VRG-NEWS: The Vegetarian Resource Group Newsletter
Editor: John L. Cunningham
Volume 5, Issue 12
December 2001
CONTENTS
1) Notes from the Editor
2) Warm Body, Warm Heart: Recycled Polyester Fleece
3) Updated for 2002: The Shoppers Guide To Leather Alternatives
4) Recipe Of The Month: Tofurky Aztec
5) Question of the Month: "How Can I Be Sure I'm Getting Enough Iron?"
6) November/December 2001 "Vegetarian Journal" Online
7) College-level online course on vegetarianism available
8) Upcoming Vegetarian Events and Conferences
9) Internships Available at VRG
About The Vegetarian Resource Group
About "VRG-News"
1) NOTES FROM THE EDITOR
This month we are excited to be sharing an outreach booth
with Micah Publishing at the Union of American Hebrew
Congregations 66th Biennial Convention at the Hynes
Convention Center in Boston. The convention will be held
from December 4 through the 10th. Dina Aronson, RD, will be
volunteering at the booth for The VRG.
December is a time for gift giving in many traditions, and
The Vegetarian Resource Group has received a gift from The
Vegetarian Site <http://www.thevegetariansite.com>. Ten
percent of the December sales from their online store will be
donated to the VRG.
<http://www.TheVegetarianSite.com/cgi-
bin/miva?Merchant2/merchant.mv>
We'd like to thank them and we'd like to thank you for
supporting The Vegetarian Resource Group.
Have a safe, happy, and healthy December!
2) WARM BODY, WARM HEART: RECYCLED POLYESTER FLEECE
If you're interested in spending time outdoors in the winter,
you probably have heard the phrase "cotton is rotten." This
refers with the fact that cotton is a poor insulator when it
becomes wet. Therefore, not too long ago, staying warm in
frigid temperatures meant wearing leather, wool, and/or down.
If you had any objections to wearing these animal products,
then you just had to get used to shivering. However,
advances in textile technology have created alternative
fabrics that are warm, cruelty-free, and environmentally
friendly.
I'm talking about polyester fleece made from post consumer
recycled material. EcoFleece(tm), from Wellman Fabrics, is
made from recycled plastic soda bottles. For every pound of
EcoFleece, ten plastic bottles have been prevented from
entering our landfill. Products made from EcoFleece(tm) can
be found at quite a few online retail establishments.
Patagonia <http://www.Patagonia.com> uses EcoFleece in their
own Synchilla fabric, Mad River Clothing Company
<http://www.madriverclothing.com> makes warm clothing for
children from EcoFleece, and Hat Attack
<http://www.hatattack.com> sells a line of hats and gloves
made from EcoFleece called BOTTLECAPS. Malden Mills also has
a recycled line of their popular Polartec(tm) fleece, but it
is somewhat harder to find. You'll have to read the label.
But as a vegetarian, I'm sure you are already used to that.
So this winter, if you're in the market for some warm
clothing, why not buy something warm and fuzzy that makes you
feel that way too!
3) UPDATED FOR 2002: A SHOPPER'S GUIDE TO LEATHER
ALTERNATIVES
"Where can I buy a non-leather baseball glove?" "Does anyone
make a men's suit that isn't wool?" "Are there any stores in
New York that sell vegan shoes?"
The answer to these questions and many more can be found in
our newly updated brochure "A SHOPPER'S GUIDE TO LEATHER
ALTERNATIVES." New to this edition is information on where
to buy non-leather luggage, orthopedic shoes, snowboarding
boots and more!
We are currently working on converting the Guide to HTML for
our website. However, if you can't wait to get a copy of the
new guide, call (410) 366-VEGE or send $4 to Leather
Alternatives, c/o The Vegetarian Resource Group, PO Box 1463,
Baltimore, MD 21203.
4) RECIPE OF THE MONTH: Tofurky Aztec
Adapted recipe from Vegan Meals for 1 or 2
<http://www.vrg.org/catalog/oneortwo.htm> by Nancy Berkoff
You don't have to hike Mexican ruins to discover the secrets
of Aztec cuisine. This dish is an interesting combination of
sweet prunes and salty olives.
Vegetable oil spray
1/4 cup chopped onions
1 medium baking potato, peeled and cubed
1 carrot, peeled and sliced
1/2 cup vegetable broth or water
1/3 cup chopped pitted prunes
1/3 cup sliced green olives
1/4 cup orange juice concentrate
1 bay leaf
1 cup cubed Tofurky (Available at most health-food stores)
Heat a large pot and spray with oil. Add onions and cook
until brown, approximately 5 minutes. Add remaining
ingredients, except Tofurky. Cover and allow to simmer for 30
minutes or until potatoes and carrots are soft. Remove bay
leaf and add Tofurky. Cover again and allow dish to cook for
10 minutes longer. Serve warm.
This holiday season, each time you purchase Tofurky Feast, a
donation will be made by Turtle Island Foods to The
Vegetarian Resource Group. More information and delicious
holiday recipes can be found on our website at
<http://www.vrg.org/recipes/tofurky.htm>
5) QUESTION OF THE MONTH: "How can I be sure I'm getting
enough Iron?"
