UNO $5 Coupon

$5 off $25 or more from NEW! LOVE ALL, FEED ALL menu including VEGAN GARDEN PIZZA and CLASSIC BEYOND BURGER at UNO until Nov 30, 2019.

Dine-in only. Not valid on alcohol, gift-cards, UNO Now, UNO Later Menu, special deals on Lunch, Bar, or any other special offer, coupon, or discount. One coupon per table. Void where prohibited by law. No cash value. Expires: 11/30/19 Code: 5815

 

Uno$5

Boston Veg Food Fest 2019

The Boston Veg Food Fest 2019 Oct 19 & 20
Boston Veg Food Fest – FREE admission, samples, talks, demos, & more!
Day 1 Meetup: https://www.meetup.com/fruitveg/events/264394249/
Day 2 Meetup: https://www.meetup.com/fruitveg/events/264396306/
Website: http://bostonveg.org
Speakers: https://bostonveg.org/foodfest/speakers/

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SATURDAY

SATURDAY11:15 — Food Demo: Incredible Vegan Ice Cream

Deena Jalal, Founder/Owner, FoMu

Deena JalalDeena Jalal is the founder and owner of FoMu, a plant-based local ice cream company with shops in Allston, Jamaica Plain, South End, and Fenway, and distribution to stores along the East Coast.

Incredible Vegan Ice Cream by Deena JalalHer new cookbook, Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk, demonstrates how you can make creamy, inventive desserts in your own kitchen using a basic ice cream machine and natural, all-plant ingredients and freshly-ground spices. You will find recipes, and the stories behind them, of some of FoMu’s most popular flavors like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime, as well as Blueberry Shortbread, and FoMu’s cult classic Rosewater Saffron.

Deena is a graduate of Smith College, and has an MBA and a background in marketing. She always had entrepreneurship in her blood, and with her husband, wanted to build a community-oriented small business with a conscience. Since opening their first ice cream shop in 2012, they have had three little boys, who are integrated into their work lives, and have expanded to four ice cream shops and bakeries with high standards for being earth-friendly in ingredients, paper-ware and containers.

In this class, Deena will teach how to make ice cream from scratch and 100% plant ingredients that is full of flavor and has a creamy smooth, thick texture.

Tasting samples and book signing will be in the lobby following the class.


SATURDAY12:00 — VEGANALI: A Vegan Expedition to Ascend Denali — North America’s Highest Peak

David Ding and Enrico Calvanese, Adventurers

David Ding and Enrico Calvanese scaling a rock cliff

In June 2019, three adventurers made the first vegan ascent of Denali in Alaska, the highest point in North America, the first ascent of Denali in which no animal-based products for gear and food were used.

David Ding and Enrico Calvanese scaling a rock cliffSpeaker David Ding is an Adventurer with the Harvard Mountaineering Club, and a Protein Engineer at Harvard Medical School. Fellow climber and speaker Enrico Calvanese is an Adventurer with the Harvard Mountaineering Club, and a Development Economist at Harvard Kennedy School. Also on the adventure was Carlo Alberto Amadei, who is pursuing a Ph.D. in Environmental Engineering at Harvard.

David and Enrico will talk of their ascent to the Denali summit, 20,310 feet above sea level, using exclusively food and equipment that was free of all animal products. They will discuss how what we eat matters, since the energy consumed and greenhouse gasses emitted by food production vary vastly with different foods.

Veganali is a short documentary capturing the first vegan ascent of the highest point of North America, Denali. The mission is to communicate the scientific consensus calling for a radical change in our food system and to empower viewers to make informed decisions about their food consumption.


SATURDAY1:00 — How our Destinies With Animals are Shared

Aysha Akhtar, MD, MPH

Aysha Akhtar, MD, MPHAysha Akhtar, MD, MPH, is a double-board certified neurologist and preventive medicine specialist and a public health specialist. She is Deputy Director of the U.S. Army Traumatic Brain Injury Program, and serves as Commander in the US Public Health Service Commissioned Corps. Dr. Akhtar is a Fellow of the Oxford Centre for Animal Ethics.

Our Symphony With Animals by Aysha AkhtarDr. Akhtar is the author of the new book, Our Symphony With Animals. On Health, Empathy and Our Shared Destinies. Combining medicine, social sciences, and stories, her book explores how deeply the well-being of humans and animals are entwined, and what happens when we both break and forge bonds with animals. She demonstrates how humans are neurologically designed to empathize with animals, and how violence against them goes against our nature. In equal measure, the love and friendship we give to other species biologically reverberates back to us.

