VRG-News -- The Vegetarian Resource Group

VRG-NEWS: The Vegetarian Resource Group Newsletter
Editors: Sonja Y. Helman & John L. Cunningham
Volume 11, Issue 7
November 2007

1) NOTES FROM THE EDITOR

Our summer intern, Katie Mayer, is becoming quite famous! First she was on Good Morning America and now she has been profiled on the HumaneTeen website, an affiliate of The Humane Society of the United States (HSUS). To read Katie's profile, please go here: [ http://www.humaneteen.org/?q=node/454 ].

With the upcoming Thanksgiving holiday quickly approaching, it's a good time to think of those who are away from their families. One such person is Derreck Potter, a vegetarian soldier stationed in Iraq. If you are able, please consider sending a care package of veggie goodies to him. It might just make a difficult situation a little more bearable. You can read his letter in section 5.

Hopefully, you will be able to attend one of the many Thanksgiving events being held this year. If you are going to be in the Baltimore area, we hope you will attend our Pre-Thanksgiving Potluck on Sunday, November 18 (more details in section 11). Gentle Thanksgiving is a project of Farm Animal Reform Movement (FARM) and offers resources on its website including many listings of such events around the U.S. For additional activities that aren't listed there, please see section 13 (Upcoming Events and Conferences).

2) VRG OUTREACH

Thank you to our wonderful volunteers who have helped with VRG outreach booths around the country these past few months. Our volunteers and staff have manned tables at the American Dietetic Association conference in Philadelphia, American Library Association conference in D.C., Book Expo America in New York City, Boston Vegetarian Food Festival, Charlottesville Vegetarian Festival, Conference for Conscious Living in Chicago, New York's Capital Region Vegetarian Expo, Richmond Vegetarian Festival, San Francisco's World Vegetarian Day, and finally the Portland VegFest 2007 and the Vegan Holiday Festival (Portland). In the Baltimore area, we had tables at several Baltimore City government health fairs, Coastal Sun Company, Talmudical Academy, Baltimore Health and Fitness Expo, Taking Action for Animals conference, and the Natural Products Expo. As you can see, we've been quite busy!

So special thanks goes out to:
Bobby Allyn
Ryan Andrews
Phil Becker
Mike Billian
Melanie Campbell
Terry Carlo
Avi Carter
Gretchen Chlebowski
John Cunningham
Jessica Dadds
Heather Gorn
Casey McDonald
David and Samuel McLaughry
Reed Mangels
Susan Petrie
Bob Pyle
Mark Rifkin
Ben Shaberman
Elsa Spencer
Bonnie Sorak

3) FAST FOOD AND QUICK SERVICE CHAINS UPDATE: SUBWAY

INTRODUCTION
Subway has been a longtime favorite of some vegetarians because of the choices patrons have in customizing their own subs and salads. As the leading deli-style fast food chain in the United States, Subway continues to offer its Veggie Delite� subs and salads. According to Lanette Kovachi, MS, RD, the Corporate Dietitian at Subway, ". . . [p]atrons can customize our Veggie Delite� offerings with any bread, vegetable, sauce or cheese that they want." Of course, they can be ordered without cheese.

According to Subway, the Italian Bread, the Hearty Italian Bread, and the Sourdough Bread are free of animal ingredients. When the following ingredients appear in other Subway bread items, Subway patrons may be assured that they are not animal derived: amylase, mono- and diglycerides, and sodium stearoyl-2-lactylate.

In a recent correspondence with The VRG regarding Subway's Carb Conscious Wrap, Kovachi told us that "[a]s of March 2007, we will be using a new wrap that does not contain L-cysteine and does not contain animal derived ingredients."

Kovachi noted that the Fat Free Sweet Onion Sauce is made without animal ingredients, although like Subway's other sauces, it does contain sugar. This may be used as a dressing on salads as well as on subs.

