More than 700 people from across the country have been vegging out at the Pitt-Johnstown campus this week. The college is hosting the 38th Vegetarian Summerfest, the annual conference of the North American Vegetarian Society, and attendees are being treated to dozens of classes and seminars.
Speakers focus on topics such as plant-based cooking and using spices and herbs to perk up meals, debunking nutrition myths, raising vegan children, yoga and meditation, and the overall health benefits of this type of lifestyle. “The conference is a cross between a professional event and vacation,” said Maribeth Abrams, society spokeswoman and a 21-year vegan.
“People are coming to learn about the cutting edge information on nutrition and the environment but also to socialize.” Panelists are doctors, dietitians, environmentalists, cookbook authors and athletes who are eager to share their experiences and offer tips.
Abrams said they try to make the conference as varied as possible since people choose to become a vegetarian or vegan for different reasons such as health, animal rights and compassion, or environmental issues. “It’s a diverse curriculum, but ultimately they all start to merge together, and we see that eating this way is in line with our values and makes sense,” she said.
One of this year’s featured speakers is Doron Petersan, founder of Sticky Fingers bakery in Washington, D.C., and winner of the Food Network’s “Cupcake Wars All-Stars.” She will hold a vegan baking demonstration today that will focus on the use of coconut. “We will be doing coconut cake, cookies and cream pie,” said Petersan, who has been a vegan since 1995. “Coconut has really good qualities, is high in vitamins and is an overall excellent food.”
also is the author of the cookbook “Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes,” which will be available for purchase. She said she wrote the cookbook first and foremost because she enjoys sweets, but she also wanted to show that just because you are vegan it doesn’t mean you have to sacrifice flavor. “We don’t use a lot of crazy ingredients with our vegan baking; we keep it simple,” Petersan said.
Part of her message is trying to dispel the vegan myth that it’s difficult to eat this way or that you’ll never eat enjoyable food again. “It is actually the opposite because you become so much more interested in food and nutrition and how everything comes together,” Petersan said. All events are open to the public for a nominal fee. The conference will conclude Sunday.
For more information or to register, call 269-7093 or visit www.vegetariansummerfest.org for a complete list of events.
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