NW VEG & Community Events
NW VEG Portland Potluck and Vegan Travel in Thailand
When: Sunday, January 20, 5-8pm
Where: Friends Meeting Hall, 4312 SE Stark, Portland, OR
Details: Following NW VEG's monthly potluck, we are pleased to welcome The Intrepid Herbivores: Sadie Bowman and Joe Bourguignon as they present their pilot TV episode: a vegan travel guide to Thailand! Click here for more info.
A Community LivingWell Session at Adventist Medical Center
When: Friday, January 14, 7pm
Where: Adventist Medical Center Amphitheater, 10123 SE Market St., Portland, OR
Details: Featuring Dr. Hans Diehl, founder of the Complete Health Improvement Program (CHIP), and Dr. Sarah Winslow of the Adventist Health Medical Group. Unlock the power of food and take control of your health and weight! Space is limited and reservations are required. Please call 503-256-4000 to reserve your spot today. Doors open at 6:30pm.
Longview, WA Community Veg Potluck And Talk
When: Saturday, January 26, 6pm
Where: Youth & Family Link Gym, 907 Douglas St, Longview, WA.
Details: Following the potluck we will hear from Don Merrick, a retired chemical engineer and former Vice President of Northwest VEG, about corporate influence on food choices and costs. He will explore why meat is cheap and local, organic produce is expensive. Click here for more info.
January Happy Hour
When: Monday, January 28, 5-7:30pm
Where: Ground Kontrol Classic Arcade, 511 NW Couch St., Portland, OR
Details: Nearly everything on their menu can be made vegan, and they have a full bar, old school arcade games, and an entire upper level of pinball machines! For more information check out their website. Remember to RSVP on our Meetup. Don't forget to bring cash and please update your RSVP if anything changes as there are only 30 spots available for this event.
'Films to Change the World' series: Sharkwater
In partnership with the Multnomah County library system, on Sunday, January 6, we bring you a film series that could change the way you see the world. We continue with Sharkwater.
Join us at the Multnomah County Hollywood Library located at 4040 NE Tillamook St, Portland. Doors open at 1:30pm. Event runs 2:00-4:30pm. Following the film, there will be a Q & A.
For filmmaker Rob Stewart, exploring sharks began as an underwater adventure. What it turned into was a beautiful and dangerous life journey into the balance of life on earth.
Driven by passion fed from a lifelong fascination with sharks, Stewart debunks historical stereotypes and media depictions of sharks as bloodthirsty, man-eating monsters and reveals the reality of sharks as pillars in the evolution of the seas.
Click here for more details.
Ask the RD: Alison Ozgur
Alison is a Registered Dietitian specializing in health and fitness nutrition. She is the co-author of “Go Beyond Good: The Trail to a Lifetime of Health and Vitality!” Do you have a question for Alison? Email us at firstname.lastname@example.org.
Q. During the winter months I suffer from seasonal affective disorder. Are there any natural, drug-free approaches to treating this condition?
A. Seasonal affective disorder (SAD) is a kind of depression that occurs during a certain time of the year, usually during the winter months. Your diet should consist of foods that raise serotonin levels. Foods like pumpkin seeds, sesame seeds, and butternut squash seeds have a high tryptophan to total protein ratio, making them excellent natural sources at increasing serotonin levels. Spices such as saffron have been shown to be more beneficial than Prozac in helping with depression. Some studies also suggest increasing vitamin D intake to combat SAD. Light therapy...
Master VEG Program has a few spots left!
Begin 2013 with a group of fellow veg-curious as you dive into Northwest VEG's highly acclaimed Master VEG Program. We will be beginning our ninth MVP series on January 15, 2013. Registration is quickly filling up for this eight-week program that provides in-depth information on a healthy, environmentally-sustainable plant-based diet. Presentations will cover plant-based nutrition, the link between diet and chronic disease prevention, the environmental impacts of the foods we grow and eat, the lives of farm animals, animal rights/welfare philosophies, answering the tough questions about plant-based diets, and more. Classes will be held Tuesday evenings and will run January 15-March 5. See nwveg.org/mvp for details and to register.
Volunteer Spotlight: Debbie Kay
Q. How long have you been veg and why?
A. My husband and I decided to go completely Veg in 2005 after learning of the increasing health risks involved in eating meat. I also had a goal to avoid diabetes since every member of my maternal family has the disease. I knew I was a candidate. To my surprise, my cholesterol and other factors weren’t reducing even while avoiding meat. My doctor suggested I avoid cheese. I love to cook and bake. How was I going to enjoy cooking without dairy products? I took a five day immersion class with Chef Al Chase in 2006 and was introduced to vegan cooking. Shortly before that I had wandered into the VegFest. I bought my first vegan cookbook, The World Vegan Fusion Cuisine, listened to Bo Rinaldi speak, and watched a cooking demo for a vegan sausage, which I promptly went home and recreated. I embraced this new way of cooking immediately and began making all our meals vegan. I took the Master VEG course which opened my eyes to a whole world I hadn’t seen before. I became more aware of the plight of the animals and the effects of the meat and dairy industry on the environment. I have since taken a number of immersion classes, including the Vegan Fusion teacher training with Mark Reinfeld.
Business Spotlight: Field Roast Grain Meat Co.
by Trista Cornelius, Contributing Writer
Field Roast original grain meat company began in 1997 and is still located in Seattle,
Washington. While working in a bakery in the 1990s, David Lee, owner, was
developing a vegan wrap and looking for a protein. All around him, people were forming
artisan loaves of bread with careful craft and what David calls “hand energy.” This is
what inspired the beginnings of Field Roast grain meats.
Even though machines are used in the process of creating Field Roast products,
they’re “not all stamped out.” All products have “hand energy,” and people interact with
each product in crucial parts of the process.
Recipe of the Month: Pot Pie in Winter Squash
by Deb Kay, NW VEG Volunteer
- 1 package super firm tofu, died in ˝" cubes
- 6 cups vegetable stock I used low sodium vegetable broth
- 1 cup yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup diced potatoes
- 1 cup green peas
- 3/4 tsp thyme, minced
- 3/4 tsp sage, minced
- 3/4 tsp sea salt
- 3/4 tsp fresh ground black pepper
- 1 tbsp nutritional yeast flakes
- 1 tbsp tamari soy sauce
- 2-4 tbsp olive oil
- 3/4 cup flour
- 3/4 cup vegan margarine (Earth Balance)
- 1 puff pastry sheet rolled out to by 12x10 inches