Month: March 2018

All About Going Vegan Lunch & Learn Well Attended

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On March 6th, Silke Feltz, PhD candidate who studies the rhetoric of veganism, gave an insightful and thoughtful presentation on veganism, while attendees enjoyed a vegan sampling menu catered by the MUB.  Dishes included lentil soup, quinoa black bean salad, jerk tofu stir fry, and a chilled coconut pumpkin mousse.

Silke defined veganism for the crowd, discussed what the world eats, and covered tips and myths about transitioning to a vegan diet.  She also provided a wealth of resources.  On behalf of WorkLife Connections and Employee Wellness, thank you to Silke and our volunteers who helped facilitate this lunch & learn.

If you were unable to attend this event and would like more information about going vegan, email Shannon Brodeur  for a copy of the presentation.

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All About Going Vegan Lunch & Learn

All About Going Vegan Lunch & Learn
Have you considered going vegan but don’t know where to start?  Join us for a discussion about a vegan diet, how and why you might consider going vegan, and sample a vegan tasting menu catered by the MUB.

This Lunch and Learn is presented by Silke Feltz, PhD candidate who studies the rhetoric of veganism, and hosted by Employee Wellness and WorkLife Connections. It will be held from noon to 1 p.m. Tuesday, March 6, in Memorial Union Alumni Lounge.Register here.  Space is limited.

A sample of vegan foods and refreshments will be provided. This free event is open to faculty, staff and students. Email Shannon Brodeur with questions.

 Tuesday, March 6 at 12:00 pm to 1:00 pm