The book shows how humanity’s compassion for animals is the next step in our species’ moral evolution and a vital component of our own health.

Book signing will be in the lobby following the class. 


SATURDAY2:00 — Crafting the Future of Food

Matthew Kenney, Celebrity Chef, Cookbook Author, Educator, Vegan Entrepreneur

Followed by Q & A with Juliet Pennington, Boston Globe

Matthew KenneyMatthew Kenney is one of the world’s leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, as well as the Matthew Kenney Culinary Academy (now Plantlab Culinary) a plant-based education business offering courses in eight cities worldwide as well as online.

Plant City Plant-Based Food Hall and MarketKenney has 18 restaurants currently operating in the U.S., Europe, South America, Australia, and the Middle East, including PLANT CITY in Providence RI, a 10,000 sq.ft. food hall of restaurants and a marketplace. The MKC group currently has 15 plant-based restaurants under construction throughout the U.S., Costa Rica, Europe and the Middle East, all to open in the coming year, including Double Zero to open on Newbury Street in Boston this fall. Plantmade Foods, a line of frozen meals featuring MKC recipes, debuted at Expo West 2019.

Born in Connecticut and growing up on the coast of Maine, Kenney developed a relationship with nature and the outdoors. After graduating from the University of Maine he attended the acclaimed French Culinary Institute, then worked at various high-profile restaurants in New York City, followed by opening several of his own while earning award recognition.

Matthew Kenney SquashIn 2004, Kenney shifted his focus to vegetables. His passion for yoga, wellness and animals influenced his decision. That year, Kenney and partners opened the acclaimed Pure Food and Wine, in New York City. In 2006 he left to launch his own lifestyle company and continue writing books on plant-based cuisine.

In 2012 Kenney became the Founder and CEO of Plantlab, a California-based lifestyle company offering plant-based services and products in the fields of hospitality, education, and media. Their Pure Chefs Worldwide specializes in private chef placement for athletes, models, and entertainers.

Kenney has given two TEDx talks and has been featured in media outlets including Vogue Magazine’s “Chef Matthew Kenney on the Plant-Based Revolution Coming Soon to a City Near You” and Forbes Magazine’s “Meet the Man Building A Plant-Based Food Empire.”


SATURDAY3:00 — 45 Years of Activism Protecting Marine Wildlife and the Oceans

Captain Paul Watson, Sea Shepherd Conservation Society

Paul Watson

Captain Paul Watson is a marine wildlife conservation and environmental activist. Watson was one of the founding members and directors of Greenpeace. In 1977, he left Greenpeace and founded the Sea Shepherd Conservation Society, whose mission is to end the destruction of habitat and slaughter of marine wildlife to conserve and protect ecosystems and species. They investigate, document, and take action when necessary to expose and confront illegal activities on the high seas.

Captain Watson has served as Master and Commander on seven different Sea Shepherd ships since 1978. He has been the subject of four documentaries, and alongside his crew he has starred in seven seasons of Animal Planet’s television series Whale Wars.

a dolphin surfaces in the ocean, with a Sea Shepard ship on the horizonCaptain Watson has been awarded many honors for his dedication to protecting the oceans and marine animals. He received the Genesis Award for Lifetime Achievement in 1998, was named as one of the Top 20 Environmental Heroes of the 20th Century by Time Magazine in 2000, and was inducted into the U.S. Animal Rights Hall of Fame in Washington D.C. in 2002. He was awarded the Amazon Peace Prize by the president of Ecuador in 2007. In 2008, Watson was named by the British newspaper The Guardian as one of its “50 people who could save the planet.” In 2012, Captain Watson became only the second person after Captain Jacques Cousteau to be awarded the Jules Verne Award, dedicated to environmentalists and adventurers. In 2013, Watson was portrayed during a 60 Minutes episode as contributing to the return of the Humpback whale populations in the South Pacific.

Watson was born in Toronto and as a child was a member of the Kindness Club, which he has credited with teaching him to respect and defend animals. For a time he was in the Canadian Coast Guard. He has authored several books, and practices a vegan lifestyle.


