Southwestern - The Vegetarian Resource Group
Southwestern - The Vegetarian Resource Group Southwestern - The Vegetarian Resource Group
Vegetarian Journal’s Guide to NaturalFoods Restaurants in the U.S. and Canada($18). Whether you’re traveling on businessor planning a much-needed vacation, thisbook is certain to make your dining experiencesbetter. This fourth edition lists morethan 2,200 restaurants, vacation spots, andlocal vegetarian groups to contact for moreinfo about dining in their areas. (448 pp.)Vegan Menu for People with Diabetes ($10)by Nancy Berkoff, EdD, RD. This 96-pagebook gives people with (or at risk for)diabetes a four-week meal plan, exchangelistings for meat substitutes and soy products,and recipes for enjoyable dishes, suchas Creamy Carrot Soup, Tangy Tofu Salad,Baked Bean Quesadillas, and French Toast.Order FormVegan Seafood: Beyond the Fish Shtickfor Vegetarians ($12) by Nancy Berkoff,EdD, RD. Chef Nancy Berkoff has createdthese unique and good-tasting vegan fishand seafood dishes. After using this book,you'll agree with millions of vegetarianswho say: Sea Animals—Don't Eat Them!Inside these 96 pages you will find sectionsabout cooking with vegan 'fish,' 'seafood'stocks and sauces, websites offering vegan'seafood' products, and info about omega-3 fatty acids for vegans. Avoid fish but stillenjoy the taste of the sea with 'Fish' Sticks,Ethiopian-Style 'Shrimp' and Sweet PotatoStew, 'Crab' Rangoon, 'Tuna' Salad, Gefilte‘Fish,’ Spicy ‘Fish’ Cakes, and much more!For Children and TeensLeprechaun Cake and Other Tales ($5) by VonnieCrist, recipes by Debra Wasserman. Vegan story/cookbook for children ages 8-11, with glossary ofcooking terms. (128 pp.) Slightly damaged cover.The Soup to Nuts Natural Foods ColoringBook ($3) by Ellen Sue Spivak.The Teen’s Vegetarian Cookbook ($9.99)by Judy Krizmanic. This book is packed withhealth info, easy recipes, college cuisine,glossary terms, and more. (186 pp.)Bumper StickersBumper Stickers ($1 each, 10+ $.50 each)“Be Kind to Animals—Don’t Eat Them”“Vegetarians Are Sprouting Up All Over”Vegetarian JournalVegetarian Journal subscriptions are $20per year in the U.S., $32 in Canada/Mexico,and $42 in other countries.Reprints from Vegetarian JournalNon-Leather Shoes, Belts, Bags, etc. ($5)Guide to Food Ingredients ($6)To order, mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; place your order over the phone Mon-Fri 9 a.m.to 5 p.m. Eastern time at (410) 366-8343; fax your order form to (410) 366-8804; or order online at our website . Check or Money Order (Enclosed) Credit Card VISA MasterCardITEM QUANTITY PRICE SUBTOTAL NAMEVegetarian Journal Subscription _______________________________ ADDRESS___________________________________________________ CITY STATE___________________________________________________ ZIP COUNTRY___________________________________________________ PHONE ( )___________________________________________________ CREDIT CARD #___________________________________________________ EXPIRATION DATE___________________________________________________ SIGNATURESUBTOTAL $SHIPPING AND HANDLING* $*SHIPPING AND HANDLING CHARGESMARYLAND RESIDENTS, ADD 6% SALES TAX $For orders under $25, add $6 ($10 Canada/Mexico) for shipping.DONATION $ For orders over $25, shipping is free within the continental U.S.TOTAL $For other foreign orders, inquire about shipping charges first.34 Issue Two 2009 VEGETARIAN JOURNAL
