NW VEG Events and Bites
Join us for our monthly potluck being held on February 20 from 5 to 7:30 p.m. at the West Hills Unitarian Universalist Fellowship located at 8470 SW Oleson Rd. in Portland.
Immediately following the potluck will be a presentation by feature writer for The Oregonian, Grant Butler. February marks one year since Grant began what was to be a one-month experiment with going vegan, but is now ongoing. Grant will talk about the highs and lows of Portland vegan dining, why vegan coverage is important in the Oregonian, and his own experiences exploring the vegan eating and cooking worlds. You can join Grant at our potluck at 5 p.m., just come to his talk at 6:30 p.m., or attend both.
The monthly potluck in Vancouver, Washington is being held on February 24 in the Elm Room of the Marshall Center located at 1009 E. McLoughlin in Vancouver. The potluck begins at 6:30 p.m. with a talk to begin at 7:30 p.m. The speaker is TBA.
Northwest VEG potlucks are alcohol-free events. Attendees are asked to bring a plant-based (no animal products, including honey) 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 generously; increase the amount 4 servings for each additional person in your party/family. For more information, call 503-746-8344 or email firstname.lastname@example.org. A donation of $2-5 per person is suggested to help cover the cost of the room rental.
Time to get some pizza! I just checked out Sizzle Pie on Burnside-you'll love it; unfortunately, not enough space to park our behinds, so we're heading to Bella Faccia Pizzeria on 2934 NE Alberta St. We'll have some lunch and then you can head out and do some window shopping. So here's the date: Saturday, February 12 at 1:30 p.m. The space only holds about 35, so I'm limiting it to no more than 20. Contact Cat at email@example.com before February 11. See you for some pie!
Interested in joining the Book Club?
The group will be reading The Unnatural History of the Sea by Callum Roberts, and discussing it on Saturday, March 5 from 2-4:00 p.m., at the upstairs Community Room at People's Food Co-op, 3029 SE 21st. Ave in Portland. Come and join in the fun! Email Ann at firstname.lastname@example.org if you are interested.
Interested in Veganic Gardening? Check out Northwest VEG's new web page and Discussion Group: www.nwveg.org/vgardening.php
Gluten-free Cookie Demo at Proper Eats
If you are looking for some gluten-free tips and recipes (and samples!) join in the fun at Proper Eats Cafe on February 5 at 2 p.m. as cookbook author Wendy Gabbe Day demonstrates "Gluten-free Cookie Creations" from her new cookbook, Scatter Vegan Sweets. Wendy has been a vegan for most of her life, and is a former Division 1 college basketball player. She's a volunteer for Northwest VEG and co-organizes the Race for the Animals and VegFest.
Scatter Vegan Sweets is filled with delicious and nutritious vegan recipes for cakes, cookies, muffins, pies, smoothies, granolas and so much more. All the recipes are gluten-free, low in sugar, low in fat, and loaded with nutritious fruits, whole grains, seeds, nuts and beans, too. Check out Wendy's sweet adventures at VegFoodandFit.com.
St. Johns Booksellers is sponsoring the event. Proper Eats is located at 8638 N. Lombard Ave. in Portland.
Vegan Village Rocks On for a Third Year!
The vegan world continues to grow exponentially and we have many authors, speakers, companies, organizations and activists to thank...and one of them is in our own backyard--Blue Ocean Events. The company is producing the March 25-27 Better Living Show for the fourth year and have added more space in the Vegan Village; created some amazing social media outreach opportunities; and placed us in a great location near the entrance. So come on out to this event that focuses on sustainable living choices including solar, electric vehicles, household, food and clothing options, and more and attracts on average more than 18,000 people!
Eco-athlete Ovie Mughelli will be appearing at the show so bring along your football-loving friends for an autograph. Support vegan companies and organizations, vote with your shopping dollars and have a great time learning something new about green living! Free Admission.
Vendor and Sponsorship Opportunities are still available: e-mail Donna Benjamin and Al Chase, Vegan Village Coordinators, at email@example.com For more information, visit www.betterlivingshow.org/Portland-Vegan-Village.htm.
Vegan Suburban Style
Northwest VEG has a new Business Partner a short hop north of Hwy 26 in the Bethany area of Washington County. Located in a dense, modern neighborhood of mixed homes and businesses, Sweet Lemon Vegan Bistro was a success from the moment its doors opened, which prompted a remodel expansion over the holidays with its dining area more than tripling in size and comfort. The food and service maintain their excellence; if you visit, make sure to save room for cake!
