October 18 (5:00 PM)
Join us for a delicious potluck followed by an informative talk by Scott Beckstead, Senior Oregon Director of HSUS, on their Meatless Mondays campaign and other legislative priorities for a humane Oregon.
Scott Beckstead owned and operated his own law practice for 15 years on the central Oregon coast, where he became well-known as a leading national expert in the field of Animal Law. He co-authored the first casebook on the topic of Animal Law, and now teaches that subject as an adjunct professor at the Willamette University College of Law. While practicing on the Oregon coast, he was elected mayor of Waldport, a position he held for five years. In 2008, Beckstead was hired by The Humane Society of the United States to establish Duchess Sanctuary, which provides a permanent home to formerly abused and neglected horses on 1,120 acres in northern Douglas County. Soon thereafter, he assumed the role of Senior Oregon Director for The HSUS, which enables him to work both in the field and in the state capitol to enact new laws to protect the animals of Oregon from cruelty and abuse.
The potluck will be held at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Rd., Portland. Come to the potluck at 5:00pm, the presentation at 6:30pm, or both! Please bring a plant-based (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. Need plant-based ideas? Click here. If you come alone, figure the amount to serve 4-6 generously; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events. For more information email firstname.lastname@example.org.
October 29 (6:30 PM)
Following a community potluck, join us for a talk on "Vegan Nutrition for Athletes" by Wilfredo Benitez of Eat, Run, and Done who is a vegan ultramarathon and long distance runner. He’ll discuss what happens to the body during and after exercise and how
proper nutrition can help keep our bodies healthy and able to sustain regular performance. Running and exercise are incredibly healthy activities to partake in, but when done on a regular basis,
they require a lot more than just the time given to the actual activity. As an endurance athlete, Wilfredo has
found that proper nutrition is essential for maintaining optimal health before, during, and after
exercising on a routine basis.
Wilfredo has been a runner for almost a decade. Three years ago, he found his niche as a long distance runner just as he was beginning to transition from a vegetarian diet to a vegan or plant-based diet. Wilfredo credits his vegan diet to his ability to endure the long training periods and races of ultramarathons and is excited to share his passion for nutrition as is the key to a healthy and active lifestyle.
Come to the potluck at 6:30, the talk at 7:30, or both! Note the new location. The potluck and demo will be in the community room of Clark Public Utilities, 1200 Fort Vancouver Way, Vancouver, WA 98663 where we used to meet a year ago [see map]. This is not far from the Marshall Center and just over the I-5 Bridge - very quick to reach from Portland. For the potluck, please bring a plant-based (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. Need plant-based ideas? Click here. If you come alone, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events. For more information email email@example.com.
Oregon Convention Center
On November 13, Northwest VEG and Adventist Health will co-host the fifth annual Northwest Health and Nutrition Conference, a professional conference featuring five top speakers exploring the science behind plant-based nutrition. Speakers this year include:
Friday, November 13, 2015
- Michael Klaper, MD: Putting Nutrition to Work in Autoimmune Disease: Plates over Pills
- Paulette Chandler, MD: Nutrition and Cancer: Fight Cancer the Whole Foods Way
- Neil Nedley, MD: Nutrition, Depression, and Mental Performance
- Matt Ruscigno, RD: Plant-based and Powerful: What We Know About Vegan Athletes
- Carol DeFrancesco, RD, MA: Motivational Interviewing: Conversations that Lead to Change
November 13 - 15
When: Friday, November 13 - Sunday, November 15
Where: Oregon Convention Center
Details: More than 400 volunteers are needed to help make Northwest VEG's 10th Annual Portland VegFest a success. Did you know that volunteering for just one 3-hour shift earns you free admission to BOTH days of Portland VegFest?! Plus, this year volunteers get a commemorative t-shirt, a chance to win great prizes and an opportunity to hangout in our volunteer break room filled with treats and other surprises. There is something for everyone! We still need help with setup, cleanup, the registration table, the NW VEG table (experience required), passing out food samples, working at recycling stations, the children's or teen area (face painters and makeup artists needed), dressing up in a veggie costume, the fitness stage, the kitchen, and more. You can also assist beforehand by signing up to distribute posters and postcards around town to promote Portland VegFest. We need your help to make this year's Portland VegFest the best yet!
Please email Chelsea Davis, Northwest VEG's Outreach and Volunteer Coordinator, for more information at firstname.lastname@example.org.
July 3, 2015
By Julie Hasson, cookbook author and speaker at our upcoming Gresham potluck on Sunday, July 12.
This recipe has quickly become my very favorite! It’s so easy to make, makes a large dessert to feed a crowd, and can be customized to whatever fresh or frozen fruit you have on hand.
1 bag of Julie's Original Gluten-Free White Cake Mix
1 1/2 cups plus 2 tablespoons non-dairy milk
1/3 cup olive oil, canola or melted coconut oil
1 teaspoon pure almond extract or 2 teaspoons pure vanilla extract
5 rounded cups fresh or frozen (not thawed) raspberry, blackberries or blueberries (or sliced peaches or nectarines or a combo) About 1- 2 tablespoons granulated sugar, for sprinkling
Mix everything (except for the berries and sugar) together in a large bowl until smooth. Spread into a greased 9 x 13-inch glass baking dish. Evenly sprinkle berries and fruit on top of batter, lightly pressing it in, and sprinkle with sugar. Bake in a preheated 350°F oven for about 1 hour and 10 minutes, or until the top of the cake is firm to the touch and baked through. Depending on your oven, it might take an extra 15 minutes or so. Enjoy!
Variation: You can substitute 1 peach (or more), which has been peeled seeded and sliced, for 1 cup of the berries.
Tip: Strawberries are the only berry that doesn’t work as well for this recipe.