The NW VEG Thymes

The mission of Northwest VEG is to educate and empower people to make vegetarian choices for a healthy, sustainable, and compassionate world.

www.nwveg.org
(503) 224-7380

Volume 18

March/April 2006

“The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of ‘real food for real people’ you'd better live real close to a real good hospital.”

~Neal Barnard, M.D.

Table of Contents

1. VegFest on March 18 Promises Speakers, Chefs and Free Food

2. VegFest Intends to Promote a Peaceful Diet

3. Join in the Fun and Volunteer In March and April

4. Northwest VEG Potlucks Swell with Good Food and Community

5. “Compassion Anyone?” Express Yourself!

6. Upcoming Events

7. Industrial Fishing Wreaks Havoc on Oceans

8. Northwest VEG Member Profile: Jenna Stephens

9. Recipe of the Month: Artichoke Hummus Wraps

10. Children’s Book Review: Benny Brontosaurus Goes To a Party – But Passes on Cake and Ice Cream

11. Member Discounts & Business Partners

1. VegFest on March 18 Promises Speakers, Chefs and Free Food

VegFest: A Compassionate Living Fair is heating up! Our largest event ever, we’re expecting 600-1000 people to attend on March 18, from 10 am to 6 pm. Plan to be there: First Unitarian Church, SW 12th and Main in Portland. Admission is only $5.

The VegFest Community Network!
Northwest VEG presents VegFest: A Compassionate Living Fair, with the help of our sponsors, supporters and nonprofit partners. We’re both pleased and proud to be associated with the speakers, chefs and generous natural food companies who are sharing their time, energy and products to enrich and nourish our local veg community. Please visit www.nwveg.org/VegFest.htm for event information and new developments!

Full Sponsors
Blossoming Lotus Café – Vegan World Fusion Cuisine

The Blossoming Lotus Restaurant, as well as its cookbook, “Vegan World Fusion Cuisine”, is an ever-expanding vision of many kindred spirits. Established in 2002 on the island of Kauai, the main restaurant now serves over 400 locals and travelers a day. The vision has extended to a downtown café at Yoga in the Pearl, which now offers events and catering services. In summer 2006, they will launch its new line of live food and packaged products that will carry the Blossoming Lotus logo, as they continue to share their vision of plant-based cuisine throughout the world. The Portland café is located at 925 NW Davis; open seven days a week from 7:30 am to 7:00 pm; for more info: www.blossominglotus.com or (503) 228-0048.

In Defense of Animals Northwest
IDA is an international animal protection organization dedicated to ending the exploitation and abuse of animals by raising the status of animals beyond that of mere property, and by defending their rights, welfare, and habitat. IDA’s efforts include educational events, cruelty investigations, boycotts, grassroots activism, and hands-on rescue through their sanctuaries in Mississippi and Cameroon, Africa. IDA Northwest has been active in the Katrina animal rescue effort and in promoting the elimination of foie gras in the Portland area, along with many other activities. For more info: www.idausa.org or (503) 249-9996.

Natural Awakenings Magazine - Portland
Your Healthy Living Magazine Natural Awakenings is your guide to a healthier, more balanced life. Its mission is to provide insights and information to improve the quality of life physically, mentally, emotionally and spiritually. In each issue, readers find cutting edge information on natural health, nutrition, fitness, personal growth, green living, creative expression and the products and services that support a healthy lifestyle. Each month Natural Awakenings provides the tools you need to assist you on your personal path to wellness. It features articles by national authors as well as from local leaders in the natural health field. For more info: www.naportland.com.

UU Community for Earth
UU Community for Earth is one of several very active social justice groups of the First Unitarian Church of Portland. Basing its work on the Church’s Seventh Principle — “Respect for the interdependent web of life, of which we are a part” — the group works within the church and in the larger community to foster sustainable life choices, deepened spiritual connection to the earth, and environmental justice. Some of our programs include the yearly Heart of the Earth Film series, speakers on issues of environmental concern, environmental pledge programs, and interfaith environmental advocacy. For more information, contact Barbara Ford at fordbarbara@yahoo.com.

