Grand Junction Area Branch

"People giving up meat for Lent, may want to just give it up for good," Jill Brown announced in her coverage of the VSC's February potluck for local TV Channel 5. She also interviewed Jeani-Rose Atchison, VSC member and author of Everyday Vegan, 300 Recipes for Healthful Living, and covered numerous reasons why people and animals are benefited by a vegetarian diet.

Our Pre-MeatOut events were well received; the lunch served by Mesa County School students at the Coyote Cafe was excellent! The specials of portabello mushroom sandwich or pasta primavera were both scrumptous! Thanks to Jeani-Rose Atchison for her presentation to the students; they learned about factory farms and some of the environmental consequences of the standard American diet. They especially enjoyed sampling soy peperoni, baked tofu and tofu lemon pudding.

Calendar:

Wednesday, May 1, Noon. Lunch at Sundrop Grocery's Garden Deli, 321 Rood Ave. Pick up your favorite, or a new treat from their mostly organic selections. We will dine al fresco on Main Street.

Saturday, May 18, Noon potluck, Lakeside Condominiums Recreation Room at 3150 Lakeside Drive. We are thrilled to have the opportunity to host the VSC state board meeting for May, following this special Saturday noon potluck. There is a swimming pool, lovely grounds to walk around for a break, or for after the meeting. We can take a vote on later afternoon activities, but plan on meeting for dinner at 6:00 p.m. at Pablo's Pizza, 319 Main St. Some of our members may host those wanting to spend the night. Please email or call Marian for 'reservations'. GJctVeg@vsc.org, 970-243-8184. Hope to see as many of you all as possible!

Wednesday, June 5, Noon. Lunch at Sundrop Grocery's Garden Deli, 321 Rood Ave. Pick up your favorite, or a new treat from their mostly organic selections. We will dine al fresco on Main Street.

Sunday, June 16, gather 5:30, eat 6:00. Potluck at Tom, Marian, and Linsey's, 378 Ridgeway Dr. Enjoy a tour of the organic garden, and if the timing is right, we may be in for the incredible treat of vine ripened boysenberries!