This month we are going to do a vegan cheese tasting. If it's been a minute since you have tried dairy-free, vegan cheese - you won't want to miss this event. The selection and quality of plant-based cheese are really pretty amazing these days. 

VegMichigan will be sharing how and why eating more plant-based meals is good for the environment and will help reduce our carbon footprint.

Factory farms are polluting Michigan. Learn how we can fight back and make it harder for factory farms to operate in Michigan.

We will be discussing the Right to Farm Act and how reforming it can make it harder for factory farms to operate in Michigan.

For our May Book Club, we will discuss Think Like a Vegan: What Everyone Can Learn from Vegan Ethics (by Emilia A. Leese and Eva J. Charalambides, 2021). We ask that you read the book, or at least part of it, and bring a quote from the book that resonated with you, a question about something you didn't understand, and/or a comment about something you read. This will help us have a meaningful discussion. Not everyone has to speak, but it is more fun when more people contribute!

Time to wake up your taste buds with the wonderful foods of spring! Learn how to make a light, refreshing high-protein quinoa dish featuring dandelion greens, radishes, and asparagus with the signature flavor of sour from lemons. The recipe is organic, whole foods, plant-based, gluten-free, and most importantly delicious! You will learn all the nutritional information about the ingredients and the recipes will be given out at the class. Taught by Chef, author, and counselor Valerie Wilson.

Check out the VegMichigan table at this year's Walk & Wag hosted by The Humane Society of Huron Valley!

Join us for a virtual Indian cooking demo where Vinita Parekh, founder of Karma Wellness Kitchen, will demonstrate how to make Lentil Crepes, Mixed Lentil Dal, and Popped Water Lily Salad.