VegNews Magazine
Vegetarianism is hotter than ever. The premier vegetarian lifestyle magazine, VegNews serves up the latest in vegetarian news, health information, global events, the best new veg products, must-read books, tantalizing recipes, celebrity buzz, and even vegetarian weddings. Their readers are living the vegetarian lifestyle and want more than recipes. Again and again, VegNews delivers. The award-winning magazine now reaches 150,000 readers in 35 countries. Subscribe today! Visit www.vegnews.com or call (415) 665-NEWS.

Supporting Silver Donors

LäraBar
LäraBar is committed to developing natural food products that truly enliven the body, mind and soul. LäraBar is a delicious blend of unsweetened fruits, nuts and spices — energy in its purest form, made from 100% whole, raw food, each flavor contains no more than two to six ingredients. www.larabar.com

Pioneer Organics
Pioneer Organics makes it easy for you to live a healthy lifestyle by delivering the freshest certified organic produce and natural groceries directly to your home. In addition to bountiful deliveries of the freshest produce in season, Pioneer Organics offers a wide selection of the best in natural groceries. www.pioneerorganics.com

ReDirect Guide
The Portland/Vancouver Area's Healthy and Sustainable Lifestyle Directory, ReDirect your everyday purchases to the businesses found here, and you'll know that you're helping to build sustainable and healthy communities, locally and worldwide. www.redirectguide.com/PDX

Satya Magazine
Satya Magazine is a monthly publication, based in Brooklyn, NY, focusing on vegetarianism, environmentalism, animal advocacy, and social justice. Satya is committed to continuing Gandhi’s legacy by increasing dialogue among activists from diverse backgrounds and engaging readers in ways to integrate compassion into their daily lives. www.satyamag.com

Nonprofit Partners

Coalition to Abolish Animal Testing
Based in Portland, CAAT has one specific campaign - no cures in 40 years, shut down the Oregon Primate Center. www.ohsukillsprimates.com

Feral Cat Coalition of Oregon
The Feral Cat Coalition of Oregon is a trap-neuter-return (TNR) program for feral and stray cats living in Oregon. www.feralcats.com

Oregon Physicians for Social Responsibility
Oregon Physicians for Social Responsibility launched the Campaign For Safe Food in October 2003. Visit www.oregonpsr.org or contact Rick North, Project Director, at (503) 968-1520.

Lighthouse Farm Sanctuary
The Lighthouse Farm Sanctuary in Salem, Oregon, was formed to guide animals in need to the safety of calm waters. www.lighthousefarmsanctuary.org

Student Animal Legal Defense Fund
Based at Lewis & Clark Law School, SALDF is devoted to enhancing the welfare and legal status of all nonhuman animals. www.lclark.edu/org/saldf

Speakers
Schedule

10:30 am - to be announced

12:00 pm - Howard Lyman (Life of a Mad Cowboy)

Mad Cowboy Howard is a 4th generation rancher turned vegan advocate. In his latest book, No More Bull!, he targets America's worst enemy: our diet. With an update on mad cow disease, an eye-opening discussion of the link between Alzheimer's and meat consumption, and a raucous dissection of the folly of high-protein diets, No More Bull! makes the case for a plant-based diet, clearly and powerfully. www.madcowboy.com

1:30 pm - Bo Rinaldi (Ancient Food, Super Food, and the Future of Food)

Bo is a modern day visionary devoted to healing and service through natural means. A vegan chef for 45 years, he is the owner of The Blossoming Lotus restaurants and co-author of the best selling cookbook Vegan World Fusion Cuisine. www.blossominglotus.com

3:00 pm - Kendra Kimbirauskas (The Factory Farm Alarm - The Threat of Corporate Animal Agriculture in Oregon)

Kendra grew up on a farm and has spent years working with rural farming families, as they struggle to stay on the farm and retain a quality of life, despite a growing crisis — the industrialization of the American farm and the demise of the rural economy.

4:30 pm - George Eisman (Can Milk Cause Breast & Prostate Cancer?)

George is one of the nation's foremost educators on vegetarian nutrition. He has served as a faculty member in Dietetics and Nutrition at several universities and colleges and created the first accredited program in Vegetarian Studies. He is the author of two books, The Most Noble Diet (1994) and A Basic Course in Vegetarian and Vegan Nutrition (2003). www.vegforlife.com/veg_tour.htm


Chef Demos
Schedule

10:30 am - Pete Prasarttongosoth (Vege Thai)

“Mango, Mango, Mango.” Vegetarian Thai Cooking from the owner/chef of the only vegetarian Thai restaurant in the Portland area. Discover the art of making mango salad, mango stir-fry, and mango dessert.

