Vegan Haven Holiday Bake Sale this weekend!

It’s that time of year again, folks. The time when everyone’s kitchen is caked in flour and sugar, love is expressed through the creation of tasty treats, and generous, giving spirits abound. Sounds like the perfect time for a vegan bake sale, wouldn’t you say?

Photo of flier courtesy of Helen's instagram account.

Photo of flier courtesy of Helen’s instagram account.

Vegan Haven (formerly Sidecar for Pigs Peace) is holding their Holiday Bake Sale this weekend, Dec. 15-16 to benefit the wonderful Pigs Peace Sanctuary. I’m going to be whipping up some savory treats for the event, know a few other local vegan friends will be doing the same, and know that friend Helen of Vegtastic is helping to plan it. The sale is still seeking more bakers to donate goods vegan baked goods for this very worthy cause. Have some free time and want to help bake for the piggies? Here’s more info:

Baker guidelines:

  • Please drop off your baked goods at Vegan Haven during this time frame: Friday, December 14th after 6pm through Saturday, December 15 at 8pm.  If this doesn’t fit in your schedule or you would like to bring in your items on Sunday morning so we have fresh goodies, please contact Helen at to work out arrangements.
  • All items must be vegan (no honey)
  • All items must be cooked/baked.  Dehydrated food is A-OK to bring to the sale.
  • Avoid potentially hazardous foods that spoil easily without refrigeration.  For example, pudding, cheesecake, a whipped cream filling or topping, etc.
  • Wrap all of your items at home in individual sized servings.  For example, if you¹re baking cookies, wrap them individually or 2 or 3 together in saran wrap or a sandwich bag.  The reason behind this is to minimize direct hand to food contact at the sale.
  • Follow hygienic practices when preparing and wrapping food–wash your hands frequently, keep a clean working environment, etc.
  • Please bring a list of ingredients that you used in your baked goods. People might have questions at the sale regarding allergies, etc.  You can put the list of ingredients on each item or bring one list, it’s up to you.

Just a general bake sale FYI: individual-sized portions tend to sell better than large items. This way, people can pick and choose from a variety of treats, (I know this is my strategy). Also, you don’t have to be vegan to contribute, just your baked goods!

Bake sale 2012 assorted goods

Treats from this year’s Worldwide Vegan Bake Sale in Tacoma.

If you are unable to bake, eaters are always welcome too! The bake sale usually features a variety of types of brownies, cookies, savory treats, cakes, etc., so there’s something for every vegan baked good lover. You can also check out the wonderful Vegan Haven for holiday gifts if you’re one of those people who have yet to start their shopping (aka, me). Win-win!

I plan on attending the bake sale on Sunday, and I hope to see some of your lovely faces there!

Event deets:

  • What: the Vegan Haven Holiday Bake Sale
  • Where: Vegan Haven, 5270 B University Way NE, Seattle, WA 98105
  • When:  Saturday, Dec. 15 from noon to 8 p.m. and Sunday, Dec. 16 from 10 a.m. to 7 p.m.

Vida Vegan Tech Seminar Series + Giveaway

As I mentioned here a few months back, Helen of Vegtastic! and I will be presenting a class at the inaugural Vida Vegan Tech Seminar Series (a part of Vida Vegan Con) happening Saturday, Nov. 3 at the beautiful downtown Seattle library.  And we’re quite pumped about it.

Our class is titled “Next-Level Social Media.” We’ll discuss how to cultivate your blog’s identity, to establish community, and we’ll breakdown a few emerging networks and give advice on how to stay on top of social media trends and decide whether or not they’re best for you and your blog. We’re also allotting a good amount of Q&A time.

This is the stuff I LOVE to talk about, geek out on and constantly learn more about. Helen and I are excited to present, and I think that all of the panels will be incredibly valuable. Check out the rundown of all the classes. Together, they all dive deeper into advanced aspects of social media and blogging, and will equip attendees with skills that can immediately be integrated into their blogs.

I am personally amped for the podcasting and video classes, as those are two things I want to delve into more in the future.

The class size is limited to 50 people, which is great in terms of everyone who registers being guaranteed a seat and having it feel more like a class and less like a con. But that also means that this event is going to sell out fast and if you’re not quick, you might be the left behind in a cloud of Myspace and Friendster dust.

