casbah Teahouse is a vegetarian restaurant with a Middle Eastern flair. They serve many organic foods, in a setting that includes Afghani rugs, pillows, gypsy style bellydancing, folk music and poetry. Their dishes include Shepherd's Pie, Tofu Quiche, Gypsy Stew, Reuben Burgers, organic bagels, organic potato salad, cashew gravy, and more. They even offer soy margarine and tofu cream cheese. Their prices for entrees are a very reasonable $6.50. They are open 11am until 11pm daily. You can call them at (520) 740-0393 or visit their website at http://www.5thworld.net/casbah.

For more information about our restaurant guide, visit our online catalog at http://www.vrg.org/catalog/guide.htm.


AUDREY FLUKE VEGETARIAN AWARD
FOR AN ACTIVIST WITH WORDS OF ENCOURAGEMENT

6) The vegetarian movement lost a true leader recently. Her name was Audrey Fluke. In the fall of 1982, Audrey was one of five founding members of The Vegetarian Resource Group. From the very start Audrey and her late husband were a positive force behind this organization. In addition, in her earlier years Audrey had been active in the British vegetarian movement.

Audrey was born in England and was a nurse. It's no surprise that she chose this profession. She was an extremely caring individual, always offering words of support. Even when Audrey was going through adversity, she was always cheerful and encouraging of others. This made a tremendous difference to numerous people including the VRG staff, and was unique in a world where many individuals are critical and negative. The Vegetarian Resource Group will give an annual award to a person who promotes vegetarian issues in a cheerful way and gives encouragement to others. First prize for 1999 is a $100 Savings Bond. To nominate an individual, send your name and address, the nominee's name and address, and a letter detailing how he/she has earned this honor. The deadline for nomination is November 30th of each year. Nomination letters become property of The Vegetarian Resource Group. Send your selection to Audrey Fluke Vegetarian Award, The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or via e-mail at vrg@vrg.org. Donations to this fund are also greatly appreciated. Send donations to VRG, PO Box 1463, Baltimore, MD 21203.


JANUARY/FEBRUARY 1999 VEGETARIAN JOURNAL ONLINE

7) The January/February 1999 excerpts from the Vegetarian Journal are now online at http://www.vrg.org/journal/vj99jan/. Look for articles on:

a) For My Valentine, tempting vegan recipes.
b) Essay winners of VRG's annual contest.
c) Product Reviews: Guide to Vegetarian Broths.
d) Notes from the Coordinators, 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. Subscriptions should be directed to:

The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org

Join online at http://www.vrg.org/journal/subscribe.htm for $30 or more, and receive a FREE copy of the Vegan Handbook, a $20 value! (US addresses only)


RECIPE OF THE MONTH: Green Bean Parsnip Soup

8) This recipe from CalciYum! should help keep you warm on a cold winter's day. This calcium-rich, dairy-free cookbook is by David and Rachelle Bronfman.

Green Bean Parsnip Soup
Serves 4-6

Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shredded carrots at the center.

1 Tbsp olive oil
1/4 cup chopped onions
5 cups vegetable stock
2 cups chopped green beans
2 cups finely chopped parsnips
2 cups packed chopped bok choy
1 cup chopped peeled potatoes
1 tsp dried basil
1 tsp dried thyme
1/4 black pepper

In a large pot with a lid, heat oil over medium-high heat. Add onions; cook 2 minutes or until softened.

Add remaining ingredients and, stirring frequently, bring to a boil. Reduce heat, cover and simmer for 10 minutes.

In batches, using a food processor or blender, process soup to a chunky consistency. Return soup to pot. Heat and serve.

Calcium 119mg per serving
Calories 166 per serving
Protein 4 g per serving
Fat 5 g per serving
Sodium 811 mg per serving

Also in the soup chapter are recipes for Very Veggie Minestrone, Carrot Broccoli Soup with Fresh Dill, and Chickpea Lemon Soup. CalciYum! is now available through VRG for $22.00. You can read more about it in the VRG online catalog at http://www.vrg.org/catalog/calciyum.htm. You can order a copy using the online order form https://skyport.net/vrg/order.htm, or call (410) 366-8343 to order with a Visa or MasterCard over the phone.


ABOUT THE VEGETARIAN RESOURCE GROUP

9) 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 Jan/Feb 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


ABOUT VRG-NEWS

10) 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 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: SUB VRG-NEWS {your first and last name} Do not include the {} when you enter your name. The newsletter will be sent to the email address you are subscribing from.

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!

Davida Gypsy Breier davida@vrg.org
The Vegetarian Resource Group http://www.vrg.org
PO Box 1463, Baltimore, MD 21203
410-366-VEGE
The VRG is an educational non-profit providing information on vegetarianism & veganism.

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
Vegetarian Recipes | Travel | What's New | Bulletin Board | Search www.vrg.org | Links


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Last Updated
January 25, 1999

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