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Frequently Asked Questions (FAQS);faqs.116 Pressing CTRL-G will fast forward to the next major section (most newsreaders) CONTENTS: 1 Definitions 1.1 Words frequently used in rec.food.veg 1.2 Other confusing terms 1.3 Terms confused with vegetarianism 2 Frequently Asked Questions 2.1 What is gelatin? Is there any alternative to it? 2.2 What can be substituted for eggs? 2.3 What is rennet? Where is it found? How can it be avoided?? 2.4 What is miso? 2.5 What is tofu? 2.6 What is tempeh? 2.7 What is TVP? 2.8 What is seitan? 2.9 Can you feed a cat a vegetarian diet? a dog? 2.10 What is Nutritional Yeast? 2.11 Are there vegan marshmellows available? 2.12 What airlines serve vegetarian meals? 2.13 Should I be worried about getting enough protein on a vegetarian diet? 2.14 What about Vitamin B12 on a vegan diet? 2.15 How is "vegan" pronounced? 2.16 Can I eat at fast food places like McDonalds or Taco-Bell? 3 Other sources on the Net 4 Addresses and Phone Numbers 4.1 Vegetarian and Vegan groups 4.2 Cruelty-free products information 4.3 Non-leather Products information 4.4 Mail Order Book Outlets 5 Recommended Literature 5.1 Cookbooks 5.2 Non-Fiction 5.3 Travel & Restaurant Books | 5.4 Periodicals 6 Animal Rights Organizations 7 Issues 7.1 Rainforest Beef -- two views 7.2 Hidden Animal Products -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 1 Definitions 1.0 DEFINITIONS of words frequently used in this newsgroup... Vegan: Eats no animal products. No meat, fish, fowl, seafood, milk, cheese, eggs, insects, etc. Some vegans don't eat honey, some vegans do. Vegetarian: usually broken down further into OVO-LACTO, OVO, and LACTO: Ovo-Lacto Vegetarian: same as VEGAN, but also eats eggs and milk products. This is the most 'popular' form of Vegetarianism. Ovo Vegetarian: Same as VEGAN, but also eats eggs. Lacto Vegetarian: Same as VEGAN, but also eats milk products. Veggie -- Shortened nick-name for a VEGETARIAN; often includes VEGANs. ---------------------------------------- 1.1 Definitions of some other confusing terms Semi-Vegetarian: Eats less meat than average person. See also PSEUDO-VEGETARIAN. Pseudo-Vegetarian: Claims to be vegetarian, but isn't. Often used by VEGETARIANS to describe SEMI-VEGETARIANs, and PESCE-VEGETARIANs. Pesce-Vegetarian: Same as VEGETARIAN, but also consumes fish. (often is a person avoiding factory-farming techniques...) See also PSEUDO-VEGETARIAN. Fruitarian: Same as VEGAN, but only eats foods that don't kill the plant (apples can be picked without killing plant, carrots cannot). Vegetable Consumer: Means anyone who consumes vegetables. Not necessarily a VEGETARIAN. Herbivore: Mainly eats grass or plants. Not necessarily a VEGETARIAN. Plant-Eater: Mainly eats plants. Not necessarily a VEGETARIAN. Nonmeat-Eater: Does not eat meat. Most definitions do not consider fish, fowl or seafood to be meat. Animal fats and oils, bonemeal and skin are not considered meat. ---------------------------------------- 1.2 Terms that are confusing when talking about VEGETARIANs Kosher: Made according to a complex set of Jewish dietary laws. Does not imply VEGAN in any case. Does not imply OVO-LACTO VEGETARIAN in any case. Even KOSHER products containing milk products may contain some types of animals which are not considered 'meat'. Pareve/Parve: One category in KOSHER dietary laws. Made without meat or milk products or their derivatives. Eggs and true fish are pareve, shellfish are not. Nondairy: Does not have enough percentage of milkfat to be called dairy. May actually contain milk or milk derivatives. Nonmeat: Made without meat. May include eggs, milk, cheese. Sometimes even included animal fats, seafood, fish, fowl. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 2 Frequently Asked Questions 2.1 What is gelatin? Is there any alternative to it? Gelatin (used to make Jell-o and other desserts) is the boiled bones of animals. An alternative substance is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands or in long blocks, and is usually white-ish in colour. Some Kosher gelatines are made with agar-agar, some are not. Some things that are vegan that are replacing gelatin are: guar gum and carageenan. Only some 'emulsifiers' are vegan. 