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Veganic Agriculture as a Climate Crisis Solution by Jeanne Yacoubou, MS Vegetables are often grown using slaughterhouse byproducts. Fertilizers and soil amendments made primarily of blood, bone, feather, or fishmeal, not to mention manure, are common additives. Unfortunately, even certified organic vegetables have likely been grown in fields literally brimming with excrement from livestock that was fed with pesticide-treated grains. The animals […]
https://www.vrg.org/blog/2025/....05/15/veganic-agricu

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NEW JERSEY STUDENT JULIA ROSE WEISS WINS $5,000 VEGETARIAN RESOURCE GROUP 2025 COLLEGE SCHOLARSHIP At five years old, I decided meat wasn’t for me. My aversion to meat took a dramatic turn on Thanksgiving Eve in fourth grade … Feeling like the guiltiest ten-year-old on earth, I was determined to redefine my relationship with nature. I skipped vegetarianism and embraced veganism. Now, at 17, veganism has become a pivotal […]
https://www.vrg.org/blog/2025/....05/14/new-jersey-stu


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Make Fermented Dishes at Home! In an article by Laura McGuiness titled, “Get Cultured with Homemade Fermented Foods.” You’ll find recipes for: Classic Caraway Sauerkraut Kimchi Fermented Veggies Simple Sourdough Loaf Strawberry Cream Cheese Pomegranate Kombucha Read the article here: https://www.vrg.org/journal/vj....2018issue4/2018_issu Please subscribe to Vegan Journal at: https://www.vrg.org/member/2013sv.php
https://www.vrg.org/blog/2025/....05/14/make-fermented


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Vegan Meals for Hiking and Camping Shannon Cebron offers a number of vegan recipes you can prepare and take with you on your next camping and/or hiking trip. Her article “Take it Outside” offers recipes for Curried Tofu Salad Sandwiches, Roasted Garlic Everything Bagel Dip, Watermelon Herb Salad, Trail Mix Cookies, Whole Wheat Banana Bread Muffins, and Kale & Chickpea Scramble […]
https://www.vrg.org/blog/2025/....05/13/vegan-meals-fo


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Vegan Menus for Adults 51+ Christine Kasum Sexton, MPH wrote an article for The Vegetarian Resource Group titled “Vegan Menus for Adults 51+” to meet the needs of older vegans. These easy-to-prepare menus are designed specifically for older vegans (51+ years). Four different calorie levels – 1600, 1800, 2000, and 2200 – are presented in order to meet the needs […]
https://www.vrg.org/blog/2025/....05/13/vegan-menus-fo

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