Archived VegFest 2017 Program
See Speaker Videos Below:
Download the Official Sedona VegFest 2017 Program Here (click on image):
|8:00 – 9:00 a.m.||Registration & Exhibits Open|
|9:00 – 9:30 a.m.||Welcome – Josh LaJaunie, Don Fries and Bev Bow|
|9:30 – 11:00 a.m.||Richard Oppenlander, DDS – Food Choice and Sustainability–Tipping Point Realities|
|11:15 – 12:00 noon||Cooking Demo: Authentic Mexican Street Tacos – Chef Jason Wyrick and “Plant-Based Dietitian” Julieanna Hever. Enjoy this same dish for lunch!|
|12:00 – 1:30 p.m.||Lunch: Choice of: Authentic Mexican Street Tacos – or ChocolaTree menu from concession stand. Separate Charge. See descriptions below.|
|1:30 – 2:30 p.m.||Craig McDougall, MD – Creating A Path Towards Health: Making the Transition to Plant Based Eating|
|2:30 – 2:45 p.m.||Break|
|2:45 – 3:45 p.m.||Victoria Moran – One Woman Show: The Making of a Main Street Vegan|
|3:45 – 4:00 p.m.||Break|
|4:00 – 5:00 p.m.||Matt Ruscigno, MPH, RD – The Vegan Athlete|
|6:00 p.m.||Exhibits Close|
Sunday, January 15:
|8:00 a.m.||Doors and Exhibits Open|
|8:30 – 9:30 a.m.||Ted Crawford, DO – A Better Way|
|9:30 – 9:45 a.m.||Break|
|9:45- 10:45 a.m.||Julieanna Hever, MS, RD, CPT – Let the Myths Stop Here|
|10:45 – 11:00 am||Break|
|11:00 – 11:45 p.m.||Cooking Demo – Time for Thai – Chef Jason Wyrick. Enjoy this same dish for lunch! See description below.|
|11:45 – 1:00 p.m.||Lunch: Time for Thai – or ChocolaTree menu from concession stand. Separate Charge. See descriptions below.|
|1:00 – 2:00 p.m.||Joel Fuhrman, MD – Scientific Principles of Superior Nutrition|
|2:00 – 2:15 p.m.||Break|
|2:15 – 3:00 p.m.||Sailesh Rao, PhD – Carbon Yoga: The Vegan Metamorphosis|
|3:00 – 3:15 p.m.||Break|
|3:15 – 4:00 p.m.||Gene Baur|
|4:00 – 5:30 p.m.||Renee King-Sonnen, Ken Beller, Susan & Richard Pitcairn, Kari Neinstedt, Hugh Dorigo, Gene Baur – Panel/audience dialogue on The Relationship Between Human and Non-Human Animals. Moderator: Andrea Chilcote.|
|6:00 p.m.||Exhibits Close|
Julieanna received her Bachelor’s degree from UCLA and Masters of Science in Nutrition at California State University, Northridge, where she also completed her Dietetic Internship. She has taught as part of Dr. T. Colin Campbell’s eCornell Plant-Based Nutrition Certification Program, worked as a clinical dietitian at Century City Doctors Hospital, and has consulted for numerous businesses.
See more at: plantbaseddietitian.com.
Andrea Chilcote, Founder and CEO of Morningstar Ventures, is an accomplished author, speaker and executive coach. She has extensive experience in assisting teams and organizations to communicate effectively to achieve desired results. She received a BS degree from Millikin University, her Consulting Practices Certification from the Meridian Institute, and has completed graduate studies at University of Kentucky, Lexington. Andrea resides near Phoenix.
Lunch at VegFest
When you come to Sedona VegFest, we want you to not only learn about the joys of whole food plant-based eating. We want you to experience these joys firsthand each year! In 2017, we had two great options for you to choose from for lunch:
- Option 1: Our Executive Chef, Jason Wyrick, demonstrated two delicious and intriguing meals that you can make at home. And immediately following the cooking demonstrations each day, participants enjoyed that same meal for lunch!
Chef Jason Wyrick’s Lunch Menus
Saturday Lunch: Authentic Mexican Street Tacos
Participants experienced the exciting flavor explosion of authentic Mexican street tacos, vegan style! The lunch plate included Tacos Veracruz, a taco made from potatoes and pinto beans in a tangy tomato caper sauce topped with wilted greens in an orange garlic sauce, and Tacos with Pintos and Rajas, a taco made from stewed pinto beans, peanuts, and roasted pasilla chile strips. Tacos come fully garnished, including avocado, pickled onions, radish, cabbage, salsa, and limes and are served with a side of smoked paprika rice. The meal was gluten-free, soy-free, and whole food plant-based.
Sunday Lunch: Time for Thai
A taste of Thai. The lunch featured a perfectly balanced Thai stew of red lentils in a coconut, lime, and lemongrass sauce with a hint of Thai red curry, and a side of roasted sweet potatoes with Thai basil, shallots, peanuts, and a Chiang Mai salsa on the side. Spicy and non-spicy options for the salsa available. The meal was gluten-free, soy-free, and whole food plant-based.
- Option 2: Our Concessions partner, ChocolaTree Organic Oasis, created a healthy and tasty lunch menu just for VegFest.
ChocolaTree Lunch Menu
From Their 100% Organic Kitchens
Free of Gluten, Dairy or Processed Sugars. Gratefully Serving Real Food to Genuinely Nourish Our Guests
Sautéed crimini mushrooms in garlic almond crème sauce served over wild rice, topped with fresh parsley
Southwestern corn chowder made ChocolaTree style, blended with Yukon gold potatoes in our homemade vegan creamed corn sauce
AVOCADO HERB SANDWICH – Their famous live onion flat bread filled with creamy herbed pate, avocado, red onion, clover sprouts & seasonal greens
Thick Indian pancake cooked with a curried spinach filling. Served with side of seasonal chutney for dipping. A light & delicious ayurvedic entrée
Romaine lettuce, garlic lover’s Caesar dressing topped with house-made vegan parmesan crumble
KALE QUINOA SALAD
Massaged kale, shredded carrots & cabbage, sautéed onion, red bell pepper & our almond Thai sauce all tossed with hearty quinoa
From The Beverage Bar
Fresh lemon & ginger juiced fresh then blended with local raw Arizona honey. An all time favorite!
Slow roasted traditional spices, no caffeine! Blended with maple sweetened sprouted almond milk
SPRING DRAGON TEA
“The healthiest tea on Earth!” Chinese tonic tea, no caffeine Light & naturally sweet
Cold brewed, rich & bold locally roasted coffee served hot
Side maple sweet sprouted almond milk
MANGO LASSI SMOOTHIE
Fresh mango blended with rich & creamy house made coconut kefir, cinnamon, star anise & clove, sweetened with grade C maple syrup.