Northwest Veg
January 2010
Vol. 41
  e-Thymes
"You never hear anybody talk about mad tofu disease."
-John Robbins

Latest News...
» NW VEG President looks back (and forward)
» Dine-out at Hungry Tiger Too on January 9
» NW VEG to co-sponsor Vegan Chef series at Better Living Show
» Volunteer Spotlight: Brittany Shannon
» 'Meetup' with a fun veg group - Viva la Vegan
» Grass-fed beef not as 'green' as some think
» Recipe of the month: Apple Walnut Spice Muffins
» Upcoming Events
» Business Partners
» Member Discounts
 
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info@nwveg.org
volunteer@nwveg.org
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503.746.8344

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NW VEG President looks back (and forward)

As a new year begins, it is good to look back at what we accomplished and look forward to what is coming up. 2009 was a good year for our Northwest VEG community. Our VegFest 2009 was the largest yet, attracting 3700 people to the Oregon Convention Center to hear great national and local speakers such as Dr. John McDougall, Rip Esselstyn, Kathy Freston, Isa Chandra Moskowitz, and Vesanto Melina.

Our Compassionate Thanksgiving was probably the largest vegan potluck ever held in Portland, with more than 200 registered. We had 50 people sign up for the Master Vegetarian Program and 60 people take our Veg 101 classes. We held monthly potlucks with speakers in Portland and Vancouver, helped co-sponsor Try Vegan Week and the Let Live Conference, gave talks and presented information at numerous conferences and events, and worked hard to build our community and help promote a plant-based diet.

Our community has grown, too. We now have eight local vegan restaurants, two vegan bakeries, and five vegan food carts listed on the Northwest VEG web site and in our dining and shopping guide.

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Dine-out at Hungry Tiger Too on January 9

Happy New Year NW VEGers! Our first dine-out for twenty ten will be January 9, from 5:00-7:00 PM. Restaurant is Hungry Tiger Too, located at 207 SE 12th Ave., Portland. I know you ate a lot and partied a lot with your family and friends over the past couple of weeks, but hey, how long has it been since we've seen each other?! Too long, in my opinion! This place is casual, and not expensive, with a great Vegan Mac N Cheese! Let me know if you plan to attend, and I'll get the guest list started. We'll have to stop at 25, so respond right away to get a seat at the table. Email or phone is fine: Maribeth.m.wester@gmail.com or (503) 936-4008. Be sure to let me know if you have a last minute change of plan and can't make it, so I can invite someone off the waiting list.


NW VEG to co-sponsor Vegan Chef series at Better Living Show

The 2010 Energy Trust Better Living Show, March 26-28, at the Portland Expo Center will feature an entire section of vegan vendors in the Veg Village and five chefs as part of the Vegan Chef Series. For the past two years, this show has attracted 20,000 annually who are seeking to learn more about sustainable and green living choices. Northwest VEG has stepped up to co-sponsor the Vegan Chef Series and would like to encourage like-minded sponsors and exhibitors to take part in the Veg Village. This event is a wonderful opportunity to get introduced to new customers, boost awareness, and grow sales for your products and services. Flexible exhibiting options are available from one to three days. For more information about sponsorship and tabling opportunities, please call Donna at (541) 531-5359 or e-mail BLSVegan@gmail.com.


Volunteer Spotlight: Brittany Shannon

Brittany Shannon creates the hard-copy layout for the NW VEG Thymes and also designed the logo and theme of VegFest 2009's posters and postcards. Brittany is a pleasure to work with, and her smile and positive energy are contagious. We are so thankful for all of your wonderful work, Brittany!

How long have you been veg and why?
I have been veg for six years now. I was in college and living in the dorms with a girl who had been veg since she was three years old. She asked her mom (at three years old) where meat came from. When her mom explained, she was heartbroken and decided that she didn't want to eat the farm animals that she loved to read about in her books. That really got me thinking. Since I was so interested, she helped me out by ordering the veg starter kit from PETA and showed me a couple of films. After I saw Meet Your Meat I knew that I had to be veg. The blinders had been taken off, and there was no denying the atrocities that animal products contribute to.

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'Meetup' with a fun veg group - Viva la Vegan

Have you ever found yourself in a new city, not knowing where to start? Perhaps you have had the experience of looking in your planner only to find you have some free time on a Sunday afternoon.

Meetup is the world's largest network of local groups, and many have vegetarian themes. For those looking for something more specific, especially around veganism, volunteering, and educational opportunities, you might be interested in the Northwest VEG-sponsored Meetup group Viva la Vegan. On average, Viva la Vegan hosts about six events every month. In the past month, they have had a Raw Sunday Supper, Let Live Community Get-together, CD Release party, Second Annual VLV Cookie Exchange, Apron Activists Holiday Bake Sale, and Activism with Pom Poms.

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Grass-fed beef not as 'green' as some think

People who eat meat but are worried about global warming and the environment have considered grass-fed beef as a possible way to reduce their environmental impact. It turns out, however, that grass-fed beef is a key contributor to global warming and, pound for pound, is responsible for more greenhouse gas than grain-fed beef.

Livestock's Long Shadow, a major 2006 report by the United Nations Food and Agriculture Organization, pegs the livestock sector as responsible for 18 percent of all human-created greenhouse gasses--a larger share than the entire transportation sector. There are four main ways that livestock creates global warming gasses: energy used directly to grow the animals and their food, methane produced in the stomach of livestock, nitrous oxide derived from fertilizers to grow their feed, and carbon released from trees and from the soil when land is cleared for grazing or for growing grain to feed the animals.

Of these four, it is methane production with which the grass-fed beef has the most problems. Methane is 23 times more potent than carbon dioxide as a greenhouse gas, and is produced when cows digest grass in a special part of their stomach called the rumen.

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Recipe of the month: Apple Walnut Spice Muffins

These apple muffins are hardy, satisfying, and moist. Feel free to add more spices for extra kick.

Ingredients:
  • 3 cups oat flour (or 3 1/4 cups rolled oats)
  • 1/2 cup chopped walnuts
  • 1/2 cup evaporated cane juice
  • 1 T baking powder
  • 1 t cinnamon
  • 1/2 t salt, nutmeg and cardamom
  • 2 medium apples
  • 1 3/4 cups water
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