February 18 (5:00 - 8:00 PM)
Join us this coming Sunday for our monthly potluck! Linda Tyler will doing a Taste Test: Three healthy dips for fruit slices. Don't miss out on this deliciousness.
5:00pm potluck; 6:30pm talk
8470 SW Oleson Rd., Portland, OR
February 20 (6:30 - 8:45 PM)
The Northwest VEG Vancouver potluck is making some changes. We are working to find both the best day and best location for the potluck. The February potluck will be held Tuesday evening Feb. 20 (note the new day) at the Columbia Bank at 101 East 6th Street, Vancouver, WA 98660. You can come for the potluck at 6:30, the presentation at 7:30, or both. Washington has one of the highest recycling rates in the country, but contamination of recyclables, coupled with China’s recently implemented ban on importation of postconsumer plastic and unsorted paper, has resulted in loads of recyclables piling up, and not enough buyers to use all that material. Learn more about this. Following our potluck, Rich McConaghy and Julie Gilkerson of the City of Vancouver solid waste and recycling program will join Peter Spendelow of the Oregon Department of Environmental Quality (and Northwest VEG Co-President) to talk about recycling, and when it makes sense and when it doesn’t make sense to recycle. Also check out other Vancouver happenings as collected by one of our fantastic members! Click here for details.
March 18 (5:00 - 8:00 PM)
Victoria Kress is an Animal Reiki Teacher and member of Shelter Animal Reiki Association, and volunteer at Out to Pasture Animal Sanctuary and Lighthouse Farm Sanctuary. She will talk about her experiences sharing Reiki and meditation with animals of various species. She will lead us through three meditations that you can begin to use to deepen your connection with all animals. No meditation experience needed. Join us at our eastside Sunday potluck. 4312 SE Stark St., Portland, OR. Click here for details.
March 4 - April 8 (6:30 - 8:45 PM)
If you're a veg beginner - or even if you're well beyond that stage - Veg 101 is the right place to start! This course is a 6-week series on vegetarianism, featuring both a lecture and a cooking demonstration (with free samples) each week. The lectures provide an excellent grounding in topics such as health, nutrition, factory farming, environmental impact, and related subjects. The cooking demonstrations include grains, legumes, tofu, tempeh, seitan, and more. Past class members have told us that Veg 101 has changed their lives! Learn more and sign up here.