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| Community Bites |
| January 27, 2012 |
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Delicious Fair of the Heart - Feb. 26 Enjoy delicious samples, cooking demonstrations, and free recipes presented by award-winning restaurateur and founder of Vegan Fusian cuisine Bo Rinaldi. Come sample the best Portland has to offer from a variety of local food vendors. This free event is sponsored by the LivingWell Bistro. Make a purchase at the Bistro and you'll receive a free truffle! Space is limited and reservations are required. Call 503-251-6137. Adventist Medical Center Amphitheater (10123 S.E. Market St., Portland). 
Better Living Show - March 23-25Join us at the Vegan Village at the Better Living Show! For the 4th year in a row, there is a growing vegan presence at the largest Sustainable Lifestyle show in Portland. Bring a friend to this event jam-packed with ways to green everything from your pantry to your garden to your garage. Eco-fashion shows, vegan food sampling, and access to experts round out this illuminating experience, and... Daryl Hannah is the Keynote Speaker. Stop by the NW VEG booth for great information. Visit betterlivingshow.org for details. Email Donna Benjamin at blsvegan@gmail.com for information about exhibiting/sponsorship. Veggie Grill An all-vegan chain restaurant just opened on Jan. 23 in Beaverton (3435 SW Cedar Hills Blvd, Beaverton, OR 97005). Veggie Grill has a delicious assortment of burgers, sandwiches, salads and more! Check 'em out: veggiegrill.com |
| Business Spotlight: Helios Eco-House |
| January 27, 2012 |
We're pleased to welcome Northwest VEG's newest Business Member, vegan owned and operated Helios Eco-House. This vacation rental, located in Bend, Oregon, accommodates up to six guests in comfort and Mid-Century modern style. Guests are treated to eco-lux amenities and vegan bath products. From Helios' premiere westside location, bike or stroll to the Deschutes River or Downtown Bend. Mt. Bachelor, lakes and scenic forests await. Proudly dog-friendly! Experience Helios, Oregon's first LEED® for Homes™ Gold-certified vacation rental house! LEED assures an exceptionally energy- and resource-efficient property constructed of sustainable materials. Helios is also Earth Advantage Institute certified. Reserve your Helios Eco-House stay today and enjoy a truly green, solar-powered, luxury vacation home! Visit: heliosbend.com. Contact: 541-595-8095 or stay@heliosbend.com
Northwest VEG's business and discount programs provide an opportunity to promote and nurture relationships with veg-supportive businesses operating in the Portland-Vancouver area, fostering a mutually beneficial experience for both Northwest VEG and our community. We hope you'll join us in supporting them too. Visit nwveg.org/businesses_join for the full list. |
| Where Do Cows Get Their Calcium? |
| January 27, 2012 |
By Janice Stanger, Ph.D., author of "The Perfect Formula Diet" and presenter at the Feb. 19 Portland Potluck.
The popular media and USDA Dietary Guidelines for Americans bombard the public with food fairy tales that are flat out not true. You must be vigilant to protect your health and figure out the real story. If you hear the same nutritional advice repeated for years, it’s natural to accept it without questioning. Bad idea. This misinformation can truly harm you and keep you from choosing the optimal diet.
Calcium is a way over-hyped nutrient. Yes, calcium is a vital mineral. We can't live without it, and neither can other animals and plants. The myth you hear all the time is that you need high amounts of calcium, and the best place to get it is from dairy products. This USDA guideline recommends the unreal amount of three cups of dairy or soy milk a day for anyone age 9 or older. Let's leave behind the infomercials and consider the facts. Click here to read more. |
| The Farm Bill: Why It Matters and What You Can Do About It |
| January 27, 2012 |
By Julia DeGraw, Food & Water Watch Northwest Organizer
Our current food system is broken, and it didn’t happen by accident. Decades of bad food policy designed to benefit agribusinesses and mega-farms, combined with unchecked corporate merges, have wreaked havoc on family farmers, public health, and rural communities.
