We're glad to have several interns this spring: Welcome to Emma, a chemistry and environment and sustainability studies student from Loyola University; Taylor, also studying environmental studies at Loyola; Shun, a high school student, taking college courses during her senior year; and Laneece, a nutrition major at the University of Maryland. If you live in the Roland Park area in Baltimore City, and can house interns with or without rentplease let us know. We have one needs based paid internship available.
If you're interested in helping us at one of our booths, contact Gene Slothour-Hudnall at [ protected]. Box Baltimore, MD Or call: Hopefully you ate out at one of the featured restaurants or events.
Please patronize the supporters of Vegan Restaurant Week all year round. Academic looking for survey participants. The purpose of this questionnaire is to explore people's knowledge about certain farming practices. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.
Early submission is encouraged.
Payment will be made to the student's college U. Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group.
We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail. Learn to prepare vegan hamentashen and a variety of fillings. Marcia will also give ideas for vegan Passover dishes. Marcy Schveibinz became interested in food and nutrition when growing up in Buffalo, NY with her Dad who became a "health nut," and started eating "whole wheat bagels" which weren't easy to get in the '70s! Marcy has a degree in nutrition from Buffalo State College. She is a national board certified health and wellness coach and did her training through the Mayo clinic.
She has two vegan children. Vegetarianism is not eating meat, fish, or fowl. Vegans are vegetarians who also don't eat dairy, eggs, or other animal products.
This epic event will be fun, delicious, and an exciting way to promote vegan food. Six outstanding restaurants compete for Best Burger. Nonstop entertainment, a magician entertaining in dining areas, raffles for prizes, burger trivia games, music videos, and an upbeat presentation from about the joy and benefits of going vegan.
From superfoods to supplements, the world is cluttered with information about how to eat to be well. Please us for a lively discussion about how the foods we choose affect every cell in our bodies. Using nutritional quality as a guide, learn how to steer your food choices toward those that promote health rather than hinder your well-being. We eat first, then make announcements, and then hear the presentation.
Let us know in advance, if possible, if you plan to pay for dinner rather than bring a dish. RSVP by callingor ing [ protected]. Church is next to the historic Senator Theater. Drive around church to large parking lot, where you'll see the white Earthsave banner near the Fellowship Hall entry.
The talk will focus on the challenges of upending decades of nutritional routines. Barbra will offer advice on adjusting on a fixed or reduced income, on how to find reliable information in a non-tech world, and on how to get needed nutrition while not in control. Barbra Levin went vegan at the age of She's now 65 and proudly embraces the term "old lady" for several reasons.
While in her 20s and 30s, she'd considered 65 to be quite old. And, as a public health professional, she's acutely aware that there are different challenges when you adopt this lifestyle while dealing with other age related issues.
Finally, she liked the way it sounded. Barbra's a Harvard educated health professional who devoted nearly 40 years to non-profit healthcare administration to the most vulnerable populations.
She's worked with refugees, immigrants, farm workers, people without permanent shelter, and people with disabilities and incurable disorders. She's also a former Peace Corps volunteer who lived and served in Thailand for several years and learned many of the secrets of Thai cuisine. At "Old Lady Vegan" Barbra peer mentors other older people trying to adopt a vegan eating plan.
E-mail us at [ protected]. You can always receive updated dinner information by calling Dinekind Harford meets monthly to share information on the benefits of a plant-based diet. They typically show one or more short educational videos, often a cooking demonstration of something delicious and easy. And, of course, support, discussion, advice, and recipes, beginners welcome. Please bring a vegan dish to share if you can. If you have any questions, contact: Margie mobile:[ protected].
This group is for those interested in trying or for those already committed to a whole food, plant based diet with none or very little oil, salt, or refined sugar. There is a monthly potluck where we sample delicious and healthy dishes, share recipes, learn, and connect with like-minded individuals.
No meat, poultry, fish, eggs, dairy, or honey. Demonstration classes include recipes, organic food samples, manufacturers' samples coupons. Gift certificates are available for purchase. [ protected] or call for space availability. Make checks payable to Mimi Clark and mail to Hallston Ct. Sorry, no phone or e-mail reservations and no walk-ins. Seventy-two hour cancellation policy for refund or credit.
Class subject to cancellation if minimum enrollment is not met. Plant based patty loaded with vegan bacon and shrimp, topped with lettuce tomato and special sauce.
Vegan shrimp tossed in a New Orleans style batter, served on a Hawaiian bun with pickles, lettuce and drizzled with secret sauce. Plant based patty, vegan bacon, American cheese, grilled onions, lettuce, tomato, and special sauce on a Hawaiian bun.
Plant based patty with American cheese, shredded lettuce, onion, pickle and vegan mayo on a Hawaiian bun. Plant based patty with grilled onions, vegan cheddar cheese, lettuce, tomato and sweet jerk plantain on a Hawaiian bun. Grilled sweet plaintain tossed in a spicy jerk sauce, topped lettuce and tomato, drizzled with our secret sauce on a Hawaiian bun.
For myself, it's characterized by endless questions for the waiter and the fear of seeming "picky" in front of friends. Fueling up on their compassionately cooked food is not the only reason to stop by one of their locations. It is a family owned business, with values in community building and giving back. They have not only upheld their values in serving vegan food, but also in holding various initiatives, such as their recent holiday food drive to support families in need. Close by, there is a second DC location on Georgia Avenue.
I visited their College Park location. After walking in, counter-service was quick and simple. Orders are made and paid for at the counter, then an employee delivers the food order to your seat. All meals are served in to-go boxes, making it easy to take home any leftovers.