Highlights
Articles in this newsletter:
- "Moving Medicine Forward" with Michael Klaper, MD
- The Price of Eggs
- Spotlight on: Tomiko Takeuchi, Retiring NW VEG board member
- Recipe of the Month: Thai-inspired Cilantro Sauce
Local in-person events:
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Westside Potluck - 6/15. 5:00-7:30pm, West Hills UU Fellowship
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Annual 4th of July Picnic - 7/4, 3-6pm, Schiffler Memorial Park, Beaverton
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Eastside Potluck - Portland Urban Coyotes, 7/20, 5-7:30pm, Stone Tower SDA Church
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Vancouver Happy Hour - 6/18, 5:30-7:30pm, Laughing Planet
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Vancouver's Pollinator Festival, 6/21, 9am-3pm, Marshall Park
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Vancouver Potluck - 6/26, 5:30-7:30pm, Dr. Michael Klaper, UU Church of Vancouver
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The Vancouver potluck this month will feature Dr. Michael Klaper who will join us live via Zoom where he will present his Moving Medicine Forward initiative which he has offered in medical schools across North America, Europe and Australia. In this training he clearly identifies the physiology of how a plant-based diet can reverse some of the most common degenerative diseases.
The presentation will begin with graduating medical students' testimonies on how Moving Medicine Forward has informed their medical school training. Afterwards Dr. Klaper will discuss this watershed initiative and take questions. Don't miss this rare opportunity to speak personally with Dr. Klaper.
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Dr. Klaper has a reputation for explaining complex medical topics in plain English so that each person clearly understands their best options. He has been travelling to medical schools around the country to help awaken young health professionals to the key role of their patient’s diet as a cause & potential cure of chronic disease & to promote the teaching of applied plant-based nutrition as part of the medical school curriculum for all physicians, nurses, dietitians, pharmacists and other health professionals. Dr Klaper has been meeting with students of every health discipline as well as developing online courses on applied, plant-based nutrition for clinicians as well as for the general public. Click here to learn more about Dr. Klaper's efforts to bring the latest research to the medical community.
For the potluck, please bring a plant-based (no meat, eggs, dairy, or other animal products, including honey) 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.
We have a full kitchen where you can keep your dishes warm and clean your serving pieces after the potluck.
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The Price of Eggs
By Donna Reynolds, Northwest VEG board member
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Years ago I was transitioning from vegetarian to vegan and was learning about farm animals. I learned that just as there are two kinds of cows that have been bred—dairy cows and beef cattle—there are two kinds of chickens that have been bred—laying hens and broiler chickens. Both sexes of broiler chickens are killed for meat, but only the female laying hens can lay eggs, so the males are killed as soon as their sex is determined, as they are of no value to the farmer.
I was thinking of this as I reached for a carton of eggs in a store years ago, and I realized that of the 12 different hens who laid those eggs, it was likely that none had any living brothers. I began to question the callousness of creating and then taking the lives of those male chicks simply in the name of “business” and “profit.” I wondered about the people who ordered others to grind up these live chicks or to bury them alive, which are the standard accepted methods of disposing of these unwanted chicks.
If these same people were driving along a rural road and happened to see 12 chicks off to the side, would they purposely swerve to run over those chicks? How about if they were being driven by someone, would they pay their Uber driver to swerve and crush those chicks? Would you? Would I? Of course not!
But just because I wasn’t behind the wheel and conducting the execution, how was it any different than me paying a grocery clerk for a carton of eggs, knowing full well that for the 12 lives that produced those eggs, 12 others had to die for them? It really wasn’t any different at all, and that thought has stayed with me to this day.
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Spotlight on:
Tomiko Takeuchi
Longtime volunteer and
Northwest VEG board member
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I am a Portland native, 3rd generation Japanese American, retired from Portland Public Schools and living near Lloyd Center in a retirement community. The Vegan World embraces me through my culture, which is plant-based; having a mother who was an Adelle Davis follower; and because of my respect for life/all living things. I am excited to get more involved with Northwest VEG, to learn and to share.
Tomiko has influenced her retirement community to provide vegan options for residents and guests. She has been a board member for over two years and will be rotating off the board after this term. We look forward to her volunteer efforts in the coming years.
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Plant-Based Recipe of the Month
Thai-Inspired Cilantro Sauce
By Linda Tyler, the Gracious Vegan
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This Thai-inspired cilantro sauce is vibrant, creamy, and packed with fresh flavors. A zesty blend of cilantro, lime, ginger, and jalapeño, it gets richness from peanut butter and coconut flakes, creating a perfect balance of heat, tang, and depth. Ideal as a dipping sauce, dressing, or drizzle over bowls, noodles, or grilled veggies.
Thai-Inspired Cilantro Sauce recipe
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Call for newsletter articles
Would you like to write an article for our newsletter or provide feedback? How about reviewing your favorite vegan restaurant, or telling us about a recent vegan-oriented experience? We are also looking for volunteers to edit and publish this newsletter (training and support included). If you are interested or have any questions, write to hricksant@outlook.com.
| | Enjoy our supportive and friendly community of people interested in vegan, plant-based food and lifestyles. | | |
NORTHWEST VEG | nwveg.org
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