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Northwest Veg
September
2013
Vol. 85
 e-Thymes
Portland VegFest is the original and still one of the best VegFests in the country! We look forward to this delicious event every year!
--Portland VegFest Attendee

Latest News...
» NW VEG Events
» Portland VegFest Right Around the Corner!
» Professional Health Conference September 20
» McDougall's Starch Solution - Portland VegFest Presenter
» Schinner's Artisan Vegan Cheese - Portland VegFest Presenter
» Interview with Will Tuttle - Portland VegFest Presenter
» Community Events
» Big Thanks to our Generous VegFest Sponsors!
» Pasta Stuffed with Almond Ricotta
» Check out our Business Supporters
Connect with US!
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Contact US!
info@nwveg.org
volunteer@nwveg.org
nwveg.org
503.746.8344

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NW VEG Events

'Films to Change the World' Series: Chimpanzee
When: Sunday, September 8, 2-4:30pm (doors open at 1:30pm)
Where: Multnomah County North Portland Library (512 N Killingsworth St., Portland)
Details: In partnership with the Multnomah County library system, we bring you Chimpanzee, a remarkable story of individual triumph, family bonds, humor and an adorable baby chimp named Oscar. His playful curiosity and zest for discovery shows the intelligence and ingenuity of these, our closest relatives in the animal kingdom. Click here for more information.

Eastside Portland Potluck with Dr. Robert Ellis
When: Sunday, September 15, 5-8pm
Where: Friends Meeting Hall (4312 SE Stark, Portland)
Details: Following our usual potluck please help us welcome Dr. Robert Ellis. Dr. Ellis works in the Hematology and Oncology Department at Kaiser Permanente in Longview, Washington, where he is developing a program that integrates healthy eating in the treatment regimen for patients with malignant disorders. Click here for more information.

September Dineout
When: Wednesday, September 25, 5:30-7:30pm
Where: Sweet Lemon (4888 NW Bethany Blvd., Portland)
Details: This is a great little spot serving delicious Asian-inspired cuisine. Please RSVP for this event on our meetup page. As always, we appreciate that you keep your RSVP up-to-date as our dineouts and happy hours fill up quickly.


 
Portland VegFest Right Around the Corner!

When: Saturday & Sunday, September 21 & 22, 10am-6pm
Where: Oregon Convention Center - Exhibit Hall A (777 NE MLK, Jr. Blvd. Portland)
Details: Join us as we celebrate and promote sustainable, compassionate and healthy food choices and lifestyles. This low-cost, fun and food-filled event welcomes everyone! $8 admission/day. Kids 12 and under free. $5 for students with valid ID. nwveg.org/vegfest

VegFest 2013 will feature:
  • 100s of Free Food Samples!
  • Exciting Speakers including John McDougall, MD, Brenda Davis, RD, and many more!
  • Cooking Demos from Vegan Artisan Cheese's Miyoko Schinner, Chef AJ, Karyn Calabrese and more!
  • Ask the Experts Table
  • Children and Teen Activities including a "Tasting the Rainbow" table, Teen Activists and an interactive photo booth with professional face painters!
  • Restaurants and Non-Profit Organizations

Volunteer for VegFest and receive Free Admission!
More than 400 volunteers are needed to help make Northwest VEG's 9th Annual VegFest a success. Every 3 hour shift you do during the weekend earns you an entry into our special volunteer raffle! Please contact Chelsea Davis, Northwest VEG's Outreach and Volunteer Coordinator, at volunteer@nwveg.org for details.


 
Professional Health Conference September 20

On Friday, September 20, Northwest VEG and Adventist Medical Center will host our 4th annual professional conference, Enhancing Health with Plant-Based Nutrition. This conference is aimed at doctors, nurses, dietitians, naturopaths, and all other health professionals who would like to find out the latest information about plant-based diets with respect to clinical nutrition, chronic disease prevention and control, and designing an optimum plant-based diet. Once again, we have a stellar list of speakers with exciting talk titles lined up for this year's health conference including:

  • John McDougall, MD Multiple Sclerosis and Autoimmune Diseases: The Impact of Diet John McDougall, is author of 4 best-sellers on reversing chronic disease though diet without drugs, including The Starch Solution, Dr. McDougall's Digestive Tune-Up, and The New McDougall Cookbook.
  • Brenda Davis, RD The latest research on Plant-Based Diets in relation to disease prevention and treatment
  • Hans Diehl, DrHSc Reversing Coronary Artery Disease with Fork and Knife
  • Susan Levin, MS, RD Comparing Popular Diets, their Effectiveness and their Health Outcomes
  • Mark Kinjo, ND The Role of Nutrition and Lifestyle in Preventing Neurological Disorders
  • Panel Discussion Tips on How to Incorporating Plant-Based Diets Into Your Practice

Let your health care provider know about this great opportunity for affordable Continuing Education Credits! Although this conference is aimed at health care professionals, others with a good background and a strong interest in health and nutrition may also want to attend. The conference also includes a gourmet plant-based lunch that is shaping up to be the best yet! Click here for more health conference information.


