VRG-NEWS: February 20080

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sent by jonathan st.thomasVRG News <vrg_news wrote:         Thu, 28 Feb 200813:47:53 -0500VRG News <vrg_newsVRG-NEWS: February 20080VRG-NEWSVRG-NEWS: The Vegetarian Resource Group NewsletterEditor: Sonja Y. HelmanVolume 12, Issue 1February 2008CONTENTS1) NOTES FROM THE EDITOR2) VEGETARIAN SITE WILL DONATE TO VRG IN MARCH3) TERRA CHIPS AND NATURAL FLAVORS4) SPANISH RECIPE ARTICLES ONLINE5) VRG NUTRITION INTERNSHIP6) 2007 VEGETARIAN JOURNAL ONLINE, ISSUE 17) OPEN A SUNTRUST CHECKING ACCOUNT & THEY WILL DONATE $100 TO VRG!8) HELP PROMOTE VEGETARIANISM IN PORTLAND, OREGON9) CALL-A-DIETITIAN DAY - MARCH 2810) VRG DEAL-OF-THE-MONTH!11) RECIPE - LENTIL CHILI12) TEXAS COWS NEED TEMPORARY PLACEMENT13) INVENTOR SEEKS ADVICE FROM VRG-NEWS READERS14) VEGGIE NUGGETS15) UPCOMING EVENTS AND CONFERENCES16) VRG SCHOLARSHIPS & INTERNSHIPSAbout The Vegetarian Resource GroupAbout VRG-NEWS1) NOTES FROM THE EDITORDue to the Humane Society of the United States' video of downer dairycattle in California, and the recall of 143 million pounds of meat,VRG has been quite busy with media calls. Consumer Research ManagerJohn Cunningham's quote in the Baltimore Sun on this subject may ringtrue to many readers: " Longtime vegetarians are, " Cunningham said, " somewhat bemused " by the reaction of surprise to the video. " As afriend of mine said, " 'What did people think happened at aslaughterhouse? Did they think the animals got tickled to death?' " Most of us were not born vegetarian. When that light bulb goes off, weall wonder why we didn't think about it before. Thank you to all theactivists out there and everyone who supports VRG in promotingvegetarian diets.2) VEGETARIAN SITE WILL DONATE TO VRG IN MARCHFor the month of March, TheVegetarianSite.com[ www.thevegetariansite.com ] will donate a portion of everysale to The Vegetarian Resource Group. TheVegetarianSite.com offersvegan clothing, accessories, footwear, personal care products,groceries, gift baskets and more. You were going to buy this stuffanyway, so why not get cool veggie stuff AND support our outreach bybuying from TheVegetarianSite.com?Thank you in advance to TheVegetarianSite.com and you for yourgenerosity!3) TERRA CHIPS AND NATURAL FLAVORSby Jeanne Yacoubou, MSVRG Research DirectorA VRG member recently called us to say that she had contacted TerraChips asking about the natural flavors in the Terra® Hickory BBQUnsalted Potato Chips. She reported that the company told her that thenatural flavors in that product were " animal-derived. " No otherinformation was provided by Hain Celestial, the manufacturer of TerraChips. There is a " parve " symbol on the package shown on the Terra Chipswebsite indicating that no dairy ingredients are present.The VRG noticed that another Terra Chip variety, The MediterraneanChips, had whey listed on the ingredient statement published on theTerra Chips website although the " parve " symbol on these packagessuggested that there was no dairy ingredients in the product.We contacted Hain Celestial through the 800 number listed on the TerraChips website in December 2007. George, a customer servicerepresentative, told us that the Mediterranean Chips website photo wasoutdated. He told us that:. The whey-containing Mediterranean Chips should have the word " dairy " under the kosher symbol, referring to the whey ingredient in the Chip'sformulation.He also informed us about the following ingredients:. The natural and smoke flavors in the Terra Unsalted Hickory BBQ PotatoChips contain no meat nor dairy ingredients.. The natural flavors in their Kettles Sea Salt and Pepper White andRusset Potato Chips are " potato-derived. " When asked if customers should see packages of Terra Chips with theincorrect symbol, George said that " ...because the products move soquickly in stores, all stores should have the newer packaging. Thewebsite photo may not yet have been updated. The physical bag in thestore relays the correct information. " 3) SPANISH RECIPE ARTICLES ONLINEWe've added three recipe articles in Spanish to our website in orderto expand our outreach to the Spanish speaking community. You can viewthem in the small but growing Spanish language section of our website:La Cocina Cubana[ www.vrg.org/nutshell/cocinacubana.htm ]Recetas de Bolivia[ www.vrg.org/nutshell/bolivia.htm ]El Sabor de los Andes[ www.vrg.org/nutshell/andes.htm ]We'd like to thank volunteers Laura Rico and Fannie Fonseca-Becker fortheir work in creating these articles. If you're fluent in Spanish, oranother language besides English, and would be interested in helpingus translate materials and articles, please send an email tovrg.3) VRG NUTRITION INTERNSHIPby Melanie CampbellVRG Dietetic InternInterning with The Vegetarian Resource Group was a busy, exciting andinteresting experience. When I arrived in Baltimore at the end ofSeptember I couldn't have picked a better time to start. The first weekwas a whirlwind. I spent three and a half days doing outreach at the VRGtable at the 2007 Natural Products Expo (a trade show attended by over20,000 personnel in the natural foods industry) and then followed thatwith an additional three days of outreach at the American DieteticAssociation Food and Nutrition Conference and Expo (FNCE) inPhiladelphia.At FNCE, I had the pleasure of meeting VRG volunteers Reed Mangels, PhD,R.D., co-author of the American Dietetic Association position paper onvegetarianism, and Cathy Conway, MS, R.D., past chair of the ADAVegetarian Nutrition Dietetic Practice Group. I also spent time with VRGvolunteer Heather Gorn, who organizes an animal rights group at theUniversity of Pennsylvania. Once we returned from Philadelphia, I hadjust enough time to settle in to Baltimore before heading to Boston inOctober to do outreach at our table at the 2007 Boston Veg Fest. AgainI was able to work with Reed as well as VRG volunteer Susan Petrie andher family. Everyone that I worked with (including Debra and Charles)was helpful in showing me how to do non-profit outreach.My second month into the internship proved to be less hectic. While Iwas working on various projects for the VRG (including writing articlesfor the Vegetarian Journal), the VRG staff (Jeannie, Sonja and John) wasincredibly helpful in showing me around the office, teaching me assortedjobs and answering all of my questions. The various jobs included:working on the next edition of the Natural Foods Restaurants Guide,stuffing envelopes and packing book orders, updating the mailing list,answering student questions about vegetarianism/veganism, promoting VRGdinners and research.I also met fellow dietetic intern Avi Carter and attended a VRG Thaidinner where I met even more VRG members. Around Thanksgiving, I had myfirst experience in dealing with the press. I was interviewed for twoarticles; one of which appeared in my hometown newspaper. Jeannie andCharles also took time out of their busy schedules to show me aroundBaltimore and point out the numerous restaurants with vegetarian andvegan options (something that is sorely lacking in my hometown ofSyracuse, N.Y.).As the year came to an end (and my internship did too), I was able toreflect back on the last few months. I am truly grateful for theopportunity to intern with the VRG. In the short time that I was there,I learned just how difficult it is to run a national non-profitorganization. The VRG staff does an amazing job and makes it all seemso easy. The expos, Veg Fest, VRG dinners (Philadelphia and Baltimore)were all great opportunities to meet people and network. Theexperiences I had and the knowledge I gained while working for the VRGwill stay with me as I continue on in my nutrition career.Look for Melanie's article on vegan cheeses in an upcoming issue ofVegetarian Journal. For information about interning with The VegetarianResource Group, see section 16.5) 2007 VEGETARIAN JOURNAL ONLINE, ISSUE 1The following articles from Issue 1 of the 2007 VEGETARIAN JOURNAL arenow available online:Comforting CasserolesPeggy Rynk makes these hearty, complete meals with minimaleffortEating Colorful Fruits and Vegetables May Protect Against a LeadingCause of BlindnessBen A. Shaberman considers how a balanced diet may counterage-related macular degeneration.Questions and Answers About Omega-3 Fatty Acids for VegansReed Mangels, PhD, RD, explains what omega-3s are, why theyare important, and how to include them in your vegan diet.10 Ways to Improve Your Vegetarian LifestyleThese simple tips from Mark Rifkin, RD, take you to the nextlevel.Nutrition HotlineWhat does " whole grain " really mean? And can protein valuesreally be this different?Scientific Update*Vegetarians Are More Likely to Produce Equol--A Substancethat May Play a Role in Cancer Prevention*Lowfat Vegan Diet for Type 2 Diabetes*A Bowl of Brown Rice A Day Keeps the Dentist Away?