NORTHWEST VEG
We educate and empower people to make vegetarian choices for a healthy, sustainable, and compassionate world.
(503) 224-7380
info@nwveg.org
Contents
Join Us for VegFest 2007!
Dine-out Updates Include Plan for April and Need for Volunteers
New Website Offers Cooking Videos and Recipes
Vita Café Joins Northwest VEG as Business Partner
Meteorologist to Address Climate Change at April “Earth
Day” Potluck
Book Review: Juice Alive Is Packed with Punch to Educate
and Transform
Finding Food Straight from the Farm
New Lebanese Dining Options Include Vegetarian Spot in
Beaverton
A Vegan Diet Eases Suffering for Animals and Offers Us Health
Benefits
Walk for Farm Animals Needs Coordinator
Vegan Dinner, Cooking Prep Class Offered at Whole Foods
Naturopath to Speak at May Potluck
Join
Us for VegFest 2007!
By Emily Pepe, Contributing Writer
Northwest VEG is pleased to invite you to the 3rd Annual VegFest: A Compassionate Living Fair. The event will be held on Friday, May 11, and Saturday, May 12, at Benson High School near the Lloyd Center at 546 NE 12th Ave., in Portland. Major sponsors include Blossoming Lotus Café, Vegan Bodybuilding and Fitness, and VegNews Magazine.
The event kicks off on Friday evening at 7 pm with a keynote lecture by T. Colin Campbell, Ph.D., author of the best-selling book The China Study: Startling Implications for Diet, Weight Loss and Long-Term Health. Musical entertainment will be provided by Anima Bhakti, a Portland-based instrumental duo known for their eclectic blend of world music.
Saturday’s
festival runs from 10 am to 6 pm and will include free food samples, cooking
demonstrations, Veg 101, dozens of veg-friendly exhibitors, and lectures
by:
- John Robbins (pictured), author of Diet for a New America, The Food Revolution, and the recently released Healthy at 100: The Scientifically Proven Secrets of the World’s Healthiest and Longest-Lived Peoples
- Caldwell Esselstyn, Jr., M.D., author of Prevent and Reverse Heart Disease
- Jonathan Balcombe, Ph.D., author of Pleasurable Kingdom
- Kelly Peterson, Oregon Program Manager, Humane Society of the United States, and Jennifer Hillman, Director of Ballot Issue Campaigns, HSUS
For the most updated event information, please visit www.portlandvegfest.org. Meanwhile, we invite the community to participate in one of several ways:
Volunteering. Many volunteers will be needed for 2 ½-hour shifts on both days of the event. To sign up, contact volunteer@nwveg.org or (503) 224-7380. Volunteers are also welcome to join the event planning committee. To get involved, please contact Jill Schatz at jill@nwveg.org or (503) 297-8435.
Supporting VegFest as an exhibitor or sponsor. There is still time for veg-friendly businesses to sign up as exhibitors or sponsors. Visit www.portlandvegfest.org for complete information, or contact Robert Cheeke at PortlandVegFest@yahoo.com or (541) 231-6269.
Contributing to the silent auction. This event has already attracted donations of outstanding items from Black Sheep Bakery and Cawfee, Food Front, Pioneer Organics, One Breath Yoga, The Herb Shoppe and many others. Donating an item or service to the auction is an exciting way to support Northwest VEG. If you are interested, please contact Barrett McInnis at bmcinnisnwveg@gmail.com.
Vita Café Joins Northwest VEG as Business Partner
The
Vita Café serves up mostly vegetarian and vegan cuisine for breakfast,
lunch and dinner every day. Using as much local and organic ingredients
as possible, Vita specializes in fresh comfort foods such as a tempeh
Ruben sandwich, vegan mushroom stroganoff, sun-dried tomato polenta, seitan
cheese steak, tofu scrambles, and vegan corn cakes. They also have a great
selection of vegan desserts from Sweet Pea Bakery and Piece of Cake—and
an assortment of organic, biodynamic, vegan wines and local organic beer,
plus a specialty cocktail list. On warm days, enjoy Vita’s organic
garden patio, with colorful picnic tables, a bocce ball court, and a kids’
area. Speaking of kids, they eat for a buck every day from 5 pm –
7 pm. Northwest VEG members receive a 10% discount every day. Vita is
open every day at NE Alberta Street and NE 31st Ave. Call (503) 335-8233
for exact hours or to inquire about catering an event.
