VEG 101 Classes

Spring 2010: SESSION FULL

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, featuring both a lecture and a cooking class (with samples!) each week. The lectures will give you an excellent grounding in topics such as health, nutrition, factory farming, environmental impact, and related subjects. The cooking classes include grains, legumes, tofu, tempeh, seitan, and more. Past class members have told us that VEG 101 has changed their lives!

The class is full. Registration is closed for the spring series. Classes will be held on Sunday evenings from 6:30-8:45 at the downtown Whole Foods store.* The schedule is below:

March 7

Lecture: Introduction to Veg Cooking. David Gabbe.
Cooking class: Baking Without Eggs. David Gabbe.

March 14

Lecture: Chronic Disease Prevention. Ole Ersson, M.D.
Cooking class: Grains and Legumes. Lisa Morgan.

(March 21: No class this week.)

March 28

Lecture: Vegetarian Nutrition. Tammy Russell, R.D.
Cooking class: Tempeh and Seitan. Susan Hanson.

April 4

Lecture: The Lives of Farmed Animals. Marsha Rakestraw, Certified Humane Educator.
Cooking class: Tofu. Keith Iding and Stephanie Lucas.

April 11

Lecture: Diet Effects on Environment and Global Warming. Peter Spendelow, Ph.D.
Cooking class: Non-dairy Cheeses. Chelsea Lincoln.

(April 18: No class this week.)

April 25

Lecture 1: GMOs and Food Policy. Don Merrick.
Lecture 2: Living As a Vegetarian. Panel.
Cooking class: Complete Veg Meal. Wendy Gabbe Day.

Pre-registration is required. The fee for the entire series, including the food, is $55 (or $25 for low income). Please contact our registrar, Susan, at 503-521-1941 or susan@nwveg.org.

Special opportunity: Anyone who joins Northwest VEG when registering or within 6 months of having taken this course will receive a $10 discount off their membership fee.

* Whole Foods is located at 1210 NW Couch. Parking in their parking garage will be validated.