September 2022 news, events, & more

In this issue: UPCOMING EVENT: Hillsboro Orenco Potluck, Brand New Vegan, Sunday, September 18 SURVEY: Dear Readers  ENVIRONMENT: When in Drought HEALTH: Are you getting enough as a plant-based athlete? ANIMALS: Dairy Disclosed - Movie review and video link MAKING CHANGE: From Weird to Wow EVENT: Vancouver Picnic featuring Russell Marz, ND Thursday, September 29. Fasting: The Ultimate Vegan Diet RECIPE: Moroccan Lentil Soup

Come for the potluck at 5:00 or to hear Chuck Underwood talk at 6:00, or both. We will be eating outside, with shade trees, tables and chairs, and children’s play equipment, and have access to the kitchen and restrooms inside. Masks are optional outside but must be worn in the building. Bring a dish to share, and ingredient list, and your own utensils, cups, plates, and napkins. Chuck Underwood is the founder of Brand New Vegan, which includes a website, a podcast, a group with more than 23,000 members on Facebook, and loads and loads of recipes. He will be giving an inspiring talk based on his own experience. Potluck starts at 5 pm at the Orenco UU Church, 6815 NW Birch St., Hillsboro.

Dear Readers For the past several months, we have endeavored to present more than just announcements in our monthly newsletter. In particular, we have featured articles on health/nutrition and also on the environment.   --Are you reading them? --What would you like to see in the newsletter? --Would you be interested in writing a piece for the newsletter? Have you heard an exceptionally good podcast or do you have a terrific success story? We are seeking: Personal stories (e.g., why you went vegan, if you did) Success stories (such as “From Weird to Wow” in this issue) Animal rescues Animal intelligence stories (farm animals, please) Movie review Book reviews Podcast reviews   Please simply reply to this email or send your submission to info@nwveg.org. Thanks, and we look forward to hearing from you!

When in Drought by Keith Iding Northwest VEG

The earth's surface is about 1/3 land and 2/3 water. Of that land, about 3/4 is considered habitable, and of that, half is used for agriculture. Of that half, over 3/4 is dedicated to raising livestock for meat and dairy, meaning all land used for grazing and for growing animal feed. The amount of planetary freshwater which comes to land by way of collected rain has remained fairly consistent for thousands of years. However, since the rise of agriculture and human population, we are using an ever increasing volume. According to the UN, in the past century, water use has grown at more than twice the rate of population increase. Within this decade, two thirds of our world population will be plagued by water scarcity, living in water-stressed regions as a result of use, growth, and climate change. Visualize a slide presentation: We open on a vast green field of hay under an open sun, with a huge irrigation pipe on wheels moving across the image, spraying water onto a crop of alfalfa. Despite the fact that the southwestern US is experiencing ever increasing drought...

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Are you getting enough as a plant-based athlete? by Tammy Russell, Registered Dietitian

The documentary Game Changer is indeed just that for so many that watch it even if they are weekend warriors or armchair athletes as it offers profound inspiration and depicts how strength as well as health can come from eating plants.   It is a common sentiment to feel “weighed down,” sluggish, and slow moving when athletes have a large bolus of meat containing fat and protein before a workout, yet many are drawn to this type of meal afterwards. Muscles work the best when they are insulin sensitive, and a high fat diet has been shown to induce an opposite condition of more insulin resistance which also paves the way for diabetes in the future. Regardless of all the information present on the internet, it can be really confusing to try to figure out what to eat before and after a workout in addition to what your needs may be as an athlete.   Luckily, it doesn’t have to be difficult. Eating healthy can be painlessly simple and with a little planning, your pantry can be set up to be a great resource for your burgeoning health and muscles!