Book
Review: Juice Alive Is Packed with Punch to Educate and Transform
By
Bo Rinaldi, Contributing Writer and Author of Vegan World Fusion Cuisine
This
is it! The latest book from Juice Guru Steven Bailey, N.D., reveals the
secrets of the ages. Hollywood Stars know it, athletes know it, and now
you will too. After many decades of personal research, clinical studies,
retreats, and just plain ole common sense, Juice Alive provides the compendium
of wisdom Dr. Bailey has compiled for your everyday use. When you think
about it, natural healing, juicing and taking care of yourself is really
one and the same. However, the answers have never been presented in such
a thorough and compelling manner. Just about anything you want to know
about health, beauty, wellness, and taking care of yourself is right here,
with recipes, tips, ancient wisdom and secrets never before published.
We at the Blossoming Lotus esteem Dr. Bailey for this latest work, Juice Alive, for its common sense approach to healing what ails you. We know, from our collective personal experiences that the juice formulas, healing wisdom, and techniques contained within this work will transform your life. This great book contains inspiration, guidance, reference materials, and a vast compendium of knowledge for all on the path of health, wellness, and beauty. The book is fantastic for the beginner, essential for the practitioner, and necessary for all interested in transforming their life for optimum health. Buy this book. Use this book. Share this book. And may we all enjoy the depth of wisdom presented here by one of the world's most renowned natural healers.
New Lebanese Dining Options Include Vegetarian Spot in Beaverton
Anyone
who enjoys falafel, hummus, and baklava has yet another couple of great
options. The Falafal Shack, a food cart in Beaverton, is the first establishment
in the area serving exclusively vegetarian Lebanese food. The menu includes
various forms of falafel, dolmas, spiral fries, baklava and drinks. A
“dozen” falafel balls with dipping sauce always includes 16,
at only $6.99! You can take out or enjoy your meal at one of the cart’s
outdoor tables. Check out the Shack at 12397 SW Broadway (Hall & Broadway),
Mon-Sat, 11 am – 7 pm; Sun, 12 pm – 6 pm. Call (503) 627-9800.
Fans of Nicholas on SE Grand will be delighted to visit Habibi, located at 1012 SW Morrison St. The same family owns both. A recent Oregonian “Cheap Eats” review noted that its hummus is a strong contender for the best in Portland. Further, the Lebanese rice was touted as “at least a notch above any other place in town—order it no matter what you’re eating.” In addition to the likely suspects, Habibi, which means beloved in Lebanese, offers tasty lentil soup, unique lemonades, Turkish coffee, and beer and wine. Doors open at 10:30 am, Mon-Sat, with flexible closing times. Call (503) 274-0628.
Walk for Farm Animals Needs Coordinator
Last
year’s local Walk for Farm Animals was a huge success, raising more
than $10,000 for Farm Sanctuary, a national nonprofit that operates two
sanctuaries and runs numerous educational programs to promote compassion
for animals and a vegan diet. More than 110 participants assembled on
Sept. 30 at Blossoming Lotus Café before taking off to walk several
miles through downtown Portland, carrying signs and at times chanting
animal compassion messages. Check out last year's results
nationally.
Coordinating the walk is fun and rewarding. You will have support from the national office of Farm Sanctuary, and a web system makes it easy for folks to sponsor walkers. If you can volunteer to coordinate the walk this year, which involves approximately 4 hours a month from June through September, please contact last year’s coordinator Charley Korns: charley@nwveg.org or (503) 288-1503.
Dine-out Updates Include Plan for April and Need for Volunteers
After a long tenure as Northwest VEG dine-out coordinator, Ardis Karr-Robak has stepped down. Thanks to her interest and efforts, the dine-outs continued month after month, providing a regular opportunity to socialize over vegetarian fare at numerous Portland and Vancouver restaurants. Thanks Ardis!