2.2 What can be substituted for eggs? A company called Ener-G makes a powdered egg-substitute that they claim is a suitable replacement for eggs in cooking. It costs about $5.00 (U.S.) for the equivalent of 9 or 10 dozen eggs, and it contains no animal products. 2 oz of soft tofu can be blended with some water and added to substitute for an egg to add consistency. One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg. 2.3 What is rennet? Where is it found? How can it be avoided?? Rennet is derived from the intestinal linings of cows. Rennet is used to make cheese. True VEGETARIAN cheeses do not have rennet in them, but a substitute. These substitutes can be either from vegetable sources, or may be created in a lab. Vegetable rennet is usually called 'rennin' to distinguish it from the animal-derived type. ** NOTE ABOUT SOY CHEESE: Some soy cheeses contain cassein which is a milk-product. The only true VEGAN cheese in the U.S. is: SOYMAGE. In the U.K. there is also a vegan cheese: SCHEESE. VEGIKAAS *may* also be vegan. 2.4 What is miso? Miso is made from fermented soybeans, and usually is found in a paste form. It is used as a flavouring agent, and for soup stocks. Storing Miso: If it is a dark miso, like hatcho miso, or red miso, it will keep for a while unrefrigerated, especially if it is 3 year miso. However, it does not hurt to refrigerate it. If it is sweet miso like yellow, mellow white, or sweet white, it will not keep unless refrigerated. Also, if the miso has been pasteurized, it should be kept refrigerated. Nutritional value, per tablespoon: calories 36 g. protein 2 g. carbs 5 g. fat 1 g. sodium 629 mg. (from Pennington, "Food Values of Portions Commonly Used") 2.5 What is tofu? Tofu, or Soy Bean Curd, is a whitish substance made from soybeans. It has a variety of uses in vegetarian cooking because of its bland taste that soaks up other flavours. It comes in a couple of varieties, basically amounting to soft and firm style. Soft tofu is often used to make frostings for cakes, dips for chips and vegetables, while the firmer style is generally used in stir-fries and soups where it will hold its shape. 2.6 What is tempeh? Tempeh is a somewhat meatlike substance made from fermented soybeans. It is used in dishes like sloppy-joes, and has a rather strong taste compared to tofu. 2.7 What is TVP? Textured Vegetable Protein (or TVP) is a meat-like substance that is used to boost the nutritional content of meals, while still remaining relatively attractive-tasting. TVP may have a rather high fat content, so check the label. If it contains "defatted" soya flour, it should be low fat. 2.8 What is seitan? Seitan is a form of wheat gluten. It is a high protein, low fat, no cholesterol (of course) food that is usually found in the refrigerated section of most organic groceries/health food stores. It is usually near the tofu and typically comes in small tubs (like margarine tubs). It is brown and sometimes comes in strips 1/4 to 1/2 inches thick. Seitan is made from whole wheat flour which is mixed with water and kneaded. This dough undergoes a simple process of rinsing and mixing to remove the starch and some bran until a gluten is obtained. After boiling in water, this glutenous dough is called Kofu, which can be further processed in many ways. One of which is seitan. Kofu becomes seitan by simmering in a stock of tamari soy sauce, water and kombu sea vegetable. Seitan can be used in sandwiches, or to make dishes such as sweet and sour seitan, seitan stir fry, salisbury seitan, etc. 2.9 Can you feed a cat a vegetarian diet? a dog? Both animals can be fed a vegetarian diet, although neither is a vegetarian by nature -- dogs are omnivores, and cats are carnivores. Special diets usually must be provided for cats, as they *require* an amino acid called taurine -- found in the muscles of animals. Synthetic taurine has been developed, and vegetarian cats should be fed it as a supplement. Taurine deficiency can result in blindness and even death. Ask your vet about changing your pet's diet. Products: Wow-Bow Distributors 309 Burr Rd., East Northport, NY 11731 (516)449-8572, 1-800-326-0230 (outside of NY only) Dogs: 20lb. bag is $20.35 + shipping Cats: supplement, 15oz. is $15.95 Call: Nature's Recipe for location of a distributor near you. 1-800-843-4008 For cats with food allergies, Wysong has developed a hypoallergenic diet: Canine/Feline Anergen III, a vegetarian diet for food sensitive cats, contains special high-protein vegetables. Wysong Corporation Dept. CF, 1880 N. Eastman Ave., Midland, MI 48640. Natural Life Pet Products, Inc. (For dogs) Available from veterinarians and pet food centres. 