She also told us that "most likely" the enzymes in all of their cheeses ". . . are microbial derived but our manufacturer states that there are some variables in the manufacturing process and cannot 100% guarantee this."

Concerning the dessert items at Subway, Kovachi reports that the natural flavorings for the cookies are "plant derived unless specified as 'butter flavoring.' [T]hen it is derived from butter." The mono- and diglycerides in the cookies offered at Subway are also non-animal-derived.

Subway cautions patrons who may suffer from allergies: "Due to the nature of how [our] cookies are displayed they may come in contact with . . . peanut or tree nut-containing cookies."

This information is not meant to provide personal medical advice, which should be obtained from a qualified health professional. We often depend on company statements for product and ingredient information. 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.

4) SAMPLES - BRAGG SPRINKLE SEASONING PLUS JACK LALANNE'S VEGAN RECIPE

Go to [ http://www.bragg.com/aboutbragg/sample.html ] to receive samples of BRAGG LIQUID AMINOS, BRAGG SPRINKLE SEASONING and BRAGG SEA KELP DELIGHT SEASONING. Along with the samples receive some health literature, which includes vegan recipes such as Jack LaLanne's Favorite Lentil-Brown Rice Casserole and others. Please indicate on your request form that you heard about this from The Vegetarian Resource Group.

5) SEND SERVICEMEN IN IRAQ VEGETARIAN CARE PACKAGES

Hello, My name is Derreck Potter and I am in the United States Air Force and currently serving in Iraq! Being a vegetarian in America is getting easier and more convenient everyday; however, being a vegetarian and deployed to the Middle East is not that easy! Yes, they now have vegetarian MRE's (meals ready to eat) but they only make about 3 of them and they are not as tasty as a spicy Boca patty! There are several other soldiers here I work with that are interested about becoming vegetarian just from me talking to them about this great and healthy lifestyle choice. Things we need here are non-perishable items such as snack foods, high protein items, and individually wrapped items. Thank you for living the vegetarian life and please help me to show others that being a vegetarian is extremely healthy and is the only way to go!

6) ORANGE JUICE, FISH OIL, AND CARMINE

The following was confirmed in writing, except for Minute Maid, which was confirmed on the phone by their Customer Service Department

Tropicana Healthy Heart Orange Juice now contains fish gelatin and omega-3 fatty acids from fish oil.

The vitamin D in the following juices is derived from lanolin from sheep's wool:

The following juices or juice products contain carmine (also called cochineal), a food coloring derived from the dried bodies of female beetles:

7) CALL-A-DIETITIAN DAY - NOVEMBER 16

If you have general nutrition questions, Mark Rifkin, MS, RD, LDN, will be available from 2:30pm - 5:30pm EST on Friday, November 16, 2007. To reserve a 20-minute time slot, please email the VRG office at [email protected] or call (410) 366-8343.

Be advised that these sessions are not individualized nutritional counseling. Such advice should only be provided through direct in-person contact with a qualified health professional. There is no charge, but if you do commit, please call on time. Otherwise you are taking someone else's spot.

Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian and has a Master's Degree in Health Education. He has been presenting on food-related topics for more than seven years. Currently, he has a private practice in Baltimore, MD, that focuses on plant-based nutrition for prevention, as well as treatment of various chronic diseases and conditions, including diabetes, overweight/obesity, cardiovascular disease, arthritis, gout, women's health concerns, cancer, and early-stage kidney failure.

In addition, Mark is offering a 20% discount on any service for VRG members. This is for his private practice and is not affiliated with The VRG or Call-A-Dietitian Day.

8) VEGAN RESTAURANT LOOKING FOR MANAGER

If you have always wanted to manage a vegan restaurant, then this might be your chance! The owners are looking for a couple to operate, manage, and partner their vegan restaurant in Flagstaff, AZ. Great location in a large university area. They will provide training. The position is available in January 2008 but training will begin in mid-December 2007. Knowledge of vegetarian and health foods a plus. They will share in ownership over time.

