August 2009


We educate and empower people to make vegetarian choices for a healthy, sustainable, and compassionate world.

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  1. VegFest on Sept. 19 Promises Wide Range of Food, Activities and Expertise
  2. Countdown to VegFest: Come on Down, Exhibitors!
  3. Calling All VegFest Volunteers
  4. August 22 Garage Sale to Benefit Vegan Outreach and Northwest VEG
  5. Vietnamese Fare On Tap for a Special Dine-out
  6. Seeking New Editor for E-Bits
  7. Upcoming Portland Potluck to Feature Raw Food Presentation
  8. Try Vegan Week Set for August 15-22
  9. Veg Musicians Will Entertain You at VegFest!
  10. Bob's Red Mill Offers Steady Supply of Healthy Whole Food Products

E-Bits, edited by Charley Korns, may also be viewed on the web. If you are interested in writing for future E-Bits editions, please email The next deadline is September 22, 2009.

1. VegFest on Sept. 19 Promises Wide Range of Food, Activities and Expertise

Kathy FrestonThe Portland VegFest on Sept. 19 will celebrate and promote sustainable, compassionate and healthy food choices and lifestyles. This low-cost, fun and food-filled event welcomes everyone, and this year we’re anticipating more than 3,000 attendees! In addition to offering scores of food samples, an experts’ table, family activities, restaurants, live music, and nonprofit organizations, VegFest features:

  • Speakers & Classes (John McDougall, Kathy Freston [pictured], Rip Esselstyn, Sharon Warner Methvin, Brian McCarthy, more)
  • Cooking Demonstrations (David Gabbe, Isa Chandra Moskowitz, Wes Hannah, Gabrielle Chavez)

VegFest will take place from 10am – 8pm on Sept. 19 at the Oregon Convention Center. Admission at the event is only $5, free for children 10 and younger. Learn more at

2. Countdown to VegFest: Come on Down, Exhibitors

Food FightThe support from VegFest sponsors has been stupendous. Because of their commitment and generosity, we're able to welcome other exhibitors into VegFest at affordable rates. We still have room for more exhibitors to attend, so bring on your vegan food, hard goods and your nonprofit causes; you'll have a great time networking, interacting with the public and taking in VegFest. There's also still a window for more sponsors to sign up and reap the full advantages of Northwest VEG's VegFest marketing program. To find out more, visit our website at or email

VegFest welcomes more sponsors: We're excited to welcome the following to our lineup of 15-plus sponsors:

Event Sponsor: Integrated Medicine Group –– A VegFest Sponsor for the last 3 years, Integrated Medicine Group is a multidisciplinary health care group practice based first on preservation of wellness and health and secondarily on treatment of illness. Fundamental to this approach to wellness are healthy diet and exercise patterns. IMG strongly supports a vegan lifestyle and daily exercise in moderation as fundamentals of health care. From this basis of personal responsibility for oneself, all things are possible through patient-physician interaction and cooperation. Owners Dr. Richard Heitsch, M.D., and Christy Heitsch –– and much of the staff –– are vegan, and all supplements and health-related products offered at the clinic are vegan. 15% discount on supplements for NW VEG members.

Gold Sponsor: Blossoming Lotus –– A VegFest Sponsor for 4 years, Blossoming Lotus has now expanded to two locations. Blossoming Lotus Irvington is located in what was formerly The Paper Garden, at 1713 NE 15th Ave., offering full service dinners in an idyllic space showcasing the skilled craftsmanship of Portland's John Janulis and Fred Dieter. Their exciting world fusion menu features many old menu favorites as well as a plethora of new organic, vegan, and live dishes, gourmet desserts and specialty drinks.
Silver Sponsors:

  • Field Roast Grain Meat Company is back for the 5th year. Its 100% vegan grain meats are made from wheat and filtered water combined with fresh, bold flavors such as shiitake mushrooms, fresh garlic, lemon juice, red wine, tomatoes, fresh vegetables, herbs and legumes.
  • Food Fight! (pictured) Portland's ONLY all-vegan grocery store is back for the 4th year. Stocked with junk food, organic produce, bulk, books, and other random things to take care of yourself and get you thinking.
  • Herbivore Clothing is also happening at VegFest for the 4th year. Visit them at VegFest or their retail store for clothing, bags, belts, wallets, books, aprons, picture frames, coats, art and much more.
  • National College of Naturopathic Medicine (NCNM) is the oldest naturopathic college in North America that offers two exceptional degree programs - Doctor of Naturopathic Medicine and Master of Science in Oriental Medicine.
  • Vega –– Made from natural, plant-based ingredients, Vega Whole Food Health Optimizer, Whole Food Energy Bars, Whole Food Smoothie Infusion and Whole Food Antioxidant EFA Oil Blend provide whole food goodness with fast food convenience.