12:00 pm - Chef Al (Institute of Culinary Awakenings)

"Shake, Wrap & Roll.” Learn how to prepare an organic nutrient-dense Vegan Shake, BBQ Tempeh & Quinoa Wrap and a Coconut-Peanut Veggie Rice Rol, from Chef Al, a vegan chef, teacher, consultant and founder of the Institute of Culinary Awakenings. www.chefal.org

1:30 pm - Stuart Reiter (Blossoming Lotus)

The head chef of Blossoming Lotus café specializes in creative, inexpensive living food delicacies, and is sure to present us with some tasty surprises. www.blossominglotus.com

3:00 pm - David Lee (Field Roast Grain Meats)

“Flesh of the Earth – Making Vegetarian Meat” - Renowned Seattle chef and founder of Field Roast Grain Meats, David Lee shares one of his vegan, low-fat, high protein grain meat recipes. www.fieldroast.com

4:30 pm - Julie Hasson

“Chocolate Nirvana” - Chocolate desserts have never tasted so good. Julie will show you how to make some awesome chocolate desserts that are quick to prepare at home. www.juliehasson.com

Vegan Food Samples
Natural Foods, Alternatives To Meat And Dairy, Snack Foods

Visit the tables of participating natural food companies and the NW VEG sampling tables, stocked with free samples from more than 40 products, featuring the best of tasty, cruelty-free and healthier alternatives to the Standard American Diet (SAD). Check our website for late-breaking additions to the following lists!

Major Exhibitors include: Moosewood, LäraBar, Turtle Mountain, Dave’s Killer Bread, Field Roast Grain Meats, and Sweetpea Baking Company.

Supporting Companies include: Columbia Gorge Organics, Turtle Island, Amy’s Kitchen, NatureBake, King Harvest, Sun Four Baking Co., Toby’s, Livin’ Spoonful, Maranatha, Lightlife, Robert’s American Gourmet, Just Tomatoes, Tofutti, Eden Foods, Peanut Better, Follow Your Heart, WholeSoy, and Pacific Foods.

2. VegFest Intends to Promote a Peaceful Diet
by Carol Merrick, Northwest VEG Secretary

For most of us, peace is expressed in many avenues of our lives: how we interact with others, what we buy and consume, and what we choose to eat. In an effort to taste a peaceful diet, Northwest VEG will hold its 2nd Annual VegFest: A Compassionate Living Fair on March 18 at the First Unitarian Church, SW 12th Ave. & Main St. in Portland, from 10 am to 6 pm, with a $5 admission. Many national and local sponsors and donors have joined Northwest VEG to make this our biggest event to date.

Peace is on many people’s minds in recent years, and many of us want to promote peace in the world, but often it seems impossible and overwhelming. We might wonder how we can do it and how can we encourage others to be more peaceful. For me, it starts with what I eat since I want a diet that does no harm to any living being. I have chosen a vegan diet (no meat, eggs, or dairy products) because it brings me peace to know that I’m not contributing to the suffering of any animal, most of which are raised in cruel but highly profitable factory farms. I have chosen this diet for health and environmental reasons, too.

VegFest will help people reevaluate the misconception that a veggie diet is like the Standard American Diet without the meat, i.e. a boring, tasteless diet. At VegFest, people can sample delicious and healthy food from more than 20 regional and national natural food companies. Five chefs will demonstrate the preparation of tasty entrees, side dishes, and desserts. In addition, several speakers will share their insights and expertise.

For more information, please visit www.nwveg.org, or contact info@nwveg.org or (503) 224-7380. SEE ACCOMPANYING ARTICLE FOR EVENT DETAILS.

3. Join in the Fun and Volunteer In March and April

If you haven’t already volunteered to help Northwest VEG, please consider doing so. Shifts are 2 ½ hours long, you get free admission, and experience the VegFest. You can help in a variety of ways: set-up, staff the admissions table, the NW VEG table, assist chefs, serve samples, help with supplying food sample tables, assist with children activities, and of course clean-up. In addition, we need volunteers to staff an information table on March 15 and to leaflet in advance of VegFest. You’ll be helping Northwest VEG, the farmed nimals, and the earth as we introduce delicious vegetarian/vegan food to an expected audience of more than 600.