Sweet Lemon owner Phuong Tran says, "Sweet Lemon Vegan Bistro serves light and tasty vegan dishes made daily from scratch. Our menu includes wraps, noodles and rice with different combinations of fresh veggies, tofu and other soy products. We also provide many soups: Pho, noodle soups and salads. Our vegan cakes are heavenly."
Visit Sweet Lemon's new, expanded dining area with a bright, relaxing decor. They also cater and do parties. Sweet Lemon is located at 4888 NW Bethany Blvd. in Portland. Closed Sundays. For more information call 503-617-1419 or visit www.sweetlemonveggiebistro.com.
Film Premiere Exceeds Expectations
Forks Over Knives is such a hit in Portland that it will be screened for five weeks at the Regal Fox Tower Theater 10 (runs through February 10). "Portland has blown away our expectations with eight sell-out screenings in just the first three days," said Brian Wendel, executive producer of the film.
A major storyline of the film explores the separate pioneering work of Dr. Caldwell Esselstyn Jr. and T. Colin Campbell, Ph.D. Through a combination of scientific experiments and clinical research they documented significant health improvements solely by moving people away from the standard American diet that is high in animal products and processed foods. The film also follows some real life patients as they make these diet changes and see positive changes in their blood pressure, cholesterol levels, and other levels of health. One of the "patients" is the film writer and director Lee Fulkerson, a big man whose dinners pre-filming consisted of a fast-food double cheeseburger, onion rings, and a chocolate shake. "By seeing the amazing results a whole foods, plant-based diet had on the health and well-being of our test patients, my mind was irrevocably changed," said Fulkerson in a recent VegNews article.
The film opens nationwide in cities throughout the United States in May. For more information visit www.nwveg.org/forksoverknives.php
Where Do You Get Your Protein?
Discussion on Diet and Health by Dr. Richard Heitsh, M.D.
In case you missed it, here is the featured presentation from NW VEG's last potluck on Jan. 16th in Portland. Dr. Richard Heitsch, a vegan, heads the Integrated Medicine Group in Portland and is a trained Surgeon with a Masters Degree in Public Health, with a wide experience in general and trauma surgery as well as sports medicine and rehabilitation. The talk centers around plant vs. animal protein, and nutritional aspects of a vegan diet.
Dr. Heitsch on Health and Nutrition from Keith Iding on Vimeo.
Renowned Heart Expert Speaks at Adventist Medical Center
Dr. Hans Diehl, heart researcher, author, and founder of the internationally acclaimed Coronary Health Improvement Project (CHIP), will be giving two exciting talks at Adventist Medical Center, 10123 SE Market Street in Portland. Both talks are free; reservations are recommended.
The Power of the Plate, February 21 (2-4 p.m.)
In spite of over 100 years of tinkering with foods, fats, carbs and protein levels, heart disease, hypertension, and cancer are rampant in our country. Dr. Diehl will present a fascinating exploration of what research, and the wisdom of the ages, can tell us about how we can harness the power of food to promote health and healing.
Eat More Weigh Less, February 22 (7-9 p.m.)
We Americans love to eat, but so do people from other traditional cultures around the world. Why is our eating leading to rising obesity levels and diabetes, and their eating is not? What has caused our weight to rise so quickly over the last 30 years? Is it possible that we could actually eat more and weigh less? Answers to these vital questions will be explored by Dr. Diehl.
For more information visit the events page of our website.
Washington News: Ballot Measure Proposed to Stop Extreme Confinement
Washingtonians for Humane Farms, a coalition of animal welfare, family farming, food safety, and environmental groups, submitted language to the Secretary of State to place a statewide measure on November's ballot. The coalition proposed a measure requiring that egg-laying hens be provided with enough room to turn around and extend their wings, and that eggs sold in the state must be produced in compliance with this standard. If approved by voters, the measure would take effect in 2018, giving producers more than six years to transition to more humane housing systems.
If approved, this would prevent one of the worst factory farm abuses: the extreme confinement of egg-laying hens in small cages where the animals can barely move for their entire lives. About six million egg-laying hens in Washington spend their entire lives inside cages where each hen has less space than a sheet of paper.
Across the country, a major movement away from cages has taken root. To read more and find out how you can get involved, visit http://HumaneWA.com.
Recipe of the Month: Blueberry Millet Lemon Corn Muffins
These muffins are moist, lightly sweet and with a hint of lemon. Millet is packed with fiber, B-complex vitamins, iron and much more. You can have fresh millet flour ground in your blender in minutes!
- 2 1/2 cups millet flour*
- 1/2 cup evaporated cane juice (or other dry sugar)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almonds (or other nuts)
- 1 1/4 cups water
- 1 apple (cored and chopped)
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup lemon juice
- 1 cup blueberries (fresh or frozen)