If your company is interested in sponsorship information, please visit VegFest Sponsors  or email

3. Calling All VegFest Volunteers!

VolunteersPortland VegFest is right around the corner (Saturday, Sept. 19, 10am-8pm) and we need your help in making it a huge success! VegFest will be our largest event ever and it will be at the Oregon Convention Center for the first time. It will include nationally renowned speakers, chef demos, tons of free food, veg musicians, restaurants, kids’ activities and more! Here are some ways you can be involved:

  • Volunteer at VegFest on Saturday, Sept. 19 (morning, mid-day, & evening shifts available –– we need 175+ volunteers in many different roles)
  • Post a VegFest yard sign in your front yard (we'll supply the sign)
  • Distribute VegFest posters and postcards to businesses/coffee shops/libraries etc. in your neighborhood (early September)
  • Assist with set-up at the Convention Center on Friday, Sept. 18

All volunteers get into VegFest free, and your help is essential in making this a wonderful event! Please let us know the roles you're able to assist with and the time of day you prefer at VegFest on the 19th.
Please email VegFest Volunteer Coordinators with your preferences and contact info:

Wendy Gabbe Day:
Nina Grout:

4. August 22 Garage Sale to Benefit Vegan Outreach and Northwest VEG

Donate: Your fabulous cast-offs will enrich (well, help support) two great nonprofit groups, Vegan Outreach and Northwest VEG. Baked goods are also welcome.
Volunteer: Get in on the best bargains and have fun too.
Buy: Let's move this stuff!
When/Where/How: The sale is from 8 am - 3 pm on Saturday, 8/22/09, on the 4000 block of NE 19th Ave., 97212 in Portland. Contact Yvonne at to help on Friday or Saturday, or to arrange drop-off of items. Small goods may also be dropped off at the Westside Northwest VEG potluck on August 16 (see article #7).

5. Vietnamese Fare On Tap for a Special Dine-out

Fear not being bamboozled at our next dine-out on Aug. 8 at 7pm! Venture to the South Waterfront district by bike, streetcar, or automobile to partake of a delicious family style dinner at Bambuza Vietnam Bistro, 3682 SW Bond Avenue. The chef will craft a scrumptious variety of vegan dishes: coconut summer salad rolls; grilled lemongrass shiitake; green papaya salad with shredded fried tofu; stir-fried garden vegetables with shiitake; green bean tofu with garlic black bean sauce; caramelized eggplant clay pot with scallions; steamed jasmine rice; tea; and a finale of sweet sticky rice topped with roasted peanut and rum coconut sauce! The per-person cost, including gratuity, is $16 (drinks, other than tea, are extra). Not bad for a meal that could be the culinary highlight of your August! Please RSVP by Pay-Pal at; Charley will confirm your reservation. Your RSVP needs to be received by Aug. 6.

Check out Bambuza, with other locations in Tualatin and Seattle, at –– and show your Northwest VEG membership card for a 10% discount anytime, not applicable at the 8/8 dinner.

6. Seeking New Editor for E-Bits

By Charley Korns, Editor

Ebits logoE-bits, the bimonthly publication of Northwest VEG, is in search a volunteer to take over the editing, beginning with the October issue. I am stepping down from this position after editing E-Bits for 3 years.

The task involves about 8 hours every other month, preparing in the odd-numbered months ahead of the publication date, which is always the first of each even-numbered month. You will be in contact with board members, the Northwest VEG coordinator, and other volunteers to prepare, assign and edit content for each edition, and you may also write articles. If you have some journalistic writing and/or editing experience, are familiar with Northwest VEG, can commit the time, and enjoy communicating about veg-relevant issues, you’re the ideal volunteer for this important role! Although not essential, it would be awesome if you have experience with a program like Dreamweaver or other web design software. Anyone interested may contact me at or (503) 288-1503.

