VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 7, Issue 2
April 2003

CONTENTS

1) Notes from the Editor
2) Centers for Disease Control Report on Breastfeeding Vegan Mothers
3) Sysco's MoonRose:  Get Vegan Food in Your Cafeteria!
4) Quick and Easy Low-Cost Vegan Menus Online
5) Disaster Planning for Vegetarians
6) Vegan Passover Recipes by Chef Nancy Berkoff, RD
7) 2003 Vegetarian Journal Issue 1 Online
8) Recipe of the Month: Ruth's Tasty Seitan
9) Question of the Month: Is Wax Paper Vegan?
10) Upcoming Vegetarian Events and Conferences
11) Internships Available
About The Vegetarian Resource Group
About VRG-NEWS


1) NOTES FROM THE EDITOR

Recent coverage of a poll conducted by Teenage Research Unlimited--
stating that 28% of teenage girls think vegetarianism is "in"--had our
phones buzzing with reporters asking for more information. We helped
them by referring to our Teen Nutrition page
[http://www.vrg.org/nutrition/teennutrition.htm], our Kids and Teens
page [http://www.vrg.org/family/kidsindex.htm], and our 2000 Teen Poll
[http://www.vrg.org/journal/vj2001jan/2001janteen.htm]. It was a great
opportunity for us to reach out to worried parents and assure them
that, yes, it is possible for your teenager to thrive on a healthy
vegetarian diet. VRG Nutrition Advisor Reed Mangels, PhD, RD, was
interviewed to that effect by the Boston Herald, Philadelphia Inquirer,
Kidzworld Media Inc., New Jersey Star-Ledger, and Knight-Ridder News
Service. Co-coordinator Charles Stahler spoke with Reuters News Service
about the important progress that is being made towards including
vegetarian options in college and university food services.

In February we were flooded with scholarship applications from young
vegetarian activists all over the U.S. The judges definitely have their
work cut out for them to pick two students to each receive a $5,000
grant! We are now accepting applications from U.S. High School students
who will graduate in the spring of 2004. For more information about our
college scholarship program, see
[http://www.vrg.org/student/scholar.htm]. Younger students should not
feel left out, as our Annual Essay Contest [http://www.vrg.org/essay/]
is still in progress. Anyone ages 18 and younger may send us an essay
on any topic related to vegetarianism for a chance at winning a $50
savings bond and publication of his or her essay in the VEGETARIAN
JOURNAL. For the more artistically inclined, VegetarianTeen.com is
holding their first ever photo contest. Teenagers can submit a picture
of him or herself with their favorite animal for a chance at winning a
prize from one of Vegetarianteen.com's sponsors. For more information,
visit [http://www.vegetarianteen.com].

VRG Nutrition Advisor Nancy Berkoff recently answered questions about
Vegan Passover Recipes for Medstar Television.  Look for her on your
local NBC affiliate in the middle of April.


2) CENTERS FOR DISEASE CONTROL AND PREVENTION REPORT ON BREASTFEEDING
VEGAN MOTHERS

We asked Vegetarian Resource Group Nutrition Advisor, Reed Mangels,
PhD, RD, to respond to the publicity surrounding the January 31, 2003
Centers for Disease Control and Prevention's Morbidity and Mortality
Weekly Report.  Here is what she had to say:


A recent report from the Centers for Disease Control and Prevention
(CDC) on vitamin B-12 deficiency in two children in Georgia received
wide media attention. The children, who were 15 months and 30 months at
the time of their diagnoses, had been breast-fed by mothers who
followed vegan or near vegan diets. Information on the use of vitamin B-
12 supplements by the mothers and the children was incomplete. It
appeared that if vitamin B-12 supplements were used, use was sporadic
and that mothers and children did not have adequate amounts of vitamin
B-12. Both children were growing poorly, were developmentally delayed,
and one child had seizures, apparently related to the vitamin B-12
deficiency. While it is unfortunate that some media reports suggested
that a vegan diet (rather than a lack of vitamin B-12) was responsible
for the children's condition, this report does serve as a reminder of
vitamin B-12's importance. All vegans, especially pregnant and
lactating women, infants, and children need a regular, reliable source
of vitamin B-12. Reliable sources include foods fortified with vitamin
B-12, such as some breakfast cereals, meat analogs, soy or rice milk,
and nutritional yeast (Vegetarian Support Formula). Vegan infants and
young children can also obtain vitamin B-12 from breast milk from
mothers with adequate nutritional status, or from infant formula. If it
is not possible to meet recommendations for vitamin B-12 through food,
a daily supplement should be taken that contains at least the RDA for
vitamin B-12.


3) SYSCO'S MOONROSE:  GET VEGAN FOOD IN YOUR CAFETERIA!

In the past, when activists have tried to get vegan food served at
university or hospital cafeterias, one of the major obstacles has been
that many items were not available through the normal food service
supply chains.  Now this is no longer the case.  SYSCO Foods, the
country's largest food service distributor, is premiering a new
vegetarian line called MoonRose(tm)
[http://www.moonrosevegetarian.com]. This line is dedicated to
vegetarian food service products, both ready-to-use and individual
ingredients. The items will be produced by several companies and
packaged specifically for SYSCO.