1-800-367-2391 Natural Life Pet Products, Inc. Frontenac, Kansas 66762. 2.10 What is Nutritional Yeast? Nutritional yeast (saccharomyces cerevisiae) is a food yeast, grown on a molasses solution, and comes in powder or flake form. It has a pleasant-tasting, cheesy flavour and can be used directly on vegetables, baked potatoes, popcorn and other foods as a condiment. Red Star brand of Nutritional Yeast has been tested and shown to contain B-12 in its active form. 2.11 Are there vegan marshmellows available? Yes, from a company called Emes located in Lombard, Ill., U.S. Phone: (708) 627-6204. The package lists gelatin, but, it is not animal derived. Dunhills pontefract cakes are also vegan. 2.12 What airlines serve vegetarian meals? Most airlines now serve vegetarian meals. Call the airline ahead of time to make your request, and it is suggested that you confirm your meal twice. 2.13 Should I be worried about getting enough protein on a vegetarian diet? The short answer is: "No, sufficient protein can be obtained by eating a variety of foods", but here is a longer explanation: Protein is synthesized by the human body out of individual amino acids. The body breaks down food into individual amino acids and then reassembles the proteins it requires. All amino acids must be present in the body to make proteins. Those that can be synthesized from other amino acids are called "unessential" amino acids. You can live on a diet deficient of these if you eat enough extra of the other amino acids to synthesize these. Those that cannot be synthesized from other amino acids are called "essential" amino acids and must be present in the diet. Protein that contains all essential amino acids is called "complete" protein. Protein that contains some, but not all essential amino acids is called "incomplete" protein. It used to be believed that all amino acids must be eaten at the same time to form complete proteins. We now know that incomplete proteins can be stored in the body for many days to be combined with other incomplete proteins. As long as all essential amino acids are in the diet, it does not matter if the proteins are complete or incomplete. The amount of protein recorded on food labels only lists the complete proteins. A product may contain much higher amounts of incomplete protein that is not listed. Combining such products may increase the total amount of protein beyond the levels expected. The 1989 revision of the FDA's RDA suggests a protein intake of 44-63 grams. Many scientists think this number is too high. Most scientists agree with this number. Here is another (from "Physicians Committee for Responsible Medicine"): THE PROTEIN MYTH In the past, some people believed one could never get too much protein. In the early 1900's, Americans were told to eat well over 100 grams of protein a day. And as recently as the 1950's, health-conscious people were encouraged to boost their protein intake. The reality is that the average American takes in twice the amount of protein he or she needs. Excess protein has been linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers. Despite all this, many people still worry about getting enough protein. The Building Blocks of Life: People build the proteins of their bodies from amino acids, which, in turn, come from the proteins they eat. Protein is abundant in nearly all of the foods people eat. A varied diet of beans, peas, lentils, grains, and vegetables contains all of the essential amino acids. Animal products are high in protein, but are undesirable because of their high fat and cholesterol content. Fat and cholesterol promote heart disease, cancer, and many other health problems. One can easily meet the body's