Potluck Features Presentation on Overpopulation of Animal Companions
Discuss these articles on the Northwest VEG bulletin board: http://nwveg.org/PunBB
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Join Northwest VEG for its next vegetarian potluck at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Road in Portland. The event takes place on Sunday, Feb. 17, starting at 5 pm. Please bring a vegan or vegetarian main dish, salad or dessert, a card listing its ingredients, and plates and utensils for your use. If you come alone, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events and we start eating about 5:15 pm.
the meal, Karen Kraus, Executive Director of the Feral Cat Coalition of
Oregon, will talk about her organization and what is being done to manage
overpopulation of cats. Kathie Nelson, Northwest VEG member and Treasurer
of the Oregon Spay/Neuter Fund, will show videos and discuss the reality
behind the overpopulation of animal companions. Heather Hines, Executive
Director of Indigo Rescue, will discuss her organization, dog shelters,
and problems with breeding dogs. For more information call (503) 224-7380
or email email@example.com. If you can
volunteer, contact firstname.lastname@example.org
or call (503) 224-7380. A donation of $2-5 per person is suggested to
help cover the cost of the room rental.
The 4th Annual
Portland VegFest: A Compassionate Living Festival will be held Friday,
May 9, and Saturday, May 10, at Benson High School at 546 NE 12th Ave
near the Lloyd Center in Portland. The May 9 schedule includes an evening
keynote address by Howard Lyman, while the Saturday expo and miscellaneous
events will run from 10 am to 6 pm. Expect great speakers, including Paul
Shapiro from the Humane Society of the United States, Brenda Davis - co-author
of Becoming Vegan, Colleen Patrick-Goudreau from Compassionate Cooks,
and environmentalist Mia Long from Brighter Green; many cooking demonstrations
with raw chef Jennifer Cornbleet, Field Roast's David Lee and other chefs,
day-long Veg 101 classes, 80+ exhibitors and nonprofit groups, plus lots
of free food samples. To volunteer or to help plan VegFest, please email
Jill Schatz at email@example.com or call
checking out the exotic flavors of the East? No, not Philly, silly. Time
to tease your buds at Vege Thai, 3272 SE Hawthorne Blvd. Let’s do
lunch, and we’ll eat-talk — eat good food, and share great
stories! Join Northwest Veg and friends on Saturday, Feb. 9, at 1 pm.
The first 25 veg peeps get a spot. Take a look at the menu: www.vegethai.com.
We’re going to give the good folks at Vege Thai a heads up of what
we’d like for eats, so include what looks good to you with your
email. Respond by Wednesday, Feb. 6; we sell out like firecrackers! Oh,
and let me know if your plans go kaput by Friday, Feb. 8 — another
veg friend might have some free time to hang out! Contact Cathy at firstname.lastname@example.org.
Don’t forget your choice of vittles! Peace.
the organizational efforts of Master Vegetarian Program graduate Lisa
Morgan, Northwest VEG held its first-ever Vancouver Potluck on January
17, attended by 59 people. With this success, Northwest VEG plans to continue
offering a monthly potluck in Vancouver for at least the next three months.
class of the Master Vegetarian Program, held last fall, was a great success,
and we are about to begin the second class. This will be a nine-week series
held on Tuesday nights, starting Feb. 12, in Portland. This is educational
program provides information on all aspects of a plant-based diet, including
nutrition, disease prevention, environmental and social effects of diet
choices, and treatment of farmed animals. At least one speaker, usually
an authority in the specified topic area, presents at every class. As
of this writing, the class is almost full, with just three spaces left.
To register for the class, contact email@example.com.
The cost is $50 for the entire series, or $25 for student/low-income.
For more information, including the class and speaker schedule, visit
or veg-friendly festivals start up in March, so it’s a good time
to mark your calendar and plan a trip or two. These events are a great
way to check out products and gain ideas and inspiration from speakers
It was sad to see both Red and Black Café and Papa G’s (when the Daily Grind closed) close last year, but both are back in business at new Southeast Portland locations!