The volunteer needs won’t end with VegFest. There are ongoing opportunities that may be a good fit for you. One approaching event in which we’ll participate is City Repair’s Earth Day Fest: A Celebration of Localization, to take place in Southeast Portland on April 22. Northwest VEG will staff an informational table and needs volunteers!

To inquire about any of these opportunities, please email volunteer@nwveg.org or call Maggie Raczek, Volunteer Coordinator, at (503) 493-2358.

4. Northwest VEG Potlucks Swell with Good Food and Community
By Charley Korns, President Northwest VEG

The popularity of Northwest VEG potlucks is inspiring. At the January potluck more than 70 attended! However, with so many people attending potlucks, a location change may be necessary. Since Northwest VEG started in 2003, we have alternated the monthly otluck between the eastside and westside. While this is convenient for those eastsiders and westsiders who prefer not to travel far, it may be more convenient to find one larger, more central location. The board has identified a couple of downtown possibilities to investigate: the First Unitarian Church and First Congregational Church. Both of these places have been very accommodating for Northwest VEG events; First Unitarian is the venue — and a sponsor — for our VegFest on March 18. We also are interested in hearing from members and friends regarding other possibilities. If you have any suggestions for an awesome potluck venue with a kitchen that can accommodate 80 people comfortably, please contact Charley Korns: charley@nwveg.org or (503) 288-1503. Or if you have any other thoughts about potlucks, feel free to speak up. For example, would you prefer two (smaller) monthly potlucks different sides of town. Are you able to volunteer to help out at potlucks?

5. “Compassion Anyone?” Express Yourself!
By Cindy Koczy, Contributing Writer

What would you change about the world?

World peace?

End hunger?

Stop environmental destruction?

End animal suffering of all kinds?

Speaking about these things is addressing compassionate issues. Mahatma Gandhi once said, “Be the change you want to see in the world.” The Compassionate Communications Development Project (CCDP) is underway, and it’s not too late for you to join us. Northwest VEG member, the ever-compassionate Michael Labhard, is facilitating the meetings and says, “Here in this group we are focused on learning to project to others, by our speech, the person that we want to be, and thereby the changes we want to see.”

It’s a relaxed and friendly group, aimed to be a supportive environment for compassionate people to develop their speaking expression of their views and feelings about compassionate issues. The meetings take place at Sellwood-Moreland Library at 7860 SE 13th, in Portland, every second Wednesday of each month, 6:45-7:45 pm. We’re looking forward to the next meeting on March 8. Everyone is invited to join in!

You may ask why I’m attending the program. It’s because I want to realize my potential for loving my enemy, always believing in my fellow human beings, and keep reminding myself that compassion is a VERB!

If you have any questions, you may contact Michael Labhard at michael@labhard.com.

6. Upcoming Events

March 11 (Saturday), 6:00 pm - 7:30 pm: Portland Veg Dine-out
Each month, Northwest VEG members and friends dine at a restaurant that offers tasty veg options. This month we'll indulge in the lime, coconut, and curry flavors of Thai cuisine at Vege Thai, 3274 SE Hawthorne, Portland. Enjoy your favorite Thai dishes with tofu, tempeh and soy protein substitutes for chicken and beef. Please RSVP the number in your party (required) to Ardis at roar214@earthlink.net by March 8. If your plans change after you RSVP, please let Ardis know before March 11. Call the restaurant at (503) 234-2171 regarding accommodations for children and/or disabilities.

March 18 (Saturday), 10:00 am - 6:00 pm — Veg Fest: A Compassionate Living Fair
Mark your calendar for this extraordinary Northwest VEG Portland event. SEE DETAILS IN ACCOMPANYING ARTICLES.

March 19 (Sunday), 5:00 pm - 7:30 pm — Northwest VEG Vegetarian Potluck
Join us at the Multnomah Friends Meeting Hall, 4312 SE Stark St. in Portland for our monthly vegetarian potluck. Following the meal, George Eisman, R.D., will present a talk on vegan nutrition. Eisman is considered one of the nation's foremost educators on vegetarian nutrition. He has served as a faculty member in Dietetics and Nutrition at several universities and colleges and created the first accredited program in Vegetarian Studies. Please bring a vegan (no animal-derived ingredients) or vegetarian (no meat or seafood) main dish, salad or dessert, a card listing its ingredients, and plates and utensils for your use. If you come by yourself, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. Call (503) 224-7380 to leave a message to be contacted for more information — or email info@nwveg.org. If you can volunteer to help at the potluck, contact Maggie: volunteer@nwveg.org.

