VegMichigan

PLEDGE GIVEAWAY FOR FRIENDS FOR ANIMALS OF METRO DETROIT
2022-07-27
PLEDGE GIVEAWAY FOR FRIENDS FOR ANIMALS OF METRO DETROIT
VegMichigan is partnering with Friends of Animals of Metro Detroit to sign community members up for our 30-Day Pledge and Plant-Based Food Giveaway.

PIE SCI PIZZA MEETUP
2022-07-26 18:00 - 20:00 (America/New_York)
PIE SCI PIZZA MEETUP
Join us for a fun evening and all-you-can-eat pizza and breadsticks on the patio at Pie-Sci Pizza, located at 5163 Trumbull in Detroit, on Tuesday, July 26, at 6 pm.
$15 per person – Please pay ahead of time to secure your spot, there is only space for 35 people.
Pay here – https://vegmichigan.square.site/product/pie-sci-pizza-meetup/73?cp=true&sa=false&sbp=false&q=false&category_id=16
See you then!

FREE IMPOSSIBLE WHOPPER GIVEAWAY
2022-07-21, 2022-07-18, 2022-07-14, 2022-07-11, 2022-07-07
FREE IMPOSSIBLE WHOPPER GIVEAWAY
VegMichigan will be giving away free Impossible Whopper coupons at a local Burger King to people who have never tried one before.

PLANT-BASED FOOD FOR THE WAYNE STATE MED PLANT-BASED NUTRITION GROUP
2022-07-20
PLANT-BASED FOOD FOR THE WAYNE STATE MED PLANT-BASED NUTRITION GROUP
The Plant-Based Nutrition Group at the Wayne State School of Medicine is hosting a movie screening of the film GameChangers, which will be followed by a discussion of the medical benefits of plant-based eating and its impact on the environment. VegMichigan is providing plant-based food samples for this event.

FRIENDS OF ANIMALS OF METRO DETROIT EVENT
2022-07-20
FRIENDS OF ANIMALS OF METRO DETROIT EVENT
VegMichigan will be providing plant-based appetizers and signing up individuals to our 30-Day Pledge. This is a private event.

PLANT-BASED COOKING MADE EASY AND DELICIOUS
2022-07-19 19:00 - 20:00
Join us for a free virtual cooking class by Michele Gallo and Vicki Brett-Gach. Hosted in partnership with the Baldwin Public Library.
Registration Required – Veg Michigan Plant-Based Cooking Made Easy & Delicious
Guests do not need to be Baldwin card holders.

Recipes – https://docs.google.com/document/d/1wO-7sD8eBhWSAXHL55FLqkXwSS2ZuMRfTjPbfJmtxRg/edit?usp=sharing

Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. She is a graduate of Dr. McDougall’s Starch Solution Certification program, and is Forks Over Knives Plant-Based Certified. Vicki is trained in Nutrition for a Healthy Heart, and in Dietary Therapy for Reversing Common Diseases. She holds certificates in Plant-Based Nutrition (through the T. Colin Campbell Center for Nutrition Studies), in the NEURO Plan (through the NEURO Academy), in Wellness Counseling (through Cornell University), and in Culinary Coaching (through Harvard Medical School and The Institute of Lifestyle Medicine). As a coach, Vicki works with individual clients, often helping them reverse health challenges and chronic conditions, and teaches whole food plant-based cooking classes to groups of all sizes, with a focus on helping people learn how to make eating healthy EASY. Vicki is the creator of the Ann Arbor Vegan Kitchen blog. Her recipes have been featured in The McDougall Newsletter, Center For Nutrition Studies Newsletter, and in multiple magazines and cookbooks. Stay connected with Vicki at AnnArborVeganKitchen.com, for new recipes as soon as they are published, and for details on where to purchase her new cookbook!
Michele Gallo is a Certified Health and Wellness Coach, Certified Plant-Based Professional, ACSM Certified Exercise Physiologist, and Whole Food Plant-based Culinary Instructor. She holds certificates in Culinary Coaching from Harvard Medical School and the Institute for Lifestyle Medicine, ACLM Lifestyle Medicine for Coaches, T. Colin Campbell Center for Nutrition Studies in Plant-Based Nutrition, and is Forks Over Knives Plant-Based Certified. She is also a Conference Coordinator for Plant-Based Prevention Of Disease

30-DAY PLEDGE GIVEAWAY AT THE HUMANE SOCIETY OF HURON VALLEY
2022-07-19
30-DAY PLEDGE GIVEAWAY AT THE HUMANE SOCIETY OF HURON VALLEY
VegMichigan is excited to partner with the Humane Society of Huron Valley for a 30-Day Pledge giveaway where we ask people new to plant-based eating to reduce their consumption of meat, eggs, and dairy and increase their consumption of plant-based foods.