SATURDAY4:00 — Diets & Health: How Plant-based Diets Improve Human Health and Longevity

Milton Mills, MD

Milton Mills MDMilton Mills, MD, earned his medical degree at Stanford University School of Medicine, where he was student body president and editor-in-chief and managing editor of the Stanford Medical School newspaper. He completed an Internal Medicine residency at Georgetown University Hospital. He has published several research journal articles dealing with racial bias in federal nutrition policy. He frequently donates his time practicing at free medical clinics, and travels widely speaking at hospitals, conferences, and community centers. He was featured in the recent film What the Health, and will appear in the upcoming film The Silent Vegan.

​Dr. Mills practices urgent care medicine in the Washington DC area, specializing in internal medicine and HIV disease, and in the relationship between nutrition and chronic diseases.

He served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board for Physicians Committee for Responsible Medicine (PCRM). He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans, and has been the lead plaintiff in PCRM’s class action lawsuit that asks for warning labels on milk.

A major focus of Dr. Mills’ patient advisement and his lecturing is the use of nutritional measures to reduce the risk of major chronic diseases. In today’s talk, Dr. Mills will discuss major chronic diseases such as cardiovascular disease, diabetes, and certain cancers, and how plant-based foods can be used to treat, reverse, or reduce risk getting of them.


SATURDAY5:00 — Food Demo: French Patisserie

Clarisse FlonClarisse Flon, Head Chef, Café Forty One, London

Clarisse Flon opened the first-ever vegan patisserie in London, CafĂ© Forty One, in the luxury boutique hotel La Suite West near Hyde Park in the heart of London. Serving entirely plant-based breakfast, lunch, and full Afternoon Tea, the menu includes such items as mushroom bourguignon pie and mash, and ‘smoked salmon’ made from seaweed, miso and liquid smoke-infused carrot, and of course her gorgeous vegan French delicacies like Chocolate & PralinĂ© Millefeuille and Almond CrĂšme BrĂ»lĂ©e.

Clarisse Flon french toastRefining French dishes and patisserie to use all plant ingredients took years of testing and development, which Clarisse continues daily. As Head Chef, her influence has extended beyond the restaurant, and the hotel has gone fully cruelty-free.

Clarisse Flon grew up in a small town high in the French Alps in a family of brilliant home cooks. She went on to study art, get certified in French patisserie, and work in many restaurants and luxury establishments. She became vegan in 2013, and her interest turned to developing vegan patisserie and savory recipes from classical French recipes, which she will teach in this class, with tastings.

Tasting samples will be in the lobby following the class.


SUNDAY

SUNDAY11:15 — Food Demo: Loaded Baked Potato Soup

Chef Dustin Harder, The Vegan Roadie

Dustin HarderPotato Soup in bread bowls by Dustin HarderDustin Harder is the host and creator of the original vegan travel culinary series, The Vegan Roadie. When not traveling, he works as a personal chef, recipe developer, and culinary instructor in New York City. Dustin is a graduate of the Natural Gourmet Institute, and has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, and Paste Magazine.

Dustin’s first book, The Simply Vegan Cookbook, provides healthful, balanced vegan meals using easy-to-find, affordable ingredients. It was dubbed by Forbes magazine as “Best Vegan Cookbook.”

Epic Vegan by Dustin HarderHis new cookbook, Epic Vegan, starts with basic and easy recipes, and then builds epic creations combining easy recipes to make Instagram-worthy creations. Ranging from veganized fast food favorites to originals like the Bacon Cinnamon Roll Peanut Butter Burger, Festive Cheesy Bread, Everything Buffalo Cauliflower Wings, Churro Cup Sundaes and Crab Rangoon Pizza, there is fun for everyone!

Dustin has traveled the country since 2003 as an actor in song and dance. Living la vida vegan since 2009, he now travels the miles educating curious minds about keeping it plant-strong.

Tasting samples and book signing will be in the lobby following the class.


SUNDAY12:-00 — Integrating Personal and Planetary Health

Ryan D. Andrews, MS, MA, RD, RYT, CSCS

Ryan AndrewsRyan D. Andrews, MS, MA, RD, RYT, CSCS is a Registered Dietitian with two graduate degrees, one in nutrition and one in exercise physiology. He studied and trained at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University.

A Guide to Plant-Based Eating by Ryan AndrewsRyan has been involved in fitness and nutrition since 1996 and was a nationally competitive bodybuilder. He is a strength and conditioning specialist and a registered yoga teacher.