April 8 (Saturday), 6:00 pm - 7:30 pm: Portland Veg Dine-out
Each month, Northwest VEG members and friends dine at a restaurant that offers tasty veg options. Please RSVP the number in your party (required) to Ardis at roar214@earthlink.net by April 5. If your plans change after you RSVP, please let Ardis know before April 8. RESTAURANT TO BE DETERMINED

April 16 (Sunday), 5:00 pm - 7:30 pm — Northwest VEG Vegetarian Potluck
Join us at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Road in Portland for our monthly vegetarian potluck, a week before Earth Day. Following the meal, Wes Kempfer will give a talk on "One Planet Fits All." He will explain how to measure our individual eco footprint, among other topics. Wes represents the Sierra Club's Columbia Group, comprising more than 11,000 local citizens from the Northwest corner of Oregon. Please bring a vegan (no animal-derived ingredients) or vegetarian (no meat or seafood) main dish, salad or dessert, a card listing its ingredients, and plates and utensils for your use. If you come by yourself, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. Call (503) 224-7380 to leave a message to be contacted for more information — or email info@nwveg.org. If you can volunteer to help at the potluck, contact Maggie: volunteer@nwveg.org.

7. Industrial Fishing Wreaks Havoc on Oceans
By Charley Korns, President, Northwest VEG

The March/April issue of Mother Jones features a superb cover story called “Last Days of the Ocean.” Among other issues, the article reports on the tragic implications of industrial fishing and brings to light some of the worst culprits harming the ocean and its creatures. Less inspiring is a commentary in the same issue that lists the many available resources to guide fish eaters toward more ecological choices; sadly, the writer concludes, “…the one sure thing is that we should all keep eating seafood.” Thus, Mother Jones falls short of advocating the ethical position to stop eating fish. If you can’t get your hands on the full article or access the story at www.motherjones.com, consider a few of the details:

One of the biggest culprits is long-lining, in which a single boat sets monofilament line across 60 or more miles of ocean, each bearing vertical gangion lines that dangle at different depths, baited with up to 10,000 hooks designed to catch a variety of pelagic (open ocean) species. Each year, an estimated 2 billion longline hooks are set worldwide primarily for tuna and swordfish—though long-liners inadvertently kill far more other species that take the bait, including some 40,000 sea turtles, 300,000 seabirds, and millions of sharks annually. Thrown dead or dying back into the ocean, these unwanted species (bycatch) make up at least 25 percent of the global catch, perhaps as much as 88 billion pounds of life a year.

Adding to longlines and trawlers is the technology of drift nets, the nearly invisible curtains of monofilament blindsiding the life of the ocean. In the North Atlantic, shark and monkfish nets up to 150 miles long are set 1,600 feet below the surface, then left untended to sail and randomly ensnare life. In the course of operations in stormy seas, many nets are lost or abandoned—though they continue to fill with prey, which attracts predators, which likewise become trapped, die, and decay, attracting more predators. Composed of nonbiodegradable synthetics, deepwater ghostnets fish with nightmarish efficiency for years.

Since Europe’s waters are running out of fish, fishermen subsidized by the European Union (to the tune of $350 million in 2001) have headed toward West Africa, where fish stocks have fallen 50 percent in the past 20 years. The rarity of fish in West Africa contributes to the bushmeat trade—meaning that leopards, monkeys, hippos, and antelopes are paying the price of EU overfishing.

To protest the seal slaughter, the Protect Seals Network launched a boycott of Canadian seafood. Darden Restaurants, the U.S. parent company of Red Lobster and Olive Garden and a major seafood importer, has refused to bow to Protect Seals’ demands. Instead, it co-funds IFCNR with the likes of the International Fur Trade Association, the Japan Whaling Association, and Monsanto.

Generations of U.S. consumers have been told to “Trust the Gorton’s Fisherman,” but its Japanese parent company, Nippon Suisan Kaisha Ltd., has killed some 2,700 whales under the guise of “scientific research” since buying Gorton’s in 2001. McDonald’s gets its Filet-O-Fish from Gorton’s.

