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X-WR-CALDESC:Events for VegMichigan
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DTSTART;TZID=America/New_York:20220602T183000
DTEND;TZID=America/New_York:20220602T183000
DTSTAMP:20260420T030725
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UID:8999-1654194600-1654194600@vegmichigan.org
SUMMARY:MEAT THE FUTURE: BENEFITS\, DRAWBACKS\, AND INSIGHT INTO THE INEVITABLE REVOLUTIONARY TECHNOLOGY OF CULTURED MEAT
DESCRIPTION:MEAT THE FUTURE: BENEFITS\, DRAWBACKS\, AND INSIGHT INTO THE INEVITABLE REVOLUTIONARY TECHNOLOGY OF CULTURED MEAT \nJoin us for a fascinating presentation all about cultivated meat by VegMichigan’s intern Ryan Blum. \nOver 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. \nRyan 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.  \nJoin Zoom Meeting – https://us06web.zoom.us/j/89897244834
URL:https://vegmichigan.org/event/meat-the-future-benefits-drawbacks-and-insight-into-the-inevitable-revolutionary-technology-of-cultured-meat/
LOCATION:MI
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DTSTART;TZID=America/New_York:20220608T113000
DTEND;TZID=America/New_York:20220608T130000
DTSTAMP:20260420T030725
CREATED:20220531T231802Z
LAST-MODIFIED:20220531T231802Z
UID:9033-1654687800-1654693200@vegmichigan.org
SUMMARY:PLANT-BASED COOKING DEMOS AT THE ANN ARBOR FARMERS MARKET
DESCRIPTION:PLANT-BASED COOKING DEMOS AT THE ANN ARBOR FARMERS MARKET \nVegMichigan’s presenter Michele Gallo will give three demos of a delicious dish and pass out samples at Ann Arbor’s Wednesday Farmers Market. \nMichele 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. \nNote: There will be three short demos around lunchtime. The exact times are to be determined.
URL:https://vegmichigan.org/event/plant-based-cooking-demos-at-the-ann-arbor-farmers-market/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2022/05/Farmers-social-1080.jpg
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DTSTART;TZID=America/New_York:20220614T190000
DTEND;TZID=America/New_York:20220614T200000
DTSTAMP:20260420T030725
CREATED:20220524T141457Z
LAST-MODIFIED:20220610T022328Z
UID:9011-1655233200-1655236800@vegmichigan.org
SUMMARY:PLANT-BASED COOKING MADE EASY AND DELICIOUS
DESCRIPTION:PLANT-BASED COOKING MADE EASY AND DELICIOUS \nJoin us for a free virtual cooking class by Michele Gallo and Jodi Wollitz! Hosted in partnership with the Milan Public Library. \nREGISTRATION REQUIRED (Please register at least a day in advance) – https://www.signupgenius.com/go/10c0c44a4ae2daafdc43-plant \nRECIPES – https://docs.google.com/document/d/1EqpSVn36OGZ5RXfbCiEf1ZrHTD9gwSTpZqOniC8uyVk/edit?usp=sharing \nMichele 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. \nJodi 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.
URL:https://vegmichigan.org/event/plant-based-cooking-made-easy-and-delicious/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2022/02/pexels-ella-olsson-1640777-2-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20220620
DTEND;VALUE=DATE:20220621
DTSTAMP:20260420T030725
CREATED:20220524T214808Z
LAST-MODIFIED:20220524T214808Z
UID:9018-1655683200-1655769599@vegmichigan.org
SUMMARY:PLANT-BASED PLEDGE & GIVEAWAY AT THE MILAN LIBRARY
DESCRIPTION:PLANT-BASED PLEDGE & GIVEAWAY AT THE MILAN LIBRARY \nVegMichigan 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.
URL:https://vegmichigan.org/event/plant-based-pledge-giveaway-at-the-milan-library/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2021/11/IMG_1407-scaled.jpg
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DTSTART;TZID=America/New_York:20220625T100000
DTEND;TZID=America/New_York:20220625T130000
DTSTAMP:20260420T030725
CREATED:20220615T185535Z
LAST-MODIFIED:20220623T220853Z
UID:9123-1656151200-1656162000@vegmichigan.org
SUMMARY:PLANT-BASED MEAL FOR THE FRIENDS OF THE ROUGE CANOE DAY EVENT
DESCRIPTION:PLANT-BASED MEAL FOR THE FRIENDS OF THE ROUGE CANOE DAY EVENT \nVegMichigan 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. \nThere 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! \nRegistration is required for the canoe trip! Register here – https://therouge.org/water-trail/water-trail-events/ 
URL:https://vegmichigan.org/event/plant-based-meal-for-the-friends-of-the-rouge-canoe-day-event/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2022/06/FOTR-2022-National-Canoe-Day-Celebration.jpg
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DTSTART;TZID=America/New_York:20220629T183000
DTEND;TZID=America/New_York:20220629T193000
DTSTAMP:20260420T030725
CREATED:20220524T142413Z
LAST-MODIFIED:20220628T194506Z
UID:9013-1656527400-1656531000@vegmichigan.org
SUMMARY:PLANT-BASED COOKING: EASY SUMMER RECIPES
DESCRIPTION:PLANT-BASED COOKING: EASY SUMMER RECIPES \nJoin us for a free virtual cooking class by Michele Gallo and Jodi Wollitz! Hosted in partnership with the Blair Memorial Library. \nJoin Zoom Meeting\nhttps://us02web.zoom.us/j/85755981975?pwd=Q2FEdzJyWXBKY2ZOeTFkR3I2UzJFQT09\n\nMeeting ID: 857 5598 1975\nPasscode: 426805\nOne tap mobile\n+13017158592\,\,85755981975#\,\,\,\,*426805# US (Washington DC)\n+13126266799\,\,85755981975#\,\,\,\,*426805# US (Chicago)\n\n\nRECIPES – https://docs.google.com/document/d/148I22Utej_lNZpPd3IxuTS_eZ2k2WZPc0yKd9t-R7sI/edit?usp=sharing  \nMichele 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. \nJodi 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.
URL:https://vegmichigan.org/event/plant-based-cooking-easy-summer-recipes/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2022/02/pexels-sam-lion-5709305-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20220630
DTEND;VALUE=DATE:20220701
DTSTAMP:20260420T030725
CREATED:20220524T215242Z
LAST-MODIFIED:20220524T215242Z
UID:9026-1656547200-1656633599@vegmichigan.org
SUMMARY:PLANT-BASED PLEDGE & GIVEAWAY AT THE DEARBORN LIBRARY
DESCRIPTION:PLANT-BASED PLEDGE & GIVEAWAY AT THE DEARBORN LIBRARY \nVegMichigan 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.
URL:https://vegmichigan.org/event/plant-based-pledge-giveaway-at-the-dearborn-library/
LOCATION:MI
ATTACH;FMTTYPE=image/jpeg:https://vegmichigan.org/wp-content/uploads/2021/11/IMG_1264-scaled.jpg
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