*Vegetarians Have Lower Levels of Dioxins and Furans*Vegetables Reduce Risk of Non-Hodgkins Lymphomas*Fruit and Vegetables for Healthy BonesVegan Cooking TipsWorking with Food BanksBook Reviews*The New Soul Vegetarian Cookbook: From the Kitchen of SoulVegetarian Restaurants*The Gak's Snacks Allergy Cookbook by Jill Robbins*Extraveganza by Laura Matthias*Students Go Vegan Cookbook by Carole RaymondVegetarian ActionChas Chiodo and Three Decades of Vegetarian Activism byKatherine RaffeltTo read these articles go to:[ www.vrg.org/journal/vj2007issuel/vj2007issue1.pdf ]The Journal features recipes and informational articles, product andbook reviews, news for vegetarian activists, and up-to-dateinformation about vegetarian health and nutrition. If you are notcurrently a r to the Vegetarian Journal, why not today?Subscriptions to the Vegetarian Journal are $25/year (with a copy ofMeatles Meals of Working People) in the U.S.  (please inquire forsubscription rates outside the U.S.). Accepted forms of payment, inU.S. funds, are Visa, MasterCard, checks drawn on U.S. banks, andpostal money orders. When joining, please send us your name, address,phone number, and e-mail address. If paying by credit card, pleaseinclude the card number and expiration date.If you join online at [ www.vrg.org/journal/.htm ] for$30or 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 GroupP.O. Box 1463Dept. INBaltimore, MD 21203Phone: (410) 366-8343Fax: (410) 366-8804E-mail: vrg7) OPEN A SUNTRUST CHECKING ACCOUNT & THEY WILL DONATE $100 TO VRG!Sun Trust bank will donate $100 to the charity of your choice when youopen a new personal or business Sun Trust checking account, accept andmake a purchase with your SunTrust check card by May 15, 2008, andsubmit a completed redemption form by May 15, 2008. For moreinformation, please visit [ promotion.suntrust.com/mycause/ ].8) HELP PROMOTE VEGETARIANISM IN PORTLAND, OREGONThe Vegetarian Resource Group has several community outreachopportunities in the Portland, Oregon, area. We need enthusiastic,responsible volunteers to help with information tables, usually in 2or 3 hour shifts. If you enjoy talking about vegetarianism, promotingvegan cookbooks, and handing out magazine samples, please contactJessica at veeegan. It's a great way to meet other people inPortland who are vegetarian or aspiring to be.9) CALL-A-DIETITIAN DAY - MARCH 28If you have general nutrition questions, Mark Rifkin, MS, RD, LDN,will be available from 2:30 p.m. - 5:30 p.m. EST on Friday, March 28,2008. To reserve a 20-minute time slot, please email the VRG office atvrg or call (410) 366-8343.Be advised that these sessions are not individualized nutritionalcounseling. Such advice should only be provided through directin-person contact with a qualified health professional. There is nocharge, but if you do commit, please call on time. Otherwise you aretaking someone else's spot.Mark Rifkin, a longtime VRG volunteer, is a Registered Dietitian andhas a Master's Degree in Health Education. He has been presenting onfood-related topics for more than seven years. Currently, he has aprivate practice in Baltimore, MD, that focuses on plant-basednutrition for prevention, as well as treatment of various chronicdiseases 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 VRGmembers. This is for his private practice and is not affiliated withThe VRG or Call-A-Dietitian Day.10) VRG DEAL-OF-THE-MONTH!While supplies last, damaged copies of Vegan Menu for People withDiabetes [ www.vrg.org/catalog/vegandiabetes.htm ] by NancyBerkoff, EdD, RD are available for the low price of $5! For thisspecial offer, shipping is free (media rate shipping in the UnitedStates only). If you live outside of the U.S., shipping charges willstill apply; contact us for rates at vrg.To order, visit [ www.vrg.org/secure/order.htm ] or call(410) 366-8343 M-F 9 a.m. - 5 p.m. EST. If ordering online, pleasetype 'VRG-NEWS - February' in the 'Additional Notes' section. You canalso mail a check made payable to The Vegetarian Resource Group toVRG, PO Box 1463, Baltimore, MD 21203. We accept Visa, MasterCard, andU.S. currency. Maryland residents: please add 6% tax to your