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March 2007—Issue #39
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
**Inside the Current Issue
**VegNews Wins Major Magazine Award
**Team VegNews @ ING Bay to Breakers 12k
**V in the News
**Event Spotlight: OrganicAthlete Team Vegan Launch Party
**Recipe: Penne and Roasted Asparagus with Orange Gremolata
**Product Review #1: Happytails Spa on the Go Collection
**Product Review #2: Sjaak's Easter Chocolates
**Haiku Contest Winner
**VegNewsletter Wedding Gift Box Giveaway
**New & Improved Subscription Services
We're glad you discovered VegNews, America's premier vegetarian lifestyle magazine. The VegNewsletter arrives in your e-mailbox just once a month and will clue you in on vegetarian news, dining, recipes, products, activist alerts, reviews, culture, giveaways and all the other good things in life. It's the perfect accompaniment to a VegNews subscription.
Catch it Quick: Inside the Current Issue
Subscribers everywhere are now enjoying our information-packed March+April edition. Have you been able to put it down? If you're not yet a subscriber, be sure to pick up a copy at your local newsstand before time runs out. Here's a glimpse of what's inside:
**Private Label Confidential: Can Organic Store-branded Products Be Trusted?
**Q & A With the First Veg President
**8 Dazzling Vegan Weddings (yep, it's time for your favorite feature)
**America's Cheese Obsession
**Passion for Peanut Butter
**Taste Test: Vegan Wedding Cakes!
**Toxic Flowers (are you buying organic?)
**Plus... All the great reads you're used to, including the latest vegetarian news, book reviews, new products, health advice, hard-hitting features, celebrity buzz and so much more. It's all in VegNews. Haven't subscribed? What are you waiting for?!?
Click here to order this very special issue NOW (just $5)!
Okay, it's been a pretty good month here at VegNews Magazine. Our team is elated to announce that we took home top honors for Best Niche Magazine in early March at the first annual Nichee Magazine Awards in Austin, Texas. VegNews beat out scores of niche titles throughout the country, and Publisher Joseph Connelly and Associate Publisher Colleen Holland were in town to accept the award. We're thrilled that our vegetarian publication has received the accolades it has over the past 6+ years.
In other award news, VegNews has been nominated for two ultra-prestigious Maggie Awards. Nominations were just announced last week, and we're up for Best Alternative Lifestyle Magazine and Best Signed Editorial for Joseph Connelly's provocative piece on Al Gore and vegetarianism ("You Know It's Hot Out Here for a Wimp," Sept+Oct 2006). Winners will be announced at an awards gala in Los Angeles in late April. Go VegNews!
We like winning awards, but our primary goal will always be to best serve our readers. In fact, the VegNews staff is already hard at work planning issues for 2008. Stories take months to develop, write, edit and design, and this year, we'd like to open up our brainstorming session to 10 VegNews readers. We want to hear your ideas, thoughts and feedback on how we can continue to create your dream vegetarian magazine. You'll be joining our editorial staff for a fun-filled day of brainstorming, delicious vegan snacks and lunch, and a take-home goodie bag filled with vegan swag we know you'll love.
The 2008 Brainstorming Focus Group will take place Wednesday, March 28 from 10am to 4pm at the VegNews headquarters in San Francisco. Participants must be able to stay for the entire day. To be considered, please email the following responses to Managing Editor Aurelia d'Andrea by Friday, March 23. Selected candidates will be notified on Monday, March 26.
...Name
...City
...Phone # & Email
...Vegetarian, Vegan or Flexitarian?
...How Long a VegNews Reader?
...Favorite VegNews Feature?
...Why Would You Like To Participate?
Calling all male and female vegetarian and vegan runners! It’s time to brush the dust  off your sneaks to participate in the 2007 ING Bay 2 Breakers 12K Fun Runners Centipede Race. This famous foot race takes place in beautiful San Francisco on May 20, and you won't want to miss it. As a member of the VegNews Centipede, you'll receive free registration, a fabulous t-shirt, snacks, a delicious vegan lunch, the opportunity to make 13 new herbivorous friends and a free post-race party and concert. But there’s a catch: Expect to run the race with a serious effort to promote vegetarianism. All veg runners with 9-10 min/mile are encouraged to apply. If interested please email Team Leader Christine Petrozzo with contact information including: name, age, address, phone, email and distance running times. The deadline is April 15 for all interested runners. Join us, and invite a veg friend!
Visit the ING Bay to Breakers 12k website NOW!
IDA Auction
In Defense of Animals is making March a money-raising month for humans and animals alike with the launch of the Green Food Bank. Most animal activists have heard this line before: “You care about non-human animals more than you do your own species!” Animal welfare group IDA has stepped up to the plate with the Green Food Bank, a project that will feed homeless people with delicious, healthful vegan fare. The campaign asks folks to adopt a food bank or food pantry in their local community to collect and donate tasty vegan meals to the homeless. Now, people like hunting spokesperson Ted Nugent won’t be able to hide behind lines such as "My hunting association donated over 100,000 pounds of food to the homeless this year. What did your animal organization donate?"
Green Fashion Show
Deborah Lindquist, Los Angeles’ acclaimed environmentally friendly fashion designer, created industry buzz on March 10 at her green fashion show at the world's largest natural products trade show in Anaheim, California. Lindquist’s earth-friendly designs made from organic lace, hemp and raffia have graced runways and the pages of Entertainment Weekly, More Magazine, Lucky and Plenty, catching the eyes of eco-and fashion-conscious consumers. Her recent show highlighted her Spring and Summer 2007 lines and promoted the benefits of a healthy lifestyle.
