These talks are held in room 123 which is just outside the exhibitor hall
|Vegan Dogs and Cats: Facts, Myths, and Controversies – Michael Roth, D.V.M
How to best keep animal companions healthy on a vegan diet. Thoughts and answers from a vegan and veterinarian of over 30 years.
Since graduating from the New York State College of Veterinary Medicine at Cornell University in 1985, Dr. Roth has been in private practice in New York and Massachusetts. His professional interests include nutrition, internal medicine, and behavior problems.
|Climate Change: Science and Solutions, Perspectives from a Vegan Climate Scientist – Shaina Rogstad, UMass Climate Systems Research Center
A look at the current state of the climate system and break down how agriculture, energy production, and other human activities have created the current situation. Strategies for reducing our greenhouse gas footprints, and ideas for engagement, outreach, and action from an intersectional vegan perspective will be explored. Shaina Rogstad, M.S, is a PhD Candidate in Geosciences at UMass Amherst with a masters degree in Applied Mathematics. She works as a climate scientist at the Climate Systems Research Center studying how the climate system may respond to future greenhouse gas emissions. She has been vegan for over 15 years and lives in Western MA. You can follow her @ScienceShaina on Twitter and Instagram.
|How to Veganize Favorite Desserts and Make Them Healthier, but Just as Delicious – Michelle Caron, Harmony Way
Learn how to take unhealthy favorites (such as brownies, cakes, ice cream, cookies, etc.) and veganize them for anyone to be able to prepare for themselves, and makes them much lower-glycemic, higher in fiber and protein, while still maintaining their deliciousness as satisfying desserts.
Michelle Caron, RMT, CYT is an educator, herbalist, holistic health coach, fitness and yoga/meditation instructor and Reiki Master-Teacher who specializes in helping people to achieve whole body health and wellness. She healed her own autoimmune diseases and other health issues with the power of plants and a balanced lifestyle. She is the owner of Harmony Way, a local mind-body-spirit business in Wilbraham, MA.
|Making Soy Kefir and Its By-products – David Lovler
The process of culturing dairy milk can be carried over to culturing soy as well as nut and seed milks. In this demo David will show how easily soy milk can be turned into a probiotic beverage and a spreadable curd (“cream cheese”) that has many culinary uses.
David Lovler is an indoor/outdoor gardener and food experimenter. He has been an organic vegetable gardener for over 35 years, and grows garlic and edible sprouts and makes sauerkraut and pickles. He is a member of the Board of Directors of Valley Veg.
|Conscious Consumption – Jessica Weston, Superfresh! Organic Cafe
Everything is connected. Going beyond solely animal rights, and into human rights, earth activism, and greater awareness of the full circle. Every choice you make has an impact. How can you do your best in each moment to make a lighter footprint, or even a positive impact? And how can you move through this awareness without being overwhelmed by the potentially paralyzing realizations of it all?
Jessica Jean Weston is chef-owner of the acclaimed Superfresh! Organic Café in Brattleboro, VT, and is the author of the recently published Healing Tonics, Juices, and Smoothies. Jessica was named one of the Institute for Integrative Nutrition’s 30 Under 30 Health and Wellness Leaders of 2017. Superfresh! provides high quality seasonal, organic plant-based cuisine that is non-GMO, gluten-free, soy-free, dairy-free, peanut-free, and egg-free, with ingredients sourced from local and regional farms.