total.Thanks!11) RECIPE - LENTIL CHILI(This recipe appears in Vegan Menu for People with Diabetes[ www.vrg.org/catalog/vegandiabetes.htm ] by Nancy Berkoff,EdD, RD)Lentil Chili(Makes 1 portion)1/2 cup drained canned or cooked lentils1/4 cup chopped tomatoes1/4 cup prepared salsa1/2 teaspoon red pepper flakes1/2 teaspoon chili powderCombine all ingredients and stir to mix. Microwave, covered, for 4minutes on HIGH, or cook on stove in a small pot until heated through.Total calories per serving: 153Total Fat as % of Daily Value: 2%Protein: 11gCarbohydrates: 28gIron: 4mgDietary Fiber: 10gFat: 1gCalcium: 45mgSodium: 300 mgExchange: 2 Starch + 1 Vegetable + 1 Very Lean Protein12) TEXAS COWS NEED TEMPORARY PLACEMENTPlease read the following from the founder of Wagner Farm Rescue Fundand if you can help or know someone who can, please emailWagnerFarmRescue:Wagner Farm Rescue Fund was notified by our Texas animal caregiverthat due to numerous issues, our 9 cattle must be removed from herproperty by the end of February. We all know what the outcome will beif these animals can't be relocated, or if the time deadline isn'tchanged. We have gone through this before because of Texas propertyissues, but we can't rely on this working out once again. I haveassured our caregiver continuously that we are working on relocationfor these animals, so she is aware of our efforts.If you know anyone who might know of any land where these animals canbe moved to while we work on establishing our own sanctuary, Have AHeart Farm, please let me know.Thanks for any help that you can give to our animals.Debby Rubenstein13) INVENTOR SEEKS ADVICE FROM VRG-NEWS READERSDear Fellow VRG Members,I love eating tofu, but I find it's impossible to marinade itsufficiently without removing the water from it. Pressing the tofualso improves the texture when cooked. I would use a make-shift setupwith cutting boards, or two plates and a stack of books that woulddrain into a bowl or the sink. The frustration continued as I couldn'tget this setup into the fridge to avoid the buildup of bacteria. Usingthe " gravity method " with paper towels was always slow and wasteful.So I worked with my dad to create something better.We designed a kitchen utensil (patent-pending) that does this easily,quickly, and efficiently. I have named it the TofuXpress. How itworks: You place a whole brick of tofu in the unit and assemble it,and the water is pressed out. You can press tofu for 10 minutes toovernight, depending upon how much water you want to remove. You thencan marinate it, and this allows marinades to sink in. This alsoavoids the watery mess during stir-frying. The texture becomes firmer.You can deep-fry it easier as well. The TofuXpress has a lid that canbe used to seal the container while marinating. It's small enough thatit fits easily in the fridge. It is see-through so you can see itworking to gage how long you want it to press. It's made of highquality FDA approved materials.The problem is that it is costly to produce. It will likely be pricedat somewhere between $39.95 and $49.95. I have already invested quitea bit in time and money, and now face tough and expensive moldingcosts to move forward. So before I invest more money, I just want moreinput and perhaps you can help. I know what I would have paid for onebut then, tofu is one of my favorite foods.Please give me your candid thoughts on:*What method you use to get the water out of your own tofu?*What are your thoughts on the usefulness of such a kitchen utensil?*How much you think a product like this is worth to you?Your honest opinion is appreciated. Please send me an email toTofuprep.ThanksMarie Kraft, VRG Member14) VEGGIE NUGGETS**********************************************************************VEGDINING.COMVegDining.com invites you to submit mini-reviews of your recent visitsto veg and veg-friendly restaurants or food stores. All submissionswill be entered into a prize drawing. Please go to[ www.vegdining.com/Go.cfm?id=Review ] to submit your review.Deadline is March 20, 2008. And for every 10 entries they receive intotal, they'll donate a VegDining Card to Meatout for their use infundraising. You could win some exciting vegetarian prizes and help agreat cause!