VOLUNTEER MEETUP AT THE FARM ST. JOE'S
2022-07-16 09:00 - 12:00
VOLUNTEER MEETUP AT THE FARM ST. JOE’S
Join us for a fun few hours of volunteering outside at The Farm at St. Joe’s.
Located at – 5557 McAuley Dr, Ypsilanti, MI 48197
Please wear proper shoes and clothes for working outside on a farm. We highly recommend you bring a water bottle, a hat for extra sun protection, and sunscreen.
Potential tasks will include weeding, harvesting produce, and possibly moving mulch or dirt to fill raised beds.
RSVP Required – RSVP through our Ann Arbor Meetup group or through our Detroit Meetup group.
Note: Please do not bring children under the age of 14. If you want to bring younger children, email olivia@vegmichigan.org ASAP and I will see if they can be accommodated.

A RECIPE FOR SUCCESS FOR DIABETES: PLANT-BASED EATING FOR HEALTH (IN-PERSON)
2022-07-13 18:30 - 19:30
A RECIPE FOR SUCCESS FOR DIABETES: PLANT-BASED EATING FOR HEALTH
Join VegMichigan and the Livonia Public Library for an in-person presentation by Dr. Caroline Trapp.
I wish I’d known years ago what I know now: Plants heal diabetes. It’s just that simple. In tonight’s presentation, I’ll discuss the approach pioneered by Dr. Neal Barnard along with other plant-based clinicians and proven to help people with type 2 diabetes put it into remission, and help people with type 1 have steadier blood sugars levels with less insulin. This information was recently added to Wayne State University School of Medicine’s curriculum. Are you or someone you love a candidate for remission of type 2 diabetes? Find out what tests are useful and how to get started. Success stories and questions are welcome!
Dr. Caroline Trapp is a nurse practitioner with more than 25 years of experience. She is board certified in adult primary care, diabetes care, and education and lifestyle medicine. She was the Director of Diabetes Education & Care with the Physicians Committee for Responsible Medicine for almost 15 years and now serves on their Scientific Advisory Board. She volunteers with VegMichigan and other non-profits that empower people with evidence-based life-saving information.
This presentation is in-person at the Livonia Civic Center Library.
32777 Five Mile Road
Livonia, MI 48154

PLANT-BASED PLEDGE & GIVEAWAY AT THE BLAIR MEMORIAL LIBRARY
2022-07-06
PLANT-BASED PLEDGE & GIVEAWAY AT THE BLAIR MEMORIAL LIBRARY
VegMichigan will be at the Blair Memorial Library giving away bags of popular plant-based foods to people who signed up for our 30-Day Pledge to eat more plant-based foods.

PLANT-BASED PLEDGE & GIVEAWAY AT THE DEARBORN LIBRARY
2022-06-30
PLANT-BASED PLEDGE & GIVEAWAY AT THE DEARBORN LIBRARY
VegMichigan will be at the Dearborn Library giving away bags of popular plant-based foods to people who signed up for our 30-Day Pledge to eat more plant-based foods.

PLANT-BASED COOKING: EASY SUMMER RECIPES
2022-06-29 18:30 - 19:30
PLANT-BASED COOKING: EASY SUMMER RECIPES
Join us for a free virtual cooking class by Michele Gallo and Jodi Wollitz! Hosted in partnership with the Blair Memorial Library.
Join Zoom Meeting
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RECIPES – https://docs.google.com/document/d/148I22Utej_lNZpPd3IxuTS_eZ2k2WZPc0yKd9t-R7sI/edit?usp=sharing
Michele Gallo is a Certified Health and Wellness Coach, Certified Plant-Based Professional, ACSM Certified Exercise Physiologist, and Whole Food Plant-based Culinary Instructor. She is certified in Holistic Nutrition and holds certificates in Culinary Coaching from Harvard Medical School and the Institute for Lifestyle Medicine, ACLM Lifestyle Medicine for Coaches, T. Colin Campbell Center for Nutrition Studies in Plant-Based Nutrition, and is Forks Over Knives Plant-Based Certified. She is a Conference Coordinator for the non-profit Plant-Based Prevention Of Disease.
Jodi Wollitz is celebrating her twenty-fifth year as a Michigan private chef. She is certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies at eCornell. She recently graduated from Main Street Vegan Academy as a Certified Vegan Lifestyle Coach and Educator. Jodi has shared her love of cooking by teaching many community cooking classes and demonstrations.