Ryan has written hundreds of articles on nutrition, exercise, and health, authored Drop The Fat Act & Live Lean, A Guide to Plant-Based Eating, and coauthored The Essentials of Sport and Exercise Nutrition Certification Manual. He has appeared in Muscle & Fitness, Men’s Health, Rodale Organic Life, Greatist, Precision Nutrition, ABC News, Buzzfeed, and VegNews. Ryan currently teaches at SUNY Purchase and Silver Hill Hospital, and likes to spend time volunteering with organic farms and organizations that prevent food from being wasted.

Each year we are overcharging our ecological credit card, and our daily food choices play a major role in this accumulating debt. This presentation will cover the various ways in which our food choices influence the planet, and five dietary adjustments we can make to address the hurdle of feeding the world in a sustainable manner.


SUNDAY1:00 — Use Your Plate to Protect Biodiversity

Irana W. Hawkins, PhD, MPH, RDN

Irana HawkinsIrana Hawkins is a vegan Registered Dietitian Nutritionist with a PhD from Simmons University.  She earned a Masters in Public Heath with an emphasis on Health Promotion & Disease Prevention at The George Washington University, and is a graduate of U Mass Boston’s Program for Women in Politics and Government. Her scholarly work focuses on the intersection of plant food nutrition, planetary health, zero waste practices, sustainable food systems, and biodiversity preservation. She has authored dozens of publications, and edited the recently published book Promoting Biodiversity in Food Systems. She is also a Master Recycler/Composter and a Native Plant Steward.

Promoting Biodiversity in Food Systems by Irana HawkinsBiodiversity refers to the variety of living species on Earth in all its forms, including plants, animals, bacteria, and fungi. The huge global biodiversity losses now becoming apparent represent a crisis equaling — or possibly surpassing — climate change.

We are connected to the pollinators, sea creatures, and soil microbes that cycle nutrients for our food — even if we don’t see them. Everything we need to live on this planet comes from biodiversity, yet we put millions of species of fauna and flora at risk of annihilation from our agricultural practices and excessive resource utilization.

Eastern Bluebird, Sialia sialis, male bird perching in a wildflower fieldThis presentation will discuss the drivers of biodiversity loss and the importance of biodiversity in the Earth System, and will demonstrate how you can use your personal power every day to restore and protect biodiversity. From soil to seed and beyond, we can positively impact the fate of the living beings and living systems of this planet with biodiversity-friendly lifestyle behaviors that radiate from your plate.

Book signing will be in the lobby following the class.

Dr. Hawkins will staff our Ask the Vegan Registered Dietitian table in the Upper Exhibitor Room on Floor 2 of the Reggie Lewis Center. Her hours will be Saturday 4-6 PM and Sunday 10:30 AM-12 Noon.


SUNDAY2:00 — Chemistry for Understanding Nutrition: Plant Protein Versus Animal Protein

Milton Mills, MD

Milton Mills MDMilton Mills, MD, earned his medical degree at Stanford University School of Medicine, where he was student body president and editor-in-chief and managing editor of the Stanford Medical School newspaper. He completed an Internal Medicine residency at Georgetown University Hospital. He has published several research journal articles dealing with racial bias in federal nutrition policy. He frequently donates his time practicing at free medical clinics, and travels widely speaking at hospitals, conferences, and community centers. He was featured in the recent film What the Health, and will appear in the upcoming film The Silent Vegan.

​Dr. Mills practices urgent care medicine in the Washington DC area, specializing in internal medicine and HIV disease, and in the relationship between nutrition and chronic diseases.

He served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board for Physicians Committee for Responsible Medicine (PCRM). He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans, and has been the lead plaintiff in PCRM’s class action lawsuit that asks for warning labels on milk.

A major focus of Dr. Mills’ patient advisement and his lecturing is the use of nutritional measures to reduce the risk of major chronic diseases. In today’s talk, Dr. Mills will discuss how plant protein compares to animal protein in its impact on our health and disease.


SUNDAY3:00 — Food Demo: Cuban Smoky Sweet Sauce and Ginger Miso Sauce

Colin McCullough, Cookbook Author

Colin McCulloughThe Healthy Vegan Cookbook by Colin McCulloughSince Colin became vegan in 1995, he has been finding new ways to make healthy eating convenient and delicious, especially while raising two boys with healthy appetites. Colin teaches private and public cooking classes throughout New England, sharing his experience and recipes with people who want to incorporate more whole-food, plant-based meals for health, compassion, and the environment.

Learn to make simple, nutritious, delicious meals of a healthy sauce over a grain such as quinoa or brown rice. Sauces are one of the focuses of Colin’s new cookbook, with 30 different sauce recipes for a variety of grain bowls, which is normally what he has for dinner!