8. Northwest VEG Member Profile: Jenna Stephens

Name/city/age/occupation: Jenna Stephens, Portland, 32, stay-at-home mama of 2 boys, part-time swim instructor

Diet? vegan

When did you become vegetarian, and why? When I was a junior in high school I read John Robbins’ book Diet for a New America while researching a debate topic. One raw hamburger later and I’ve never been able to eat meat since! A few months later I went vegan.

Favorite restaurant: Right now I love Yuki Sushi (1337 NE Broadway, Portland) for its great selection of vegan sushi.

Favorite cookbook: Vegan World Fusion Cuisine from the Blossoming Lotus Restaurant - I received this for Christmas and have made nearly every recipe. I’ve loved experimenting with all the living food recipes, too!

Favorite veg-friendly vacation spot: We discovered the veg mecca of Doe Bay last year with some NW VEG friends (on Orcas Island, where camping and hiking are so great). Doe Bay has a great retreat center with a wonderful vegetarian restaurant that overlooks the water.

Who would you most like to share a veg meal with, and why? I would most like to spend a slow, quiet, long dinner with a group of my closest vegan friends because we’re always surrounded by our wonderful young children that keep our conversation to a minimum and rate of eating way too high!

·Fondest veg food memory: Eating big helpings of peanut-ginger sauce with rice, spinach and tofu while kayaking among Alaska’s glaciers.

·The one veg food you couldn’t live without is… smoothies. A new trick I use is to add a leaf or two of kale so that my kids get the extra nutrition (shhhh, don’t tell the kids!!)

·What is your favorite recent veg food find? Super Veggie Tings for my kids. Pickled Mangoes and papadam from my local Indian food store for me.

·What is your favorite grocery store? New Seasons Market because it’s the closest to my house!

What is your favorite guilty pleasure food? Dark chocolate

9. Recipe of the Month: Artichoke Hummus Wraps
from the Vegetariantimes.com website

Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, drained and rinsed
1/3 cup tahini
1/3 cup fresh parsley
1 medium clove garlic, coarsely chopped
1 1/2 to 2 Tbs. fresh lemon juice
Wraps
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 Tbs. plain low-fat soy yogurt
1 Tbs. chopped fresh parsley
1 Tbs. finely chopped red onion
2 tsp. fresh lemon juice
6 (10-inch) flour tortillas

Directions:
1. To make artichoke spread, in food processor or blender combine all artichoke spread ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus. If necessary, add water by teaspoonfuls to thin. Season with salt and pepper. Refrigerate if not using immediately.
2. In medium bowl, combine cabbage, carrots, pepper, soy yogurt, parsley, onion and 2 tsp. lemon juice. Season to taste with salt and pepper, and mix well.
3. In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold up one or both ends of tortilla over filling, then roll each sandwich into bundle. Serve immediately.

PER Per serving: 358 CAL; 13 G PROT; 10 G TOTAL FAT (2 SAT. FAT); 53 G CARB.; 0 MG CHOL; 475 MG SOD.; 9 G FIBER


10. Children’s Book Review: Benny Brontosaurus Goes To a Party – But Passes on Cake and Ice Cream

By Tammy Russell, NW VEG Thymes Editor

Benny the Brontosaurus is the new teenage dinosaur in Dinoville. He and his family also happen to be the biggest dinosaurs in town, even bigger than their neighbors, the Tyrannosaurus Rex family. Benny is affable, strong, smart, and he makes friends quickly. He is also vegan and has a subtle yet charming effect on his new friends, who are drawn into Benny’s herbivore cuisine out of curiosity and Benny’s teaching. When Benny goes to his neighbor Ty’s birthday party, he is faced with the uncomfortable specter of telling Ty’s mom that he won’t eat her cake or ice cream. After Benny gently explains that his mom says that Pterosaurus milk is for baby Pterosauri and Velociraptor eggs make baby Velociraptors, Ty is intrigued by the reasoning and they both wind up enjoying giant nut burgers together at Dino King.

My 2-year-old daughter loves this book and I read it to her at least three times a day when we first got it to review. It’s one of the few books that I willingly read over and over without becoming a little “annoyed” or “fatigued.” Benny Brontosaurus Goes to a Party is written by L. Everett Farnsworth and Ortega, and colorfully illustrated by Sarah Rudy.


