Mercy For Animals Stage: Sunday
Sunday 10:40 – 11:00am – Amie Hamlin – Coalition for Healthy School Food
The New York Coalition for Healthy School Food (NYCHSF) is a statewide nonprofit that works to improve the health and well-being of New York’s students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food- and health-literate students
Sunday 11:00 – 12:00pm – Steve Meyerowitz – Sproutman
One Week from Seed to Salad.® Let Sproutman show you how to grow your own organic salad greens soil-free in your kitchen for only pennies per pound. Find out how these amazing living foods add energy to your days, and years to your life.
Steve Meyerowitz was christened “Sproutman” in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma. After 20 years of disappointment with orthodox medicine, he became symptom-free through his use of diet, juices, and fasting. In 1980, he founded “The Sprout House”, a “no-cooking” school in New York City teaching the benefits of a living foods diet.
Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature’s Finest Medicine, Juice Fasting and Detoxification, and Food Combining and Digestion. His most recent book is “The Organic
Food Guide: How to Shop Smarter and Eat Healthier.” He has been featured on PBS, the Home Shopping Network, TV Food Network, and in Better Nutrition, Prevention, Organic Gardening and Flower & Garden Magazines. His sprouting inventions, such as the “Hemp Sprout Bag” are sold nationwide. You can visit him at www.Sproutman.com
Sunday 12:15 – 1:00pm – Vance Lehmkuhl
How strong is the environmental argument for giving up meat? Whose numbers can we trust and why? One benefit of vegetarianism is a more sustainable planet, as livestock production is a chief contributor to greenhouse gases. But there is disagreement among scientific bodies as to what that contribution is, with estimates ranging from 18% or less to 51% or more. Vance Lehmkuhl, editor of the eco-blog Earth to Philly since 2008, will examine where these numbers are coming from, why they diverge, and how global warming talk cam crowd out the many other environmental ills inherent in farming large numbers of animals.
Sunday 1:10 – 1:30pm – Dave Goodman and Annie Nayer – Vegan Sailing Vacations
Eat, Love, Sail…Our story. www.belamivoyages.com
Sunday 1:40 – 2:30pm – Victoria Moran – Peace, Love & Vegetables: Food for Your Soul
A whole-food, plant-based diet can work wonders for the body, but yogis havelong known that it’s also a boon for the spirit. This presentation by the author of Main Street Vegan and The Love-Powered Diet explores the link between compassionate consumption and spiritual growth, making peace with food and out-of-balance eating, and choosing foods for a soul-deep radiance that shows on the outside.
Victoria Moran, CHHC, AADP, is the Oprah-featured author of eleven books,including Main Street Vegan, new next month, which Russell Simmons calls “a great read for vegans and aspiring vegans.” Plant-based for over thirty years, Victoria is about to launch Main Street Vegan Academy, to train and certify Vegan Lifestyle Coaches. www.victoriamoran.com
Sunday 2:45 – 3:30pm – Doc Rob - For the H.I.P. (Health Informed Person)
Join Doc Rob’s interactive talk discussing popular health Fads, Facts, & FAQs. A Naturopathic Doctor, Trained Natural Gourmet Foods Chef, Natural Product Industry Consultant, Author, Lecturer….his diverse background brings a refreshing perspective on modern health & happiness. Come with pen & paper and your health questions to join the conversation. www.docrob.com
Sunday 3:30 – 4:30pm – Dr. Naina Marballi and Amita Banerjee
AYURVEDA – NATURE’S GIFT TO MANKIND
- 1. Short introduction to the science of Ayurveda.
- 2. What according to Ayurveda is the significance of food relating to body, mind and consciousness.
- 3. Optimizing our skills and wellness through a vegetarian diet.
One Green Planet Stage: Sunday
Sunday 11:00-11:30 – Belly Dancing Performance by Manhattan Tribal
Manhattan Tribal, New York City’s first American Tribal style belly dance company, directed by Mimi Fontana. Manhattan Tribal brings this unique West Coast- originated format of modern world dance to the New York City and tri-state area. www.manhattantribal.com
Sunday 11:45-12:15 – Om
Creating a most unique soundscape of ethnic rhythms and melodies from Africa, India, Tibet and the Middle East skillfully weaved together with electronic and art rock arrangements, multi-instrumentalists Ray Ippolito and Tom Rossi leave the listener with a most unforgettable experience. Haunting ethereal vocal lines supported by Kora, a West African harp, and seductive fretless guitar work reminiscent of the Indian Sarod make a most special combination that will leave you wanting more. Meditation, groove, ecstatic dance, and introspection are just a few of the journeys many have found themselves being thrust into with this unique group. www.rayippolito.com www.tomrossi.com
Sunday 12:30-12:45 - Beyond Sushi
Sushi Demo: All organic, vegan sushi made with 6 grain and black rice, filled with fruits and vegetables and topped off with tofu-based sauces. Esprit Events’ executive chef Guy and sushi chef Borgil will demonstrate how to prepare beautiful vegan tidbits that are “Beyond Sushi”. www.espritevents.com
Sunday 1:00 – 1:45 – Chef Cindi Avila
How Vegetarians and Vegans are portrayed in the media & what people can do to change the perception. Chef Cindi Avila, graduate of the Natural Gourmet Institute whose meat-free cooking has been featured on the Food Network, TLC and CBS. She even starred in seven episodes of her own vegetarian cooking show “Green Goddess” and is on a mission to educate people that meat isn’t necessary to make flavorful, well balanced meals. Chef Avila is happy that through TV she is able to bring this message to the masses.