The Vida Vegan Tech Seminar Series planners and I don’t want that to happen to you, and they generously gave me a ticket to give away to one lucky reader! Digital media is up there with veganism on my list of things I’m impassioned about and I know Helen feels the exact same way. We’d love to have a reader attend the seminar to learn more about these topics, and this is a way that you can attend (and get a delicious lunch from Veggie Grill!) for free.

To enter the contest, leave a comment below about the one tech-related topic you’d like to learn about most at the Tech Seminar Series. It could be ours (flattery will get you everywhere…but won’t guarantee your win) or maybe you too want to podcast one day. Or maybe you really want to learn some CSS. Whatever it is, let me know! I’ll pick a comment number at random on Wednesday, September 26th at noon, PST, and that individual will be the winner. I’ll also email you, in case you’re actually eating lunch or something. Non-vegans and non-Seattleites are also eligible to enter, too.

I hope to see you many of you there!

PS: Helen is also giving away a ticket to the Tech Seminar Series on her blog. Hop on over and enter there to double your chances of winning!

Sidecar Septemberfest this weekend!

Photo of delicious Sidecar goodies by veganheathen, via Creative Commons

Love supporting sweet pigs and eating delicious vegan cookies? There’s an event happening for you this weekend!

Sidecar for Pigs Peace, the glorious, volunteer-run, all-vegan grocery store in the U District is holding Sidecar Septemberfest! Happening this Saturday and Sunday, the event promises the following wonderful things:

A party!
Free cookies
Free samples
Sweet deals
A wonderful feeling in your heart knowing you supported happy pigs at the sanctuary

Come and stock up on some vegan essentials and/or splurges, hang with good people and earn raffle tickets based on how much your purchase. Rumor has it that there’ll be some awesome raffle prizes, too.

I’ll definitely be attending, as it’s been too long since I’ve visited our city’s only all-vegan store. Maybe I’ll see you there?


Where: Sidecar for Pigs Peace, 5270 B University Way NE
When: Saturday, Sept. 8 and Sunday, Sept. 9
RSVP for the event on Facebook here.

Welcome to Seattle, Veggie Grill

Dear Veggie Grill, I’m so happy you’ve finally arrived in Washington state!

I’m lucky to have visited Veggie Grill in So Cal on visits home, and have long envied friends who text me with: “Guess who’s going to lunch at Veggie Grill today? THIS GUY!” ever since. I vividly remember the first time I went before heading to LAX to head back to Seattle. I grabbed the All Hail Kale salad with added Blackened Chick’n and the chocolate chip walnut cookie for my flight dinner home, and I reveled in every bite of both on the plane while nearby passengers looked on jealously (or so I imagined).

It seems like many months have passed since news first broke that the chain would be moving further north after landing in Portland, and I knew that I’d have to visit opening day. So the bf and I walked down to South Lake Union Wednesday night to check out the digs and 100% plant-based eats.

First off,  location. I walk through South Lake Union constantly but rarely stop to hang there. Due to Amazon taking over the ‘hood with their campus, there’s a lot of cool new options available and this definitely makes the area bustling and perfect for an outfit like Veggie Grill.

When we stepped inside, what I was blown away by was how much larger this location seemed than those I’d been to in CA. It also had a variety of seating available: a few bar seats to watch the food orders come up, private two person tables, booth + chair tables for groups and one long row table situated near the window – perfect for a group outing. I loved this and the options it opens for gatherings and meetings. Bright, modern and oh so clean, this location was definitely visually appealing.

Veggie Grill offers beer and wine options (yay!), as well as iced teas, juices and other beverages. They’ve also got some killer dessert options, which I’ll get to later.

Most assuredly due to the fact that this was opening day, our food came out in mere minutes.  In addition to the service being lightning fast, we were approached by no less than four employees (including the general manager) asking if we’d heard of VG before, if we had questions, and how we’d heard of them. I personally appreciated this, and thought it would be especially helpful for noobs and non-vegans. Every individual we interacted with was incredibly sweet and helpful, so kudos Veggie Grill on your impeccable hiring process!

Okay, let’s get to the stuff you really want to read about. We tried a few things for some variety (things we hadn’t tried in the past), but our stomachs are only capable of so much. Thankfully, they’ve added a few new items to the menu that caught our eyes.

