Northwest Veg
April 2010
Vol. 44
  e-Thymes
"If you knew how meat was made, you'd probably lose your lunch." -k.d. lang
Latest News...
» Register Today for Race for the Animals
» New Column on Veganism Makes its Debut in The Oregonian
» NW VEG News & Event Bites
» Business Spotlight: New Moon Massage Therapy
» Dine-out at Thai Lahnna
» Interview with YEA Camp Founder, Nora Kramer
» Book Review
» Vegan Dining in Maui
» Recipe of the month: Maple Peanut Oat Brittle
» Vegan Hospitality in a Non-Veg World
» Upcoming Events
» Business Partners
» Member Discounts
 
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503.746.8344

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Register Today for Race for the Animals

Northwest VEG is hosting its 1st annual "Race for the Animals" event on July 10. This 5K and 10K trail run/walk will be held in Forest Park and begins at Lower Macleay Park. Runners, hikers, and walkers of all ages and paces are encouraged to participate. Following the race, all participants are invited to enjoy vegan goodies, energy bars and fruit to re-fuel those plant-strong bodies!

"Race for the Animals" is a fundraiser for Northwest VEG's education and outreach programs. Although not required, participants can go the extra mile and raise additional funds for this event. Prizes will be awarded to the entrants with the highest donation totals.

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New Column on Veganism Makes its Debut in The Oregonian

As a long-time staff writer and blogger for The Oregonian, Grant Butler has covered all manner of local food news and culture. But when he announced he was immersing himself in the vegan lifestyle just for the month of February, no one - not even Butler - knew what to expect come March 1.

When his month-long experiment came to an end, Butler not only decided to stay vegan - he proudly began a new column on veganism, which debuted in the March 23 edition of The Oregonian. Northwest VEG caught up with Butler to hear more about the good news.

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NW VEG News & Event Bites

VegFest Countdown! We're less than 6 months out from our expanded VegFest, September 18-19 at the Oregon Convention Center. We're now accepting exhibitor applications and are well underway with scheduling our speaker line-up. Visit www.portlandvegfest.org to check out up-to-date details, or to download an exhibitor application.

Northwest VEG April Gatherings: Our Book Club holds its first discussion on Jonathan Safran Foer's Eating Animals on Wednesday evening, April 7, at 6:30 pm at the downtown Central Library. Email annwaw@hotmail.com with questions. And we've got a dine-out on April 11th (more details two stories below).

And our Thursday and Sunday Potlucks in April should bring out the first local spring veggies to complement our great meals and equally great company. If you can't come for the potlucks, you're still invited to the talks which follow. Jess of the Get Sconed blog has been rescheduled for April, with her "Eating Local and Vegan in Portland" presentation. Our Vancouver program will be an interactive discussion on vegan nutrition, with insightful selections from Dr. Michael Greger's excellent nutrition DVDs to further inform us. For specific details on the book club, potlucks and other NW VEG events, as well as other local non-profit events, visit the events page of our website.


Business Spotlight: New Moon Massage Therapy

Cozy. Energetic. Compassionate. Easygoing. Cool.

These are just a few of the words I would use to describe Jen Fichter, owner of New Moon Massage Therapy. I recently visited Jen at her office in the Hollywood Professional Center where I discovered first-hand that she is especially gifted in her craft. She is an open and energetic person and made me feel instantly comfortable after we met. One thing that stood out during our session was that she is no wimp when it comes to deep tissue massage. Jen explains, "I am able to give pretty deep pressure and I like to work on what the client's needs are on the particular day they come in. I like to work on trigger points and think about posture...and how to release short muscles and help the client learn how to shorten the long muscles to help the body be in alignment."

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Dine-out at Thai Lahnna on April 11

Get ready SE veg peeps! This month's dine-out is heading to your side of town! We're having a lunch buffet at a quaint and utterly adorable restaurant, Thai Lahnna. Get this--four entrees and an appetizer of veggie pot stickers for $15, including tip (drinks are extra and I encourage you to bring cash rather than debit). Not bad, huh? So come on out for great eats on April 11 at 1:30 p.m. at Thai Lahnna located at 7937 SE 13th Avenue in the Sellwood neighborhood. The restaurant is located just south of the public library and there are lots of cute shops nearby, so make a day of it.