Tasting samples and book signing will be in the lobby following the class.


ARCHIVE

Food Fest Speaker Archive: See complete speakers lists going back to 2005.

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Boston Veg Food Fest 2013

Boston Vegetarian Society proudly presents the 18th Annual Boston Vegetarian Food Festival Saturday, October 26, 2013, *11AM-6PM and Sunday, October 27, 2013, 10AM-4PM *Saturday 10AM-11AM preview. A limited number of tickets ($5) will be available to visit the Exhibitor Room before the doors open at 11AM for Free Admission to all. Reggie Lewis Athletic Center 1350 Tremont Street, Boston, Massachusetts Subway stop across the street. This Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment. It is a chance to talk directly to food producers, learn the newest items in the marketplace, taste free food samples, shop at show special discounts, or simply learn what vegetarian foods are available and where you can find them! Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it’s all about, you are welcome here! We offer you free admission, free food sampling, free speaker presentations, free parking and a T stop across the street. You also can learn of ways to benefit the environment, help animals, and enhance your health and well being. There are activities for kids, too! Learn more about the Festival: http://www.bostonveg.org/foodfest

Saturday Speakers

11:00 Cooking Demo: Bewitching Beans and Enchanting Slow Cookers
Kathy Hester

Kathy HesterKathy Hester will share some of her best bean secrets with you. See legumes like you never have before as Kathy shows you how to use beans in baked goods, like Lemon Coconut Chickpea Muffins, and demonstrates how to make beans (and a few grains) turn into a vegan chorizo that will amaze you. You will get tasting samples of these recipes, and also learn to make Kathy’s famous homemade chai. There’s no talk that doesn’t come around to her love of slow cookers and she’ll let you in on her favorite tips and tricks. After all, it’s Kathy’s favorite way to cook dry beans.

Kathy Hester has a passion for teaching people how to eat better with less effort. She has been a vegetarian since 1983, when even tofu or tempeh were hard to find in her native North Carolina grocery stores. Kathy spends her free time gardening veggies, entertaining, writing her blog Healthy Slow Cooking, teaching cooking classes, and developing delicious meatless recipes that the whole family will love. If you want to get more greens, whole grains, and varied plant proteins into your diet while also keeping costs down, you will want to learn Kathy’s innovative methods for fitting scrumptious, healthy, whole foods meals into your busy schedule. Kathy comes to us from Durham, North Carolina.

Just released this summer are Kathy’s books The Great Vegan Bean Book, and Vegan Slow Cooking for Two or Just for You: More than 100 Delicious One-Pot Meals. Her first book is The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone Will Devour.

12:00 Uprooting the Leading Causes of Death
Michael Greger, MD

Dr Michael GregerA perennial hit speaker at our Festival, Dr. Greger scours the world’s scholarly literature on clinical nutrition. In this talk, he will go through the list of the 15 leading causes of death, exploring the role diet may play in preventing, arresting, and even reversing our top 15 killers. Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease. Bird Flu and Carbophobia

Known as one of the most entertaining medical speakers of our time, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has been published in numerous esteemed scientific journals, and he has lectured at the Conference on World Affairs, the Bird Flu Summit, the National Institutes of Health, and universities, medical schools, and conferences around the world. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine and is Director of Public Health and Animal Agriculture at The Humane Society of the United States.

Dr. Greger’s presentations are described by audiences as “riveting,” “spellbinding,” and “brilliant,” and you can always count on great wit and humor. He is author of the books BIRD FLU: A Virus of Our Own Hatching, and CARBOPHOBIA: The Scary Truth Behind America’s Low Carb Craze. His nutrition DVDs highlight the hottest topics in nutrition science. Dr. Greger’s current nutrition work can be found at NutritionFacts.org, a free service that brings short, informative nutrition videos and articles to your Inbox daily.

1:15 Diet as Disease Prevention
Kerrie Saunders, MS, LLP, PhD

Kerrie SaundersAmericans eating the Standard American Diet (SAD) today have a 1 in 2 chance of dying of a heart attack, and a 1 in 3 chance of dying from cancer. Research from around the world tells us that there is a way to make a dramatic difference in these statistics, by changing lifestyle factors that are within our control. We’ll look at cancer, blood sugar disorders, heart attack, stroke, and obesity from a whole new angle, and get practical advice on how to make the switch to a cutting-edge, health promoting food and fitness plan.

