photo from Magnific

By Chef Nancy Berkoff, EdD, RD

It’s still warm enough to enjoy sangria, and to make the best of the end of summer fruit and the beginning of the autumn harvest. If you have stashed summer fruit in the freezer, sangria will benefit from your planning ahead. Sangria is eminently adaptable, drawing on its traditional roots of wine mixed with whatever is nearby.

A bit of background. Early Greeks and Romans planted grapevines, and mixed the resulting wine with sugar, spices, and whatever was on hand. The local water supply was usually unsafe to drink. A touch of alcohol was used to make the water safer to drink, and mixing in ripe fruit gave it flavor. Over the centuries, “house sangria,” made with Spanish Tempranillo or other Rioja, mixed with chopped citrus fruits, became popular, although each town or household made it a bit differently. In the 1700s and 1800s, a style of sangria was made in England and France using traditionally French wines. There was also white sangria, sparkling sangria, and sangria made with peaches. Sangria became popular in the United States in the 1940s.

The secret to a good sangria, whether with or without alcohol, is patience and balance. Macerating (mashing and mixing your fruit blend with a small amount of brandy or apple cider) before adding to wine or juice allows the flavors to release. Allowing the sangria to chill for at least 6 hours (overnight is even better) creates very full flavors. Sangria is meant to be economical, so use what’s in season or what’s stored in the freezer.

If you would like to depart from traditional red wine with citrus and apples sangria, here are some ideas:

Start with fresh ripe mangoes, peel and cube. If not available, use (not thawed) frozen mango cubes. Combine about 1 cup mango with about 3 Tablespoons dry vegan sweetener. Cover and set aside for 1-2 hours (or overnight) in the refrigerator. Create your liquid with equal parts orange and lime juice (about 1 cup each). If you would like an alcoholic version, add about 3 teaspoons triple sec, 4 Tablespoons peach or plum brandy, and 2 cups white wine. If you would prefer a non-alcoholic version, use the orange and lime juice combined with 4 Tablespoons peach nectar and 3 cups sparkling apple cider. Combine the mango mixture and the juice mixture, cover, and allow to “marinate” for at least one hour… overnight enhances the flavor. Serve over ice, topping with a small amount of seltzer or sparkling water.

Note: To obtain more juice from limes, pierce with a paring knife several times, place on a plate and microwave for about 20 seconds. Remove, roll to “free” the juice and squeeze.

To create a vegetable sangria, combine a bottle (750 ml) of white wine, such as Sauvignon Blanc or Pinot Grigio, with about 1 cup thinly sliced (not peeled) English or Persian cucumbers, ¼ cup thinly sliced fresh lime (not peeled), and ¼ cup thinly sliced fresh lemon, 2 Tablespoons shredded fresh mint, and two Tablespoons shredded fresh basil in a pitcher. Stir, cover and allow to chill for at least 2 hours; overnight works well to allow the flavors to meld. Right before serving, fill large glasses with ice, pour in sangria, and top with a small amount of seltzer or sparkling water. Depending on your preference, and what’s available, vary ingredients with minced fresh ginger, shredded fresh sage, minced (seeded) fresh chilies, minced celery (stalk and leaves), or minced crookneck squash.

If you would prefer a non-alcoholic version, mixed ingredients with about 2 cups cold water and 1 cup apple juice and allow to marinate overnight in the refrigerator. When ready to service, fill glasses with ice, and fill the glasses with half apple juice mixture and half sparkling cider.

For autumn apple sangria, have a bottle of dry white wine (750 ml) and 2 cups apple cider on hand. Slice 3 cups apples with peels on (Granny Smith, Johnathan, Honeycrisp, Pink Ladies, and Gala work well). Combine wine and apples in a large pitcher, with 2 teaspoons minced, fresh ginger and 2 cinnamon sticks. Pour in the white wine, apples, and apple cider and stir. If you would like an additional depth of flavor, stir in 2 tablespoons apple brandy. Cover and allow to chill for at least 2 hours. When ready to serve, remove the cinnamon sticks, fill glasses with ice, pour the sangria over, and top with a small amount sparkling water or seltzer. For a non-alcoholic version, use 1 cup apple juice and 2 cups cold water to replace the wine.

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group and Vegetarian Resource Group members. The public is invited. You must preregister.

When: Sunday, October 25, 2026, 6 PM;

Where: Casa Rio on the River Walk in San Antonio, Texas

Menu:

Linda’s Ensalada de Colores Appetizer: Mixed Greens with Grapefruit, Orange, Bell Pepper, Avocado, and Red Onion with Lime Vinaigrette.

