Boston Vegetarian Society proudly presents the 18th Annual Boston Vegetarian Food Festival Saturday, October 26, 2013, *11AM-6PM and Sunday, October 27, 2013, 10AM-4PM *Saturday 10AM-11AM preview. A limited number of tickets ($5) will be available to visit the Exhibitor Room before the doors open at 11AM for Free Admission to all. Reggie Lewis Athletic Center 1350 Tremont Street, Boston, Massachusetts Subway stop across the street. This Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment. It is a chance to talk directly to food producers, learn the newest items in the marketplace, taste free food samples, shop at show special discounts, or simply learn what vegetarian foods are available and where you can find them! Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you are welcome here! We offer you free admission, free food sampling, free speaker presentations, free parking and a T stop across the street. You also can learn of ways to benefit the environment, help animals, and enhance your health and well being. There are activities for kids, too! Learn more about the Festival: http://www.bostonveg.org/foodfest
11:00 Cooking Demo: Exploring International Vegan Foods Brian P. McCarthy
Drawing inspiration from the exotic flavors of international cuisines, Chef Brian McCarthy will demonstrate two easy-to-follow, delicious recipes from his recently released The Global Vegan Family Cookbook. Learn to make -- and taste samples of -- Thai Pineapple Salad and Jamaican Coconut Bean Soup, great dishes that bring a spectrum of flavors to your family table, or enliven a meal for guests.
Chef Brian McCarthy has been a professional cook/chef since 1982. In 1995 he turned to a vegan diet for its health benefits, and began to explore the world of vegan cooking as a chef for Bon Appétit. Cooking in Oregon, he ran the Intel vegetarian/vegan international station and prepared dishes for catered events attended by CEOs, mayors, house representatives, senators, and the newly elected President Barack Obama. Brian moved to Massachusetts in 2012 to be a chef at MIT, and also became an instructor for The Cambridge School of Culinary Arts. Brian is a culinary arts graduate of Clark College in Vancouver, WA.
12:00 The Transition Kitchen - How To Go From 0 to Veg in One Day! Kerrie Saunders, MS, LLP, PhD
So you have decided to make a big change in your life and ditch the animal foods, but now what do you eat?! Learn unbelievably simple ingredient substitutions that can help make the transition to a healthier lifestyle quick and easy. Lots of new products and brands will be discussed that you can use in your own home; Kerrie will name names!
Dr. Saunders has presented to audiences from Hawaii to Toronto, and her book, The Vegan Diet As Chronic Disease Prevention: Evidence Supporting the New Four Food Groups, on diet as disease prevention is a publisher's bestseller. She recently co-produced two cooking DVDs, When Bachelor Meets Homemaker. She writes a popular advice column, "Dear Dr. Kerrie," in VegNews magazine, and guest lectures at several universities and hospital/health systems. She has been promoting plant-based eating since 1996, and serves as Coordinator of the E2 Michigan Firefighter Challenge. Dr. Saunders served as one of four Global Diabetes Moderators for the Physicians Committee for Responsible Medicine and is credentialed by them as a Cancer Project and Diabetes Food for Life Instructor. Dr. Saunders comes to us from Michigan.
1:00 Plant-based Diets and Weight: Finding Health and Happiness Beyond the Scale Virginia Messina, MPH, RD
Will a plant-based diet help you lose weight? Whether it does or not, making this change brings benefits that go far beyond the scale. Plant-based diets can improve your health at any weight and give self-esteem a boost, too. This presentation explores the current science on weight management, the relationship of plant foods to satiety, and the ways in which herbivorous diets promote healthy relationships with food and improvements in body image.
Ginny is a registered dietitian with a master's degree in public health from the University of Michigan. Ginny is co-author of two books on vegan nutrition, Vegan for Life and Vegan for Her. She co-authored the first vegetarian textbook for health professionals, The Dietitians' Guide to Vegetarian Diets. Her papers on vegetarian and soy nutrition have been published in scientific and medical journals, and she has twice co-authored the Academy of Nutrition and Dietetics Position on Vegetarian Diets. She writes two columns on current research findings for a newsletter published for vegetarian RDs, and serves as a technical adviser in the development of vegetarian nutrition materials.
Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC. She blogs at TheVeganRD.com and is TheVeganRD on Twitter and Facebook. Ginny comes to us from Port Townsend, Washington State.
2:00 Pillars of Health John Pierre
John Pierre is a nutrition and fitness consultant who has compassion as the foundation of his teaching. He has devoted over a quarter century to speaking the message of plant-based nutrition, peace, and a compassionate lifestyle which contributes to the well being of people, animals, and the environment.
John has worked in the field of geriatrics and improving cognitive function and mental acuity. He is a trainer and leads fitness boot camps, working with Hollywood celebrities, Fortune 500 execs, and military personnel, and advocates "5 minute activism" to help animals and change the world every day.
John's new book, The Pillars of Health, introduces four principles that provide a foundation for vibrant and lasting health: nourishment from real food, creative stimulation for the mind, enjoyable physical movement, and a spiritual philosophy focused on compassion, love, and peace.
3:00 Combating Common Diseases with Plants Michael Greger, MD
In today's talk, Dr. Greger will run through the top dozen reasons people visit doctors to highlight some of the latest research on how a healthy diet can affect some of the most common medical conditions. (This is a different talk from Saturday.) Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease.
Known as one of the most entertaining medical speakers of our time, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has been published in numerous esteemed scientific journals, and he has lectured at the Conference on World Affairs, the Bird Flu Summit, the National Institutes of Health, and universities, medical schools, and conferences around the world. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine and is Director of Public Health and Animal Agriculture at The Humane Society of the United States.
Dr. Greger's presentations are described by audiences as "riveting," "spellbinding," and "brilliant," and you can always count on great wit and humor. He is author of the books BIRD FLU: A Virus of Our Own Hatching, and CARBOPHOBIA: The Scary Truth Behind America's Low Carb Craze. His nutrition DVDs highlight the hottest topics in nutrition science. Dr. Greger's current nutrition work can be found at NutritionFacts.org, a free service that brings short, informative nutrition videos and articles to your Inbox daily.
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