Sweetheart Fries

I’m surprised that we hadn’t had these in past visits. We’re both huge sweet potato fries fans, and these were good, but not the best we’d ever had. They were nice and crisp and covered in a vegan parmesan cheese-esque topping when they arrived at the table, but the flavor was okay. I would order these again, but I am eager to try some of the other appetizers on future visits.

Buffalo Bomber

This was my main meal choice. Everyone has been begging me to try the buffalo wings but it wasn’t in the cards last night, so I thought this a nice compromise. This sandwich was composed of Veggie Grill’s signature crispy chickin’ (made of soy, wheat and pea proteins), which is eerily similar to the real thing in both texture and taste. Covered in vinegary, spicy buffalo sauce, a smooth and savory ranch dressing and lettuce/tomato/onion, it was a treat. The texture was substantial with a great (I hate this word) mouthfeel, and all of the elements of this burger worked together well. I opted for the main side – red cabbage ‘slaw – and it was a nice cooling option. Red cabbage + onion + carrot all melded well with a vinegary dressing (as opposed to heavy mayo), and it was a nice counterbalance to the heartiness of the sandwich. I respect and stand by my choice.

Crispy Chickin’ Plate

If I picked well, my dude friend hit a home run. This was one of three new homestyle plates and it is very much a hearty meal option: fried chickin’, cauliflower mashed potatoes, porcini mushroom gravy and steamed kale. I had a few bites of all of this and I was blown away by all the flavors at play. It was a very home cooked meal kind of meal, with the vegan chicken fried steak, smooth and flavorful potatoes, and all of it covered in rich mushroom-based gravy and lightened with the addition of kale. I would totally order this myself and plan on doing so.

Chocolate Pudding Parfait

One. Thousand. Times. Yes. What I loved about this dessert is that is sounds unassuming, but your taste buds have no idea what’s about to hit them. A velvety chocolate pudding is topped with a richer chocolate sauce, crushed cookies, walnuts and walnut crema. Just typing this out is making me want another. The walnut crema really stood out to me with its fantastic flavor and its ability to tie this all together. This was especially perfect on a warm summer evening.



Carrot Cake and Chocolate Chip Walnut Cookie

Full disclosure: these weren’t items that we purchased, but rather were extra treats offered to us on behalf of Veggie Grill.

Let me be frank: I hate carrot cake, and have since I was about five years old. Usually the carrot/nut combo is too overpowering to be considered a dessert and the frosting has never been quite right with the cake. I’ve tried some since to no avail, but when the manager of the restaurant suggested that we try it, I figured why not? I’m so glad we did. The cake portion of this dessert was decadently rich: screaming of vegan butter and the right amount of sweetness, I could’ve eaten this dessert without the frosting. Carrot flavor was present but melded well with actual cake, and when combined with the smooth cream cheese frosting, forget it. Sold. I’m now a carrot cake lover.

I’m really impressed by our ability to have picked all winners this evening. Usually there’s one dud in the bunch, but not so. I highly recommend all of the aforementioned items. Though Veggie Grill is part of a chain restaurant it is an all-vegan one that boasts non-GMO food, and that’s something I can stand behind. Our first trip was a success and I was pleased with how packed it was on opening day, but I look forward to future lunches and dinners once the dust has settled and every vegan in Seattle has made their way over to check out the new spot, (and tells me about all their dining choices).

Veggie Grill
446 Terry Ave. North
Hours: Monday-Friday, 10:30 a.m. to 9 p.m.
Saturday-Sunday, 11 a.m. to 9 p.m.


Vida Vegan Tech Seminar & Vida Vegan Con 2013

To put my life in terms that others from my generation will understand, things have been coming up Milhouse in a big way for me lately.

More personally (and reflective of real life Dawn), I’ve started a new job that is creative and fun and allows me to write all day.

More professionally but not job-related, I’ve been invited to speak at not one, but two vegan blogging events coming up in the next year that you’ve possibly heard of:

The Vida Vegan Con Fall Tech Seminar in Seattle,

and Vida Vegan Con 2013 in Portland.

How does all of this amazing news makes me feel, you may wonder? Kind of like these super pumped, ridiculously adorable otters.

But really, I’m mostly just honored and so, so grateful.