Plus Buffet:

Guacamole

Refried beans

Mixed Grilled Veggies

Grilled Peppers and Onions

Corn Salsa

Pico de Gallo

Chalupa shells

Wheat Tortillas

Corn Tortillas

Mexican Rice

Lettuce, Tomato

Fruit

Water

Iced Tea

Please prepay $35 per person at vrg.org/donate. In the Comments, write in names of attendees and that this is for the Vegan Networking dinner. Or call (410) 366-8343 with a credit card. Or mail payment to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. We look forward to seeing you there. (Note: Restaurant is a seven-minute walk from the Convention Center.)

The following is being added to our list of senior residences which offer vegan dishes.

The Watermark at The Pearl

1540 NW 13^th Ave.

Portland, OR 97209

(503) 202-1567

Independent living, assisted living, memory care

Sample menus include lentil tabbouleh, quinoa, lentil & tempeh tacos, lavender bowl with potatoes, quinoa, avocado & almonds, and cauliflower wings.

by Emily Shoemaker, VRG Intern

Senate bill 5026, the Childhood Diabetes Reduction Act of 2026, was presented by Senator Bernie Sanders on July 16th, 2026. The bill’s intended scope is “to require warning labels on sugar-sweetened foods and beverages, foods and beverages containing high-intensity sweeteners, ultra-processed foods, and foods high in nutrients of concern, such as added sugar, saturated fat, or sodium, to restrict junk food advertising to children.” This summary will focus on the consequences specifically relating to ultra-processed foods (UPFs) to expand upon our recent article on state legislation regarding UPF’s in school lunches: https://www.vrg.org/blog/2026/08/31/state-legislation-regarding-ultra-processed-foods-possible-effects-on-vegan-diets/.

The Childhood Diabetes Reduction Act of 2026 has a simple application. The label requirement indicates that a product will be identified as misbranded : “if it is an ultra-processed food, including a beverage, intended for human consumption and is offered for sale, unless its label includes the following statement: ‘Food and Drug Administration Warning: Consuming ultra-processed foods and drinks can cause weight gain, which increases the risk of obesity and type 2 diabetes.’ ” The label is unique for each type of unhealthy food listed. For example, the warning specific to sugar-sweetened beverages mentions tooth decay in addition to obesity and type 2 diabetes.

While the bill does not pose any restrictions on serving UPFs, it does propose a definition which could be used in future legislation. The full definition can be found below.

“ … a food, including a beverage, containing one or more industrial ingredients, including surface-active agents, stabilizers and thickeners, propellants, aerating agents and gases, color and coloring adjuncts, emulsifiers and emulsifier salts, flavoring agents and adjuvants, flavor enhancers, surface-finishing, high-intensity sweeteners, and other ingredients, as the Secretary determines appropriate; and

 (ii) does not include—

 (I) any product that meets the definition of ‘healthy’ set forth in current regulations promulgated by the Food and Drug Administration; or

 (II) infant formula.”

The FDA’s definition of “healthy” is a highly specific set of nutrition requirements broken up by food group equivalents which were made to be consistent with federal dietary guidance. The specifics for how a vegan alternative would be classified depends greatly on what food group equivalent it falls into.

Upon its second reading, the bill was given to the Committee on Health, Education, Labor, and Pensions (HELP) for review and revisions. It has since been approved with substantial revisions which have not yet been released, but are likely to remove and/or alter many of the variables currently listed as of early August 2026. Only time will tell how the definition progresses.

Rakeb said: “One of her earliest memories were relatives struggling to hold down a lamb so its meat could be used in an Easter feast.”

Video link: https://drive.google.com/file/d/1JLBOx0QXJCGgGpWv1fvF7_piWnjOwgLm/view

The deadline for the next Vegetarian Resource Group video contest is July 15, 2027. See https://www.vrg.org/videoscholarship.php

See other videos here: https://www.vrg.org/veg_videos.php

And https://www.youtube.com/@VegResourceGrp/shorts

For information about VRG’s $5,000 scholarships for high school seniors who have promoted veganism, see https://www.vrg.org/student/scholar  The next deadline is February 20, 2027.

To support VRG’s outreach to young people, join at https://www.vrg.org/member/cabdacae.php or donate at vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

The Nursing Center at Little Creek

1811 Little Creek Lane

Knoxville, TN 37922

(865) 690-6727

Skilled care (38 beds) Seventh Day Adventist facility

All meat items on the sample menu are plant-based meat analogues, but dairy and eggs are included in some dishes. Some examples of vegan options include baked tofu, quinoa, sauerkraut & veggie hotdog, pinto beans, black bean burger, vegetable bean soup, lentil soup, veggie bacon, veggie turkey sandwich, baked beans, lentils a la paysanne, and Puerto Rican beans.

