VRG presents

Nutrition Advisor Suzanne Havala Hobbs presented a workshop on vegetarian nutrition and dietary trends to foodservice workers, dietitians, and culinary students at the Guilford Community Technical College in High Point, North Carolina. Attendees received samples of Vegetarian Journal. Foodservice Update, and tips for introducing vegetarian entrees into foodservice. Copies of VRG's FAQ and Vegan in Volume were given away as door prizes.

Nancy Berkoff addressed a large meeting of the California Dietetics Association on techniques for encouraging consumers to add more fruits and veggies to their menus. Frieda's Finest Produce donated a large amount of exotic produce for the RDs to sample, such as edamame, pummelo (Southeast Asia grapefruit), blood oranges, limequats and kumquats, and a variety of white pumpkin. Nancy also presented a program at the Natural Foods Expo in Anaheim, California, on merchandizing sweet vegan products to consumers. She spoke about how to construct vegan dessert menus, sweet sauces, and frozen desserts. She also spoke to California's Department of Education's hospitality educators on how to incorporate vegetarian topics into secondary and post-secondary vocational training.

Debra Wasserman spoke on vegetarianism to a roomful of public school teachers in Manhattan, New York. The meeting was arranged by Sheila Schwartz, who heads the Humane Education Committee in NYC.

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