At both events I’ll be speaking (it’ll be a different talk at each for those attending both!) about a topic that is near and dear to my heart, so much so that I’ll be studying it this fall, and that I sit on a board discussing it with other nerds: social media.

And I’ll be presenting at both with a fellow Seattle-ite, Vida Vegan Con 2011 alumni and Field Roast hot dog-eating friend, Helen of Vegtastic. She’s one of the savviest social media mavens I know, and I’m confident that when we combine our powers, we shall compose two awesome sessions filled with strategic digital media and marketing tips, tricks, and much more.

The Tech Seminar is a one-day event that will focus on all things tech/nitty gritty about blogging: it’ll go more in depth about starting a blog from scratch, which forms of social media to use and how to integrate them, as well as more advanced blog options such as audio/video integration.

The Vida Vegan Con 2013 event will expand upon what the first was: a combination of workshops, panels and social events all celebrating and focusing on vegan blogging and spreading the word about the vegan lifestyle in new/emerging mediums.

VVC friends at the Bye & Bye, looking awesome.

I’ve described Vida Vegan Con to those who couldn’t attend the first as “vegan sleepaway camp,” and I’ve reminisced about it longingly since last August. Sitting at dinners and in talks and social gatherings with hundreds of other people who immediately *get* a big part of your life is an amazing thing to experience, and having the opportunity to learn from these people who all have something to share is even more wonderful. I met so many bloggers I’ve come to admire and came out of the event with a crazy long lists of blogs to read, and many of them are favorites now. More so than that, I’ve got memories and friendships that will last a lifetime, (cheesy, but true).

If you missed the inaugural event and have been kicking yourself since, I suggest you start planning for 2013 now. Whether you’ve been blogging for a while, you’d like to start a blog or you actually don’t have an interest in blogging but would like to meet and collaborate with those who do, I highly recommend the experience. It’s an event that you will gain an inconceivable amount from in just a few precious days. And I’m not just talking pounds from all the amazing PDX food that’s to be consumed.

100 early bird tickets for VVC 2013 go on sale over on the Vida Vegan Con site Sunday, July 1, 2012 at 12 p.m. PST for $200.  After they sell out, the remaining tickets will become available at regular price.

Here are some more pertinent deets:

When: Friday-Sunday, May 24-26, 2013

Where: Portland Art Museum, 1219 Southwest Park Avenue,  Portland, OR 97205

I can’t wait to see everyone who attended the 2011 event again, to meet a whole bunch of new folks next May, and to continue eating my way through one of my favorite vegan-loving cities in the country.

So, will I see you at the next Vegan Lovefest?



Field Roast brings new vegan options to Safeco Field

If you’ve been reading this blog for a bit, you’d know that I’m a fan of local company Field Roast, and their hearty selection of all-vegan products. I’m also a baseball fan, so when I received an invitation from the company to attend a tasting of some of their new vegan offerings at Safeco Field on May 8, I was pumped.

Thankfully, friend/fellow Seattle vegan blogger Helen of Vegtastic was invited too, and we met up to sample some tasty vegan options and attend that evening’s Mariners game (Full disclosure: Field Roast invited us to stay and watch the game in addition to the tasting). There were media reps from all sorts of publications present such as Google Places, The Seattle Times, Seattle Weekly and more, which made us happy. Veganism news – it’s everywhere!

Eagerly awaiting vegan dogs.

We were early to arrive and had the chance to meet and talk with Field Roast founder David Lee and PR Manager Jennifer Hryciw. I was happy to learn that David is vegan, (yay!) and that the Seattle-based company is in the International District. The company offered an impressive spread for us. David served us three specialty vegan hot dogs, the original frankfurters, and a specialty Field Roast burger. If you were checking my tweets/Instagram that day, some of these photos may look familiar.

Original Frankfurter:

I was lucky to have the chance to sample these at VegFest. The texture, flavor combinations and substance of this hot dog makes all other veg options pale in comparison, and I’ve tried a few. Savory and spicy, it was great plain but would be even better with all the fixings.