For more information, please contact Rick Genstil at (928) 204-2011 or through email [email protected].

9) VEGAN POEM

We will always be mindful of spreading the word,
that the vegan ideal is the best we have heard.
Our love for the animals will guide what we say-
We will express what we know in a gentle way.
We will be the example of the truth that we teach,
so that people can witness the heights they can reach.
By maintaining our bodies in excellent health,
we exemplify a vegan's bountiful wealth.

To read the rest of this poem, please go here: [ http://www.veganpoet.com/animals/we-wll.htm ]. M. Butterflies Katz is co-author of Incredibly Delicious; Recipes for a New Paradigm by Gentle World. You can read many other poems by Butterflies at her website [ http://www.veganpoet.com/ ].

10) VRG TO HOST VEGAN CHINESE DINNER IN HOLLYWOOD, FLORIDA

On Sunday, December 23, 1 PM, The Vegetarian Resource Group will hold a vegan Chinese dinner at Huang's Mandarin House in Hollywood, Florida (near Ft. Lauderdale).

The menu will include:
Hot and Sour Soup/Vegetable Soup
String Beans in Garlic Sauce
Curry Vegetarian Chicken
Orange Crispy Tofu
Chinese Greens
Vegetable Chow Fun
White and brown rice
Oranges

Cost is $20 per person ($8 for children under 12), including tax and tip, by December 1, 2007. Price is $25 after December 1. Call (410) 366-8343 between 9 a.m. and 5 p.m. Eastern time Monday to Friday; fax (410) 366-8804; email [email protected]; go to the donation button on [ http://www.vrg.org ] and write a note in the notes section; or send a check to VRG, P.O. Box 1463, Baltimore, MD 21203.

11) VRG TO HOST PRE-THANKSGIVING VEGETARIAN POTLUCK IN BALTIMORE, MARYLAND

Join The Vegetarian Resource Group for their 26th annual Pre-Thanksgiving potluck dinner. Admission is $4 per adult; children are admitted free. Also, please bring a vegan dish - that serves four as a contribution from EACH member of your party. If you are unable to cook, you may bring a prepared vegan dish for four from a local natural foods store or restaurant. Write the ingredients of your dish on a 3 x 5 card to accommodate guests with special dietary needs. Please call The Vegetarian Resource Group at (410) 366-8343 if you need any more information about this event.

WHEN: Sunday, November 18, 2007 at 5:00 p.m.
WHERE: North Baltimore Mennonite Church 4615 Roland Avenue Baltimore, MD 21210

12) VEGGIE NUGGETS

Manufacturer Solae said its Suproplus 9000 and Suproplus 9040 products are designed as replacements to milk powder and proteins used in a variety of nutrition bars, dairy, beverage, and bakery products. The company said Suproplus 9000 is designed to match the protein and nutrition profiles of non-fat dry milk, while the 9040 variety has the similar benefits as a replacement for whole milk powders. (Source: 10/19/07 Nutraingredients.com; News provided by dairyreporter.com)

The Jewish Vegetarians of North America (JVNA) has created a documentary, A Sacred Duty. They hope that this will have a major impact in getting vegetarianism onto the Jewish and other agendas. For this reason, they are willing to send you a copy of the DVD, while supplies last. It is expected to be released by late November. They ask that you view the DVD, share it with others, and schedule showings at local schools, synagogues, and other community places. If interested, please send your name and mailing address to the JVNA Secretary/Treasurer John Diamond at [email protected].

13) UPCOMING EVENTS AND CONFERENCES

Start a new, healthy Thanksgiving tradition with all the trimmings! Past classes have included Organic Buttercup Bisque, Organic Low Glycemic Ginger-Whipped Yams, Organic Cranberry Sauce, Seitan-Stuffed Loaf with Sage Dressing, Fat-Free Shiitake Mushroom Gravy, Organic Whole Grain Dinner Rolls, Dairy-free Pumpkin Cheesecake, Organic Mulled Cider.

