February 2008

NORTHWEST VEG

We educate and empower people to make vegetarian choices for a healthy, sustainable, and compassionate world.

(503) 224-7380
info@nwveg.org

www.nwveg.org

Contents

1. February Potluck Features Presentation on Overpopulation of Animal Companions
2.
Setting Our Sights on the 4th Annual Portland VegFest: May 9-10
3. It’s Time for Thai Tastes — at the February Dine-out
4. Vancouver Northwest VEG Potluck Draws a Crowd
5. Class 2 of Master Vegetarian Program Starts Soon
6. Set Your Sights on Spring Festivals
7. Red and Black and Papa G’s are Back in Business at New Locations
8. Six Men and a Vegan Bar: Bye and Bye Rocks on Alberta Street
9. Nutritionist in Search of a Few Good Questions
10. Vegan is Featured in Portland Tribune After Donating Kidney
11. New York Times Article Details Environmental Consequences of Meat Production
12. Skinny Bitch Co-Author Draws Crowd at Portland Bookstore

13. A Time for Romance and … a Vegan Fondue Dinner Event at Sweet Masterpiece Chocolates

Discuss these articles on the Northwest VEG bulletin board: http://nwveg.org/PunBB

E-Bits is edited by Charley Korns. If you are interested in writing for future E-Bits editions, please email info@nwveg.org. The next deadline is March 21, 2008.

1. February Potluck Features Presentation on Overpopulation of Animal Companions

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.

After 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 info@nwveg.org. If you can volunteer, contact volunteer@nwveg.org or call (503) 224-7380. A donation of $2-5 per person is suggested to help cover the cost of the room rental.

2. Setting Our Sights on the 4th Annual Portland VegFest: May 9-10

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 jill@nwveg.org or call (503) 297-8435.

3. It’s Time for Thai Tastes — at the February Dine-out

How about 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 monroycathy@hotmail.com. Don’t forget your choice of vittles! Peace.

4. Vancouver Northwest VEG Potluck Draws a Crowd

Thanks to 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.
Although these potlucks will normally be held the last Thursday of the month, the February potluck will be Wednesday, Feb. 27, at 6:30 pm, at the Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver, WA 98663. Tentatively we have lined up Chef Al Chase to do a demonstration, so attendees will be in for a real treat. Visit the Northwest VEG Calendar page at www.nwveg.org/Calendar.html for updates.

5. Class 2 of Master Vegetarian Program Starts Soon

The first 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 susan@nwveg.org. The cost is $50 for the entire series, or $25 for student/low-income. For more information, including the class and speaker schedule, visit
www.nwveg.org/mastervegetarian/winter2008/schedule.shtml

6. Set Your Sights on Spring Festivals

Veg-specific 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 and chefs.
March 14-16: Natural Products Expo West (Anaheim, CA), www.expowest.com
March 29-30: Seattle VegFest, www.vegofwa.org/vegfest
April 12-13: Seattle Green Festival, www.greenfestivals.org/content/view/767/390
May 9-10: Portland VegFest, http://portlandvegfest.org/2008
May 10: World Fest (Los Angeles), www.worldfestevents.com
May 17-18: Chicago Green Festival, www.greenfestivals.org/content/view/230/200
June 18-22: Vegetarian Summerfest (Johnstown, PA), www.vegetariansummerfest.org

7. Red and Black and Papa G’s are Back in Business at New Locations
By Charley Korns, E-Bits Editor

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.

8. Six Men and a Vegan Bar: Bye and Bye Rocks on Alberta Street
By Megan Fabulous, Contributing Writer

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.

Tell me about how the Bye and Bye began.
Clyde: The three of us (Liam Duffy, Clyde Wooten, John Janulis) found this place and John wanted to bring on Jacob to help. Jacob was into it and we all realized it was in our best interest to offer him a partnership. Then joined Josh, who was helping us the entire time, and Ian, who was the fabricator who built the bar, hanging lights and bike racks.
Liam: There are more owners who work here than there are employees.
How did you decide on the Alberta neighborhood?
Liam: John and I both liked it. We were looking in Southeast first and John found this building. We thought it had a lot of potential.
Clyde: John and I were driving around this neighborhood looking for cars and we came up to 10th Street and looked over and saw the sign.
Liam: Highly trafficked street, good neighborhood, a lot of younger people, all making it a good place to be.
Did you do all the remodeling yourself?
Clyde: Everything except the electrical and plumbing and that is because we weren't legally allowed to do so.
With six of you having co-ownership, what are some challenges?
Liam: We usually defer smaller decisions to whoever is best qualified. We are pretty willing to give and take.
Clyde: We had a basic plan, aesthetic, and goal from the beginning. We have only had a couple things come up that were kind of out of our control that took things for a loop but we have always kind of put our heads together and come up with a solution.
I know that everything on your menu is vegan. Are all the owners vegan?
Clyde: All but one
How long have you been vegan?
Liam: 2 years
Clyde: 8 years
John: 17 years
Was it an easy decision to come to that menu or were there discussions surrounding that?
Liam: The menu is secondary. It’s there because we are legally required to in order to sell alcohol.
Clyde: John and I are both vegan and there was no way we were not going to serve vegan food from the beginning.
Liam: It really works in our favor as far as the health department.
What did you do before you started the Bye and Bye?
Liam: I was in law school and came here to do some freelance. Clyde and John owned a furniture business and John bartended. Jacob bartended. Lots of bartending history here.

Megan Fabulous runs the popular website www.veganfabulous.com, which features restaurant reviews and tips on being vegan in various locations and situations.

9. Nutritionist in Search of a Few Good Questions

Tammy Russell, 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 noemie1226@msn.com. 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.

10. Vegan is Featured in Portland Tribune After Donating Kidney

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 the Portland Tribune article>>

11. New York Times Article Details Environmental Consequences of Meat Production
By Charley Korns, E-Bits Editor

It 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, Jan. 27.
The article draws comparisons between dependency on oil and the need for meat. It alludes to the assembly-line meat factories that “consume enormous amounts of energy, pollute water supplies, generate significant greenhouse gases and require ever-increasing amounts of corn, soy and other grains, a dependency that has led to the destruction of vast swaths of the world’s tropical rain forests.”

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.

Read the New York Times article>>

12. Skinny Bitch Co-Author Draws Crowd at Portland Bookstore
By Charley Korns, E-Bits Editor

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.


13.
A Time for Romance and … a Vegan Fondue Dinner Event at Sweet Masterpiece Chocolates

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.

Fondue is 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 “to melt.”