PLANT-BASED MEAL FOR THE FRIENDS OF THE ROUGE CANOE DAY EVENT
2022-06-25 10:00 - 13:00
PLANT-BASED MEAL FOR THE FRIENDS OF THE ROUGE CANOE DAY EVENT
VegMichigan will be joining Friends of the Rouge for National Canoe Day on Saturday, June 25 from 10 am – 1 pm. We will be providing some plant-based samples from Unburger Grill for attendees to enjoy after their paddle on the river.
There will be a paddle trip from Dearborn Hills to Ford Field Park and free canoe and kayak rentals at the Ford Field Park Pond. If you’ve never paddled before, here is your chance. Spread the word!
Registration is required for the canoe trip! Register here – https://therouge.org/water-trail/water-trail-events/

PLANT-BASED PLEDGE & GIVEAWAY AT THE MILAN LIBRARY
2022-06-20
PLANT-BASED PLEDGE & GIVEAWAY AT THE MILAN LIBRARY
VegMichigan will be at the Milan Library giving away bags of popular plant-based foods to people who signed up for our 30-Day Pledge to eat more plant-based foods.

PLANT-BASED COOKING MADE EASY AND DELICIOUS
2022-06-14 19:00 - 20:00
PLANT-BASED COOKING MADE EASY AND DELICIOUS
Join us for a free virtual cooking class by Michele Gallo and Jodi Wollitz! Hosted in partnership with the Milan Public Library.
REGISTRATION REQUIRED (Please register at least a day in advance) – https://www.signupgenius.com/go/10c0c44a4ae2daafdc43-plant
RECIPES – https://docs.google.com/document/d/1EqpSVn36OGZ5RXfbCiEf1ZrHTD9gwSTpZqOniC8uyVk/edit?usp=sharing
Michele Gallo is a Certified Health and Wellness Coach, Certified Plant-Based Professional, ACSM Certified Exercise Physiologist, and Whole Food Plant-based Culinary Instructor. She is certified in Holistic Nutrition and holds certificates in Culinary Coaching from Harvard Medical School and the Institute for Lifestyle Medicine, ACLM Lifestyle Medicine for Coaches, T. Colin Campbell Center for Nutrition Studies in Plant-Based Nutrition, and is Forks Over Knives Plant-Based Certified. She is a Conference Coordinator for the non-profit Plant-Based Prevention Of Disease.
Jodi Wollitz is celebrating her twenty-fifth year as a Michigan private chef. She is certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies at eCornell. She recently graduated from Main Street Vegan Academy as a Certified Vegan Lifestyle Coach and Educator. Jodi has shared her love of cooking by teaching many community cooking classes and demonstrations.

PLANT-BASED COOKING DEMOS AT THE ANN ARBOR FARMERS MARKET
2022-06-08 11:30 - 13:00
PLANT-BASED COOKING DEMOS AT THE ANN ARBOR FARMERS MARKET
VegMichigan’s presenter Michele Gallo will give three demos of a delicious dish and pass out samples at Ann Arbor’s Wednesday Farmers Market.
Michele Gallo is a Certified Health and Wellness Coach, Certified Plant-Based Professional, ACSM Certified Exercise Physiologist, and Whole Food Plant-based Culinary Instructor. She holds certificates in Culinary Coaching from Harvard Medical School and the Institute for Lifestyle Medicine, ACLM Lifestyle Medicine for Coaches, T. Colin Campbell Center for Nutrition Studies in Plant-Based Nutrition, and is Forks Over Knives Plant-Based Certified. She is also a Conference Coordinator for Plant-Based Prevention Of Disease.
Note: There will be three short demos around lunchtime. The exact times are to be determined.

MEAT THE FUTURE: BENEFITS, DRAWBACKS, AND INSIGHT INTO THE INEVITABLE REVOLUTIONARY TECHNOLOGY OF CULTURED MEAT
2022-06-02 18:30
MEAT THE FUTURE: BENEFITS, DRAWBACKS, AND INSIGHT INTO THE INEVITABLE REVOLUTIONARY TECHNOLOGY OF CULTURED MEAT
Join us for a fascinating presentation all about cultivated meat by VegMichigan’s intern Ryan Blum.
Over the last couple of decades, the robust evidence towards Animal Agriculture as a major cause of environmental degradation and human health issues has become ever more apparent; yet at the same time, demand for animal products has continued to rise globally. An upsurge in antibiotic resistance, zoonotic diseases, and environmental catastrophe has led to a race toward finding a solution that minimizes change on the consumer end. Cultured Meat, or actual meat bioidentical in taste, looks, texture, and smell, is an emerging technological advancement toward the meat of the future. Using an infinite cell line, grown in a sterile environment, and without the use of a live animal, cultured meat has the potential to cut back on animal agriculture’s heavy demand for resources and vastly reduce our killing of fellow animals. This innovation of the 21st century has the potential to demonstrably change our food system. Our planet, public safety, and ethical values depend on it.
Ryan Blum is a high-school Senior from Bloomfield Hills Michigan and currently working as a short-term intern with VegMichigan. Ryan came across VegMichigan while looking for plant-based organizations that make an impact and have values in line with his passion to create a kinder and healthier world. Ryan’s specific interests include agriculture, philosophy, and social justice. This fall Ryan will be pursuing a bachelor’s degree in Agriculture Business Management and Food Science at the University of Wisconsin-Madison.
Join Zoom Meeting – https://us06web.zoom.us/j/89897244834

