VEG 101 Classes

Fall 2010: Dates will be determined soon

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!

Interested in finding out more info about our Fall Session? Contact our registrar, Susan, at 503-521-1941 or susan@nwveg.org to receive more info once the dates and location are finalized.

Spring 2010 Schedule (session completed):

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.

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 to receive more info once the dates and location are finalized.

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.