The April dine-out will take place at 6 pm on Saturday,
April 14, at the Vegetarian House, 22 NW 4th Ave., Portland. According
to Ardis’s review from a dine-out last year, “Portions are
large, sauces are generous, and the food is unique, savory and consistently
superior.” This special set-price ($12 per person) dine-out will
partake of several vegan menu choices that will be pre-ordered. Because
of the limited capacity of this dine-out, please RSVP soon to Charley
Korns, charley@nwveg.org or (503)
288-1503.
Looking ahead, we are forming a dine-out coordination team that would
involve a different volunteer coordinating a dine-out every few months.
Once assembled, the team members could plan ahead to include a variety
of restaurants and areas. The dine-out historically have occurred mainly
on the second Saturday evening of each month, but the future may see some
deviation. The new volunteers may have preferences of their own that will
shape the planning.
If you can coordinate a dine-out once every few months, or would like more information, please contact Charley Korns: charley@nwveg.org or (503) 288-1503. Speaking of dining out, the Northwest VEG Dining & Shopping Guide will be reprinted in time for VegFest. If you can help by calling restaurants to confirm hours and menu items, please contact Charley.
New Website Offers Cooking Videos and Recipes
A
new site showcases the culinary creations of Julie Hasson (pictured),
Dreena Burton, and Bryanna Grogan. Accessible videos show how easy great
tasting vegetarian meals can be. Each recipe is posted. Whether you’re
vegetarian, vegan or just veg curious, you will find the site worthwhile.
Dedicated vegetarians will appreciate the chefs’ creative, diverse
and ever-expanding menu. Parents who are looking to feed their vegetarian
kids (or teenagers) will find family-friendly fare. Even omnivores looking
to explore healthy alternatives will find the recipes satisfying and delicious.
The site will continue to evolve, offering healthy ideas for breakfast, lunch, dinner, kid-friendly food, appetizers and desserts. You'll witness simple techniques for preparing healthy meals with whole grains, beans, fresh fruit and vegetables, tofu, tempeh and seitan. Check it out at www.everydaydish.tv.
And don’t miss the cooking demo by Julie and Bryanna at VegFest on May 12!
Meteorologist to Address Climate Change at April “Earth Day” Potluck
In
honor of Earth Day, Kyle Dittmer of the Columbia River Inter-Tribal Fish
Commission, will speak after our vegetarian potluck on April 15. He is
a hydrologist and meteorologist, and current president of the Oregon Chapter
of the American Meteorological Society. Kyle will discuss trends in climate
and streamflow for the last 100 years for select sub-basins co-managed
by the Columbia Basin Treaty Tribes, the Warm Springs, Umatilla, Nez Perce,
and Yakama. Past changes in basin temperature and precipitation will be
outlined. Current climate change issues include warming water temperatures.
Future climate change suggests a warmer and wetter Columbia Basin and
even less snow and summer flow. Kyle just returned from Denmark and has
new information to share on the prospects of future abrupt climate change
and a possible new ice age.
Join us at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Road in Portland. Please bring a vegan or vegetarian main dish, salad or dessert, a card listing its ingredients, and plates and utensils for your use. If you come alone, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. For more information call (503) 224-7380 or email info@nwveg.org. If you can volunteer to help at the potluck, please contact volunteer@nwveg.org or call (503) 493-2358. A donation of $2-5 per person is suggested to help cover the cost of the room rental.
The talk by Kyle Dittmer will start around 6:30, and the public is invited to attend the talk, whether or not they arrive earlier for the potluck.
Finding Food Straight from the Farm
For
those interested in subscribing with Community Supported Agriculture (CSA)
farms, and this is the time of year to do so, see www.pacsac.org
for local farms that are either organic or claim to be pesticide free.
CSAs typically deliver fresh produce weekly to homes or work locations
of subscribing customers. Another source for CSAs, farm stands, or farms
with outlets at local farmers' markets is www.tricountyfarm.org.
For a comprehensive list of useful links associated with farm food purchases,
see www.tilth.org and click on resources.
A Vegan Diet Eases
Suffering for Animals and Offers Us Health Benefits
By Betsy Wosko, Contributing Writer
It seems to me that animal rights are about equal consideration
of the rights of all sentient life, human and non-human alike. As the
British philosopher and moralist Jeremy Bentham said, “The question
is not, ‘can they think, nor can they reason, but can they suffer’?”