No meat, poultry, fish, eggs, dairy, or honey. $45/person; $80/two people; $40/VSDC, VRG, and COK members. Class includes recipes, food samples, manufacturers' samples, and coupons. Gift certificates available. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Email [email protected], or call (703) 643-2011 for space availability.

Mimi Clark, "Veggie Gourmet," has been teaching vegan cooking classes for the past 17 years. She has contributed recipes to several natural foods cookbooks, and is currently developing recipes for natural food manufacturers.

WHEN: Sunday, November 11, 2007, 10 a.m. - 1 p.m.
WHERE: Fairfax Station, Virginia

This year, join your feathered friends at Animal Acres for a unique holiday Thanksgiving celebration. Gather with fellow veg pilgrims and feathered guests of honor (the sanctuary turkeys!) to help spread the message of compassion for ALL. The festivities include farm tours of the sanctuary and time to meet the sanctuary cows, pigs, chickens, and other animals, while hearing about their heartwarming rescue stories. You won't want to miss the "Feed the Turkey" Ceremony where it's the turkeys' turn to enjoy salad, pumpkin pie and stuffed squash! After our feathered friends are full and happy, you will enjoy a mouth-watering vegan Thanksgiving dinner catered by the One World Restaurant. The menu includes their famous One World Veggie Turkey and Classic Stuffing, Mashed Potatoes and Mushroom Gravy, Hearty Autumn Vegetables, Cranberry Sauce, and Homemade Pumpkin Pie. Tickets are $35 for adults and $25 for children (age 3 to 12); children 3 and under are free. Seated is limited and early reservations are recommended (last year's Thanksgiving celebration sold out!).

WHEN: Saturday, November 17, 2007, Noon - 4 p.m.
WHERE: Animal Acres Farmed Animal Sanctuary, Acton, California

Join the St. Louis Vegetarian Society in conjunction with The St. Louis Community College School of Culinary Arts in celebrating their 10th Annual Turkey-Free Thanksgiving. Menu: "Turkey" & Dressing, Lentil Vegetable Soup, Sweet Potato-Apple Salad, Glazed Carrots, Sweet & Spicy Green Beans, Cranberry Relish, Rolls, and Poor Man's Cake. Tickets are $15 in advance and $20 at the door. Advance tickets may be purchased at MoKaBe's, The Natural Way in Webster Groves, and Sappington International Farmer's Market on Watson or by sending a check (made out to the St. Louis Vegetarian Society) to: Turkey-Free Thanksgiving, 5509 Starlit Dr., Saint Louis, MO 63129-2011. Please note that they do not take reservations by phone or e-mail.

Vegetarian Vision presents a vegan Thanksgiving Dinner featuring Dr. Esselstyn as keynote speaker. Dr. Esselstyn conducted a 20 year nutritional study on how we can prevent and reverse heart disease by consuming a plant-based diet. Indian food as well as Tofurky and other traditional dishes will be served. Admission is $20 by mail, $25 at door (if space allows), and $10 full-time student with id. Make check payable to Vegetarian Vision and mail to 38 Jackson Street, Hoboken, New Jersey, 07030.

WHEN: Sunday, November 18, 2007 at 6 p.m.
WHERE: Jewel of India Restaurant, 15 West 44th Street, NYC

United Poultry Concerns is holding their 17th Annual Thanksgiving Feast at their headquarters and sanctuary. They invite you to meet Aubrey and Amelia the turkeys, Benjamin and Mr. Frizzle the roosters, and their 15 beautiful new rescued hens - the Thumbelinas and the Sentinel Sister - plus many more wonderful birds. Please bring one vegan dish to share (enough for 4 people). UPC will also be serving pasta and salad provided by Little Italy restaurant.