11. Member Discounts & Business Partners

Member Discounts
Northwest VEG members can enjoy savings at participating businesses. Please have your membership card with you when you request the discount. If you have any comments or questions, contact Charley Korns: charley@nwveg.org or (503) 288-1503.
Albina Green, 5128 N Albina Ave., Portland, (503) 546-3183. Vegan options include creative salads and pasta with pesto sauce. 10% discount
Divine Café on SW 9th Ave., near Washington Street, Portland, (503) 314-9606. Count on tasty tofu-rice salad, delicious soups and much more. Vegetarian! 10% discount
Dreamers Café, SW 5th Ave. near Oak and Stark, Portland. Falafel, wraps, "not" chicken parmesan sandwich and "not" buffalo wings. Lunch weekdays. Vegetarian! 10% discount

Integrated Medicine Group, 163 NE 102nd Ave. Bldg. V, Portland, (503) 257-3327. 15% discount on supplements, all of which are vegan

Kalga Kafé, 4147 SE Division, Portland, (503) 236-4770. Organic international cuisine including Thai and Indian; vegan pizza. Open nightly for dinner. Vegetarian! 10% discount

Mirador Community Store, 2106 SE Division, (503) 253-6558. Open daily, offering kitchen supplies, gifts, books. www.mirador-pdx.com. 5% discount

Natural Awakenings Magazine, (866) 488-5490, Portland@naturalawakeningsmag.com. Local magazine provides insights and information to improve the quality of life physically, mentally, emotionally and spiritually. 20% discount on advertising

Paradox Palace Café, 3439 SE Belmont St, Portland, (503) 232-7508. Almost entirely vegetarian and very vegan-friendly, emphasis on organic produce. 10% discount.

Sun Lotus Café, 4505 SE Belmont St., Portland, (503) 236-6389. Enjoy soup, sandwiches, and pastries. Closed Sundays. 15% discount of food items

Tao of Tea, 3430 SE Belmont St., Portland, (503) 736-0119; 2112 NW Hoyt St., Portland, Enjoy vegan-friendly, organic, Indian cuisine. www.taooftea.com. Vegetarian! 10% discount

Vege Thai, 3274 SE Hawthorne, Portland, (503) 234-2171. The only vegetarian Thai restaurant in Portland. Vegetarian! 10% Discount

Vita Café, 3024 NE Alberta St, Portland, (503) 335-8233. Modern ethnic meals, vegan comfort food ("chicken" fried steak, "fish" & chips), vegan pancakes. 10% discount.

Business Partners

Businesses that meet our criteria have the opportunity to support Northwest VEG and receive publicity through our newsletter and website. If you would like to know more about the partner program, please contact info@nwveg.org or call (503) 288-1503. You may also visit www.nwveg.org/Membership.html.

Please support our business partners!

Vegetarian House Business partner Vegetarian House offers a wide selection of unique and fresh Chinese style food — exclusively vegetarian. Vegetarian House has become a primary choice of eating for the weekday crowds, with the fresh lunch buffet (weekdays, 11 am to 2:30 pm) and a regular menu with a great variety of flavorful healthy food every day (11 am to 9 pm). All the ingredients are made with meatless plant proteins, natural spices, and vegetable seasonings. Location: 22 NW 4th Ave., Portland, OR 97209. (503) 274-0160. www.vegetarianhouse.com

Integrated Medicine Group, 163 NE 102nd Ave. Bldg. V, Portland, OR 97220, (503) 257-3327, www.integratedmedicinegroup.com. Services include acupuncture, massage, Hyperbaric Oxygen Therapy, and intravenous delivery of nutrients and medications, among other therapies. Integrated Medicine Group offers Northwest VEG members a 15% discount on supplements, all of which are vegan.


Editor: Tammy Russell, noemie1226@msn.com. If you are interested in writing for the newsletter, please contact Tammy to discuss your ideas.

The Northwest VEG board of directors

Charley Korns, President
Don Merrick, Vice President
Linda Sant'Angelo, Treasurer
Carol Merrick, Secretary
Marsha Rakestraw, Education/Outreach Coordinator
Maggie Raczek, Volunteer Coordinator
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Jill Schatz, Membership Coordinator
Peter Spendelow, Membership Database Coordinator