We receive thousands of questions every month via e-mail here
at The VRG. This month, the most popular question was about
getting enough iron in a vegetarian diet. Our website has
two articles that deal with iron:
"Are You Getting Enough Iron, or Perhaps, Too Much?" By Eve
Shatto Walton, RD, LDN <http://www.vrg.org/journal/iron.htm>
"Iron in the Vegan Diet" By Reed Mangels, PhD, RD
<http://www.vrg.org/nutrition/iron.htm>
For more information, see the Vegetarian Nutrition section of
our website <http://www.vrg.org/nutrition/>
6) NOVEMBER / DECEMBER 2001 VEGETARIAN JOURNAL ONLINE
The November/December 2001 Vegetarian Journal Online articles include:
Regional Italian and Sicilian Pasta Sauces, Vegan Italia, by
Nancy Berkoff
<http://www.vrg.org/journal/vj2001nov/2001novpasta.htm>
Winner of the Ruth E Caring Award: "How Many People Do You
Know Who Have Been Vegetarian For Over 65 Years?"
<http://www.vrg.org/journal/vj2001nov/2001novcaring.htm>
VEGETARIAN JOURNAL's Guide to Nuts and Nut Butters, By Reed
Mangels, PhD, RD
<http://www.vrg.org/journal/vj2001nov/2001novnuts.htm>
Vegetarian Action: Vegan Professional Soccer Player Dwayne
DeRosario, by Brian Kluepfel
<http://www.vrg.org/journal/vj2001nov/2001novdwayne.htm>
Read excerpts from back issues online at:
<http://www.vrg.org/journal/>
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, 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 choose to join by mail, subscriptions should be
directed to:
The Vegetarian Resource Group
PO Box 1463
Dept. IN
Baltimore, MD 21203
Phone: (410) 366-8343
Fax: (410) 366-8804
E-mail: vrg@vrg.org
7) COLLEGE-LEVEL ONLINE COURSE ON VEGETARIANISM AVAILABLE
VRG now offers a college-level online course on
vegetarianism, taught by
Chef Nancy Berkoff, RD. Originally designed as an advanced
nutrition class for culinary students, the course has been
expanded to include topics of interest for everyone
interested in food, health, small business, and vegetarianism.
Consumers can learn more about vegetarian cooking;
institutional food service staff and managers can expand
their knowledge about new products and cooking styles, and
restaurateurs will certainly be better able to please their
vegan diners. Topics will include types of vegetarians,
recipe and menu design, careers in vegetarian food services, ethnic
cuisines,
ingredient selection, vegetarian nutrition and health trends, and
vegetarian business topics. College credit is optional and
the course is open to the public. The cost for the course is
$100 ($90 for VRG members). There is an additional cost to
receive college credit. You can follow a traditional school
calendar and begin in the spring or start right now! For more
information online go to <http://www.vrg.org/berkoff/introduction.htm>
or call (410) 366-8343.
8) UPCOMING VEGETARIAN EVENTS AND CONFERENCES
***********************************************
SOUTH SAN FRANCISCO BAY AREA VEG FAIR
The First Annual South San Francisco Bay Area Veg Fair will
be held on Saturday, February, 9 at the Santa Clara
Convention Center from 9am to 6pm. Attendees can look
forward to seeing fifty vegetarian and vegetarian related
exhibits, several cooking demonstrations, as well as lots of
samples of great vegetarian food. The speakers will include
Dr. Neal Barnard of Physicians Committee for Responsible
Medicine; Lorri Bauston, founder and co-coordinator of Farm
Sanctuary East & West; and John Robbins, author of THE FOOD
REVOLUTION-How Your Diet Can Save Your Life and Our World.
For more information visit <http://www.vegfair.com> or e-mail
info@vegfair.com.
***********************************************
THE FOURTH ANNUAL INTERNATIONAL CONGRESS ON VEGETARIAN
NUTRITION
The Fourth Annual International Congress on Vegetarian
Nutrition is being held April 8-11, 2002 at Loma Linda
University in Loma Linda, California.
Major conference topics include:
Vegetarian diets and longevity/mortality
Vegetarian diets: current issues
Vegetarian diets and bone health
High soy consumption: good, bad, and indifferent?
Vegetarian diets for all: a solution to the environmental
crisis?
For more information contact:
Office of Extended Programs
Loma Linda University
School of Public Health
Loma Linda, CA 92350
(909) 558-7230
E-mail: icvn@sph.llu.edu
<http://www.vegetariannutrition.org>
***********************************************
9) INTERNSHIPS AVAILABLE
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 nonprofit. 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 if in Baltimore).
Internships are unpaid. Send resume and cover letter to VRG,
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 NOVERMBER /
DECEMBER 2001 "Vegetarian Journal" online above or view back
issues 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
PO 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, as with all The Vegetarian
Resource Group publications, are not intended to provide
personal medical advice. Medical advice should be obtained
from a qualified health professional.
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 a
technical question about the list, please contact the list
manager, Bobbi Pasternak, at bobbi@vrg.org. 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>.
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Contents of VRG-NEWS are copyright 2001 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.