No one tends to disagree with the above statements, but what many don't know is that most of what's wrong with the system goes back to the Farm Bill. The Farm Bill is a huge piece of legislation that determines how food is grown, bought, and sold in this country. It’s reauthorized every four years, and it's up for reauthorization in 2012. Click here to read more. |
| High School Student Finds Veganism |
| January 27, 2012 |
Thanks to Grant Magazine produced by Grant High School journalism students for allowing us to share this article about 18-year-old Josie Roberts.
I have been a vegan for about a year and four months. A lot of people will look at me and not expect me to be a vegan. People would never know unless I told them. I started because I wanted to be healthier. It was the end of sophomore year and I was really stressed out. I was in a really unhealthy state and my body felt awful. I was eating awfully.
It started with thirty days of veganism, when you don’t eat any animal products or animal bi-products, as a cleanse. During the cleanse, I got some books from the library about veganism and then it stopped being just a health thing. It turned into a moral thing. I found I completely agreed with everything that I was reading. The books outlined all of the health benefits of being vegan, but also the problems that related to eating animal products. Read more: thegrantmag.com/josie-roberts-finding-veganism |
| Recipe of the Month: Adai with Fresh Cilantro and Mint Chutney |
| January 26, 2012 |
By Sophie Rahman, cooking instructor, www.masalanw.com
Adais are pancakes made with lentils, rice and spices that can be served with any type of chutney, usually for breakfast or for tea. Adai batter does not require fermentation. Thanks to Sophie Rahman for her wonderful demonstration at our January 26 Vancouver potluck.
Adai ingredients
Click here to read more. |
| January Potluck Talk on Sustainable Shopping Habits |
| January 19, 2012 |
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Kim Card, coordinator and packaging guru at People's Food Co-op in
Portland, OR shares her depth of awareness on how to be
sustainable with your shopping habits and more philosophically, with how
you package yourself and your life. This video, from a NW VEG potluck,
will stir some fresh thoughts into the mix, as you contemplate your
footprints. Kim has a thought inspiring blog: theun-packagedvegan.blogspot.com
Check out all of our great presentations: nwveg.org/presentations |
| Volunteer in the New Year! |
| January 3, 2012 |
Join the VegFest Planning CommitteeVegFest is coming up on Sept. 22 & 23 and we've got one exciting speaker already lined up - Dr. Caldwell Esselstyn! We have a lot of planning to do between now and September and we need assistance in Exhibitor Recruitment, PR/Marketing, Kid's Activities, Material Distribution, Managing Volunteers, and more! The Planning Committee will meet every month beginning in early February. If you are interested in joining the committee or learning more, please email Wendy Gabbe Day at vegfest@nwveg.org Become involved with the NW VEG Board NW VEG members are always welcome to attend board meetings, join in our discussions, and get involved with projects. The next meeting is Jan. 14 from 10am-12pm. Contact NW VEG Secretary Jill@nwveg.org for locale and more information. |
| Seasonal Cooking in the Maritime Northwest |
| January 2, 2012 |
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By Jill Schatz
This New Year's Eve was a cool, but dry day, and perfect for preparing a big batch of soup using winter's bounty - whether from a farmer's market, grocery, or in this case, venturing out into my winter vegetable garden for many of the ingredients (see recipe below.) The parsnips, carrots, celeriac and leeks came straight from my garden, the garlic was in storage from a June harvest and the jalapeño was preserved in my freezer. Thinking ahead, I started the night before by soaking 1 cup of dried black eyed peas in plenty of fresh water, along with a piece of kombu. Black eyed peas are a traditional New Year's Day food, bringing luck to the coming year, and kombu adds some healthy nutrients, as well as improving the digestibility of the beans. This morning I drained the beans, added fresh water to cover and cooked them for 1/2 hour, which was long enough for these quick cooking beans to become tender. While the beans were cooking I prepped and roasted the parsnips and carrots, which enhances their sweet flavor. However, this is a fairly failsafe recipe, so I could have used any small, or even canned, white beans and skipped roasting the veggies too. While you'll notice that I have suggested leeway in the amounts of most of the ingredients, the chipotle is important as it adds a bit of toasty flavor. If you omit it, a bit of smoked paprika or even toasted sesame oil would be a nice substitute. Have a happy, healthy New Year! Winter Garden Soup