To RSVP, contact Cat at monroycathy@hotmail.com as we're limiting the number of guests to 20. You can also call me at 503-778-0223. I look forward to seeing you in the warm sunshine and spring weather! Peace.


Interview with YEA Camp Founder, Nora Kramer

Summer opportunities for youth abound, but there is rarely anything available for veg kids who are interested in helping create a better world. Activist and educator Nora Kramer saw that need and launched Youth Empowered Action (YEA) Camp in the Bay area last summer. This year YEA Camp has expanded to the Portland area (August 14-21). I talked with Nora about her veg and activism experiences and about YEA Camp.

MR: Tell us about your journey to veganism and activism.

NK: I went mostly vegan pretty much overnight. I was 21 and in my senior year of college, and it was a total fluke. I was in Lecture Hall 1, with 500 other people, in Environmental Science 101, which I only took because it fit into my schedule and fulfilled a requirement. We watched Diet for a New America,the documentary based on John Robbins' classic book, and I was transformed. I was shocked to discuss the movie with some other people in my class and to find that they were not altering their selection for lunch even just for that day.

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Book Review on 'Why We Love Dogs, Eat Pigs & Wear Cows' by Melanie Joy, Ph.D.

Right on the first page of Why We Love Dogs, Eat Pigs & Wear Cows: An Introduction to Carnism: The Belief System That Enables Us to Eat Some Animals and Not Others, social psychologist and animal advocate Melanie Joy jumps into the inconsistencies we maintain in our relationship with animals by offering the scenario of eating a stew we find delicious and discovering that it's made with Golden Retriever meat. We have a strange relationship with animals. Some we eat, wear and experiment on, others we passionately protect, and/or enjoy as pets. Where did we get this skewed lens about which species are tasty, which are gross and which are off limits? (And it differs in many cultures.) And why do we vigorously defend our right to eat animals when we in most industrialized countries have no biological need to do so?

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Vegan Dining in Maui

The Valley Isle is an ideal location to take a break from the gray skies that blanket the Pacific Northwest during this time of year. Besides the perfect climate and lush, tropical foliage, another fabulous draw is the food. Vegans will delight in the wide array of vegan-friendly dining options available.

The fun begins when you leave the airport in Kahului and head to your first stop, the Down To Earth vegetarian grocery store located at 305 Dairy Road. Order a fresh-made sandwich, wrap or smoothie from the deli or get a heaping plate of goodies from the salad and hot bar. Then stock up on your favorite vegan items; it's all there, along with many exotic fruits and veggies in the produce department.

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Recipe of the month: Maple Peanut Oat Brittle

I can't say I've ever had what some might call "typical" peanut brittle, but I'm pretty sure the main ingredients are sugar, corn syrup, and peanuts. I must admit, those really aren't my favorite ingredients to indulge in. So I decided to whip up a batch of peanut brittle like none you've seen before. Good ol' hearty oats give this brittle its texture, and the sweet tastes of brown rice syrup and maple syrup bind this brittle together. Enjoy!

Ingredients:
  • 3 1/2 cups rolled oats
  • 1/3 cup almonds (chopped)
  • 1/3 cup dairy-free chocolate chips
  • 1/4 teaspoon salt

  • 1/2 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla
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Vegan Hospitality in a Non-Veg World

After I attempted a vegan diet for 10 days while my husband was out of town a few years ago, I knew I wanted the experiment to become permanent. When my husband came home and I told him how much I loved being vegan, he accepted my new diet effortlessly. The first thing he said was, "Okay, we'll stop cooking meat in the house." I hadn't even thought that far ahead. In fact, I said I didn't think that would be necessary. As usual, he had the foresight to know how important a meatless home would become to me over time. Our home is the one place I can fully express the values of my vegan lifestyle. Nevertheless, it's equally important to me that my friends feel welcomed in my home and comfortable.

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