protein requirements with plant foods. It used to be believed that various plant foods had to be eaten together to get their full protein value, but many nutrition authorities, including the American Dietetic Association, have determined that intentional combining is not necessary.1 As long as one's diet includes a variety of grains, legumes, and vegetables, protein needs are easily met. 2.14 What about Vitamin B12 on a vegan diet? The data on B12 is still coming in, so it is impossible to say "Its no problem....", however, the latest information suggests that acquiring enough B12 is not as problematic as it was once thought. If you are concerned about inadequate B12, there are many foods which are fortified with B12, in addition to vitamin pills. Here is the most recent information: From "Food for a Future" by Jon Wynne-Tyson, published 1979 by Universe Books, 381 Park Avenue South, New York, N. Y. 10016, U.S.A. pages 110-111, footnote page 114: It is interesting and possibly very relevant that lifelong vegans seldom suffer from B12 deficiency. Where deficiency has been established, it has been mostly in people who have switched, perhaps too abruptly, from a diet based on animal products. This has helped to prompt the suspicion that as children brought up from birth on a vegan diet are able to absorb the B12 made by the bacteria in their colons, it may be that the perversion of the body's chemistry through meat eating has made it impossible for a small number of people to switch to the more natural vegan diet later in life without showing signs of B12 deficiency. (2) This is not to say, of course, that symptoms due to inadequate intake of B12 are not to be found in malnourished people the world over, whether they are omnivorous or more selective in their eating habits. An inadequate diet will be deficient in a great many elements, whether or not meat is included. Although volumes have been written about B12, it is in our knowledge of man's adaptational abilities that we have far to go; the uncertainties surrounding a clearly inadequate intake (irrespective of absorptional capacity) are less in dispute. It is known that the bacteria in the human colon synthesize B12, but that in most cases this is not available for absorption by the large intestine because the absorption takes place in the lower end of the ileum (or small intestine). This absorption depends upon the presence of the 'intrinsic factor', a protein-like substance produced in the stomach. In the case of pernicious anemia, for instance, this intrinsic factor is absent. There is some evidence that the large intestine of vegans can absorb B12 (Ellis, F.R.; Wokes, F., 'Vitamin B12', the Vegan, Winter 1966/67) - a point that may well be given more prominence as research continues. (2) to put the horse more squarely before the cart, there is a good deal of support for the theory that man lost his ability to manage without dietary B12 when he took to meat eating, which caused the bacterium Escherichia coli to move further down his intestinal tract to beyond the point at which B12 could be absorbed (see A. G. Long and F. Wokjes, 'Vitamins and Minerals in Plants', Plant Foods for Human Nutrition, Vol. 1, No. 1, May 1968). The upward movement of the Escherichia, it may be, is encouraged by a return to that vegan pattern we abandoned. However, the inner reaches of our guts are not of universal fascination and most of us prefer to leave the problems of bacterial balance to the scientists. I must leave it to the really keen reader to explore for himself in greater depth. Taken from Albert, M.J., Mathan, V.I. and Baker, S.J. (1980). 'Vitamin B12 synthesis by human small intestinal bacteria', Nature, 283, p781-782: In addition to these dietary sources of B12, there is considerable evidence that the vitamin may be available from bacterial activity in the small intestine. In a study published in 1980, samples of bacteria were taken from the jejunum and ileum (small intestine) of healthy Southern Indian subjects, cultured in the laboratory and analyzed for B12 production using two microbiological assays, as well as chromatography. Five groups of micro organism produced considerable amounts of B12-like material (as measured by the Euglena gracilis assay), and these were further tested with the Ochromonas malhamensis technique. Two groups of bacteria, Pseudomonas and Klebsiella, synthesized biologically-active vitamin B12. It has been shown that free intrinsic factor (necessary for the absorption of the vitamin) is often present in the small intestine, so if these bacteria also produce B12 inside the body they could contribute *significant* amounts of the vitamin. 