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Dairy Disclosed Movie Review by Vaun Angert This short documentary, free on YouTube and narrated by Mic the Vegan, highlights the essentials of the destructive dairy industry, explaining why it is an “unnecessary and unhealthy” beverage that can be easily replaced with plant milks.   We are told disturbing facts about dairy: cows are impregnated and give birth before they are mature, their calves are taken away immediately, and the trauma lasts for weeks, so that one out of eight calves die from the separation. Cows are disposable, having their lives shortened from twenty years to four years, when their milk production falters. They are then slaughtered, making up 20% of the beef supply. Meanwhile, male calves are fattened in stall for four months, then slaughtered. The dairy industry is the veal industry.   Mic related additional impacts: animal protein increases all-cause mortality by 75% and cancer risk by 400%. Our carbon footprint on plant milk can be reduced 50%, water footprint 92%, and land use footprint 94%. Finally, we are asked to live the values of love, kindness, compassion, and sustainability, adopting Ahimsa, the Sanskrit word for nonviolence towards all living things.   Watch Dairy Disclosed here, on YouTube. Running length 25 minutes, written and edited by John Burton and Emma Schwarz and narrated by Mic the Vegan and Shattarina White.

From Weird to Wow by Elaine French My husband and I have been vegans for over 40 years. When we reached our seventies, we wondered what would happen if we were ever hospitalized or needed long term care. Could we find a place that offered us healthy vegan food? We investigated CCRCs (Continuing Care Retirement Communities) on the west coast and in Hawaii. CCRCs are now often called Life Plan Communities. We were disappointed by the lack of vegan choices everywhere we looked. We finally chose one place that at least offered romaine lettuce, beans, brown rice, vegetables, and baked potatoes every day. The food was boring, but at least we got enough to eat. We made our own salad dressings, desserts, and some sauces to flavor the food. Once we settled in and met a few people, we started a Plant-Based Nutrition Group and began to show a vegan video every week. Some residents were horrified; they thought that our weird diet would cause some seniors to die of malnutrition. The Resident Council banned us from announcing our activities in the monthly newsletter. For the first year they wouldn’t permit us to post a notice of our activities on the bulletin boards. Eventually more people joined our group and began to tell the other residents that our diet was not so weird. We gave the chef suggestions of vegan menu items that everyone would like. We praised the cooks when they created something delicious; we offered suggestions for improvement when dishes didn’t turn out so well. We have had three chefs during the five years we have been here, and the vegan recipes (many of them oil-free) keep getting better. The vegan meal program is growing fast, with more residents ordering the plant-based food all the time.  The marketing department now uses our plant-based meals as a selling point for prospective residents. Our experience shows how we can influence people simply by setting a good example. We don’t preach at people; we just eat our food in front of them and answer any questions they ask. People are never too old to learn.

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Vancouver Vegan Picnic and Presentation Russell Marz, ND Fasting: The Ultimate Vegan Diet Thursday, September 29, 2022 5:30 Picnic, 6:00 Presentation Marine Park Picnic Shelter (map) 4501 SE Columbia Way, Vancouver, WA

Bring your own food and join us for a summer vegan picnic. You will find us at the picnic shelter at Marine Park where we have met before. This month we feature Dr. Russell B. Marz in a discussion of “Fasting, the Ultimate Vegan Diet.” Dr. Marz has taught both basic science and clinical nutrition since 1988 as an assistant professor of nutrition at NCNM, Western States Chiropractic College, SW College of Naturopathic Medicine, and the Oregon College of Oriental Medicine, and lastly at Academy of Integrative Health and Medicine. He published his first book in 1992, Medical Nutrition from Marz and the 2nd edition in 1997 & 1999. He is currently the medical director at the Tabor Hill Clinic in Portland, Oregon. In 2015 he was inducted into the NUNM Hall of Fame.

Moroccan Lentil Soup by Linda Tyler The Gracious Vegan 

This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup. The result is divine. The effect is comforting—warm, thick, and spicy but not hot. The main recipe uses an Instant Pot (or other pressure cooker). See stovetop directions below the recipe. Makes about 8 cups (6 servings) (about 175 calories per serving)

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NORTHWEST VEG | nwveg.org

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