1) From January 4th-10th, 1999, Chiang Mai, Thailand will be hosting the 33rd World Vegetarian Congress. Vegetarian supporters and activists from around the globe will be meeting to discuss the many aspects of vegetarianism. Planned activities include Eastern and Western cooking demonstrations, tofu making, the delicate art of fruit and vegetable carving, traditional herbal medicine, qi gong, tai chi, yoga, folklore dancing and more. Lectures and presentations, given by members of the international vegetarian community, will include the economic, ethical, spiritual, environmental or scientific aspects of vegetarianism. All meals will be free of animal ingredients, pesticide-free and from local organic farms. VRG's Dar Veverka is hoping to attend the conference. For more information visit the International Vegetarian Union website at http://www.ivu.org/congress/thai99/
2) On November 28th and 29th, Vegetarian Vision will be holding the 1998 New York Vegetarian Food Festival at the New York State Armory. Vegetarian Vision is a not-for-profit organization dedicated to the production and management of vegetarianism among the people of the world. There will be cooking demonstrations, lectures, samples, and products on display. VRG's Debra Wasserman and Charles Stahler will be staffing the VRG booth at the event. The Armory is located at 68 Lexington Ave. at 26th Street, in New York City. The exhibit hours are 11am to 7pm Saturday and 12pm until 6pm Sunday. For more information, visit the Vegetarian Vision website at http://www.vegetarianvision.com
3) The Vegetarian Resource Group conducted a survey of camps, schools, and colleges offering vegetarian and vegan food. We printed the results in the November/December 1997 and March/April 1998 issues of Vegetarian Journal. We have reprinted both articles in a handy brochure. It lists the institutions that offer vegetarian and vegan meals regularly and upon request. To obtain a copy of Colleges and Camps Serving Vegetarian Options (8 pages) send a request and 5 first class stamps to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
4) At the Natural Products Expo this year we discovered a vegan chewing gum. Speakeasy(r) Natural Gum Rainforest Chicles is produced by Cloud Nine, a maker of other vegan candies and chocolates. It comes in six flavors: gingermint, wintergreen, cinnamon, tangerine, peppermint, and spearmint. Its primary ingredient is chicle, a tree sap that is hand tapped by chiclero farmers in Guatemala, Mexico and Brazil. The company notes that this is an environmentally friendly process, and provides a viable means of income for the farmers and their families. The natural flavors and colors are vegan. For more information contact Cloud Nine at 300 Observer Hwy., Hoboken, NJ 07033 or call 1-800-398-2011.
5) VRG has revived its Activist News. It contains articles on spreading the word about vegetarianism, activism in the workplace, resources for vegetarian meals in school, vegetarianism in cyberspace, and more. The paper version is free; just send your name and address to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 or email us at [email protected]. We will also be adding Activist News to our website later this month.
6) Give your friends and relatives (or yourself) a gift subscription for only $15, 25% off the usual rate of $20 (Contiguous US only. Canada and Mexico are the special price of $25, and other countries are the special price of $37). The recipient of your gift will be reminded of your thoughtfulness six times over the course of the year. Offer expires on December 31, 1998. To order via our secure web site using your Mastercard or Visa, visit http://skyport.net/vrg/subscribegift.htm. To order via our standard site, visit http://www.vrg.org/journal/subscribegift.htm. Or call (410) 366-8343 or send your check to VRG, PO Box 1463, Baltimore, MD 21203. Be sure to include the name and address of the gift recipient.
7) 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
[email protected].
8) Please remember The Vegetarian Resource Group when choosing your charities for the 1998 Combined Federal Campaign (CFC) or United Way. The VRG is CFC #2595. For the United Way, you will need to designate VRG as an "Other Health and Human Services Not-Profit Agency" on your designation form. VRG is a registered 501(c)3 non-profit.
9) The NOVEMBER / DECEMBER 1998 excerpts from the Vegetarian Journal
are now online at
http://www.vrg.org/journal/vj98nov/.