2.15 How is "vegan" pronounced? The word was invented by the UK Vegan society in the 1940's They pronounced it "vee-gn". This is the most common pronunciation in the UK today. No one can say this pronunciation in "wrong", so this is also the politically correct pronunciation. In the US, common pronunciations are "vee-jan" and "vay-gn" in addition to "vee-gn". The UK, and US and other places have other pronunciations. This is sometimes a touchy subject, so be prepared to change your pronunciation.... 2.16 Can I eat at fast food places like McDonalds or Taco-Bell? Unfortunately there is no simple answer to this. Many Companies allow individual stores to decide part of their menu, or the ingredients used. In general, you should: 1. Ask for a nutrition information booklet. Asking an employee may not be enough. 2. If the food in question contains an undesired element, ask if it can be substituted for, or deleted altogether. 3. Fill out a comment card, if you think their menu does not have enough selection. If the company receives enough of these, they may decide to follow up on them. -=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 3 Other sources of information on the Net An ftp site where you can get some vegetarian information is: flubber.cs.umd.edu - under /other/tms/veg This is the closest thing to what you might call the "official" ftp site for vegetarian information. The network address for another vegetarian list: GRANOLA@BrownVM.Brown.Edu (internet) or GRANOLA@BROWNVM (BitNet). It is a LISTSERV type list. To subscribe, send mail to listserv@BrownVM.Brown.Edu with the command "sub granola Your Full Name" in the body. Also try the commands "help" and "index granola". Vegetarian recipes are available from this listserv. An ftp site where you can get some vegetarian recipes: bitnic.educom.edu the recipes are in the nicbbs.391 subdirectory and have a filename of VEG_RECI and a filetype of either DIGEST, INDEX, or VOLxxxxx. Note that this is a VM system so you MUST do the cd nicbbs.391 before you do anything after logging in as anonymous, otherwise you will have no working directory. An ftp site for a list of Indian restaurants (in the US): csseq.cs.tamu.edu under ~/pub/indian Vegetarian recipes can be found in the newsgroup rec.food.recipes. This newsgroup breaks all recipes into VEGAN, OVO, LACTO, OVO-LACTO, (as well as other non-vegetarian) categories. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 4 Addresses and Phone Numbers 4.1 Vegetarian and Vegan Groups: Australia: The Australian Vegetarian Society (NSW) PO Box 65, Paddington, NSW 2021. Phone (02) 698 4339 The Vegan Society (NSW) PO Box 467, Broadway, NSW 2007. Phone (02) 436-1373 Organization For Farm Animal Liberation PO BOX E65, East Parramatta, NSW 2150. Phone (02) 683 5991 (AH) The Jewish Vegetarian Society (NSW) C/- Tom Kramer 95/97 The Boulevarde, Strathfield, NSW 2135. Phone (02) 642-3110 (AH) or (02) 683 5991 (BH) The Australian Natural Hygiene Society, "Hygia" 31 Cobar Road, Arcadia, NSW 2159. Phone (02) 653-1115 or (02) 651-2457 The Australian Vegetarian Society (QLD) PO Box 400, South Brisbane, QLD 4101. Phone (07) 857-5589 The Vegan Society of Brisbane PO Box 400, South Brisbane, QLD 4101. Phone (07) 857-5589 Tableland Vegetarian Society PO Box 25, Millaa Millaa, QLD 4886 The Vegetarian Society of Western Australia PO Box 220, North Perth, WA 6006. Phone (09) 275-5682 The Vegetarian Society of South Australia PO Box 46, Rundle Mall, Adelaide 5000. Phone (08) 261-3194 Vegan Society of Australia PO Box 85, Seaford, VIC 3198. Phone (03) 862-1686 Canada: Canada EarthSave Society Suite 103 - 1093 West Broadway, Vancouver, BC, V6H 1E2 Phone (604) 731-5885. Canada Earthsave describes itself as "an educational