7. Upcoming Portland Potluck to Feature Raw Food Presentation

Join Northwest VEG for our monthly potluck event featuring a raw food presentation by Tashi Rana. The potluck will be at 5pm on Sunday, August 16, at the West Hills Universal Unitarian Fellowship, 8470 SW Oleson Rd., Portland. 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? Check out 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, and we start eating at about 5:15. For more information, call (503) 224-7380 or email If you can volunteer to help at the potluck, please contact or (503) 224-7380. A donation of $2–5 per person is suggested to help cover the cost of the room rental.

Following the potluck, about 6:30pm, join Tashi Rana for her presentation “Transitioning to a Raw Food Diet.” Raw food is more than a fad –– it is a trend that has the potential to dramatically impact human health on all levels and keep global ecology in balance. Tashi’s talk will focus on easy ways to prepare and enjoy raw foods as well as the physical transformations, mental clarity, emotional release, and social challenges that commonly occur once people “go raw.”

Tashi is a nutrition consultant and educator who emphasizes the inclusion and benefits of raw foods in people's diets. She is a student of Gabriel Cousens, M.D., and will receive her Master's in Vegan/Live-food Nutrition through the University of Integrated Science this October.

8. Try Vegan Week Set for August 15-22

TVW logoTry Vegan PDX is inviting you to join in the 2nd Annual Try Vegan Week, taking place August 15-22 at various locations throughout Portland. Events include a free movie screening of A Peaceable Kingdom, a vegan mentoring program, potlucks, bike rides and a Can't Touch This! Vegan Prom and Party on Aug. 22!
Educational Events and Lectures Include:

  • Why veganism?
  • Vegan BBQinq 101
  • Factory farms and ‘humane’ meat
  • Vegan fitness 
  • Disease prevention
  • The environment
  • Cooking without dairy
  • Raw foods
  • Getting your greens
  • Fish and seafood
  • Vegan parenting

Please check out for event times and locations. Feel free to also email with any questions or ideas at All events, except Vegan Prom, will be free to the public.

9. Veg Musicians Will Entertain You at VegFest!

By Charley Korns, Editor

SweetJuiceThis year’s VegFest (Sept. 19, Oregon Convention Center) will feature a number of local musical acts –– all fronted by vegetarian or vegan artists. Fellow volunteer Deanna Cintas and I put the word out a couple of months ago, and eventually found six solo artists or groups to perform, including SweetJuice as the headliner (pictured). Finding several of them would not have been possible without the assistance of local music promoter Lisa Lepine. Thanks, Lisa!

Be sure to check out some of the tunes at VegFest, on the stage near the Vegan Food Court. Here’s the lineup for the Veg Minstrels Showcase:
11:15 – Jon Davidson is an acoustic alt/rock artist from Portland. Singles from his latest album have garnered airplay on over 200 FM stations in 46 states, and have been featured in several MTV and VH1 shows. Visit Jon on-line at
12:45 – In Seth Martin’s songs, lyrically and musically, two powerful notions come across: the spiritual is physical, and the personal is political. In other words, everything is connected. This means that, among other things, regarding style and subject matter, everything is fair game. Visit Seth on-line at
2:15 – Kate Mann’s songs take you on a southwestern journey of the nighttime world with snapshots of love lost and dangerous encounters. A former high school teacher, Kate had an awakening of sorts in 2005 and started touring the West, playing venues from farmers’ markets to cafés to dive bars. Visit Kate on-line at
3:45 – Amy Bleu and her back-up band are performing at bars, festivals, and coffeehouses across the Northwest. Critics and fans have described their songs as everything from sea shanties to vaudeville-influenced ditties to indie rock songs. Bleu still performs solo occasionally, and sometimes as a duo with her accordionist/xylophonist, Adam Sullivan. Visit Amy on-line:
5:15 – Fans love Dawnya Clarine’s clever, unexpected lyrics and catchy musical hooks. Elements of pop, blues, reggae and jazz are woven together under her smooth, sultry voice. A contagious, positive aura bubbles from Dawnya and her songs. Think Jack Johnson meets Norah Jones and you’ll get the idea. Visit Dawnya
6:30 – Devoted vegans Adam East and Kris Deelane front SweetJuice, an alt-folk-rock act that has been described as "Annie Lennox and Elvis Costello fronting Crazy Horse without Neil Young.” East and Deelane have grown from an acoustic duo (Adam & Kris) to a full-fledged band. Their song, “Baby, Let’s Get a Divorce,” sparked national attention with profiles by Geraldo and People Magazine. Their relationship with Gibson Guitar led to opening for both Joan Jett and Brian Wilson in Las Vegas. The act is a festival favorite across the county, having played such gatherings as Kerrville Music Festival, Oregon Country Fair, and Festival of the Dragon. Visit SweetJuice on-line:

