NW VEG Events
"Films to Change the World" Series: Forks Over Knives
When: Sunday, May 6 @ 2:00pm (doors open at 1:30pm)
Where: Multnomah County Central Library, US Bank room, 801 SW 10th Ave, Portland, OR
In partnership with the Multnomah County library system, we bring you a film series that could change the way you see the world. On Sunday, May 6, we kick the series off with Forks Over Knives! Following the film, we will have a Q & A with public health expert, Dr. Don Hall (DrPH, CHES), about the film and its implications for making healthy food choices.
Forks Over Knives examines the profound claim that most, if not all, of the so called "diseases of affluence" that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. For more information on the movie, visit www.forksoverknives.com.
May Board Meeting
When: Friday, May 11 @ 7:00pm
NW VEG members are always welcome to attend board meetings and join in our discussions, with advance notice. We’re especially interested in members who would like to step up to a more active volunteer role with us - coordinating activities, fundraising, or who have finance/accounting experience. Contact NW VEG Secretary Jill@nwveg.org for locale and more info.
May Portland Vegan Potluck & Presentation (Eastside)
When: Sunday, May 20 @ 5:00pm (potluck) and 6:30pm (presentation)
Where: Friends Meeting Hall, 4312 SE Stark, Portland, OR
We hope you'll join us for our monthly Portland potluck followed by John Collins, N.D., talking about healthy vegan nutrition for children. Dr. Collins is a naturopathic physician with over 30 years' experience caring for children. At home, Dr. Collins and his wife Kit raised three well-nourished vegetarian/vegan children. They also operate Out to Pasture Animal Sanctuary, a permanent residence for abused and neglected animals located in Estacada, Oregon. Come to the potluck at 5:00pm, the presentation at 6:30pm, or both!
May Vancouver Vegan Potluck & Presentation
When: Thursday, May 31 @ 6:30pm (potluck) and 7:30pm (presentation)
Where: Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver, WA
We hope you’ll join us for our monthly Vancouver potluck! We’ll have more details on the presentation soon. Come to the potluck at 6:30pm, the presentation at 7:30pm, or both!
Note for the potlucks: Please bring a vegan (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 is 4–6 generously; increase the amount by 4 servings for each additional person in your party/family. For more information, email email@example.com.
Race for the Animals - Register Today!
Register today for Northwest VEG's 3rd annual Race for the Animals event on June 23. This 5K and 10K trail run/walk is held in Forest Park and begins at Lower Macleay Park.
Last year over 200 participants of all ages and paces ran, hiked, and walked the beautiful course. Following this year's race, all participants are invited to enjoy vegan goodies, energy bars and fruit to re-fuel those plant-strong bodies!
Race for the Animals is a fundraiser for Northwest VEG's education and outreach programs. The registration fee is $25 (before June 22). Day-of registration will be an extra $5. An organic cotton Race T-shirt is an additional $10. Northwest VEG members will receive a $5 discount on participation.
Interested in becoming a race sponsor? Or volunteering at the event? Please email firstname.lastname@example.org.
NW VEG News
VegFest Kitchen Manager Needed!
We are looking for a Kitchen Manager for this year’s VegFest, September 22 and 23. The ideal candidate will have experience in managing a kitchen, be a great multitasker, think quickly on their feet, and be comfortable helping multiple chefs prepare for their demonstrations. If this sounds like you, please contact email@example.com for more information.
Spring Business News!
Locally-based Living Harvest Foods (Tempt) has renewed their NW VEG business membership. Thank you for your continuing support!
Author Janice Stanger, our February Portland potluck speaker, had a great time during her Portland stay. Veg visits with some of our NW VEG Business Supporters were key to her trip, including a tour of Dave's Killer Bread, dinner with cookbook authors David Gabbe and Wendy Gabbe Day, plus a tour of one of the few veganic CSAs in existence - Davie Maxwell's Hidden Oasis, based in Vancouver, WA. Click here to check out Janice's blogs about her Portland experience.
Please support our NW VEG Business Members. For a complete listing, visit http://nwveg.org/businesses.
Book Signing with Wayne Pacelle
When: Wednesday, May 2 @ 7:00pm
Where: Powell’s Books in Beaverton, 3415 SW Cedar Hills Blvd, Beaverton, OR
Join Wayne Pacelle, President of the Humane Society, for a book signing of his new book, The Bond: Our Kinship with Animals, Our Call to Defend Them. Click here for more information on The Bond.
Why We Love Dogs, Eat Pigs, And Wear Cows: A Night with Dr. Melanie Joy
When: Saturday, May 5 @ 7:00pm
Where: Eliot Chapel of the First Unitarian Church, 1011 SW 12th Ave. Portland, OR
Join Dr. Melanie Joy, a longtime activist for social and environmental justice and animal welfare, for a free presentation! In her talk, she will discuss carnism, the invisible belief system that shapes our perception of the meat we eat. Like other unjust ideologies, carnism is sustained by complex, hidden social and psychological mechanisms, and it is most harmful when unrecognized. Check out this clip for a preview of what she’ll be talking about: http://www.youtube.com/watch?v=mJzpKxBer7I.
