In November of 2013, the Humane Society of Grand Valley along with the Student Environmental Coalition put on Veg-Out.
The event included:
Food Samples and Demonstrations with vegetables you can easily duplicate at home
Free Yoga, Pilates and Workout classes...
Raffle Prices to the nearest plant-based and nutritious businesses and restaurants. Event is FREE, raffle tickets are $1.
Speakers Sharing tips and stories about how to include more plants into your diet.
There were also be booths of information sharing the environmental, health, and humane impact more vegetables have on this world.
Schedule from November 2013:
11:15-11:45 Smoothie Demonstration
11:50-12:20 Speech 1: Sue Stauffacher and Roger Gilles
12:25-12:55 Snack Demonstration
12:55-1:10 Mindful Consumption Speech
1:15-1:35 Speech 2: Zach from Bartertown
1:35-2:00 Dinner Demonstration
2:15-3:00 Speech 3: Michelle Fife
3:00-4:00 Yoga
Special Guests
Aramark Catering- Ray Kusmak along with the Aramark catering team showed us cooking demos for smoothies, hummus, guacamole, and spaghetti squash.
Farm Project at GVSU- the farm project had a booth set up to talk about the sustainable farming program at Grand Valley.
Meatless Mondays- Meatless Monday is a project started to have students try to eat meatless meals every Monday. In addition, Campus dining gives meatless options to students on Mondays.
Stir the Pot GR- Sue Stauffacher and Rodger Gilles gave a speech about their lifestyle as plant-based eaters. They also brought out some tasty treats! These included homemade bread, vegan guyre, and kale, navy bean & artichoke dip.
Bartertown- Zack Dodsen gave a presentation on how he found his niche working at Bartertown. He had worked at other restaurants but never felt right working in a place where meat was served. Bartertown uses local ingredients and is a vegan restaurant.
Bryan Simigski- Bryan gave a presentation on mindful consumption. There are wristbands available to show your level of commitment to adding more plants to your diet. The wristbands vary from weekday veg all the way to vegan! The bracelets are also interchangeable, so when your commitment changes you can switch out your bracelet.
Seva Yoga- To end the day, Seva Yoga brought in instructors to teach yoga to Grand Valley Students. This was a great way to end the event, for it provides the opportunity to find inner peace and Zen with all of the information being given throughout the day.
Coordinators: Emma Gasinski, Sarah Craven, and Bryan Smigielski were the organizers for this event. Special thanks to them for being able to put together such a wonderful afternoon.
Photo Credit: Stir the Pot GR
The event included:
Food Samples and Demonstrations with vegetables you can easily duplicate at home
Free Yoga, Pilates and Workout classes...
Raffle Prices to the nearest plant-based and nutritious businesses and restaurants. Event is FREE, raffle tickets are $1.
Speakers Sharing tips and stories about how to include more plants into your diet.
There were also be booths of information sharing the environmental, health, and humane impact more vegetables have on this world.
Schedule from November 2013:
11:15-11:45 Smoothie Demonstration
11:50-12:20 Speech 1: Sue Stauffacher and Roger Gilles
12:25-12:55 Snack Demonstration
12:55-1:10 Mindful Consumption Speech
1:15-1:35 Speech 2: Zach from Bartertown
1:35-2:00 Dinner Demonstration
2:15-3:00 Speech 3: Michelle Fife
3:00-4:00 Yoga
Special Guests
Aramark Catering- Ray Kusmak along with the Aramark catering team showed us cooking demos for smoothies, hummus, guacamole, and spaghetti squash.
Farm Project at GVSU- the farm project had a booth set up to talk about the sustainable farming program at Grand Valley.
Meatless Mondays- Meatless Monday is a project started to have students try to eat meatless meals every Monday. In addition, Campus dining gives meatless options to students on Mondays.
Stir the Pot GR- Sue Stauffacher and Rodger Gilles gave a speech about their lifestyle as plant-based eaters. They also brought out some tasty treats! These included homemade bread, vegan guyre, and kale, navy bean & artichoke dip.
Bartertown- Zack Dodsen gave a presentation on how he found his niche working at Bartertown. He had worked at other restaurants but never felt right working in a place where meat was served. Bartertown uses local ingredients and is a vegan restaurant.
Bryan Simigski- Bryan gave a presentation on mindful consumption. There are wristbands available to show your level of commitment to adding more plants to your diet. The wristbands vary from weekday veg all the way to vegan! The bracelets are also interchangeable, so when your commitment changes you can switch out your bracelet.
Seva Yoga- To end the day, Seva Yoga brought in instructors to teach yoga to Grand Valley Students. This was a great way to end the event, for it provides the opportunity to find inner peace and Zen with all of the information being given throughout the day.
Coordinators: Emma Gasinski, Sarah Craven, and Bryan Smigielski were the organizers for this event. Special thanks to them for being able to put together such a wonderful afternoon.
Photo Credit: Stir the Pot GR