The Red and Black, at 400 SE 12th Ave., is dedicated to providing delicious wholesome foods at the lowest price possible. They use organic, local, and seasonal ingredients whenever possible and strive to provide a community space that is safe and welcoming to all. The worker-run and worker-owned café works to be an example of an ethical, non-hierarchical business. All the food and drink is vegan, with the only exception being a milk and cream option for coffee. The menu includes noodles with a spicy peanut sauce, chili, tempeh “tuna,” a Reuben sandwich, a T(tempeh)LT, and a variety of sweets. Breakfast choices include bagel sammies, organic fruit, and oatmeal. Grab a chair at a funky table at Red and Black — every day from 9am – 9pm. A sizable kids’ area makes it easy for parents. Visit www.redandblackcafe.com.
If you attended
the Portland VegFest or Vegan Holiday Festival last year, you may have
sampled Papa G’s delicious varieties of tofu. Papa G’s, at
2314 SE Division St., offers an organic vegan salad bar, hot entrée
bar, deli case, vegan espresso and a variety of desserts and pastries.
The café believes in strictly using organic, local, sustainable
ingredients. They will make all of their own vegan nut/bean yogurts, milks,
kefirs, and salad dressings as well as offering a morning granola bar
with house-made granola, flake cereals and hot breakfast entrée
items. Chef Brigu Das has joined the Papa G’s team. The former head
vegetarian chef at Reed College, Brigu brings years of culinary experience
and devotion to excellence in serving the body as well as the spirit.
Owner Grant Dixon says, “I am excited about our new opportunities
and look forward to changing the way people view vegan food!” Visit
Papa G’s Monday-Friday, 7am to 7pm, and on weekends from 8am to
6pm. Check out http://pappags.com or
call (503) 235-0244.
Alberta Street's newest haunt is Bye and Bye (at NE 10th Ave.), which opened late fall and offers a full bar and vegan fare, including spaghetti with marinara and veggie meatballs, spicy Asian tofu served over rice with peanut sauce, and a veggie hot dog with soy cheese, among other options. Due to the blogosphere buzz surrounding the opening, I hurriedly planned my visit. After a night of BBQ Veggie Chicken and good times (see my review at www.veganfabulous.com/?p=70) I have been curiously awaiting the opportunity to catch up with the fleet of owners, Liam, Clyde, John, Ian, Jacob and Josh. On a chilly January evening, I met with Clyde and Liam; John arrived late in the interview.
me about how the Bye and Bye began.
Megan Fabulous runs the popular website www.veganfabulous.com, which features restaurant reviews and tips on being vegan in various locations and situations.
M.S., a Registered Dietitian, writes a nutrition column in the NW VEG
Thymes, which is published around the first of every odd-numbered month.
Tammy welcomes questions about nutritional concerns related to a vegetarian
or vegan diet. She will select one question to address in each issue.
You may email her at firstname.lastname@example.org.
Tammy provides vegan nutritional consulting at Integrated Medicine Group,
a Northwest VEG business partner, located at 163 NE 102nd Ave., Portland,
(503) 257-3327. Owners Dr. Richard Heitsch, M.D., and Christy Heitsch
embrace a vegan lifestyle, and nearly all supplements and health-related
products offered at the clinic are vegan. Northwest VEG members receive
a 15% discount on supplements. Visit www.integratedmedicinegroup.com.
Rob Conner, a Northwest VEG member, talks and walks good nutrition and exercise. As the cross country and track and field coach at the University of Portland, he works with young athletes to improve their focus, fitness and performance. The Portland Tribune last month reported on Rob’s donating a kidney to save a life. His mother, Shirley Conner, 68, who has polycystic kidney disease, had been on dialysis since early December after one of her kidneys was removed. Rob, 43, volunteered to donate a kidney to his mother, but the two weren’t a match. In Seattle, however, a woman needed a kidney but her husband, a willing donor, was not a match; it turned out that the Seattle man was a match for Shirley Conner, while Rob was a match for the Seattle woman in need.
In addition to describing the fortuitous arrangement of kidney swaps, the Tribune article noted Rob’s recent switch to a vegan diet, which he credits for a loss of 15 pounds. His improved fitness helped him finish fifth in his age group in a field of more than 5,000 in the California International Marathon at Sacramento last month. His time of 2 hours, 39 minutes, 53 seconds was just three minutes off his career best.
“It’s making me feel like a vegan superman,” Rob told the Tribune. “That’s part of the motivation for donating the kidney. This diet can turn back the clock for anybody. I’m out to prove that being vegan is the greatest thing ever.”