**********************************************************************A SACRED DUTYA Sacred Duty: Applying Jewish Values to Help Heal the World, the DVDcreated by Jewish Vegetarians of North America (JVNA), can now be seenon YouTube. To watch the film, please go to[ www.youtube.com/watch?v=Y9RxmTGHZgE ]. For more information orto request a free copy of the DVD, please visit[ jewishveg.com/asacredduty/ ].**********************************************************************15) UPCOMING EVENTS AND CONFERENCES**********************************************************************LOMA LINDA, CA: INTERNATIONAL CONGRESS ON VEGETARIAN NUTRITIONThe 5th ICVN is a scientific conference on the health effects ofplant-based diets. If you attend, please visit the VRG booth!WHEN: March 4-6, 2008WHERE: Loma Linda University, Loma Linda, CAFor more information, please visit[ www.vegetariannutrition.org ].**********************************************************************FAIRFAX STATION, VA: SUSHI & SEA VEGETABLES VEGAN CLASSDiscover the powerhouse of nutrition in wild ocean plants (sea algae),and how to incorporate them into meal planning. Past classes haveincluded some of the following: Toasted Nori & Pumpkin Seeds, Nachoswith Smoked Dulse, Miso Soup with Wakame, New England Dulse Chowder,Hijiki Caviar, White Bean and Dulse Salad, Caesar Salad, Cucumber SeaSalad, Lentil Walnut Kelp Spread, DLT, Mock Tuna Salad, VegetableSushi w/wasabi & Pickled Ginger, Spicy Sesame Noodles, Dulse ChickpeaSalad, and Strawberry Kanten ( " JELL-O " ).No meat, poultry, fish, eggs, dairy, or honey. $45/person; $80/twopeople; $40/VSDC, VRG, and COK members. Class includes recipes, foodsamples, manufacturers' samples, and coupons. Gift certificatesavailable. Make checks payable to Mimi Clark, 9302 Hallston Ct.,Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-twohour cancellation policy for refund or credit. Emailveggourmet, or call 703.643.2713 for space availability.Coming up April 13: Soy of CookingMimi Clark, " Veggie Gourmet, " has been teaching vegan cooking classesfor the past 17 years. She has contributed recipes to several naturalfoods cookbooks, and is currently developing recipes for natural foodmanufacturers.WHEN: Sunday, March 9, 2008, 10 a.m. - 1 p.m.WHERE: Fairfax Station, VA**********************************************************************NORFOLK, VA: UNITED POULTRY CONCERNS' ANNUAL CONFERENCEThe UPC's 8th Annual Conference will focus on the topic, " Cage Free,Animal Friendly, Go Vegan - What's the Problem? " The Saturday sessionwill be held at the Norfolk Hilton in Norfolk, Virginia. The Sundaysession will be held at United Poultry Concerns' headquarters & sanctuary in Machipongo, Virginia. Continental breakfasts and veganluncheons will be served both days. Transportation will be arrangedfrom Norfolk to Machipongo on Sunday for those without cars. Earlyregistration is $80; after March 15 it will be $95.WHEN: March 29-30, 2008WHERE: Norfolk, VAFor more information, please visit[ upc-online.org/Forums/08forum.html ].**********************************************************************CHICAGO, IL: SOY SYMPOSIUMSave the date for the 14th Soy Symposium, Soy: New Horizons.WHEN: April 17 & 18, 2008WHERE: Downtown Chicago, ILFor more information, please see the Soyfoods Association of NorthAmerica website [ www.soyfoods.org/news/events/ ].**********************************************************************MINNEAPOLIS, MN: THEIR LIVES OUR VOICESTheir Lives, Our Voices 2008 seeks to bring together individuals fromacross the region for a hands-on, high-quality conference focused onhelping animals. Their goal is to make the conference as inclusive aspossible for both new and veteran activists in the Midwest region,with a focus on farmed animal advocacy efforts.This conference is being organized by Compassionate Action forAnimals, an animal advocacy organization based in Minneapolis, MN.Registration prior to April 11 is $20 for students and $50 for thegeneral public.  After April 11, the price goes up to $30/$75, andwill rise again to $40/$100 on May 9.WHEN: June 6-8, 2008WHERE: The Hubert H. Humphrey Conference Center in Minneapolis, MNFor more information, visit [ www.tlov.org/ ], emailinfo, or call (612) 626-5785.