 
McDougall's Starch Solution - Portland VegFest Presenter

Visit Portland VegFest on September 21 and 22 to hear Dr McDougall speak! Dr McDougall will share with us his talk on Marketing Milk and disease: Fighting the Big Fat Lies with Fat-free Truth on Saturday at 11am and elaborate on his Starch Solution on Sunday at 2pm.

By Trista Cornelius, Contributing Writer
Dr. John McDougall’s name is practically synonymous with “vegan” or “good health,” but if you don’t think you’ve heard of him, check your soup cupboard. If you’re like me, you have a stash of John McDougall’s instant soup in your office drawer, home cupboard, and maybe even your car!

However, he is much more than soup. In fact, at this year’s Health Conference and VegFest, he will be talking about starch.

Starch?

Yes, as in rice, corn, potatoes and beans. In his talk, “The Starch Solution,” Dr. McDougall argues that the human diet is based on starches, and eating as much as you’d like means a “trimmer and healthier” you. These same dietary choices help the earth as well.


READ MORE
 
Schinner's Artisan Vegan Cheese - Portland VegFest Presenter

Take advantage of both of Miyoko's upcoming cooking demos at this year's Portland VegFest! See her Saturday at 3:30pm when she presents Cheeses in the Fast Lane: Fondue and Almond Ricotta-stuffed Shells, Sunday at 2pm for her Quick, Cultured Cheeses: Cream Cheese and Boursin demo, or both!

By Trista Cornelius, Contributing Writer
Miyoko Schinner is one of the most inspiring plant-based artisans I’ve had the honor of interviewing for this newsletter, and you will get a chance to meet her at Portland VegFest where she will be presenting not once, but twice!

Miyoko is the author of Artisan Vegan Cheese and the Artisan Vegan Life website, but her directions for making vegan cheese are far more than recipes. They are instructions in how to live a joyful and conscientious life.


READ MORE
 
Interview with Will Tuttle - Portland VegFest Presenter

A huge thanks to EVEN for sharing this article with us. We're excited to have Will Tuttle presenting The World Peace Diet: Being Healthy while Saving the Planet at 5pm on Saturday Time to Wake Up!: Veganism and Social Change 3:30pm on Sunday at our upcoming Portland VegFest Sept. 21 & 22!

Dr. Will Tuttle, author of The World Peace Diet is devoted to cultural healing and awakening. Will is a Dharma Master in the Zen tradition, and his PhD degree from Berkeley focused on educating intuition and altruism in adults. Will has been traveling with his spouse, Madeleine, full- time for 16 years in their solar-paneled rolling home, presenting over 150 lectures, retreats, workshops, and concerts annually.

Q: How did veganism become part of your life?
A: Through community. I ate meat and dairy because of the communities I was born and raised in, and I discovered vegetarianism primarily through discovering and living at The Farm in Tennessee back in 1975, where there were about 1,000 people all thriving on a completely plant-based diet. I became a vegan about five years later when people told me of the cruelty of dairy and eggs, and this was sealed in my heart a few years later when I lived in a Zen monastery in South Korea that had been practicing vegan living for 650 years. Through that experience, I came to understand veganism not as a choice but as our true nature as human beings.


READ MORE
 
Community Events

It's going to be a busy weekend! Click on the associated link of each of these great events for more details:

 
Big Thanks to our Generous VegFest Sponsors!

Cheers to the sponsors of our 9th annual Portland VegFest on Sept. 21 and 22; we couldn't do it without your support! And we're grateful for our community's generosity and commitment to nurturing compassion, sound environmental practices and healthy living.

Once again we're teaming up with The Oregonian, Oregon's largest newspaper, publishing Northwest business, politics, sports, culture, entertainment cuisine and more since 1850. This Platinum Print Sponsor is also home to our favorite vegan food columnist, Grant Butler.

We're so pleased to have 7-year sponsor Book Publishing Company returning as a Gold Carrot Sponsor, and bringing some of their top vegan cookbook and other healthy living authors along to provide talks and chef demos. Please check out their catalog of healthy living books, cds and dvds at VegFest and online.

We also have a stupendous turnout of Silver Sunflower sponsors this year, with a sneak peak preview of their awesomeness provided below. But look for more information on our Sponsor page and at VegFest!


READ MORE
 
Pasta Stuffed with Almond Ricotta

By Miyoko Schinner, Portland VegFest Chef

This is a favorite dish in my cooking classes and is easily and quickly made. Stuffed with the light and fluffy Almond Ricotta and smothered in marinara, it is a truly satisfying entrée. Makes 6 to 8 servings

Ingredients
  • 2 cups blanched, slivered almonds, soaked in water for 12 – 24 hours
  • 1 cup water
  • 1/4 cup slivered basil
  • 2 tablespoon nutritional yeast flakes
  • 1 to 2 tablespoons lemon juice
  • 2 cloves minced garlic
  • Salt and pepper
  • 2 quarts homemade or store-bought marinara sauce
  • 1 pound large pasta shells, manicotti or cannelloni, cooked according to package instructions


READ MORE
 
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