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New to vegetarianism? Register for Veg 101 classes, sponsored by Northwest VEG.

Confronted by global climate change, health concerns, and disturbing news about the treatment of farmed animals, many people are switching to a flexitarian or vegetarian lifestyle. If you find yourself wondering about the impact of dietary choices, now is a great time to sign up for the Spring 2010 sessions of Veg 101, offered by Northwest VEG.
Veg 101, as the name implies, is designed primarily for beginners, although even long-term vegetarians and vegans can benefit from the course. The material includes presentations on nutrition, sustainability, and the ethical issues surrounding diet, as well as cooking lessons about grains, legumes, tofu, tempeh, seitan, non-dairy cheeses, and more.

Class dates, times, and location:
Veg 101 classes will run from 6:30-8:45 PM every Sunday from March 7 to April 25 (no class on April 18). Each class features a one-hour lecture and one-hour cooking class, with samples served. View the complete course description at  http://nwveg.org/veg101.php.

All classes will be at Whole Foods Market,1210 N.W. Couch Street. Students who park in the Whole Foods parking garage will receive validated parking for each class.

Fee and Registration:
The fee for the entire series, including the food, is $55, or $25 for those who meet low-income criteria. Pre-registration is required. To sign up, please contact our registrar, Susan, at 503-521-1941 or  susan@nwveg.org.

Special Membership Offer:
Northwest VEG members enjoy a discount at participating restaurants and other businesses while simultaneously supporting our mission to educate the community about the benefits of a plant-based diet. Our annual membership fee for individuals is only $20, and anyone who joins at the $35 level or higher will receive a complimentary one-year subscription to the award-winning VegNews magazine.

As a special incentive, we are offering Veg 101 students a $10 discount off any one-year membership with Northwest VEG. This special discount offer is good during registration and remains valid for 6 months after the student has completed the course.

About Northwest VEG:
Northwest VEG is a nonprofit 501(c)(3) group that supports healthier, more sustainable, compassionate food choices. Join us for the 2010 Portland VegFest, which will be held on September 18 and 19 at the Oregon Convention Center.

For more information about Northwest VEG, visit www.nwveg.org.

Flexitarian 22.Feb.2010 08:54

Jim Lockhart jglockhart@comcast.net

The term "flexitarian" was new to me, and gives me some food for thought, as I've been slowly moving in that direction without putting a name on it.

Interesting definition on Wikipedia, though apparently not without its detractors:
Wikipedia Definition of Flexitarian

We all make life style changes at our own pace, dictated by many factors. I think the most important thing is that people realize the health, social and moral implications of eating meat and seek to at least reduce dependence on this food.
The point made somewhere in this link is that two people cutting their meat intake by half is equal to one person ceasing eating meat altogether. That seems significant to me, on an individual level, but especially if large numbers of people do so as well.

According to an article at Fitness and Freebies, about 3% of our population are vegetarians, with about 1% of that number being Vegan. "But flexitarians could be estimated as high as 40 percent of the American population, according to Charles Stahler, co-director of the Vegetarian Resource Group

We didn't become a nation of pharms, factory farms and fast foods overnight. It will take a concentrated effort by many people over a significant period of time to educate the population about the health and ethical issues of meat consumption and encourage a different path.

Many thanks to NWVeg for the good work they are doing in this regard!

Earlier IMC Post 22.Feb.2010 20:31


Earlier post here on Pdx IMC, featuring a video examining whether or not animals are conscious. Power Point Presentation given by Peter Spendelow of NW Veg