See VRG’s newest brochure Which Plant Milk Is Best? at https://www.vrg.org/nutshell/which-plant-milk-is-best.pdf

photo from Project Drawdown

by Reed Mangels, PhD, RDN

Walk down most supermarket or convenience store aisles these days and notice how many times you see a label touting protein. Despite all the hype, Americans, for the most part, are not lacking protein. Most get more than they need.

There are some health concerns with excess protein, especially if that protein comes from animal products. A recent, thought-provoking post from the non-profit organization Project Drawdown, pointed out the potential damage to the environment associated with an increase in protein, especially from beef. Some of the points that were made in this post:

• Producing a pound of beef generates 20 to 50 times more greenhouse gas emissions than does burning a pound of coal, the dirtiest fossil fuel.
• Production of beef, lamb, pork, and other meat classified as “red meat” accounts for 30% of food-related greenhouse gas emissions, worldwide.
• If the United States, China, Brazil, and Argentina reduced beef consumption to one serving a week and ate other protein sources in place of beef, greenhouse gas emissions could be reduced by the equivalent of 1.7 billion metric tons of carbon dioxide. [Note that this model replaces beef with chicken, fish, dried beans, soy products, nuts, and eggs. Greenhouse gas emissions would be further reduced if all animal products were eliminated].

These sobering facts may be useful in conversations about eliminating beef consumption. You can read the full post, which provides more information about the environmental effects of red meat consumption, here. The post encourages reducing consumption of red meat but does not explicitly promote a vegan diet.

To read more about protein, specifically related to a vegan diet, see:

Is There Such a Thing as Too Much Protein?

Do We Really Need High Protein Pretzels?

How Much Protein Do Vegans Need?

Questions about Plan to Expand Protein Access

Protein in the Vegan Diet

Protein for Vegans & Vegetarians

Protein for Vegan Children

by Emily Shoemaker, VRG Intern

Taking Action For Animals (TAFA) was headquartered at Omni Shoreham Hotel in Washington D.C. this year from July 31st to August 3rd 2026, hosted by Humane World for Animals (HWA). The conference boasted an attendance of roughly 500 guests and a wide arrange of sponsors and vendors who created 22 unique workshops for conference goers to attend. The four workshop tracks included “Advancing Animal Advocacy,” “Building Advocacy Skills,” “Maximizing Your Impact,” and “Shaping Policy for Animals” to build a comprehensive look at animal rights policy work. At the end of the conference, attendees were invited to attend a lobbying day in support of the Better CARE for Animals Act and protecting Proposition 12. 

I arrived with my intern partner Alex on Friday afternoon. We were greeted by an exceptionally nice venue and helpful staff that made our experience at the hotel extremely easy. The first event was the exhibit hall where we got to both meet and adopt some furry friends.

Many vendors and guests brought their companion animals as a fun way to boost excitement and build camaraderie throughout the event. We got to meet Ethan of Ethan Almighty fame, who was just as happy to be there as we were. HWA had a menagerie of tables, one of which had a wide spread of small stuffed animals representing species of particular concern. I got a coyote who lovingly kept me company during my stay by guarding my pillow, which turned out to be thematic as coyotes were the focus of one of the later sessions we attended.

Many of the vendors were focused on either legislative action or specific types of animal aid. For example, we talked to graduate programs looking for policy students and non-profits looking for physicians while also talking to animal shelters who needed volunteers. These two groups became especially apparent during the workshops, as each side had interesting contributions to group conversations.

We attended four workshops, “Legal work in support of new animal protection legislation,” “The consensus gap: Turning public support for framed animals into policy action,” “Changing the narrative on wildlife ‘management’,” and “The inner game of animal protection: Daily coping and long-term engagement for advocates.” As someone with substantial policy reading, writing, and analyzing experience, I found that many of the workshops that touched on legislation could have been more detailed for me, but they were very accessible to those who were coming in with fresh eyes, or especially those who were new in their animal rights related career and were trying to learn about the greater context of animal relation policy and education. Some of the highlights included learning about California’s proposition 12, coyote protection needs, and mental health tips to prevent burn out in advocates long term.

Alex and I were not able to attend the lobbying day on Monday, so our journey ended Sunday evening after lunch and a round table discussion in small groups. Our table was focused on fundraising for animals, where we spoke with a pair of representatives from Helen O. Krause Animal Foundation Inc. plus a conservationist from Texas and our HWA host. We left afterwards with many memories and new tips and tricks for how to help animals out through policy and advocacy efforts.