Rob’s wife, Gwen Conner, recently updated Northwest VEG with the good news that the two kidney donors and the two recipients are doing “great” a couple of weeks after the operations.
read like a page out of a PETA pamphlet, noting the environmentally catastrophic
implications of a meat-based diet. But this extraordinary article, “Rethinking
the Meat-Guzzler,” appeared elsewhere — in the New York Times,
The article notes that Americans eat about the same amount of meat as they have for some time, about eight ounces a day, roughly twice the global average. At about 5 percent of the world’s population, nearly 10 billion animals a year are grown and slaughtered, more than 15 percent of the world’s total. Americans are downing close to 200 pounds of meat, poultry and fish per capita per year (dairy and eggs are separate, and hardly insignificant), an increase of 50 pounds per person from 50 years ago.
Drawing a link to global warming, the article points out that an estimated 30 percent of the earth’s ice-free land is directly or indirectly involved in livestock production, according to the United Nation’s Food and Agriculture Organization, which also estimates that livestock production generates nearly a fifth of the world’s greenhouse gases — more than transportation.
Ending on a hopeful note, the article says Americans are buying more environmentally friendly products, choosing more sustainably produced meat, eggs and dairy. The number of farmers’ markets has more than doubled in the last 10 years or so. “If those trends continue, meat may become a treat rather than a routine. It won’t be uncommon, but just as surely as the S.U.V. will yield to the hybrid, the half-pound-a-day meat era will end.”
Surprisingly, Mark Bittman, the author of this article and the book How to Cook Everything Vegetarian, is not vegetarian.
Judging from the length of the line that formed to have Rory Freedman sign books, most of the 70-plus who came to Barnes and Noble in Lloyd Center on Jan. 16 went home with at least one of her books, Skinny Bitch (2005) or Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap and Start Looking Hot! (2007). Rory (pictured with Northwest VEG president Peter Spendelow) quickly addressed a common concern about the book’s title and tone. She explained that it was a marketing tactic to appeal to a larger segment of the population, especially weight-watching women, compared to a title that might have included the word “vegan” and a staid writing style. The tactic worked. The first book was so successful that it sparked a two-book, six-figure deal with Running Press.
When someone in the audience asked why Rory became vegan, she recalled a pivotal encounter with a tragic story about a cow who was killed because its head could not be released after becoming stuck between bars in a factory farm. Her responses to questions typically drew from the material in Skinny Bitch, which chides the reader about making food choices that are unhealthy and unkind to animals. She routinely refers to meat as “dead, rotting decomposing flesh.” Among other references to beverages, Rory condemned soda, especially the diet kind, and extolled rice milk and green tea.
When it came time to write the new recipe book, Rory and Kim, neither an accomplished cook, hired a vegan cookbook consultant to write the recipes. Skinny Bitch in the Kitch squeezes the gist of the first into three pages, summarizing the cruelty of the meat industry, endorsing carbohydrates as a legitimate part of one’s diet, and the importance of scrutinizing the ingredients of processed items. The cookbook was published in December 2007 and had reached No. 6 on the New York Times best-seller list in the paperback advice category by Jan 1. Regardless of the books’ success, it’s unfortunate that their titles ride our cultural tide that pushes women to become skinny, sometimes at the expense of their emotional and physical well-being. At the same time, thousands of women are learning for the first time about factory farming and the consequences of meat and dairy consumption.
Sweet Masterpiece Chocolates in Portland’s Pearl District (922 NW Davis St.) is offering a special vegan dinner with dessert the night after Valentine’s Day. There will be two options for the main savory course: (1) Tofu Peanut Fondue served with an array of local & organically grown seasonal vegetables and brown rice balls wrapped in nori or (2) Vegetable & Sweet Potato Curry with brown rice & spiced basil sauce. Dessert will feature Dark Chocolate Fondue served with an assortment of organically grown seasonal fruit— including apples, pears, bananas, tangerines, and strawberries—vegan cake bites, and vegan shortbread cookies. The cost for the savory and sweet course is $18 per person. For and additional $4 ($22 per person) diners may enjoy appetizers Tofu & Mushroom Salad Rolls and Vegetable Dumplings. The dinner will begin at 6:30 pm on Friday, Feb. 15. Seating is limited; call Sweet Masterpiece at (503) 221-0055 to RSVP.
a Swiss tradition that grew out of times when fresh food was scarce during
the severe winters, especially in isolated areas. During winter months,
the cheeses made in the summer became dryer and less edible. Out of necessity
came the fondue. Its name derived from the French verb fondre, meaning