Click here to read more. |
| Profoundly Empowering |
| December 31, 2011 |
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By Trista Cornelius James McWilliams at TheAtlantic.com skewers "foodies" who indulge in line-caught tuna or sustainably raised beef and believe these choices help the environment. He laments that they don't ask the central question: What if everyone in the world ate this way? He claims such a meal could feed an entire family in some countries, and yet "foodies" eat this decadence nightly. Real concern about sustainable eating, McWilliams says, would result in more of us eating beans and rice and whole foods cooked at home. He describes this as "embracing sacrifice, even asceticism" and declares that any "committed vegan" will know what this entails. At first, I worried about this. Vegans and vegetarians suffer the reputation of being deprived, having nothing savory or satisfying in their diets, and this article seemed, at first, to support this notion. I have never felt my vegan diet is "ascetic," nor has it felt like a sacrifice, and I think this stereotype discourages people from trying a vegan meal. Click here to read more. |
| Growing Veganic: Sending out Roots |
| December 31, 2011 |
Compiled by NW VEG Secretary, Jill Schatz
This has been a momentous year for mainstreaming the vegan movement. From print to radio to TV, we're awash with positive press, vegan restaurants and menu options continue to mushroom, and vegan foods are filling the freezer sections of our grocery stores. But one front has been lagging behind - many people, including vegans, still look perplexed upon hearing the term veganic agriculture. Yet it's pretty straightforward: merge vegan with organic, replacing blood, feather and fish meals, as well as manure, with vegan equivalents and green "manures." It's a system that's friendlier to soil life as well as other non-human animals, the environment overall, and our health via food safety. But awareness is growing: locally we had our first veganic presentation at VegFest, learned of a veganic CSA in Clark County and started the NW VEG Veganic Gardening Discussion Group.Developments from farther afield, learned from one especially exciting thread in our Discussion Group, via Steff in PDX, are equally positive: "Just wanted to pass along this email from Helen Atthowe who spoke re. veganic permaculture at our last VegFest. She has positive news re. the evolution of veganic agriculture." [from Helen, in Montana] "Lots of exciting veganic news the past 2 months as I have buried myself in creating a small, simple fulcrum from which to turn over the world. Two major farm conferences (one on each North American coast) have asked for presentations on veganic agriculture. A new vegan friend from Britain sent news that "veganic permaculture" has made it to Wikipedia, and many young farmers and young vegans have contacted me from my website seeking support, advice, and guidance. Most exciting for me, my on-going debate about killing animals for food with a Tibetan rinpoche has resulted in an invitation to Tibet and Bhutan. I have wanted to visit Bhutan for 35 years!...Today all the best seems possible!" Click here to read more. |
| Vegan Gift Guides for the Holidays: Two Great Perspectives |
| November 30, 2011 |
From Northwest VEG: Serving up some compassion with our gift-giving has certainly never been easier! Consider keeping your money local by supporting some of the many businesses that give back to our vegan community: restaurant and class gift certificates, stocking stuffers and books from FoodFight! and Herbivore, kitchen goodies from Mirador, or get creative throughout our list of local veg supporters at nwveg.org/businesses
We can also do double duty by supporting non-profits, both by giving gift memberships and buying items from their catalogs and websites. Farm Sanctuary, PCRM and PETA come to mind, or contact Jill@nwveg.org for information on a $35 Northwest VEG membership which comes with a subscription to VegNews Magazine!