Vegetarian Resource Group Intern, Eben Packwood, contacted Bill Stewart-
-president of Real Foodservices and one of the people who spearheaded
the MoonRose campaign--to ask him what he could tell us about the
realities of how this new product line would be available to
institutions.  Mr. Stewart said that MoonRose products should be
comparable in cost to their egg-, dairy-, and meat-based versions, and
that they are easily obtainable from SYSCO operating companies from
regional warehouses and can be purchased by any SYSCO services
operator. He also assured us that they have permission to sell to all
Sodexho and ARAMARK accounts.

Right now, the product line consists of:  dry products, such as Vegan
Basic Muffin Quick Mix, Vegan Basic Pancake Quick Mix, and Vegan
Breakfast "Sausage Style" Quick Mix; frozen products, such as Vegan
Soft Serve Deserts, Turtle Island Organic Soy Tempeh, and Health is
Wealth Chicken-Free Nuggets; and refrigerated products, such as Soy
Cream Cheese and Tofu.  For a complete list of products, see the
MoonRose website [http://www.moonrosevegetarian.com].

If you, or someone you know, might be interested in having MoonRose
products introduced into a school, be sure to pass along this
information to the appropriate people.


4) QUICK AND EASY LOW-COST VEGAN MENUS ONLINE

Many of us would like to spend less time cooking. If you know what to
buy and have some quick-to-prepare ideas, you can have "convenience
food" on a budget. The Vegetarian Resource Group has developed menus
using a combination of easy-to-fix meals that are quick, inexpensive,
and healthful. This includes two sets of menus: one for adults ages 19
to 50 and another for adults over age 50.  If you, or someone you know,
find that you don't have enough time to cook, or if you think that
cooking healthy vegan meals is too difficult, visit our website
[http://www.vrg.org/journal/vj2003issue1/vj2003issue1quick.htm].


5) DISASTER PLANNING FOR VEGETARIANS

It may be a blizzard in the Northeastern U.S. or a hurricane in the
South; a tornado in the Midwest or an earthquake in the West. Suddenly
you are left without electricity and possibly without safe water. Many
groups have recommendations aimed at helping the general public cope
with these kinds of disasters. They call for use of foods like canned
tuna, canned meat, and powdered milk. What about vegetarians or vegans?
What sort of plans should they make?

If you have a safe cooking source, you can prepare some simple hot
foods. Non-perishable vegetarian foods requiring minimal cooking and
which can be heated on a camping stove include canned soups, soups or
meals in a cup, instant mashed potatoes, and dry mixes for hummus or
refried beans. Also, think of quick cooking brown rice, couscous,
textured vegetable protein (mix with tomato sauce and spices), ramen-
type noodles, and instant hot cereals.

To read the rest of this article, visit:
[http://www.vrg.org/journal/vj99nov/99bdisaster.htm]


6) VEGAN PASSOVER RECIPES BY CHEF NANCY BERKOFF, RD

Trying to figure out what to serve your vegan daughter-in-law? Looking
for new parve Passover dishes? Do you find it challenging to get
through eight days of matzah with good humor? The 48-page VEGAN
PASSOVER RECIPES is for you.

Chef Nancy Berkoff, RD, has created 34 delicious Passover dishes. Start
with Savory Sweet Potato, Cream of Asparagus, or French Onion soups.

The house will smell wonderful while baking Winter Squash with Apricot
Stuffing and Apple and Herb Mushrooms. Chef Berkoff's Carrot Pancakes
are both colorful and tasty. Eggplant/Matzah Pancakes can be made ahead
of time, cooked, and refrigerated for later. For those who don't want
to fry these fritters, instructions for baking are included.

Nancy provides the basics: A vegetable stock without chicken fat or
added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet
and Sour Stuffed Cabbage (a new spin on an oldie, but goody).

To order the 48-page VEGAN PASSOVER RECIPES, send $6 to The Vegetarian
Resource Group, P.O. Box 1463, Baltimore, MD 21203. Call (410) 366-
8343, e-mail vrg@vrg.org, or visit [http://www.vrg.org].


7) VEGETARIAN JOURNAL 2003 ISSUE ONE ONLINE

Issue 1 of the 2003 VEGETARIAN JOURNAL articles online include:

Quick and Easy Low-Cost Vegan Menus
Eat right on a limited budget, by Reed Mangels, PhD, RD

Carrot Cookery
Liven up your meals with this versatile veggie using recipes from Chef
Nancy Berkoff.

Vegetarian Action
A look at Project Healthy Beginnings' work to include vegetarian
options on school lunch menus, by Jeff Morrison

Scientific Update
-Changes in Diets of Adolescents and Young Adults
-Does the Source of Protein Matter for Building Muscle?
-Flavonoids in Fruits and Vegetables Can Reduce Risk of Chronic Disease
-And More. . .