Look for articles on:
a) Note from the Coordinators
b) Voila! Vegan Does French. Nancy Berkoff takes out much of the fat from
classic French cuisine.
c) Book Reviews: The Soy Gourmet, CalciYum!, Flavors of Korea, The Children's
Kitchen Garden, and Healing Centers & Retreats.
d) Notes from the Scientific Department
e) Vegetarian Action. Non-profit organic farms help needy urban individuals.
If you are not currently a subscriber to the Vegetarian Journal, why not subscribe today? You can find subscription information online at http://www.vrg.org/journal/subscribe.htm. Join for $30 or more, and receive a FREE copy of the Vegan Handbook, a $19.95 value! (see http://www.vrg.org/catalog/veganhandbook.htm). Thanks to volunteer Jeanie Freeman for converting the Journal articles to html for the web site.
10) Here are vegan adaptations of two classic Thanksgiving dishes. The recipe for Vegetarian "Stuffing" appears in The Vegan Handbook in an article by Susan Stafursky. The Pumpkin Pie recipe is from The Peaceful Palate by Jennifer Raymond. For more information on these books, visit http://www.vrg.org/catalog.
Vegetarian "Stuffing"
(Serves 8-10)
For variety, you can add raisins, substitute nuts for chestnuts, or use different vegetables.
1 onion, chopped
2 stalks celery, sliced
1/2 pound mushrooms, sliced
1/4 cup vegetable broth
2 cups water
1 pound bag Pepperidge Farm Herb Stuffing, or equivalent stuffing
1/2 pound of Pepperidge Farm Corn Bread Stuffing
1 cup cooked brown rice
1 cup roasted chestnuts, chopped
Saute onion, celery, and mushrooms in broth until tender. Add water and bring to a boil. Turn off heat.
Preheat oven to 400 degrees. In a large bowl, combine the Pepperidge Farm Herb Stuffing, Pepperidge Farm Cornbread Stuffing, cooked brown rice, and roasted chestnuts.
Combine both mixtures. Spread into a large, shallow, lightly oiled baking dish. Bake at 400 degrees for 35 minutes or until top and bottom are browned. Serve hot.
Total calories per serving: 404; Total fat as % of daily value: 6%; Fat: 4 gm; Protein: 11 gm; Carbohydrates: 82 gm; Calcium: 113 mg; Iron: 5 mg; Sodium: 1096 mg; Dietary fiber: 4 gm.
Pumpkin Pie
1-1/2 cups soymilk
3 Tablespoons agar
1-1/2 cups cooked pumpkin
1/2 cup raw sugar -- or other sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 tsp ground ginger
1/8 teaspoon ground cloves
Preheat oven to 375 degrees.
Combine agar and soymilk in a saucepan. Allow them to stand for 5 minutes. Bring them to a simmer over medium heat and cook for 2 minutes, stirring constantly. Stir in the remaining ingredients and mix well. Pour into an unbaked 9" pie shell. Bake at 375 degrees for 45 minutes. Cool before cutting.
11) 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. 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. Membership in the VRG costs $20/year in the US, $30/year in Canada and Mexico, or $42/year for the rest of the world. Accepted forms of payment, all in US funds, are Visa, Mastercard, checks drawn on US banks, and postal 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. Membership requests should be directed to:
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: [email protected]
Or you can subscribe online at http://www.vrg.org/journal/subscribe.htm
12) 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 [email protected].
If you wish to cancel your subscription to VRG-NEWS, send an e-mail
message to [email protected]
with the following message:
SIGNOFF VRG-NEWS
If you wish to subscribe to VRG-NEWS, send an e-mail message to
[email protected]
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 1998 by The Vegetarian Resource Group. The newsletter may be freely distributed in electronic or print form provided its contents are not altered.
This newsletter was converted to HTML by Stephanie Schueler.
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| Last Updated November 27, 1998 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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