From Megan Ujakovich-Gometzan, Contributing Writer: The holidays are a great time to reflect on what we value most in life. Vegan gift giving is not only a way to make your loved ones happy, but also a way to do your part to lessen the immense amount of animal suffering that happens every holiday season (and beyond). Click here to read more. |
| Vegan Comfort and Food: A Warm Welcome |
| November 29, 2011 |
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In this season of caring and compassion it is heartwarming to welcome two new Business Supporters to Northwest VEG, ones who embody these values to the highest: Hidden Oasis, a vegan organic CSA, and The Rose Cherokee Inn, a vegan Bed and Breakfast. We also encourage you, our members and other readers, to patronize all our local small business supporters for your holiday shopping and gift-giving, keeping it local, green and compassionate.
The Cherokee Rose Inn  Finally, a haven for vegans visiting the Rose City! The Cherokee Rose Inn is a century-old Craftsman home in near Southeast, located within an easy stroll of parks, restaurants, pubs, coffee shops, shopping, and public transit. Three guest rooms accommodate from one to four guests each. The Cherokee Rose features hearty vegan breakfasts, a vegan sweet to start your evening, and comfortable rooms furnished with antiques. You can enjoy an early morning cup of coffee on the front porch, or join other guests in the parlor to enjoy a cozy gas fire, piano, friendly conversation, or a good book or copy of Veg News. Reasonable rates, pets welcome. Opening on December 15, 2011, with an Open House Sunday, Dec. 11, noon - 4pm. 503-477-9443 or toll-free 855-711-7673 www.cherokeeroseinn.com Hidden Oasis 
Hidden Oasis CSA, LLC is a family owned and operated enterprise. We grow all of our produce using natural methods. We have chosen to employ manual and heirloom methods of farming used by our ancestors. We have transitioned to an animal free produce growing system, embracing the vegan philosophy. The goal is to promote the health of the soil, and thus the health of the produce and plants that are grown in that soil. Contact Davie Maxwell at 360-256-6896 or tmaxwell@mail2.cu-ortland.edu. And please see our listing on the Local Harvest website: www.localharvest.org/csa/M4895 Find a complete list of businesses supporting NW VEG at: nwveg.org/businesses_join, and an additional list of businesses offering discounts to NW VEG members at: nwveg.org/discounts |
| A Positive Spin |
| November 29, 2011 |
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By Patti Spreen, Contributing Writer
"As I sit here, contemplating, wondering where my vegan journey will take me, I know that one idea, one thought, one decision, will have a ripple effect far beyond what my eye can see or my heart can feel. I walk alone mostly. I hope daily. I know that my intentions and my actions are all that I have to define the example of who I need to be, most importantly for my children. My children watch me far more than they listen. My choice as a vegan is pure, simple, but most importantly, conscientious. We are what we eat; food is our fuel. What grows from the ground and nourishes the earth also nourishes our bodies, minds, and, most importantly, our souls. Click here to read more. |
| Board Member Spotlight on Cindy Koczy |
| November 29, 2011 |
Cindy Koczy is an integral part of all things NW VEG. Whether she's assisting chefs in the kitchen, staffing an outreach table, or planning future activities, Cindy's deep compassion and warmth shine through. Thanks for all you do, Cindy!