The Seattle Chili Cheez Dog:

I’ll admit right now that chili cheese hot dogs are my favorite kind. Usually I have to make them myself or take a jaunt to Cyber Dogs in Seattle, but having the ability to order one at a baseball game is slightly surreal. This was the first option I tried after the original, and I thought it was great, and it may be my second favorite of the lot. The chili was mild, but it’s nothing a little hot sauce couldn’t help. The “cheez” was a combination of coconut cream and Daiya, which was brilliant, and actually worked quite well. So messy, but so worth it.

The Bombay:

As I tweeted, I had really high hopes for the Bombay – an Indian food-inspired take on a hot dog. I know that it sounds wild, but hear me out before you knock it! My high hopes were not let down, and I believe this was my favorite all of all dogs I tried, hands down. Topped with curried chana dal (garbanzo beans), mango chutney, smooth coconut cream sauce and fried curry leaves (!), it actually perfectly complemented the hot dog underneath. If you love Indian spices and flavors, try this dog! It was amazing and I’m still thinking about it.

The IchiBan:

As a sushi fan and lover of interesting food combinations, I was intrigued by the IchiBan, which boasted teriyaki caramelized onions, grated daikon and carrot, shredded nori and a mayo dressing. The strong flavors of the onions and the mayo stole the show with this dog, and though it was tasty, I’d say it wasn’t my favorite. There were a lot of competing combinations at play here – texture, flavors, and spices – and it may have been a bit too much for me. Despite that, I will try it again to see how I like it the second time, as Field Roast gave the attendees the recipe to make this one at home!

The Field Burger:

Field Roast created their first ever veggie burger to serve exclusively at Safeco Field. Created from fresh raw veggies (carrots, celery, onion and garlic), whole barley, tomatoes, and Field Roast meats, the burger has a lot more substance than other veggie burgers I’ve had. The texture of this burger was great – not too soft (I’m thinking Dr. Praeger’s burgers) and not too firm, but just right. It held up well and is a great meal option. I only had a few bites of this, as I was pretty full by this point.

Here’s the price breakdown for each of the options that are now available at Safeco: The Frankfurter: $6.25; the three specialty dogs, which will rotate at the stand run $6.50; and the Field Burger: $6.75. For the flavor, fresh ingredients and hearty nature of each of these items, I thought the price was more than worth it.

Also in attendance for this event was Johanna McCloy, Veggie Happy creator/founder and long-time vegetarian who has made it her personal mission to ensure that vegetarian options are available at major league baseball fields around the country. How rad is that? I definitely made sure to mention Cheney Stadium/the Rainiers to her, as I’ve been told that veggie burgers/dogs exist there, but after searching for years I’ve yet to see or try one.

Overall, it was a wonderful experience enhanced by great people, a fun game (that we inevitably lost!), and tasty food. I’m already eager to come back and enjoy a game with a delicious vegan meal in hand. And I’m pretty sure that next visit will be June 9, when the Mariners take on my home team, the L.A. Dodgers. Veggie Happy actually has created an event for this day, so you can come and meet Johanna and David Lee of Field Roast, too!

The Field Roast stand at Safeco Field is located on the Main Concourse off Section 133, right next to the Natural, the pre-existing vegetarian-friendly food stand.

Update 5/21/12: Be sure to check out Helen’s review of our fun Field Roast-filled day at Safeco Field, too!

Second annual Tacoma Worldwide Vegan Bake Sale recap

A little late, but worth the wait.

As noted a few posts back, on Sunday, April 29 two friends and I (Joy and Dan) held the second annual Tacoma edition of Worldwide Vegan Bake Sale at King’s Books. I had another fundraiser to attend and arrived late, but it was still hopping, brimming with delicious treats, and visited by great people towards the end.

After all was said and done we raised $590 total for Chimpanzee Sanctuary Northwest! We definitely couldn’t have done it without all the wonderful bakers, volunteers, our gracious second-time host King’s Books, and everyone else who helped spread the word and make this event a success. Thank you!

I’m sure you’re dying to see some photos of the delicious baked goods, so here they are. All photos are by Joy Clendening and Dan Martin.

Rice crispy treats, cookies and macaroons.

I made Coffee Chip Muffins again, and Joy made some delicious/healthy breakfast muffins and lemon chia bread, which is so yummy.

Large lit table with info from Chimpanzee Sanctuary Northwest and vegan books that are available at King's.

I think one of my favorite items for sale this year was Leah's pesto rolls, a combination of two delicious things.

Beautiful cupcakes and cookie display and boxes.