non-profit organization that promotes awareness of the environmental and health consequences of our food choices. United Kingdom: The Vegetarian Society of the U.K. Parkdale, Dunham Road, Altringham, Cheshire, WA14 4QG (061)928-0793 (country code 44, for U.S. callers) publishes "The Vegetarian" -- yours with membership The Vegan Society 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA Phone: (0424) 427393 publishes "The Vegan" quarterly, free with membership United States: The Vegetarian Activist Collective 616 6th St., Brooklyn, NY 11215. American Vegan Society 501 Old Harding Highway, Malag, NJ 08328 (609)694-2887 publishes "Ahimsa" magazine. North American Vegetarian Society P.O. Box 72, Dolgerville, NY 13329 (518)568-7970 publishes "Vegetarian Voice" Vegetarian Resource Group P.O. Box 1463, Baltimore, MD 21203 (301)366-8343 publishes "Vegetarian Journal" Hotline for Vegetarian's questions: (301)366-VEGE Vegetarian Awareness Network: 1-800-USA-VEGE, (615)558-8343 in Nashville, TN Vegetarian Times Bookshelf P.O. Box 446, Mt. Morris, IL 61054 (312)848-8100 4.2 Cruelty-free products information Amberwood Route 1 Box 206, Milner, GA 30257 (404)358-2991 The Body Shop -- in local shopping centers some of its products may contain dairy Humane Alternative Products 8 Hutchins St., Concord, NH 03301 Beauty Without Cruelty 175 W. 12th St., New York, NY, 10012 P.O. Box 19373 San Rafael, CA 94913 (415)382-7784 Compassionate Consumer P.O. Box 27, Jericho, NY 11753 Heart's Desire 1307 Dwight Way, Dept C, Berkeley CA 94702 Humane Street USA 467 Saratoga Ave. #300, San Jose, CA 95129 Spare the Animals P.O. Box 233, Tiverton, RI 02878 Vegan Street Company P.O. Box 5525, Rockville, MD PETA: write for a free list of companies. Newsletter: "Style with Substance", quarterly c/o Laura Grey, P.O. Box 160322, Cupertino CA 95016-0322 $2 per issue or $8 for 1 year subscription. 4.3 Non-leather shoe outlets See the posting "FAQ:Leather Alternatives" in rec.food.veg for a complete list of non-leather products 4.4 MailOrder Book Outlets The Mail Order Catalog P.O. Box 180, Summertown, TN 38483 EarthSave 1-800-451-0303 ext. 61 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Subject: 5 Recommended Literature 5.1 Cookbooks The Vegan Cookbook, Alan Wakeman and Gordon Baskerville London, Faber and Faber, 1986; this has basic as well as complex stuff. Friendly Foods, Brother Ron Pickarski, Berkely, Ten Speed, 1991, vegan. Laurel's Kitchen Moosewood (all selections) The Complete Vegetarian Cuisine by Rose Elliot; many dishes are vegan. Fast Vegetarian Feasts by Martha Rose Shulman Tassajara Cooking; cooking made simple! The Vegetarian Epicure I and II by Anna Thomas American Whole Foods Cookbook The How to Overthrow Any Government Without Violence Cookbook by James P. Martin; vegan cookbook, may be out of print The Joy of Cooking Naturally by Peggy Dameron; vegan, Seventh Day Adventist (but not 'preachy'), fairly low-fat, includes honey. Country Life Vegetarian Cookbook ed. by Diana J. Fleming; see above. Of These Ye May Eat Freely; see above, special nightshade-free section. The Art of Indian Vegetarian Cooking by Yamuna devi Eastern Vegetarian Cooking by Madhur Jaffrey Cooking from an Italian Garden plb. by HBJ The Cranks Cookbook; recipes from London restaurant "Cranks" The Findhorn Cookbook by Barbara Friedlander; feeds 1 to 100... The Apartment Vegetarian Cookbook by Lindsay Miller Back to Eden by Jethro Kloss; definitive herb book with recipes. Bean Banquets from Boston to Bombay by Patricia R. Gregory 5.2 Non-Fiction Diet for a New America Diet for a Small Planet Animal Liberation The MacDougal Plan and The MacDougal Program A Vegetarian Sourcebook by Keith Akers Vegan Nutrition: Pure and Simple by Micheal Klaper, MD Pregnancy, Children, and the Vegan Diet by Micheal Klaper, MD The Vegetable Passion by Janet Barkas; history of vegetarianism. Simply Vegan by Debra Wasserman, $12.00 from VRG, Box 1463, Baltimore, MD 21203 5.3 Travel & Restaurant Books Vegetarian Times listing of US vegetarian/vegan restaurants, organizations, retreats. August 1989, latest issue. Vegetarian Times: Guide to Natural Food Restaurants in the U.S. and Canada, 1990 latest issue. $9.95.