GEORGE EISMAN, RD, HAS EMERGED AS ONEof the nation’s leading educators on vegetariannutrition. In fact, this registered dietitian andcollege instructor created the first for-credit classesavailable on the subject of vegetarian nutrition.How did this come about? In 1986, George wasworking part-time as a professor at Miami-DadeCommunity College in southern Florida when theinstitution was given a grant specifically to create avegetarian program. This was during a time whenthere were absolutely no classes on vegetarian nutritionavailable, even for those who wereinterested in nutrition as a career path.The school’s officials already knewGeorge was a vegetarian. He hadbecome a vegetarian during collegeand later transitioned to vegan afterattending a Vegetarian Summerfestsparked his interest in a dairy- andegg-free diet. This is exactly why theadministration wanted him involvedin the program. George not only developedthe courses to get the vegetarianprogram off the ground, but he alsowrote a textbook titled A Basic Coursein Vegetarian and Vegan Nutrition.Since that time, George’s courseshave gained steadily in popularity asvegetarianism has become more mainstream. Today,he is leading even more college students to vegetarianismthrough his nutrition courses. The classes usuallyattract adults who are looking for a second career pathand who have an interest in a healthier, more compassionatelifestyle. These students are very fortunate, asthere is a major void in the area of vegetarian studiesat accredited schools. George thinks that the collegesetting is the most effective for this type of education.However, George believes in getting accurate informationabout vegetarian and vegan nutrition out inVegetarian ActionVegetarian Nutrition EducationPioneer George Eisman By Ed CoffinGeorge Eisman, RDany format that works. For example, he has turnedthe Basic Vegetarian Nutrition Course into a homestudymodule that has been used by hundreds of people.He is extremely proud of this distance learning programbecause it allows more people to get involved, and thenthose students will go out and teach even more peopleabout vegetarian nutrition.“The demand for such education is growing, especiallyconcerning veganism,” he says.In addition to the academic platform he has created,George spreads the word about vegetarian nutritionthrough his prolific writings and appearances.He is the author of The MostNoble Diet, one of the most popularbooks about ethical eating available onthe market today. He has also writtenarticles for Journal of Nutrition Educationand Vegetarian Times. Furthermore,George has lectured at many nationaland international nutrition conferences.When he is not speaking, he enjoyshearing others lecture and contributesto their discussions from the audience.George Eisman never tires of sharinghis knowledge about vegetariannutrition with others, whether in amore formal classroom setting orduring a casual conversation.“Each person provides a teaching opportunity,”he states. “Some people only seem to respond to apersonal approach.”For those considering incorporating veganisminto their own career paths, he advises them not to fear.“Be ethical, and stay with it!” he encourages.If you are interested in taking George’s onlinecourse, contact him at geisman2004@yahoo.com.Ed Coffin wrote this article during a nutrition internshipwith The Vegetarian Resource Group.VEGETARIAN JOURNAL Issue Two 2009 35
- Page 1 and 2: VOLUME XXVIII, NO 2Super Savory Pan
- Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
- Page 5 and 6: l e t t e r sVRG’s MEMORIALAND HO
- Page 7: about too-big chunks of tomatoesfal
- Page 10 and 11: Vitamin D Sources for VegansFORTIFI
- Page 12 and 13: VRG Nutrition Interns DevelopProtei
- Page 14 and 15: Super SavoryPancakesBy Debra Daniel
- Page 16 and 17: MILLET-VEGETABLEPANCAKES(Makes appr
- Page 18 and 19: Foodservice UpdateHealthy Tips and
- Page 20 and 21: How to Prepare Puréed Foods and Dr
- Page 22 and 23: SoupsTomato Cheese Soup (Serves 2)
- Page 24 and 25: Level 2 Diet — Finely Chopped Foo
- Page 26 and 27: Level 4 Diet — Chopped FoodsFoods
- Page 28 and 29: SCIENTIFIC UPDATEBy Reed Mangels,Ph