Dr. Saunders has presented to audiences from Hawaii to Toronto, and her book on diet as disease prevention, The Vegan Diet As Chronic Disease Prevention: Evidence Supporting the New Four Food Groups, is a publisher’s bestseller. She recently co-produced two cooking DVDs, When Bachelor Meets Homemaker. She writes a popular advice column, “Dear Dr. Kerrie,” in VegNews magazine, and guest lectures at several universities and hospital/health systems. She has been promoting plant-based eating since 1996, and serves as Coordinator of the E2 Michigan Firefighter Challenge. Dr. Saunders served as one of four Global Diabetes Moderators for the Physicians Committee for Responsible Medicine and is credentialed by them as a Cancer Project and Diabetes Food for Life Instructor. Dr. Saunders comes to us from Michigan.

2:15 Cooking Demo: Healthy Food Preparation for the Busy Non-Cook
JL Fields

Milton MillsThis super-practical presentation and demo will be full of tips, trips and techniques to eat a balanced, compassionate diet. Learn to make a nutritious, quick and easy (six ingredient) Creamy Kale Miso Soup that may become a regular in your household. Learn also the versatile Vibrant Pistachio Lime Crunch Bars – so nutritious and so delicious, they can be a healthy breakfast on the go, or drizzled with dark chocolate they become a decadent dessert, layered with the flavors of zesty lime, creamy salty pistachios, sweet dates, and the crunch of a supergrains cereal. Tasting samples of both recipes will be offered.

JL Fields is a vegan cook, lifestyle coach and educator – certified by the Main Street Vegan Academy – at Go Vegan with JL. She is co-author of Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet. A devoted culinary student, JL has studied at the Natural Gourmet Institute, and completed the Intensive Study Program at The Christina Pirello School of Natural Cooking and Integrative Health Studies.

Fields speaks on plant-based food and vegan activism, fitness and body image, making big changes post-40, blogging, and nonprofit management. JL shares plant-based education, recipes and cooking techniques, as well as animal advocacy information and resources, on the popular blog JL Goes Vegan: Food and Fitness with a Side of Kale, and writes freelance pieces on health, wellness, and career. JL holds an M.S. degree and has 25 years’ experience in higher education and the nonprofit sector, and is owner of JL Fields Consulting. JL comes to us from Colorado Springs, Colorado.

3:15 Be a Happy Healthy Herbivore – 8 Tips to Guarantee Success
Virginia Messina, MPH, RD

Pam PopperStaying happy and healthy on a plant-based diet is easy when you know just a little bit about nutrition and about how to maximize the joys and meet the challenges of this rewarding way of life. In this presentation you will hear eight simple tips for meeting nutrient needs, conquering cravings, keeping meal-planning fast and simple, and finding the best resources to support you.

Ginny is a registered dietitian with a master’s degree in public health from the University of Michigan. Ginny is co-author of two books on vegan nutrition, Vegan for Life and Vegan for Her. She co-authored the first vegetarian textbook for health professionals, The Dietitians’ Guide to Vegetarian Diets. Her papers on vegetarian and soy nutrition have been published in scientific and medical journals, and she has twice co-authored the Academy of Nutrition and Dietetics Position on Vegetarian Diets. She writes two columns on current research findings for a newsletter published for vegetarian RDs, and serves as a technical adviser in the development of vegetarian nutrition materials.

Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC. She blogs at TheVeganRD.com and is TheVeganRD on Twitter and Facebook. Ginny comes to us from Port Townsend, Washington State.

4:15 Will Tavel for Vegan Food
Kristine Lajeunesse

Kristin LajeunesseIn late 2011 Kristin Lajeunesse left her 9 to 5 life and a wonderful Boston-based job behind, sold her belongings, and set out to pursue her passions for food and travel. With the goal of dining at and writing about every single vegan restaurant in the continental United States, Kristin spent eighteen months living out of a renovated sports van, and driving up and down the entire country. She lived off donations from a successful Kickstarter that grabbed the imagination of followers who could vicariously enjoy her travels via her lively blog posts, food photos and descriptions. After 48 states, 500 restaurants, 35,000 miles, and a sold-out end-of-journey bash in NYC, Kristin shares her uplifting journey filled with risk, laughter, love, heartbreak — and daily explorations of vegan food.