**********************************************************************ARLINGTON, VA: TAKING ACTION FOR ANIMALS 2008Start making plans to attend the fourth annual Taking Action forAnimals conference. Sponsored by leading animal protectionorganizations, this event includes training workshops, exhibitors,social events, and keynote sessions. This year's conference, amongother topics and training sessions, will have a special focus on thetheme of politics and public policy for animals.WHEN: July 19-21, 2008WHERE: Hyatt Regency Crystal City in Arlington, VATo find out more, visit [ www.takingactionforanimals.com/ ].**********************************************************************16) VRG SCHOLARSHIPS & INTERNSHIPSVRG ScholarshipsThe VRG will again award $10,000 in college scholarships. Due to thegenerosity of an anonymous donor, we will give two $5,000 collegescholarships to graduating high school students who have promotedvegetarianism in their schools and/or communities. The students mustbe graduating high school in spring 2009. The deadline is February 20,2009. For more information or to read about past winners, go to[ www.vrg.org/student/scholar.htm ].VRG InternshipsResponsibilities depend on background, major if in college, andinterest of applicant. Tasks may include research, writing, and/orcommunity outreach. Internships are helpful for students workingtoward journalism, English, and nutrition degrees. Business majors canobtain experience related to the business aspects of a non-profitorganization. Activists can learn new skills and gain a broaderknowledge, as well as share their expertise. Positions open throughoutthe year for all ages (including high school students living inBaltimore). Internships are unpaid. Send resume and cover letter to:The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203;vrg.ABOUT THE VEGETARIAN RESOURCE GROUPOur health professionals, activists, and educators work withbusinesses and individuals to bring about healthful changes in yourschool, workplace, and community. Registered dietitians and physiciansaid in the development of nutrition-related publications and answermember and media questions about vegetarian diets. The VegetarianResource Group is a non-profit organization. Financial support comesprimarily from memberships, donations, bequests, and book sales. TheVegetarian Journal, a print magazine, is a benefit of membership inThe VRG. (For more information, please see the Vegetarian Journalonline.)If you would like to make a donation, become a member, volunteer, orfind out more about The VRG, contact us at:The Vegetarian Resource GroupP.O. Box 1463Baltimore, MD 21203Phone: (410) 366-8343Fax: (410) 366-8804E-mail: vrgWebsite: [ www.vrg.org ]Donate:[ www.givedirect.org/give/givefrm.asp?Action=GC & ;CID=1561 ]The contents of this newsletter, and our other publications, includingVegetarian Journal, are not intended to provide personal medicaladvice. Medical advice should be obtained from a qualified healthprofessional. We often depend on product and ingredient informationfrom company statements. It is impossible to be 100% sure about astatement, info can change, people have different views, and mistakescan be made. Please use your own best judgment about whether a productis suitable for you. To be sure, do further research or confirmationon your own.ABOUT VRG-NEWSVRG-NEWS is the e-mail newsletter of The Vegetarian Resource Group.This is an announcement list so r messages are not acceptedby the list. If you have a technical question about the list, pleasecontact us at vrg. If you have any suggestions, ideas, orcorrections to VRG-NEWS, please direct them to vrg. Thanks!If you are a new r, you might enjoy reading past issues ofVRG-NEWS online at [ www.vrg.org/vrgnews/index.htm ].If you wish to cancel your subscription to VRG-NEWS, send an e-mailmessage to listserv with the following message:SIGNOFF VRG-NEWSIf you wish to to VRG-NEWS, send an e-mail message tolistserv with the following message:SUB VRG-News {your first and last name}Do not include the {} when you enter your name. The newsletter will besent to the e-mail address from which you are subscribing.Contents of VRG-NEWS are copyright 2008 by The Vegetarian ResourceGroup. The newsletter may be freely distributed in electronic or printform provided its contents are not altered and credit is given to TheVegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.      Looking for last minute shopping deals?  Find them fast with Search.--

jonathan b.st.thomas

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