- Page 30 and 31: veggie bitsWholemato Brings Organic
- Page 32 and 33: eviewsYOU WON’TBELIEVEIT’S VEGA
- Page 36: VR g .CHANGE SERVICE REQUESTEDTHE V
<strong>Vegetarian</strong> Journal’s Guide to NaturalFoods Restaurants in the U.S. and Canada($18). Whether you’re traveling on businessor planning a much-needed vacation, thisbook is certain to make your dining experiencesbetter. This fourth edition lists morethan 2,200 restaurants, vacation spots, andlocal vegetarian groups to contact for moreinfo about dining in their areas. (448 pp.)Vegan Menu for People with Diabetes ($10)by Nancy Berkoff, EdD, RD. This 96-pagebook gives people with (or at risk for)diabetes a four-week meal plan, exchangelistings for meat substitutes and soy products,and recipes for enjoyable dishes, suchas Creamy Carrot Soup, Tangy Tofu Salad,Baked Bean Quesadillas, and French Toast.Order FormVegan Seafood: Beyond the Fish Shtickfor <strong>Vegetarian</strong>s ($12) by Nancy Berkoff,EdD, RD. Chef Nancy Berkoff has createdthese unique and good-tasting vegan fishand seafood dishes. After using this book,you'll agree with millions of vegetarianswho say: Sea Animals—Don't Eat <strong>The</strong>m!Inside these 96 pages you will find sectionsabout cooking with vegan 'fish,' 'seafood'stocks and sauces, websites offering vegan'seafood' products, and info about omega-3 fatty acids for vegans. Avoid fish but stillenjoy the taste of the sea with 'Fish' Sticks,Ethiopian-Style 'Shrimp' and Sweet PotatoStew, 'Crab' Rangoon, 'Tuna' Salad, Gefilte‘Fish,’ Spicy ‘Fish’ Cakes, and much more!For Children and TeensLeprechaun Cake and Other Tales ($5) by VonnieCrist, recipes by Debra Wasserman. Vegan story/cookbook for children ages 8-11, with glossary ofcooking terms. (128 pp.) Slightly damaged cover.<strong>The</strong> Soup to Nuts Natural Foods ColoringBook ($3) by Ellen Sue Spivak.<strong>The</strong> Teen’s <strong>Vegetarian</strong> Cookbook ($9.99)by Judy Krizmanic. This book is packed withhealth info, easy recipes, college cuisine,glossary terms, and more. (186 pp.)Bumper StickersBumper Stickers ($1 each, 10+ $.50 each)“Be Kind to Animals—Don’t Eat <strong>The</strong>m”“<strong>Vegetarian</strong>s Are Sprouting Up All Over”<strong>Vegetarian</strong> Journal<strong>Vegetarian</strong> Journal subscriptions are $20per year in the U.S., $32 in Canada/Mexico,and $42 in other countries.Reprints from <strong>Vegetarian</strong> JournalNon-Leather Shoes, Belts, Bags, etc. ($5)Guide to Food Ingredients ($6)To order, mail to <strong>The</strong> <strong>Vegetarian</strong> <strong>Resource</strong> <strong>Group</strong>, P.O. Box 1463, Baltimore, MD 21203; place your order over the phone Mon-Fri 9 a.m.to 5 p.m. Eastern time at (410) 366-8343; fax your order form to (410) 366-8804; or order online at our website . Check or Money Order (Enclosed) Credit Card VISA MasterCardITEM QUANTITY PRICE SUBTOTAL NAME<strong>Vegetarian</strong> Journal Subscription _______________________________ ADDRESS___________________________________________________ CITY STATE___________________________________________________ ZIP COUNTRY___________________________________________________ PHONE ( )___________________________________________________ CREDIT CARD #___________________________________________________ EXPIRATION DATE___________________________________________________ SIGNATURESUBTOTAL $SHIPPING AND HANDLING* $*SHIPPING AND HANDLING CHARGESMARYLAND RESIDENTS, ADD 6% SALES TAX $For orders under $25, add $6 ($10 Canada/Mexico) for shipping.DONATION $ For orders over $25, shipping is free within the continental U.S.TOTAL $For other foreign orders, inquire about shipping charges first.34 Issue Two 2009 VEGETARIAN JOURNAL
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