5:00 Words and Animals: Poems from Kind
Gretchen Primack

Gretchen PrimackGretchen Primack is a poet, editor and teacher, a vegan and a passionate advocate for animals. Her animal poetry is described as powerful and poignant, able to crystallize our feelings about animals and humanity, the sort of art that changes people. It leaves us pondering questions about the dynamic between humans and animals in our time, and what it is like to be a person who cares. It urges us to see a world where kindness is central. Kind

Gretchen is the author of two poetry collections, the recently released Kind, and the forthcoming Doris’ Red Spaces, and a chapbook, The Slow Creaking of Planets. Her poetry publication credits include The Paris Review, Prairie Schooner, Ploughshares, FIELD, The Massachusetts Review, The Antioch Review, New Orleans Review, Rhino, Tampa Review, 6×6, and many others, and her work has been chosen for several anthologies, including Best New Poets 2006. Gretchen co-authored The Lucky Ones with Jenny Brown. She attended Oberlin College and has an MFA from Sarah Lawrence.

Gretchen has been a union organizer, a working women’s advocate, and a professor and administrator for a college program in a maximum-security men’s prison. She comes to us from New York’s Hudson Valley.

5:30 Nutrition Q & A

Bring your nutrition questions to our experts in this informal session. Bios for our panelists can be found above at their talk descriptions.
Virginia Messina
Virginia Messina, MPH, RD Kerrie Saunders
Kerrie Saunders, MS, LLP, PhD

 

Sunday Speakers


11:00 Cooking Demo: Exploring International Vegan Foods

Brian P. McCarthy

Brian McCarthyDrawing inspiration from the exotic flavors of international cuisines, Chef Brian McCarthy will demonstrate two easy-to-follow, delicious recipes from his recently released The Global Vegan Family Cookbook. Learn to make — and taste samples of — Thai Pineapple Salad and Jamaican Coconut Bean Soup, great dishes that bring a spectrum of flavors to your family table, or enliven a meal for guests.

Chef Brian McCarthy has been a professional cook/chef since 1982. In 1995 he turned to a vegan diet for its health benefits, and began to explore the world of vegan cooking as a chef for Bon Appétit. Cooking in Oregon, he ran the Intel vegetarian/vegan international station and prepared dishes for catered events attended by CEOs, mayors, house representatives, senators, and the newly elected President Barack Obama. Brian moved to Massachusetts in 2012 to be a chef at MIT, and also became an instructor for The Cambridge School of Culinary Arts. Brian is a culinary arts graduate of Clark College in Vancouver, WA.

Brian is the author of The Lantern Vegan Family Cookbook, The Global Vegan Family Cookbook, and has contributed cooking videos to Everyday Dish TV. Learn more about Brian on his blog.

12:00 The Transition Kitchen – How To Go From 0 to Veg in One Day!
Kerrie Saunders, MS, LLP, PhD

Kerry SaundersSo you have decided to make a big change in your life and ditch the animal foods, but now what do you eat?! Learn unbelievably simple ingredient substitutions that can help make the transition to a healthier lifestyle quick and easy. Lots of new products and brands will be discussed that you can use in your own home; Kerrie will name names!

Dr. Saunders has presented to audiences from Hawaii to Toronto, and her book, The Vegan Diet As Chronic Disease Prevention: Evidence Supporting the New Four Food Groups, on diet as disease prevention is a publisher’s bestseller. She recently co-produced two cooking DVDs, When Bachelor Meets Homemaker. She writes a popular advice column, “Dear Dr. Kerrie,” in VegNews magazine, and guest lectures at several universities and hospital/health systems. She has been promoting plant-based eating since 1996, and serves as Coordinator of the E2 Michigan Firefighter Challenge. Dr. Saunders served as one of four Global Diabetes Moderators for the Physicians Committee for Responsible Medicine and is credentialed by them as a Cancer Project and Diabetes Food for Life Instructor. Dr. Saunders comes to us from Michigan.

 

1:00 Plant-based Diets and Weight: Finding Health and Happiness Beyond the Scale
Virginia Messina, MPH, RD

Ginny MessinaWill a plant-based diet help you lose weight? Whether it does or not, making this change brings benefits that go far beyond the scale. Plant-based diets can improve your health at any weight and give self-esteem a boost, too. This presentation explores the current science on weight management, the relationship of plant foods to satiety, and the ways in which herbivorous diets promote healthy relationships with food and improvements in body image.