FREE PLANT-BASED LUNCH FOR STAFF AT LANSING CHEVROLET/CADILLAC DEALERSHIP
2022-05-27
FREE PLANT-BASED LUNCH FOR STAFF AT LANSING?CHEVROLET CADILLAC DEALERSHIP
VegMichigan will be providing a free plant-based lunch for the staff at the Lansing Chevrolet/Cadillac Dealership.

TREE PLANTING AND PLANT-BASED LUNCH WITH THE GREENING OF DETROIT
2022-05-26
TREE PLANTING AND PLANT-BASED LUNCH WITH THE GREENING OF DETROIT
VegMichgan will be joining The Greening of Detroit for a tree planting and then providing a delicious plant-based lunch for all of the volunteers.

PLANT-BASED PLEDGE GIVEAWAY AT THE PLYMOUTH LIBRARY
2022-05-25
PLANT-BASED PLEDGE GIVEAWAY AT THE PLYMOUTH LIBRARY
VegMichigan is excited to partner with the Plymouth Library for one of our 30-Day Pledge giveaways where we give away bags of popular plant-based foods to people who take a pledge to reduce their consumption of animal products and increase their consumption of plant-based foods for 30 days.

HSHV PLEDGE PICKUP
2022-05-24
HSHV PLEDGE PICKUP
VegMichigan will be at the Humane Society of Huron Valley giving away bags of popular plant-based foods to people who signed up for our 30-Day Pledge to eat more plant-based foods.

BOOK CLUB MEETING - APHRO-ISM: ESSAYS ON POP CULTURE, FEMINISM, AND BLACK VEGANISM
2022-05-22 13:00 - 14:30
You are invited to join a discussion of select essays from the book Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters, by Aph Ko and Syl Ko.

Sunday May 22, 1:00-2:30 PM EDT

“In this lively, accessible, and provocative collection, Aph and Syl Ko provide new theoretical frameworks on race, advocacy for nonhuman animals, and feminism. Using popular culture as a point of reference for their critiques, the Ko sisters engage in a groundbreaking analysis of the compartmentalized nature of contemporary social movements, present new ways of understanding interconnected oppressions, and offer conceptual ways of moving forward expressive of Afrofuturism and Black veganism.” (from the back cover)Each essay in this collection merits lengthy discussion, so for this book club meeting, in order to be able to delve deeper and grapple with the issues presented, we would like to focus on these chapters:

3. #AllVegansRock, by Aph Ko(pp. 13-19)
5. Why Confusion Is Necessary for Our Activism to Evolve, by Aph Ko, (pp. 28-32)
8. Addressing Racism Requires Addressing the Situation of Animals, by Syl Ko (pp. 44-49)
9. Why Black Veganism Is More Than Just Being Black and Vegan, by Syl Ko and Aph Ko (pp. 50-55)
4. By “Human,” Everybody Just Means White, by Sly Ko (pp. 20-27)

Please also read the Author’s Notes and Foreword as an introduction to the essays.To prepare for the discussion, we ask that you:

Read some or all of the selected chapters.
Find a quote from the book that really means something to you–maybe it made you think in a new way, or expressed something that is especially meaningful to you. We will ask you to share the quote with the group and why it is important to you or why it stood out.
Bring questions about something from the reading that you do not understand and want to explore further.

To get the book:

Borrow it from your local library–if they don’t own it, request it through inter-library loan (and also request that the library purchase it!)
Purchase it used:

Thrift Books: https://www.thriftbooks.com/browse/?b.search=aphro-ism#b.s=mostPopular-desc&b.p=1&b.pp=30&b.oos&b.tile
Abebooks: https://www.abebooks.com/servlet/SearchResults?sts=t&cm_sp=SearchF-_-home-_-Results&tn=aphro-ism

Purchase it new through a local, independent bookseller: Indiebooks: https://www.indiebound.org/
It is also available for Kindle and as an audiobook.