Vegan Convergence 3.0
When: Saturday, May 12 @ 1:00pm-5:00pm
Where: Colonel Summers Park, SE Taylor St & SE 17th Ave, Portland, OR
It's time for Vegan Convergence 3.0! You know the drill - show up, eat great food, talk to some folks. It's simple. You might even meet your new vegan best friend! Worst case scenario, you leave with a full belly of vegan goodies. No time for drama. No time for cliques. Just bring a "favorite" vegan dish/drink (along with cutlery, plates, tongs, etc.) and get ready for the best afternoon of your life (besides the first two VCons). Vegan-friendly friends are invited, too! Check out more event info on the Vegan Convergence Facebook page.
Book Signing with Chef Chloe Coscarelli
When: Tuesday, May 22 @ 7:00pm
Where: Annie Bloom’s Books, 7834 SW Capitol Hwy, Portland, OR
Come meet Chef Chloe, vegan chef and winner of Cupcake Wars, at her book signing. The event will include a talk and signing session. To learn more about Chef Chloe, check out her website: http://www.chefchloe.com/.
VegFest Speaker Spotlight: Ruth Heidrich, PhD
Ruth Heidrich, PhD, is a vegan ironman triathlete and breast cancer survivor. Following is a preview of Ruth’s story and food philosophy for athletic training. To hear more from Ruth, check out her two talks, "A Race For Life: From Cancer to the Ironman" and "Senior Fitness: Challenging Aging" at this year's VegFest, September 22 and 23.
Q. How did you become an ironman triathlete? Who or what inspired you most?
A. At the time of my diagnosis of breast cancer, I'd already been running marathons, so I was quite fit and found it hard to believe that I could have cancer. It was confirmed by a number of second opinions, so I wondered, perhaps cynically, whether being even fitter would make a difference when, by coincidence, I happened to see one of the first ever Ironman Triathlons on TV. I decided that being even fitter couldn't hurt, so decided to add swimming and cycling to my usual exercise routine.
Ask the RD: Alison Ozgur
Alison is a Registered Dietitian specializing in health and fitness nutrition. She has
nearly twelve years of experience helping clients reach their nutrition and weight
loss goals. Do you have a question for Alison? Email us at firstname.lastname@example.org.
Q. What are some pre- and post-race meal ideas?
A. Whether you’re a runner, a recreational exerciser, or an elite athlete, following a
plant-based diet will give you optimal endurance and performance! Full of whole
grains, fruits, vegetables, and legumes, these nutrient sources will meet your body’s demand.
Adequate hydration (addressed in question #2) and being well fueled are essential
before any fitness event. Your muscles rely on glycogen for energy; this is where
carbohydrate intake becomes so important. Prior to an event, it’s best to consume
simple carbohydrates, which are your body’s first choice for fuel during intense
exercise. Aim for 100 to 300 calories of carbohydrate-rich, easily digestible food.
Best choices are: fruit, bagels, oatmeal, smoothies, or cereal. Solid foods should be
eaten 2-3 hours before the race. Blended or liquid meals can be consumed 1-2 hours
prior. It’s best to limit foods high in protein before a race, as it is not used for fueling
your muscles. Skip the high fiber and high fat foods before the event.
Youth Empowered Action Camp
Still wondering where to send the kids for camp this summer? Consider Youth Empowered Action (YEA) Camp. Laura Carver, Portland Area Director for YEA, tells us more about what makes this camp so special.
Youth Empowered Action (YEA) Camp is a residential summer camp for youth 12-17 years old who want to make a difference in the world. YEA's mission is to provide youth with a fun and educational experience that empowers them with knowledge, skills, confidence and community for a lifetime of bold leadership for social change. YEA Camp is first and foremost about youth activism. Campers at YEA work on issues ranging from animal rights to climate change, from LGBTQ rights to racism, and YEA Campers go on after camp to get involved in community organizations, starting school clubs, raising money for nonprofits, and more.
Recipe of the Month: Green Energy Smoothie
Are you looking for a pre-race smoothie? Or maybe just an afternoon pick-me-up? You’ve got to try out this green-packed smoothie that is smooth, delicious, and oh-so-refreshing. Check out more recipes at VegFoodandFit.com.
- 1 banana (fresh or frozen)
- 1 cup berries (fresh or frozen)
- 2 medjool dates (pitted)
- 1 1/2 cups water
- 4 cups spinach, kale, or romaine lettuce (packed) (try mixing all 3!)
1. Add the fruit, dates, and water to the blender. Blend until smooth. Add additional water if needed.
2. Add the leafy greens to the blender. Depending on the size of your blender, you may need to add half the greens at a time.
3. Blend thoroughly. Add additional water if needed.
Yields: 4 cups (about 2 servings)