Ginny is a registered dietitian with a master’s degree in public health from the University of Michigan. Ginny is co-author of two books on vegan nutrition, Vegan for Life and Vegan for Her. She co-authored the first vegetarian textbook for health professionals, The Dietitians’ Guide to Vegetarian Diets. Her papers on vegetarian and soy nutrition have been published in scientific and medical journals, and she has twice co-authored the Academy of Nutrition and Dietetics Position on Vegetarian Diets. She writes two columns on current research findings for a newsletter published for vegetarian RDs, and serves as a technical adviser in the development of vegetarian nutrition materials.

Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC. She blogs at TheVeganRD.com and is TheVeganRD on Twitter and Facebook. Ginny comes to us from Port Townsend, Washington State.

2:00 Pillars of Health
John Pierre

Terry Walters John Pierre is a nutrition and fitness consultant who has compassion as the foundation of his teaching. He has devoted over a quarter century to speaking the message of plant-based nutrition, peace, and a compassionate lifestyle which contributes to the well being of people, animals, and the environment.

John has worked in the field of geriatrics and improving cognitive function and mental acuity. He is a trainer and leads fitness boot camps, working with Hollywood celebrities, Fortune 500 execs, and military personnel, and advocates “5 minute activism” to help animals and change the world every day.

John’s new book, The Pillars of Health, introduces four principles that provide a foundation for vibrant and lasting health: nourishment from real food, creative stimulation for the mind, enjoyable physical movement, and a spiritual philosophy focused on compassion, love, and peace.

3:00 Combating Common Diseases with Plants
Michael Greger, MD

Dr Michael GregerIn today’s talk, Dr. Greger will run through the top dozen reasons people visit doctors to highlight some of the latest research on how a healthy diet can affect some of the most common medical conditions. (This is a different talk from Saturday.) Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease.

Bird Flu and Carbophobia

Known as one of the most entertaining medical speakers of our time, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has been published in numerous esteemed scientific journals, and he has lectured at the Conference on World Affairs, the Bird Flu Summit, the National Institutes of Health, and universities, medical schools, and conferences around the world. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine and is Director of Public Health and Animal Agriculture at The Humane Society of the United States.

Dr. Greger’s presentations are described by audiences as “riveting,” “spellbinding,” and “brilliant,” and you can always count on great wit and humor. He is author of the books BIRD FLU: A Virus of Our Own Hatching, and CARBOPHOBIA: The Scary Truth Behind America’s Low Carb Craze. His nutrition DVDs highlight the hottest topics in nutrition science. Dr. Greger’s current nutrition work can be found at NutritionFacts.org, a free service that brings short, informative nutrition videos and articles to your Inbox daily.

GMO Labeling Bills Public Hearings


Please attend a public hearing on proposed GMO labeling bills!
Want to know if your food is GMO?
Here are 3 ways to make your voice heard:
#1. Attend one of these public hearings! June 3rd in Spencer and June 11th in Boston. (details below) Seeing a crowd of supporters will have an impact. Spread the word in person and on Facebook/Twitter!
#2. Submit Testimony! We are forming panels of experts, consumers and concerned individuals. We are also collecting written testimony to print and submit. Please sign up or submit testimony using this form: http://bit.ly/17wZPRX
#3. Call your State Representatives and let them know that you support GMO labeling.
Get your representatives phone number, here: http://www.malegislature.gov/people/findmylegislator
State legislators are considering five GMO labeling bills. These public hearings are an important part of the legislative process, and they need to hear from you! We invite you to join us at either or both hearings to declare your right to know.
Massachusetts GMO Labeling Bills Hearings
June 3, 2013, 10:00 AM – 2:00 PM
David Prouty High School 302 Main Street Spencer, MA 01562 Get Directions
Details: http://1.usa.gov/17MDAHR
Please share the Facebook event: http://www.facebook.com/events/128204707376804/
June 11, 2013, 10:00 AM
MA State House, Room A-1
details: http://1.usa.gov/12Cjj23
Please share the Facebook event: http://www.facebook.com/events/527361627325700/
Sign up to submit testimony in person or in writing! http://bit.ly/17wZPRX
For more info and to take action, please visit MArighttoknow.org
Learn more here: Genetic Roulette

WAR Concert in Boston

2010.06.19 The band WAR performing at the Hatch Shell, Boston, MA.
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Backstage with Lonnie Jordan of the band WAR, Teresa Jordan aka Raw T, Barbara Ann and daughter Eden, and brother Michael.
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Me on the side-stage with Teresa Jordan aka Raw T.
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View from my brother’s place.
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