If you're a veg beginner - or even if you're well beyond that stage - Veg 101 is the right place to start! This course is a 6-week series on vegetarianism, featuring both a lecture and a cooking demonstration (with free samples) each week. The lectures provide an excellent grounding in topics such as health, nutrition, factory farming, environmental impact, and related subjects. The cooking demonstrations include grains, legumes, tofu, tempeh, seitan, and more. Past class members have told us that Veg 101 has changed their lives!
The 2017 schedule is not yet set. Here is an example schedule from past sessions.
Lecture: Introduction - Team
Cooking Demo: Tempeh - Emily Forbes
Lecture: Chronic Disease Prevention - Ole Ersson, M.D.|
Cooking Demo: Grains - Jill Schatz
Lecture: Nutrition - Tammy Russell, RD
Cooking Demo: Tofu and Seitan - Carol Acker
Lecture: The Lives of Farmed Animals - Marsha Rakestraw, Certified Humane Educator
Cooking Demo: Legumes - Jeanne Schultz
Lecture: Diet Effects on Environment and Global Warming - Peter Spendelow, Ph.D.
Cooking Demo: Non-dairy Cheeses - Susan Hanson & Edith Schulz
Lecture: Plant-Based Living - Team
Cooking Demo: Baking Without Eggs - Deb Kay
Pre-registration is required. The fee for the entire series, including the food, is $55 (or $25 for low income / students). For any questions, please contact our registrar, Susan, at firstname.lastname@example.org or 503-521-1941.
We wish to thank the following companies for their generous donation of product and/or coupons for our students: Amy’s Kitchen, Better Bean, Bob’s Red Mill, Eden Foods, Emerald Valley, Genesis Juice, Pacific Natural Foods, Pulmuone Wildwood, and Toby’s Family Foods.
We also wish to thank the Tabernacle Seventh-day Adventist Church for hosting our classes.