Learn more about Aph Ko and her work at her website Black Vegans Rock.
For more information about Syl Ko and her work, check out this interview: Asibey, Andreann & Gemma McNeil, “A seat at the table with Syl Ko: a discussion on Black veganism.” The McGill Daily, January 16, 2018.

For a taste of the issues explored in the book, take a look at this interview with both authors: Gueraseva, Julie, “Interview with Aph Ko and Syl Ko: The writers and activists on the entanglements of race, species and gender.” Laika Magazine, 12/13/2019

JOIN ZOOM MEETING
You are invited to a Zoom meeting. When: May 22, 2022 01:00 PM Eastern Time (US and Canada)
Register in advance for this meeting: https://us06web.zoom.us/meeting/register/tZwsceGuqTMqHNANTPLTGoR0BECdlpujkvJ-
After registering, you will receive a confirmation email.

TABLING AT THE FRIENDS FOR ANIMALS MUTT STRUT
2022-05-21 09:00 - 14:00
TABLING AT THE FRIENDS FOR ANIMALS MUTT STRUT
VegMichigan is excited to be a part of the Friends for Animals Mutt Strut! We will be tabling and talking with event attendees about plant-based eating and getting people signed up for our 30-Day Pledge to eat more plant-based. Come by and say hi!
Learn more about the event here – https://www.metrodetroitanimals.org

WALK & WAG TABLING
2022-05-21
VegMichigan will be tabling at the Humane Society of Huron Valley’s annual Walk & Wag event.
More info about the event – http://hshv.convio.net/site/TR/Events/WalkandWag?pg=entry&fr_id=1340

QUICK AND EASY PLANT-BASED MEALS: A VIRTUAL COOKING DEMO
2022-05-18 19:00 - 20:00
QUICK AND EASY PLANT-BASED MEALS: A VIRTUAL COOKING DEMO
VegMichigan is excited to partner with the Plymouth Library for a virtual plant-based cooking demo by Vicki Brett-Gach and Michelle Gallo.
Vicki and Michele will demo six recipes and then they’ll answer all your questions during a Q&A at the end.
Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. She is a graduate of Dr. McDougall’s Starch Solution Certification program, and is Forks Over Knives Plant-Based Certified. Vicki is trained in Nutrition for a Healthy Heart, and in Dietary Therapy for Reversing Common Diseases. She holds certificates in Plant-Based Nutrition (through the T. Colin Campbell Center for Nutrition Studies), in the NEURO Plan (through the NEURO Academy), in Wellness Counseling (through Cornell University), and in Culinary Coaching (through Harvard Medical School and The Institute of Lifestyle Medicine). As a coach, Vicki works with individual clients, often helping them reverse health challenges and chronic conditions, and teaches whole food plant-based cooking classes to groups of all sizes, with a focus on helping people learn how to make eating healthy EASY. Vicki is the creator of the Ann Arbor Vegan Kitchen blog. Her recipes have been featured in The McDougall Newsletter, Center For Nutrition Studies Newsletter, and in multiple magazines and cookbooks. Stay connected with Vicki at AnnArborVeganKitchen.com, for new recipes as soon as they are published, and for additional details about her upcoming cookbook!
Michele Gallo is a Certified Health and Wellness Coach, Certified Plant-Based Professional, ACSM Certified Exercise Physiologist, and Whole Food Plant-based Culinary Instructor. She holds certificates in Culinary Coaching from Harvard Medical School and the Institute for Lifestyle Medicine, ACLM Lifestyle Medicine for Coaches, T. Colin Campbell Center for Nutrition Studies in Plant-Based Nutrition, and is Forks Over Knives Plant-Based Certified. She is also a Conference Coordinator for Plant-Based Prevention Of Disease.
Check out the recipes – https://docs.google.com/document/d/1t58TPIC-ayeTz8xc5f95q41hri3pZB03/edit?usp=sharing&ouid=114135506975275701909&rtpof=true&sd=true
Join Zoom Meeting
https://us02web.zoom.us/j/86774167856
Meeting ID: 867 7416 7856
Passcode: [REDACTED]

PLANT-BASED PLEDGE GIVEAWAY AT THE WESTLAND LIBRARY
2022-05-10
PLANT-BASED PLEDGE GIVEAWAY AT THE WESTLAND LIBRARY
VegMichigan is excited to partner with the Westland Library for one of our 30-Day Pledge giveaways where we give away bags of popular plant-based foods to people who take a pledge to reduce their consumption of animal products and increase their consumption of plant-based foods for 30 days.
