letters

VRG's MEMORIAL AND HONORARY GIFT PROGRAM

How often have you wanted to make a gift in honor of a loved one or friend, but weren't sure which charities are vegetarian friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We'll send an acknowledgement to you and the person or family you choose. Your gift will support educational outreach programs and help promote vegetarianism.

Memorials & Honorary Gifts

In memory of: --
In honor of: --
Please send acknowledgement to:
Name: --
Address: --
My Name and Address: --
Name: --
Address: --

Make checks payable to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

Thank you to Albert Gordon for giving a generous donation in honor of Samuel Stahler.

We regret the passing away of VRG member Susan M. Edwards and are grateful to her for naming VRG as a beneficiary of her estate.

A generous donation was given by Kristen Walsh in honor of the birthday of Francis J. Walsh III.

Special thanks to Sarah Ellis for volunteering to do the nutritional analysis for recipes appearing in this issue.

STRIVING TO BE VEGAN

In May, I quit eating all animal-derived products and hydrogenated fats, except some products made with whey or casein. This week I went to the doctor and found my cholesterol had dropped from 238 to 171, LDL from 157 to 101. My weight went from 146 to 124 (while eating all I wanted). The doctor was amazed at the drop in my cholesterol, and although he wanted to know where I got my protein, he thought the way I was eating was very healthy and said I would never develop diabetes if I continued to eat like that (it runs in my family very strongly, and I was also tested for that).

Your books Simply Vegan, The Vegan Handbook, and Meatless Meals for Working People, and your magazine have been a great deal of help and inspiration for me.

Mary Trudeau Toledo, Ohio

ANOTHER VEG-FRIENDLY COLLEGE CAMPUS

I recently reviewed a reprint of the Vegetarian Journal where the front-page headline was "Colleges and Camps Serving Vegetarian Options." Following that article there was a list of colleges and universities that provide vegetarian and vegan meals.

I would like you to include our program at the University of Maine, Orono. We have had a program here called "Beans & Greens" since 1995. Currently, we offer a 4-week cycle menu with 7 choices. If you are interested in our menu, you can check it out at our website: <www.umerl.maine.edu/dining/bean>.

Sandy Donahue Orono, Maine

TIPS AND TRICKS FROM A VEGAN KITCHEN

I am sending some information on recipe ingredients that I have tried and that work amazingly well.

Instead of eggs, I use 1 teaspoon soy flour mixed with about 2 to 4 Tablespoons of water to form a smooth paste. You can also try arrowroot, potato, cassava, tapioca, or rice flour instead. Soy flour works really well in cakes, pancakes, crepes, puddings, breads, and other baked goods.

Also, instead of butter or margarine, I use coconut oil. Sometimes I whisk in some water if the coconut oil is dense so that it is the same consistency or softness as butter. It also works really well in baked goods.

I hope you also find this information helpful in your cooking.

Georgette Ferreira Ontario, Canada

Letters to Editors can be sent to: Vegetarian Journal, PO Box 1463 Baltimore, MD 21203 You may also post letters to our website at http://www.vrg.org

COPYRIGHT 2001 Vegetarian Resource Group
COPYRIGHT 2001 Gale Group