WHEN: Saturday, November 24, 2007, 2 p.m. to 5 p.m.
WHERE: 12325 Seaside Road, Machipongo, Virginia 23405

'Tis the season of holidays, family celebrations, goodwill, and gluttony! Don't miss the lecture by Nutritionist Freeman Wicklund, Making Peace with Holiday Meals. In it he shares his top tips on how to survive the holiday feasting with your health, self-respect, and friendships intact. Prior to this humorous, poignant, and informative talk, all in attendance will enjoy a delicious free vegan dinner compliments of Mercy For Animals.

WHEN: Tuesday, November 27, 2007, 6:30 p.m. - 8:30 p.m.
WHERE: Dayton Metro Library, Auditorium (2nd Floor), 215 E. Third St., Dayton, Ohio

The 5th ICVN is a scientific conference on the health effects of plant-based diets.

Save the date for the 14th Soy Symposium, Soy: New Horizons. Registration starts November 15, 2007.

14) CHARITABLE DONATION FROM IRA

In August, 2006, Congress approved special rules under a new law that provides an excellent gift option for donors. If you are 70 1/2 or older and you own a traditional IRA, you are allowed to transfer up to $100,000 from your IRA to a Charity such as The Vegetarian Resource Group as a gift. But this special option expires December 31, 2007. (Congress may extend this.) Though you are not allowed an income tax charitable deduction for this gift, you will not have to report this distribution from your IRA as additional income on your personal income tax return What's more, this distribution will count toward your required minimum distribution for the year! In order to qualify for the special rules under this new law, this transfer must be a "direct transfer" from your IRA plan to the Charity. Talk to your IRA plan administrator about its procedures for completing this special gift option. For more details, see [ http://tinyurl.com/2kslao ]. (PDF)

15) VRG DEAL-OF-THE-MONTH!

While supplies last, damaged copies of Leprechaun Cake and Other Tales [ http://www.vrg.org/catalog/leprechaun.htm ] by Vonnie Winslow Crist and Debra Wasserman are available for the low price of $5! For this special offer, shipping is free (media rate shipping in the United States only). If you live outside of the U.S., shipping charges will still apply; contact us for rates [email protected]. Leprechaun Cake is a vegetarian story-cookbook for children.

To order, visit [ https://www.vrg.org/secure/order.htm ] or call (410) 366-8343 M-F 9 a.m. - 5 p.m. EST. If ordering online, please type 'VRG-NEWS - November' in the 'Additional Notes' section. You can also mail a check made payable to The Vegetarian Resource Group to VRG, PO Box 1463, Baltimore, MD 21203. We accept Visa, MasterCard, and U.S. currency. Maryland residents: please add 6% tax to your total. Thanks!

16) RECIPE - MAGICAL MOROCCAN COUSCOUS

1 cup orange juice (or other fruit juice)
1/2 cup water
1 cup couscous
1/2 cup water
1/4 cup pitted dates, finely chopped+
1/4 cup raisins
1/4 cup sliced almonds
1 teaspoon ground cinnamon

1) Bring fruit juice and 1/2 cup water to a boil in a small pot.++ Remove from heat. Stir in couscous and allow to sit covered for 5 minutes. 2) Meanwhile, in a separate pan, saute dates, raisins, almonds, and cinnamon in 1/2 cup water for 2 minutes.++ Add cooked couscous. 3) Mix well and serve warm.

++Ask an adult to help you with the stove. Remember to use pot holders or mitts when picking up hot pots and pans.

17) VRG SCHOLARSHIPS & INTERNSHIPS

The VRG will again award $10,000 in college scholarships. Due to the generosity of an anonymous donor, we will give two $5,000 college scholarships to graduating high school students who have promoted vegetarianism in their schools and/or communities. The students must be graduating high school in spring 2008. The deadline is February 20, 2008. For more information or to read about past winners, go to [ http://www.vrg.org/student/scholar.htm ].

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; [email protected].

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.)

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]
Website: [ http://www.vrg.org ]

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.

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!

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Contents of VRG-NEWS are copyright 2007 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.