BETHLEHEM VEGFEST 2014: See You Tomorrow!

Tomorrow is the Fourth Annual Bethlehem Vegfest! and I am so thrilled for this year, it’s hard to put into words. We’ll have Gene Baur of Farm Sanctaury and Matt Frazier of NoMeatAthlete.com, a vegan ice cream truck, the ever-beloved Cinnamon Snail food truck, and about a hundred million other wonderful people, speakers, chefs, vendors, and more.

This is a video from 2013’s Vegfest:

Save the Kales! will taping live ALL DAY! for our September show. Please-oh-please, catch up with us and say hello.

Cooking Segment and Q+A: 1:30pm-2:30pm at the RCN Cable booth

– break, ’cause we need to eat- 

 3pm-4pm we’ll be walking around Vegfest for street-style interviews (see the video above)

So  flag us down, be prepared for hugs, tell why you love being vegan or why you love Vegfest, and maybe you’ll make it into our next show!

I’ll also have a booth with Save the Kales! TEES and TOTE BAGS next to the RCN Cable booth. These are brand new and if you get ’em at Vegfest you don’t have to pay for shipping when they go for sale online. More money for snacks! Cash + credit accepted.

EVENT DETAILS

  • FREE! admission. Kid + dog friendly. Rain or shine.
  • 11am-6pm on the South Bethlehem Greenway (public park between 3rd and 4th streets)
  • Parking is around the city. For meters, download the MobileNow! app and fill your meter from your phone!
  • GET THE APP HERE or search via your phone

Last info can be found on the Bethlehem Vegfest Facebook Page

BethVegfest Social Media

 

Advertisements

VEGAN MACHINE Blog Saves the Kal… I mean, DAY!

Back when I very first mentioned the rumblings of Bethlehem Vegfest on facebook, the amazing Kaycee Bassett of the blog Vegan Machine wrote to me to offer something so generous – could she make and donate some pocket guides so we may hand them out at the fest?

Could she? COULD SHE!?

A huge and resounding HECK YES. And so she did. Kaycee made up these guides of animal ingredients – things commonly found in food and other products that are animal derived that have crazy names and you may not know it just by reading the packaging.

Vegan Machine

She sent  literally hundreds, all of them hand-bound and made with love shooting out of that big heart of hers.

Cutie pie Kaycee Bassett of Vegan Machine

Cutie pie Kaycee Bassett of Vegan Machine

Please show Kaycee some love and support – you can help spread the word about what she does by liking her FACEBOOK PAGE, and checking out her blog full of drool-inducing recipes and lots, lots more.

She also organizes a Vegan Pen Pal match-up service. If you are interested in having a vegan pen-pal from a far off land, contact her and she will set it up. Who wouldn’t want some authentic Polish recipes or German vegan chocolates, not to mention a bond formed with someone new? GO HERE TO LEARN MORE.

Kaycee is one of those people that embodies a lifestyle based on compassion, and lives that every day in her actions and education. I am grateful to have her support!

Go visit Vegan Machine to keep up with this wonder woman!

SEE FORKS OVER KNIVES DOCUMENTARY THIS SATURDAY AT STEELSTACKS!

The cooking demo was fun! Thanks so much to everyone who came out, introduced themselves, gobbled up food samples, or had a chat about Vita-Mixes or organic limes or any of the other lovely things I got to talk to you about.

I realized that I would have loved to have talked talked talked, so you have inspired me to look into finding youth groups or high school/college environmental clubs or animal rights groups to do talks and discussions! If anyone has insight on this, I’d love to hear from you.

Thanks so much to my longtime friend Alex for getting some photos:

What’s in store next? Don’t forget THIS SATURDAY NIGHT you can come and join interested and like-minded people at SteelStacks’ cinema for a screening of Forks Over Knives.

What Food, Inc. did for food politics, Forks Over Knives does for nutrition and health. Need more convicing? Here ya go:

There is so much to be said on this topic, but I urge you to see the film – available on DVD, on Netflix, or at SteelStacks this weekend with a discussion to follow (you’re going to want to talk about it!), or pick up the book The China Study or the Forks Over Knives tie-in book.

*Especially of interest for anyone looking to prevent or manage cancer, or anyone who supports finding a cancer cure. Get out your “Save the Ta-Ta’s” or “I feel my Boobs” t-shirts and learn about something that may be, and for some has proven to be, a way to prevent this awful disease.

So hopefully I’ll see you at SteelStacks in Bethlehem this Saturday, Sept.  3rd at 7:30pm  for the screening and then discussion of Forks Over Knives!

VIDEO: Veggie Stacks inspired by the Bethlehem Vegfest Posters!

Bethlehem Vegfest is less than a month away (holy moly!), and I’ve been looking at the poster design by Christian Weber Creatives and got inspired to make this dish.

I also hope you’ll give a round of applause, once again, to Matt and Sarah of Lehigh Valley Mirror for turning this video into a Save the Kales web cooking show – which will become a monthly feature! This is the first one and I am so excited to get better, share more recipes and little tips called “Food For Thought” (an homage to Colleen-Patrick Goudreau’s amazing podcasts, but also a fun play on words).