To read these articles go to: [http://www.vrg.org/journal/vj2003issue1/]

Read excerpts from back issues online at: [http://www.vrg.org/journal/]

The JOURNAL features recipes and informational 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 the VEGETARIAN JOURNAL are $20/year in the U.S.
(please inquire for subscription rates outside the U.S.). Accepted
forms of payment, in U.S. funds, are Visa, MasterCard, checks drawn on
U.S. 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 copy of the VEGAN HANDBOOK, a $20
value! (U.S. addresses only)

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


8) RECIPE OF THE MONTH: Ruth's Tasty Seitan

(The following recipe appears in SIMPLY VEGAN
[http://www.vrg.org/catalog/simplyvegan.htm] by Debra Wasserman and
Reed Mangels, PhD, RD.)

Serves 2

8-ounce package seitan, thinly sliced
1 1/2 Tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
Pepper to taste
1 Tablespoon whole wheat flour
1 Cup water

Heat seitan, oil, and spices over medium-high heat for 5 minutes,
stirring occasionally. Add flour and water and heat for 2 minutes
longer. Serve hot over mashed potatoes, rice, or pasta.

Variation: Substitute wheat gluten for seitan.

Total calories per serving: 239
Total fat as % of daily value: 15%
Protein: 21 gm
Carbohydrates: 16 gm
Fat: 10 gm
Calcium: 23 mg
Iron: 4 mg
Sodium: 277 mg
Dietary fiber: unknown


9) QUESTION OF THE MONTH: Is Wax Paper Vegan?

According to Star-K, a kosher certification agency, "most wax papers
are coated with paraffin, a petroleum based wax. However, most wax
suppliers manufacture both paraffin waxes and tallow based products."
(Tallow is from an animal fat.) These are often produced on the same
equipment. Before certifying any wax papers, Star-K ensures that the
supplier produces paraffin exclusively, or that they have adequate
systems in place to prevent contamination. If you rely on a kosher
certification, you may want to check on that agency's policy. According
to the Reynold's website [http://www.reynoldskitchens.com/],
Reynold's(r) Cut-Rite Wax Paper(r) is manufactured with a triple
coating of paraffin wax onto tissue paper.


10) UPCOMING VEGETARIAN EVENTS AND CONFERENCES

***********************************************

NEW YORK, NY: FARM ANIMAL FORUM

On May 23-24, 2003, Farm Sanctuary will present the Farm Animal Forum,
a national activist training and education seminar, at the Puck
Building in New York City. Attendees will be able to take part in
strategy sessions on investigating, exposing, and stopping farm animal
abuse, expert issue presentations, activist networking and campaign
updates, "Meet the Authors" book signings, Friday night veal protest
and leafleting, "Cowtail Party" Saturday evening social, and Sunday
"Veggie Day in the Park" volunteer events.

Speakers and presenters will include: Gene and Lori Bauston, Founders
of Farm Sanctuary; Sue Coe, Author of Dead Meat; Dr. Michael Gregor,
vegan nutrition expert; Mike Markarian, President of Fund for Animals;
Wayne Pacelle, Senior Vice President of H.S.U.S.; Miyun Park, President
of Compassion Over Killing; Matthew Scully, Author of Dominion; and
David Wolfson, Author of Beyond the Law.

Cost of registration is $50 per person. For more information visit
[http://www.farmsanctuary.org], or call (607) 583-2225 ext 241.

***********************************************

MOSCOW, RUSSIA: VEGETARIAN WORLD

On May 27-30, 2003, the Eurasian Vegetarian Society in cooperation with
the Soklniki Culture and Exhibition Center will host Vegetarian World.
Among the goals of Vegetarian World are: to form an ideological and
moral approach to problems of vegetarianism in Russia as a part of the
global vegetarian movement; to favor the development of business
cooperation of vegetarian food manufacturers, trade companies, and
suppliers of equipment and source materials; and to assist the
formation of public and governmental policy aimed at promoting healthy
modes of life in 21st century Russia. Topics of presentations, round
table discussions, and seminars will include: technology and machinery
for the processing and production of vegetarian foods, soy foods,
diabetic diets, vegetarianism and ecology, and vegetarianism and
economics.

For more information, visit [http://www.vegworld.ru] or e-mail evs-
ru@bk.ru.

***********************************************

11) INTERNSHIPS AVAILABLE

INTERNSHIP: VRG

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
towards 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;
vrg@vrg.org.


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, 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 at
[http://www.vrg.org/journal/].)

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: vrg@vrg.org
Website: [http://www.vrg.org]
Donate: [https://skyport.net/vrg/donate.htm]

The contents of this newsletter and our other publications, including
the 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, information  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 monthly 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 any suggestions, ideas, or corrections to
VRG-NEWS, direct them to vrg@vrg.org. Thanks!

If you are a new subscriber, you might enjoy reading past issues of VRG
News online at [http://www.vrg.org/vrgnews/index.htm].

If you wish to cancel your subscription to VRG-NEWS, send an e-mail
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SIGNOFF VRG-NEWS

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Do not include the {} when you enter your name. The newsletter will be
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Contents of VRG-NEWS are copyright 2003 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.