Sunday 2:00-2:45 – Yoga Demonstration with Jeffrey Villanueva and Nina Hayes
Jivamukti Yoga is a method which integrates the physical, philosophical & spiritual aspects of Yoga through a vigorous vinyasa flow style practice. Each class revolves around a theme based on its five tenets: Ahimsa, Scripture, Bhakti (Devotion), Nadam (Music), and Meditation.
Sunday 3:00-3:45 - Michiko Egger
Eighteen year old Michiko “Michi” Egger began working professionally as a guitarist at the age of twelve. She has studied with jazz guitarist, Sheryl Bailey, and is a member of Martin Guitar’s Artist Relations Program. Her third CD, “Where Your Heart Is”, is a collection of original songs that reflect her many influences which make up her unique style. It is currently being played on radio stations in Pennsylvania. www.musicbymichi.com
Sunday 4:00-4:30 - Vance at Vegcast
Cartooning on Veg Subjects with the audience www.vegcast.com
Sunday 4:30-5:00 – Panel with Ayinde Howell, Yoli Ouiya and Jared Koch
Ayinde Howell, founder of www.ieatgrass.com, a lifestyle site, and is an executive vegan chef. His most recent position was a two year post as executive chef of the JivamukTea Cafe in Union Square NYC. He is also founder and co-owner of Hillside Quickie’s Vegan Sandwich Shop in Seattle, the first of the HQ chain of Vegan restaurants in Seattle. He is currently working on his first cookbook “I Eat Grass, a lifestyle book.”
Yoli Ouiya, known as a Green Chef and Sustainable Living Stylist, currently operates a green lifestyle website YolisGreenLiving.com and boutique eco-lifestyle outfit called Ou!ya. She offers rich, colorful meal and food preparation demos, workshops, lectures, and organizes a variety of eco-chic green themed events in New York. She is currently on the board of directors for The New York Coalition for Healthy School Food.
Toni Lastella, an active participant in the health and wellness community. She is a certified Holistic Health counselor and avid supporter of sustainable, eco-conscious lifestyle brands. She joined the Clean Plates team in 2010 and is helping to promote and expand product awareness through strategic alliances with like minded companies and charity organizations. www.cleanplates.com
Natural Gourmet Institute Cooking Demo Area: Sunday
Sunday 11:00-11:30 – Rich LaMarita
Curried Lentils with Sweet Potato and Swiss Chard; served with Fennel-Scented Paratha
Richard LaMarita has been a chef instructor at the Natural Gourmet since 1994. He worked at Tabla Restaurant under Chef Floyd Cardoz for two years. Rich has been a student and practitioner of Ayurveda for 25 years, and travelled to India 3 times to study Ayurveda, yoga and meditation, and to cook in an Ayurvedic kitchen. Presently, he works as a private chef in addition to teaching.
Sunday 11:45-12:15 – Jay Weinstein
Asian Wild Mushroom Lettuce “Tacos” with Crispy Bean Thread Noodles
Jay Weinstein is a graduate of the Culinary Institute of America and is a chef instructor at the Natural Gourmet Institute. He is the author of The Ethical Gourmet, The Everything Vegetarian Cookbook, and The Cup of Comfort Cookbook. Jay has worked in some of the finest restaurants on the East Coast (including Le Bernardin). He is also a contributor to The New York Times, Travel & Leisure, and numerous other publications.
Sunday 12:30-1:00 – Jill Gusman
Arame Caviar Mini Bites with Creamy Chive Tofu Cream
Jill Gusman is a veteran chef instructor & lecturer at the Natural Gourmet Institute. She is the author of Vegetables From The Sea: Everyday Cooking with Sea Greens. Jill combines her passion for Eastern and Western approaches to health into teaching whole foods cooking. She also offers private health and lifestyle consultations.
Sunday 1:15-2:15 – Fran Costigan
Chocolate Desserts For Everyone: Unapologetically Delicious, Organic and Fair
A healthy plant-based diet (AKA VEGAN) does not dictate chocolate deprivation! Join internationally renowned vegan pastry chef-instructor, Fran Costigan, and learn how easy it is to make better-tasting and better-for-you indulgent, but not sinful Chocolate desserts. Chef Costigan, the author of More Great Good Dairy Free Desserts Naturally and the upcoming Chocolate Vegan Desserts for Everyone, will offer make ahead tips and variations, and of course, tastes! Eat your greens first. www.francostigan.com
Sunday 2:30-3:00 – Olivia Roszkowski
Kale with Sun-dried Tomatoes & Pine Nuts with a Garlic-Infused Olive Oil
Olivia Roszkowski graduated from the Chef Training Program at the Natural Gourmet Institute in 2010, and has since worked as a line cook at Jean-Georges’ 200-seat SoHo eatery, (The) Mercer Kitchen, David Chang’s Momofuku Ssäm Bar, and Danny Meyer’s Union Square Events. She holds an undergraduate degree at Columbia University, majoring in Neuroscience and Behavior.
Sunday 3:15-3:45 – Elliott Prag
Quinoa Salad with Toasted Pine Nuts, Sundried Tomatoes, Currants, Cucumbers and Scallions with Lemon-Mint Dressing
Elliott Prag is a graduate of the Natural Gourmet Institute’s Chef’s Training Program and is currently a chef instructor at the Institute. He also works as a food writer and is a regular contributor to Vegetarian Times. Elliott has worked in numerous restaurant kitchens, as a caterer, personal chef, and opened the first vegetarian restaurant in Bulgaria.
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