Highlights

Articles in this newsletter:

• EnviroFacts
• Tofurky Trot Proceeds Shared with Farm Sanctuaries
• Book Review: Food is Climate
• Restaurant Review: Dirty Lettuce (vegan soul food)
• Spotlight on: Gail Sears, NW VEG Board Member
• Recipe of the Month: Carrot Cupcakes

Local in-person events:

• Westside Potluck: West Hills Unitarian Universalist Fellowship, Sunday 2/16, 5:00-7:30pm
• Vancouver Potluck: Unitarian Universalist Church of Vancouver, 2/19, 5:30-7:30pm

Partner Events:

• Cultivating a Creative Plant-based Diet: Kitchen Kaboodle Orenco, 2/8, 10-11:30am
• Eugene VeganFest: May 4, Lane Events Center, 10:00am-4:00pm

EnviroFacts

Did you know?

Fact: Food production for one person eating a typical U.S. diet for one year generates over 2000 kilograms of carbon dioxide (CO2) equivalent.

Fact: Food production for one person eating a lacto-ovo vegetarian diet for one year generates about 1200 kilograms of CO2 equivalent.

Fact: Food production for one person eating a vegan diet for one year generates less than 300 kilograms of CO2 equivalent.

Conclusion: Switching from a typical diet to a vegan diet saves nearly two tons of CO2 equivalent each year!

Source: Derived from data for the United States in Figure 6 of Brent F. Kim et al. Country-specific dietary shifts to mitigate climate and water crises. Global Environ. Change, 62 (2020), Article 101926, 10.1016/j.gloenvcha.2019.05.010 

Tofurky Trot Proceeds Shared with Farm Sanctuaries

By Gail Sears, Tofurky Trot Event Coordinator

NW VEG was very pleased to have nine Oregon and Washington farm animal sanctuaries represented at the 2024 Tofurky Trot. The awarded sanctuaries included: Out to Pasture Sanctuary, Lighthouse Farm Sanctuary, Green Acres Farm Sanctuary, Wildwood Farm Sanctuary, Heartwood Haven Farm Sanctuary, Veganville Animal Sanctuary, Blue Barn Sanctuary, Welcome Home Animal Sanctuary, and Wildings Forest Sanctuary.

The walk/run was the best attended ever and allowed us to distribute more than $15,000 in profits to these organizations to aid in their rescue, care, and educational efforts. Thanks to all those who made this possible! 

Food is Climate



A book review by Louise Harmon

It is easy to understand how fossil fuels contribute to climate change. The image of industrial smokestacks, coal-fired energy plants and gas-guzzling cars belching out pollutants and fouling the air leaves little doubt. However, it is not quite as obvious as to how the food on our plates directly impacts our climate.

In Food is Climate, author Glen Merzer confronts the narrative we have long been given by politicians and the media--that the burning of fossil fuels for energy is the leading cause of our current climate crisis. He provides an in-depth look at a far more lethal yet less discussed cause: methane. 

Click here for full article

Dirty Lettuce



A restaurant review by Rick SantAngelo

If it’s plant-based soul food you want, you will hit the jackpot at Dirty Lettuce. This 100 percent vegan restaurant offers pork ribs, popcorn chicken, fried chicken baskets, Cajun mac and cheeze, fried cauliflower bits and more, which you can wash down with fresh-squeezed lemonade or southern sweet iced tea. Located at NE 47th and Fremont, business has been good, and they are adding more tables inside and outside to more than triple their existing seating. It’s a popular place, so get there early. 



The owner, Chef Akebulan “Al” Moroski, majored in Environmental Science at Brown University and developed his own plant-based versions of chicken, pork ribs, and catfish influenced by his mother’s seitan recipe and years of experimentation based on his training in biology. A native of Jackson, Mississippi, Al set his sights on Portland to introduce his concoctions. He opened a food cart, survived the pandemic, and now has a permanent brick-and-mortar restaurant.

Linda and I dined there last week. We enjoyed pork ribs, popcorn chicken, and garlic-parsley mashed potatoes and gravy. Prices are decent and Shannon Auld, general manager, ensures good service.

Spotlight on:

Gail Sears

Northwest VEG board member

Each month we highlight a Northwest VEG board member, employee, or key volunteer.

I was in my mid-twenties and working as a VISTA volunteer when a woman I worked with opened my eyes to the cruelty of animal agriculture. I learned that it wasn't necessary to eat meat to survive and I haven't eaten it since. Later I learned about the environmental and health benefits of vegetarianism.  

I moved to the northwest in 1988 and worked for a few years with the Portland organization People for Animal Rights. Our primary goals were education and changing laws and practices which exploit animals. We tabled at many events and conducted public protests as part of our mission. I first became aware of NW VEG when I attended VegFest. I was so impressed with this gathering that I became a member. A few years after that, I began participating in and volunteering for the Tofurky Trot, an event that I dearly love to this day. While I have not convinced many people over the years to stop eating animal products, I know that many have begun to think more deeply about it.  

As a recent retiree, I enjoy walking dogs at the local shelter, working as a hospice volunteer, hiking, gardening, movies, and so much other fun stuff.  

It is my honor to serve on the board of NW VEG.

Plant-Based Recipe of the Month

Carrot Cupcakes



By Linda Tyler, the Gracious Vegan

You can indulge guilt-free with these healthy plant-based carrot cupcakes. Step back in time and enjoy this 1970s classic, updated with wholesome ingredients. They’re packed with fresh carrots, nuts, warming spices, and gluten-free flours. Perfectly moist and topped with a creamy date-cashew frosting, these cupcakes are a delicious treat.

Carrot Cupcakes Recipe

Call for newsletter articles

Would you like to write an article for our newsletter or provide feedback? How about reviewing a great new 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 susan@nwveg.org.

Enjoy our supportive and friendly community of people interested in vegan, plant-based food and lifestyles.

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