Like last year, we also had a giant table filled with nothing but vegan literature, info on the Chimp Sanctuary and also vegan/animal rights books for sale at King’s Books. No leftover baked goods from this event went to waste, and all extras were taken to the Tacoma Rescue Mission.

Did you hold a Worldwide Vegan Bake Sale event this year in your city? If so, how’d it go and what treats did you enjoy?

Get your sweet treat on at the second annual Tacoma Worldwide Vegan Bake Sale!

Last year, two vegan lady friends and I (Joy and Lisa) thought that it was high time Tacoma was represented in Worldwide Vegan Bake Sale week, so we held what we believed to be Tacoma’s first vegan bake sale at the wonderful King’s Books. In our eyes, it was a massive success. We raised over $600 for Precious Life Animal Sanctuary, shared amazing vegan baked goods with friends and strangers, and brought more awareness to the vegan lifestyle and ethic in our town. And this year, we’re doing it again!

Sweet flier image courtesy of Dan Martin.

As you may have seen me mention via the VM FB/Twitter accounts, we’re holding the second annual Worldwide Vegan Bake Sale – Tacoma edition, (adorably titled “Sweet Eats!”) at King’s Books this Sunday, April 29, from noon to 4 p.m. This time around Joy, her man Dan and I are heading up the effort, and we hope to see some lovely faces come out and support this year’s cause: Chimpanzee Sanctuary Northwest.

Here’s more info from the Worldwide Vegan Bake Sale Tacoma Facebook event page:

We’re doing it again, baking up a storm of vegan goodies for charity. This year all the proceeds are going to Chimpanzee Sanctuary NW.
If you are interested in volunteering in any way, whether it be baking, set up or tabling, email me at:
Of course anything you bake has to be vegan and it will have to be in sealed containers.
We look forward to tasty your yummy treats and giving a big donation to the Chimps!

Gracious sweet pea of King’s Books was kind enough to let us hold the event at his store again, and we’re amped to fill up as many tables as we can with sweet treats of all sorts. From loaded with sugar and flour, to gluten-free, raw and low-sugar, whatever your preferences, it’ll be represented at this bountiful spring vegan event.

Though the event is only a few days away, we’re always looking for/are welcoming of helpful volunteers. If you’re interested in contributing baked (and non!) goods or helping us set up the event, break it down or assist with the actual sale, please e-mail Joy at the address above. Our goal is always to raise as much funds as we can for the chimps, and volunteers are definitely an integral part of that happening.

Scenes from last year's Worldwide Vegan Bake Sale - 253 Edition.

I also want to make sure that everyone knows that you do not have to be vegan to come! You just have to love delicious treats! Though if you are baking, we do ask that you make your baked goods vegan, as not doing so would kind of defeat our whole purpose. If you’d like more info on Worldwide Vegan Bake Sale week 2012, want to get a glimpse of all the places participating, get some tips on vegan baking, or learn how to start a vegan bake sale in your neck of the woods, check out their amazingly resourceful website. And please be sure to let us know you’ll be attending the event by RSVPing to it on Facebook.

My goal is to bake espresso brownies, because the idea of the Valhalla brownies at Corina always make me swoon, but they’re sadly not vegan-friendly. I want to make another sort of brownie variation, and may whip up some Fudgy Wudgy Blueberry Brownies from “Veganomicon” that Roxanne made for our underground supper club, as they were a huge hit with vegans and non-veg people alike. Whether brownies are up your alley or not, please come out if you can, and I hope to see you Sunday!

The upcoming 2012 Tacoma Worldwide Vegan Bake Sale has been written about around the Internet! Check it out:

Post Defiance: Don’t be Scared, it’s just a Vegan Bake Sale

Tacoma Weekly: World Wide Vegan Bakesale in Tacoma on Sunday

King’s Books: Vegan Bake Sale

Food, blogging and social media

Picture from a Seattle Vegan Blogger meetup in a post about another food blogging gathering. Slightly meta.

The aforementioned things are the be-all, end-all in my mind – three subjects that I love and am ridiculously passionate about. Thankfully, I’m involved with a local group that’s letting me lead a discussion about all of them tomorrow night, and I’m hoping that if you’re nearby you’ll take the opportunity to join us.