10. Bob's Red Mill Offers Steady Supply of Healthy Whole Food Products

By Trista Cornelius, Contributing Writer

Bob MooreI love Bob’s Red Mill products –– the flour, the oatmeal, the flaxseed meal — so, we recently decided to tour the mill. Christie, our tour guide, greets us at the entrance to the mill. “Yes, there really is a Bob,” she says and points to his “CEO of the year” award (Portland Business Journal, 2008). At 80 years old, Bob Moore (pictured) still runs the company.

Inside the mill, where I expect to see concrete, steel, and enormous stones grinding grains to dust, I see two upright pianos. Then, like the oatmeal label coming to life, Bob emerges from the break room behind us. It’s impossible not to think of Santa Claus when meeting the face of Bob’s Red Mill: spectacles, thick white beard, rosy cheeks, and a booming, chortling laugh. He and his assistant greet us, then sit at the pianos to play a duet for us!

I’ve learned that Bob’s Red Mill is a gold sponsor for the VegFest, and I’m curious to know why. Is Bob a vegetarian? He is not. And why the generous support of Northwest VEG? During the tour and a couple of interviews with staff, I find at least two reasons.

It’s good business to provide unique products for alternative food lifestyles, but Bob’s does it for personal reasons as well. They understand how food choices transform a life because Bob’s wife, Charlee, painstakingly sought out whole foods to feed her family before the term even existed. Now, the company produces a wide range of gluten-free foods. However, they not only separate the gluten-free milling facility from the “conventional” facility, their “cereal chemists” conduct extensive testing on all gluten-free products. So, even naturally gluten-free products, like corn, are tested to ensure no gluten has contaminated the product during the milling process. Our tour guide candidly shared a personal story. She told us she’d been extremely sick, but when she eliminated gluten from her diet, her health returned so completely she was able to work again. Appropriately, she got a job at the mill. Now, she continues to study health and nutrition by reading “the books Bob feeds me,” she said, her slim, vibrant appearance suggesting no sign she’d once been too sick to work.

Passion for healthy living also guides the company. Cassidy Stockton from the marketing department said, “Nutrition is so important to how you live and how you feel,” and Bob’s products (non-GMO, whole food) fit the vegetarian/vegan/raw lifestyle. According to their unofficial slogan, “Whole grains are life insurance that you eat.” I totally agree but like the sarcasm in another slogan painted above the exit door at the mill store: “Had I known I was going to live this long, I surely would have taken better care of myself.” The place exudes energy and wellness. Staff pedal three-wheeled cycles to get around the 7.5- acre mill, and the staff I met talk passionately about the health benefits of various products –– amaranth seems to be getting the spotlight right now; three different staff referred to it with mystified pride. Matthew Cox from the marketing department said quinoa sales have grown 70% recently, and Bob’s will be selling the energy-boosting chia seed this fall. Cassidy described her amazement at “how much life is in that seed; all it takes is a little bit of time and water.” Although Bob’s does not market its products for sprouting, the customer service department has been doing their own experimenting and finding all of it viable –– good news for those of us incorporating more raw food into our diet.

I noticed that because of the company’s concern for good health and genuine compassion for food differences, the staff keep “alternative” diets in mind. The cooking classes offered at the store include vegetarian and vegan dishes (and most of the conventional dishes can be modified) as well as gluten-free classes. Vegetarian, vegan, and raw cookbooks are sold at the store, as well as sprouting books and kits. The restaurant offers vegetarian and vegan meals like a veggie omelet made from Bob’s “egg substitute,” French toast and flapjacks, a tofu scramble, and sandwiches.

It was a pleasure to learn more about Bob’s, a company that is authentically dedicated to health, wellness, and providing whole foods including myriad vegan options. Stop by their booth at VegFest on Sept. 19!

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