If beings can suffer, we owe it to them to try to not allow them to suffer,
or to, at the very least, mitigate their suffering, however we can.
Cows, turkeys, pigs, and especially chickens, suffer greatly in factory farms. By choosing to not support the industries that confine and kill them, we reduce consumer demand for their flesh. But by opting for a vegetarian or, preferably, vegan diet, we not only minimize the suffering of cows, turkeys, pigs, and chickens, we also minimize suffering for ourselves, as people. A vegan diet is healthier. Human suffering from consuming animals includes vastly increased risk of obesity, heart disease, sexual impotence, diabetes, colon cancer, osteoporosis, and auto-immune disease, such as arthritis and rheumatoid arthritis. I, for one, would prefer to live in optimal health. Although I choose to be vegan because I want to minimize the suffering of animals, I enjoy the benefits of well-being I have by being vegan. I ran a half-marathon (13.1 miles) last May, at age 40, with no training. And I wasn’t even sore afterwards. That is what a vegan diet can do for you. That is how good you can feel. If you can reduce the suffering of animals, and feel that good, why not go vegan?
Editor’s Note: This writer’s account of her successful athletic feat without training is inspiring, but readers are cautioned to proceed at their own pace toward any new type of physical exertion, for each of us has his/her unique physical condition, abilities—and limitations.
Vegan Dinner, Cooking Prep Class Offered at Whole Foods
You may be interested in attending one or two upcoming events at Whole Foods Market at Bridgeport Village (7380 SW Bridgeport Rd., Tigard). Call (503) 639-6500, extension 0 and ask to register for a class in Salud! You will need a credit card number to confirm your registration. Or you can drop off a check made payable to "Whole Foods Market Bridgeport" to reserve.
On April 12, at 6 pm, Chef Bo Rinaldi from Blossoming Lotus Café will present a vegan dinner featuring recipes from Vegan World Fusion Cuisine. You can expect an interactive tasting of live foods, ancient foods and superfoods. Discover the ease with which you can make a Live Buckwheat Granola, a Quinoa Crepe or Pine Nut Crème Cheeze. Check out the Portabella Soufflé served with Whole Foods Arame and Avocado salad. Bo will discuss food as medicine and how we can all contribute to a sustainable and healthy future. The cost is $30. Blossoming Lotus is a sponsor of VegFest.
On April 24, at 6 pm, local chef Janna “Bananna” will teach a gourmet vegan food prep class. The menu will include an appetizer, entree and dessert. The class will focus more on the gourmet aspect of the foods...and there will be less time spent talking about health. The class fee will be somewhere between $20 and $40 (depending on what foods/recipes the chef selects).
In addition, Janna is celebrating her 50th birthday this year by sharing her extensive health knowledge with others. She is doing this by teaching a free in-home mini class once each month to anyone who is truly serious about improving their health the natural way. And, she is offering all her intensive 3-hour classes at a discount. When Janna does an in-home food class or health seminar, every participant who registers and pre-pays at least one week in advance of the class date, may bring a friend for free. Contact Janna at (360) 573-1028 or vegchefjb@iglide.net about this opportunity or to learn about upcoming classes in Oregon, Washington, Utah, and Idaho.
Naturopath to Speak at May Potluck
The Northwest VEG
May 20 vegetarian potluck will feature a presentation by Wendy Abraham,
N.D., who will address the Food For Life Nutrition and Cooking Classes
as part of The Cancer Project, sponsored by the Physicians Committee for
Responsible Medicine, or PCRM. Prior to attending Naturopathic Medical
School, Dr. Abraham received her Practical Nursing License and worked
5 years as an L.P.N. in the medical field. She practices as a naturopathic
physician at the Center for Natural Medicine in Portland. This event will
be held at the Trinity United Methodist Church at 39th SE and Steele Street,
Portland, starting at 5 pm.
The
Northwest VEG E-Bits is published via email around the first of every
even-numbered month. If you would like to contribute to E-bits, or if
you have any feedback, please contact Charley Korns, Editor, at charley@nwveg.org.