Can you describe your path to a plant-based diet? The doctor's blood test revealed frightening results about my health. I knew I was overweight at 230 pounds, but little did I know that my blood pressure was high, I was pre-diabetic, and when the doctor mentioned he wanted to write me three different prescriptions, including one for high cholesterol, a light bulb went on in my head linking animal consumption to cholesterol. Both my parents died of these diseases. I decided in the doctor’s office I could no longer be complacent about my serious health issues. I went home, cleaned out the pantry, fridge and freezer and went vegan overnight! That was eight years ago, and truly one of the best decisions I made for my life. How did you first get involved with Northwest VEG? I was into the diet change for a year and while reading the paper one morning I noticed a little blurb about a vegetarian potluck. I showed up and remember being impressed by all the delicious food and how welcomed and supported I felt by having my questions answered, even the dumb ones. I accepted an invitation to join the board soon after. Click here to read more. |
| New Year. New Diet. Transitioning to a Plant-Based Diet |
| November 29, 2011 |
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By Veronica Kinitz, Contributing Writer
With the New Year right around the corner, it's that time again to start thinking about resolutions. Maybe you want to improve your health, help animals, or safeguard the environment. What better way to achieve a trifecta than by transitioning to a plant-based diet? It’s healthy and fun. It's healthy since you'll be incorporating more whole foods into your diet such as fruits, veggies, beans, and grains, just to name a few. It's fun because you'll be trying new food combinations where the creative possibilities are endless. In a vegan haven like Portland, foodies are never at a shortage for plant-based alternatives to meat and dairy, so you can choose a plant-based version of any favorite meal. The following suggestions are just a few ideas to help you begin your transition to or continue maintaining a plant-based diet: 
Breakfast is the most important meal of the day, right? So let's make it a good one. I like to start my day with a green smoothie. Smoothies are quick, delicious, healthy, and easy to make. Just blend together fresh (or frozen) fruit, orange juice or soymilk, and kale or other greens and enjoy! One of my favorite combinations is banana, peach, pineapple, kale and vanilla soymilk. Get creative. Add raspberries, mango, strawberries, spinach, collard greens, whatever you fancy. There are a ton of possibilities, and you’ll feel great starting your day the healthy way. Click here to read more. |
| Recipe of the Month: Veggie Garbo Burgers |
| November 29, 2011 |
Colorful and festive, these chewy, homemade veggie burgers are delicious.
Recipe from David's Vegan Home Cooking, by David Gabbe.
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| Youth Empowered Action (YEA) Academy! |
| November 17, 2011 |
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YEA Academy is a free monthly Saturday workshop program for 12-17 year olds who want to make a difference in their community or the world. At YEA, participants will learn ways to bring about a change on social justice issues they care about, such as homophobia, climate change, racism, animal rights, or bullying. Their first program will be launching December 10 in Portland, OR, and will be expanding to other cities.
Like their flagship program, YEA Camp, YEA Academy's curriculum is based on four areas we feel are critical for activists to develop: knowledge, skills, confidence and community to take action on the issues that matter to them. From 11am-4pm one Saturday a month, youth have an opportunity to learn key skills like running an effective school club, fundraising, running a campaign, and arts activism - all while finding out about inspiring ways others are having an impact in their community, building self confidence, creating a plan to impact a societal problem, and making friends with other young change-makers. Click here to read more. |
| Volunteer Spotlight on Mitzi Sugar |
| October 28, 2011 |
This month we are pleased to feature Mitzi Sugar: Master Recycler, Veg 101 Alum, and mastermind behind this year's recycling coordination at VegFest. Many volunteers have written to express gratitude for Mitzi's help at VegFest, and the staff at the Thymes would like to echo these sentiments.1) How did you first get involved with Northwest VEG? In January 2011, there was an announcement in the Master Recycler newsletter that said Northwest VEG was looking for a volunteer to help improve waste recovery at VegFest. I didn't know anything about Northwest VEG at the time, so I browsed your website, and soon afterwards I connected with the event committee to start planning for the event. 2) Had you attended VegFest before agreeing to help with the massive recycling efforts? I remember seeing an ad on a bus last year but wasn't able to attend, so this was my first time at VegFest. 3) How was the experience serving as a crucial volunteer? I was really struck by the sense of community at VegFest and the friendliness of the event committee and volunteers. I was also impressed with how well organized the event was. There was such great attendance. The participants seemed very interested in disposing of their waste properly, and the recycling volunteers did an outstanding job to make that happen. Click here to read more. |
| Master Veg Program Returns in January |
| October 28, 2011 |
| Northwest VEG's highly acclaimed Master Vegetarian Program begins it's eighth series on January 11, 2012. Registration is now open for this eight-week program that provides in-depth information on a healthy, environmentally-sustainable plant-based diet. Presentations cover plant-based nutrition, the link between diet and chronic disease prevention, the environmental impacts of the foods we grow and eat, the lives of farm animals, animal rights/welfare philosophies, answering the tough questions about plant-based diets, and more. Classes will be held Wednesday evenings and will run January 11th-February 29th. See www.nwveg.org/mvp for details and to register. |