This is some of great poster art for Bethlehem Vegfest, six designs in total, and you can find all the designs on the facebook event page!

You’re going to be there, right? “Yes, of course!”  That’s what I thought. On to the recipe…

WATCH THIS VIDEO, OH MY GOSH!

EGGPLANT ZUCCHINI AND POLENTA VEGGIE STACKS

*This recipe makes enough for 2-3 stacks, but you can make a hundred more depending on how many veggies you use and how big they are.

  • 1 medium eggplant, sliced into inform rounds about 1/2 inch thick
  • 1 medium zucchini, sliced into uniform rounds about 1/2 inch thick
  • 1/2 refrigerated polenta, sliced into rounds 1/2 inch thick
  • about 1/2 cup olive oil (may not use all of it)
  • 3-4 cloves of garlic, grated
  • 1/4 cup fresh basil, plus extra for garnish
  • 1 cup cherry tomatoes, halved
Heat oven to 350 degrees. Spray a cookie sheet with nonstick spray, and lay out cut zucchini and eggplant. Brush lightly with olive oil and season with a little sea salt and pepper. Put in the oven for about 25 minutes, until veggies are cooked and tender.
When you have about 10 minutes of cooking time left, put the cherry tomatoes in the oven (use the same cookie sheet if you have room).
Heat olive oil in a pan, enough to coat the bottom. Add the polenta slices and cook for 5-8 minutes on each side. One side is done when it’s golden in color. Move to a plate covered in paper towels to absorb some of the oil.
In a small saucepan, add about 1/4 cup olive oil and heat on medium high. Add the grated garlic until it starts to just brown, but not burn. (Make sure the heat is not too high.) Allow to simmer for about 5 minutes becoming very fragrant. Remove from heat.
Allow oil to cool a bit, or just be careful not to burn yourself for this next step! Add garlic oil to a blender or food processor with 1/2 cup fresh basil, and blend on high until oil becomes green.
Start stacking! I used polenta on the bottom since it’s a little sturdier, but go in any order. Top with a drizzle of the garlic and basil oil, some of the roasted tomatoes, and a leaf or two of fresh basil. PRETTY!

Vegetable and Polenta stack

Go check out Lehigh Valley Mirror, check back for more Save the Kales! videos, and we’ll see you at Bethlehem Vegfest! 

VEGFEST on PBS

Last night this local PBS show aired that was about the best topic: Bethlehem continuing to develop and be an awesome, progressive place to live full of creative people and businesses makin’ it happen.

You can see me at the 5:30 mark mentioning Vegfest on the new Greenway (and learn more about the greenway), and the wonderful Samantha, Downtown Bethlehem Association Manager at the 19:51  mark talking about Vegfest!

Also, applause to the ubiquitous Andy Po of Homebase, Amanda of Apotheca (a sweetheart and a vegan!), lots of talking about the new SteelStacks building where my cutie-pie boyfriend Ryan is booking wonderful comedy shows, events, film fests, and other exciting stuff.

In the second half you’ll see chef Frederica of Hotel Bethlehem, one of Vegfest’s cooking demo chefs, and my girl Bekah from the City of Bethlehem’s Economic and Development Council, nicest person ever and someone that helps people with good ideas get them into action.

LOVE YOU, BETHLEHEM!

LEHIGH VALLEY VEGFEST!

Wait, let me make this announcement with something closer to the correct amount of excitement:

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

WE ARE HAVING A VEGFEST IN BETHLEHEM THIS SUMMER!

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Lehigh Valley, how do I love thee, let me count the ways.

We are going to host the first ever Lehigh Valley VegFest – a vegetarian and vegan STREET FESTIVAL on September 17th!

*The date on the poster above is incorrect – new date is SEPT. 17th. This poster is a mock-up and we will soon get our own fancy schmancy posters by an amazingly talented local graphic designer!

We’re going big (as we should). You’ll see everything from health networks toting the benefits of plant-based diets and eating, lots of cute adoptable pets from local shelters, cooking demos, interactive stations, green and eco-friendly businesses and crafters, live music, nutrition information, animal welfare/rights street teams, and FOOD!

This is a JUST ANNOUNCED event! There are so many ways for YOU to be involved. If you have a veg-group, contact me so we can see how to get you there. If you are crafter, musician, or someone with amazing ideas that you’d love to share, let’s do this.

We are taking over the Southside and celebrating it’s new GreenWay – a public green space currently being constructed for community enjoyment and awesome events like THIS!

*This will also be pet friendly event! Bring your best four-legged bud and make a day of it!

PLEASE CONTACT ME IF YOU WOULD LIKE TO HELP IN ANY WAY: savethekales@gmail.com

And I mean that about helping. You DO NOT have to be a brick-and-mortar business (or a business at all), a certain group affiliate, etc. If you are someone that loves animals, the earth and all the awesome beauty of Veg-Everything, we WELCOME you to get involved, even if it’s just to offer ideas! I know so many of you have vested interests and strong opinions about many different aspects of a Veg lifestyle – please get involved and share your insight and resources. The more the merrier!