Social Media Club Tacoma (you may have seen me sing their praises via Facebook or Twitter) aims to “get locals together to share, learn and build relationships” during monthly meetups, and this invitation is open to anyone and everyone.

I love any opportunity when social media can converge with food, and all of the SMC Tacoma board members are pumped for tomorrow’s happenings.

We culled together a group of panelists including Adrienne Kuehl of A Big Mouthful, Marisa Mezs of Clearance Cuisine, Roxanne Cooke of, and myself to discuss food blogging, food trends, social media and more. I know every individual who will be representing on the panel and I can tell you that you’re all in for a treat – literally and figuratively. These bloggers truly know their stuff and each of us will also be bringing a baked good to share with everyone. Win and win.

If you’re interested in any of these topics, are curious about starting a food blog or just want to meet new people with similar interests in your city, check out the link below and join us! With Bluebeard Coffee as our host and a $50 gift card to an excellent Tacoma restaurant up for grabs, it’s sure to be a lively and informative event. See you tomorrow!

SMC Tacoma presents: Food Blogging À La Carte
Where: Bluebeard Coffee Roasters, 2201 Sixth Ave., Tacoma
When: Tuesday, April 10 from 6-8 p.m.
What: Chat food, food blogging, social media and other nerd things
Cost: Free! (You do have to pay for delicious coffee, though)

Friday Snippets – ‘Hunger Games’ opening weekend edition

What does “The Hunger Games” have to do with my blog/veganism you may be wondering? Absolutely nothing, to be honest, and searches for “vegan Hunger Games” aren’t yielding anything either…yet. But I’m a fan of the books, the first film opens today, and I’ve been hit (pun fully intended) with HG madness just like the rest of the waking world. I’m actually finishing “Mockingjay” as I type this, but I just thought I’d throw a little nerdy shout out to anyone else who loves the books or is equally as excited for the film.

Okay, end geek rant. Onto this week’s Snippets!

Photo courtesy Fork & Beans

Vegan Lucky Charms, anyone? When I saw the Vegansaurus post on Fork & Beans’ genius creation of the veganized version of this cereal, I got a little giddy. Did anyone else love this cereal as much as I did growing up? Realizing that they’re basically just made with sugary marshmallows makes that love make a lot more sense now, but that doesn’t mean I won’t be attempting to make these soon. Gluten-free friends, these are for you too!

Local South Sound/Seattle friends, this is your last reminder that VegFest 2012 takes place this weekend, March 24-25 at the Seattle Center’s Exhibition Hall! I am personally pumped to try out the new Daiya cheese wedges, to visit the Wayfare Foods both and say hi to and hug Brit and just discover some new great products.

Photos courtesy Refinery29

Since the seasons officially changed from winter to spring, my mind has been on a few things: sunshine, picnics, drinks on patios and shoes. Don’t get me wrong, I love my knee-high brown riding boots over tights and my trusty Simple shoes (RIP) for walking around, but I am yearning for the days when I can walk around with adorable flats, put the socks away for a few months and also, grab some new kicks! For all my vegan ladies who also love their footwear, I’m sure you’re all aware of the Cri de Coeur brand, (and their price tags, ouch). Fashion/shopping deal site Refinery29 currently has a deal on said shoes: through April 3rd, spend $50, get $100 worth of credit. That’s 50% off for those counting at home, and a screaming deal. New spring flats, wedges and boots are that much closer to my and your closet.

I’m not sure if many of you South Sounders are familiar with Social Media Club Tacoma, but it’s an offshoot of the nationwide organization Social Media Club. I’m involved with our local chapter, and I’m very excited for our April Tweetup event that will take place April 10 from 6-8 p.m. at Bluebeard Coffee. We’re going to be discussing food, Tacoma, social media and food blogging, and I’ll be your gracious hostess for the evening! The event will feature some awesome special guest bloggers including: Roxanne Cooke, local photographer and baker, Marisa Mezs of Clearance Cuisine and Adrienne Kuehl of A Big Mouthful, (they’re all linked in the invite).

If you’ve never been to an event, we hold one every month and it’s a great way to network, meet new people, as well as discuss shared passions, and food is definitely a doozy. We’ll be bringing some tasty baked goods as well. If you come out, please say hi!

Enjoy the lovely weather while it lasts, and happy weekend!