Speaking of fashion, the VegNews editorial team is stitching together our first annual Fashion Issue for the September+October edition. Know of an enlightened designer or cruelty-free clothing line? We want to know! Email Senior Editor Jennifer Pickens with all your insight. Your favorite treasures may show up in the pages of VegNews!
Event Spotlight: OrganicAthlete Team Vegan Launch Party
On Thursday, March 29, OrganicAthlete is throwing a party to launch their 2007 cycling team at the Clif Bar headquarters in Berkeley, California. The vegan team, sponsored by VegNews, hopes to win races, set records, and promote the veggie lifestyle while powered by 100% plant-based fuel. We can't argue with that! The party will feature food, entertainment, a silent auction, a film screening, and much more. Tickets cost just $20 and can be purchased online or by calling 866-258-6179.
Visit the Team Vegan Website NOW!
Recipe: Penne and Roasted Asparagus with Orange Gremolata
March 21 marks the vernal equinox—otherwise known as the first day of spring—and for foodies everywhere, this day heralds a new bounty of vegetables to liven up our mealtime repertoires. Seasonal favorites include leeks, radishes and a VN staff favorite, asparagus. In honor of this delicious member of the lily family, we offer you Penne and Roasted Asparagus with Orange Gremolata from VN columnist Robin Robertson’s latest cookbook, Quick-Fix Vegetarian.
What you need
1 bunch thin asparagus, cut diagonally into 1-1/2 inch pieces
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 pound penne pasta
3 cloves garlic, finely minced
1/2 cup chopped fresh parsley
Grated zest of 2 oranges
3 tablespoons minced scallions
Salt and freshly ground pepper
What you do
1. Preheat oven to 425 degrees. Arrange asparagus in a single layer on a lightly oiled baking pan and drizzle with olive oil. Season with salt and pepper. Roast until just tender, about 8 minutes.
2. While asparagus roasts, cook the penne in salted boiling water until al dente, about 10 minutes.
3. In a small bowl, combine the garlic, parsley, orange zest and scallions to create the gremolata. Set aside.
4. Once pasta is cooked, drain and place in a large bowl. Sprinkle the gremolata and 1/4 cup olive oil onto the asparagus, stirring gently to combine. Add the asparagus and gremolata-infused oil to the pasta and toss gently. Serve immediately. Bon appetit!
Click here to learn more about Robin's cookbooks
Product Review #1: Happytails Spa on the Go Collection
Spring cleaning isn’t just for houses anymore; even our canine companions need a  good scrub-and-primp session as the days grow longer and warmer. Fanny, the VegNews office mascot, gets her springtime beautification courtesy of Happytails Spa on the Go, a collection of cruelty-free grooming products boasting ingredients that sound good enough to eat: oatmeal, peppermint oil, burdock root extract. The post-shampoo Fur Butter conditioner really makes Fanny’s black coat gleam, and the Aromatherapy Spritzer smells so redolent of lovely lavender that her human companion is tempted to spray it on her own hair.
Visit Happytails NOW!
Product Review #2: Sjaak’s Easter Chocolates
Hunt for Sjaak’s chocolate Easter collection and discover an array of vegan goodies, from cream-filled eggs to colorfully packaged chocolates kids will love. Our staff discovered these treasures at the Natural Products Expo a few weeks back and couldn't wait to share them with our readers. Want something slightly more sophisticated for a hostess gift or Easter brunch treat? You'll love their Vegan Nuts & Chews Spring Gift Box, complete with caramels and rich chocolate centers.
Discover more about Sjaak's Easter chocolates!
Haiku Contest Winner
In our February VegNewsletter, we asked you to submit an original Haiku poem relating to vegetarianism. Like a good meal, poetry is creative and a delight to the senses. What makes a poem work? Rhythm. Flavor. Insight, perhaps. And only the freshest ingredients. Some were solemn, others whimsical and light.
It was a tough decision, but we’ve selected the following Haiku by reader Lucy Boucher as our winning entry. Lucy will receive a vegan chocolate box from Endangered Species for her creative effort. Here’s her poem:
Tender shoots emerge
New thoughts are growing just like
Crisp baby lettuce
Order your own Endangered Species Vegan Collection NOW!
VegNewsletter Wedding Box Giveaway
To celebrate our hugely popular Vegan Wedding Feature in the March+April issue, where we spotlight eight fabulous veg weddings around the country, we're giving away a Wedding Gift Box to one lucky VegNewsletter reader. Compliments of Pangea Vegan Store, the box is filled with Belgian chocolates, a decadent chocolate spread, massage oil, and a soy candle. Each of our eight couples received a Wedding Gift Box to celebrate the feature when the issue hit the newsstands.
Simply visit our wedding pages and let us know which of the eight weddings is your favorite and why. Keep your responses to 50 words or less, and email to newsletter@vegnews.com by March 31. The winning response will be announced in our April edition of the VegNewsletter, with the lucky winner receiving a coveted Wedding Gift Box. Good luck! You may now kiss the bride.
Check out Pangea Vegan Store RIGHT NOW for all your vegan needs!
New & Improved Subscription Services
For the past six months, our subscriptions team has been working hard to upgrade our online services to ensure the best possible experience for VegNews readers. We're pleased to announce that subscribers can now access their accounts online to view the following:
• The expiration date
• The status of your subscription
• The status of your gift subscriptions
• The status of your payment
• The ship date of an issue
You may also change you address and renew your subscription quickly and easily right online.
Click here to check out the status of your subscription NOW!
Preview of the April VegNewsletter
Get your VegNews fix each month between issues of the mag with this free supplement, featuring exclusive product reviews, musician, artist and event spotlights, slammin' recipes, giveaways, plus the lowdown on how vegetarianism is bettering the world—one delicious bite at a time.
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