SAN DIEGO (NEWS 8) - What is your favorite color? At the San Diego Botanic Garden it is green!
On Saturday, March 16, the “Got Green” event will be held at the San Diego Botanic Garden.
The event is designed to help people lead a greener lifestyle with plant-based cooking demos, organic gardening tips and vegan food trucks.
In addition to the food demos and gardening tips there will also be dozens of vendors that can assist you in leading a greener lifestyle. Some vendors include:
- Aloha Acai – Acai bowls
- Daily Harvest Express – San Diego delivery of local organic produce
- Chef Liz Gary from New Options Food Group – Turning traditional cooking into plant based cooking
- Edible Alchemy – Fermented products, coconut yogurt and more
- Plum Brilliance – Wild-crafted herbal soaps and skincare
The event kicks off at 10 a.m. and runs through 4 p.m.
Schedule of Events
10:00 – 10:30 a.m.
Fermenting Demos with Edible Alchemy - A Dairy-free Yogurt Alternative
10:00 - 11:00 a.m.
Guided Fruit Garden Tour with SDBG
10:30 – 11:30 a.m.
Raw Food Diet Cooking Demo with Bastyr University - “Raw taco lettuce boats”
10:30 – 11:30 a.m.
Aquaponics Workshop with Ecolife Conservation
11:00 – 11:15 a.m.
Advantages of a Plant Based Diet w/ Marianne Vaughn
11:00 – 11:30 a.m.
Composting Workshop with Solana Center for Environmental Innovation
11:00 a.m. – 12:00 p.m.
Guided Herb Garden Walk with SDBG
11:45 a.m. – 12:15 p.m.
Composting Workshop with Solana Center for Environmental Innovation
11:45 a.m. – 12:45 p.m.
"Grow Your Own Veggies at Home" How-To Demo with Ben Kotnik
12:00 p.m. – 12:30 p.m.
Fermenting Demos with Edible Alchemy - KimChi
12:00 p.m. – 1:30 p.m.
Live Entertainment by Hummingbird Hotel- Food Court Stage
12:30 p.m. – 1:30 p.m.
Vegan can be fun! Cooking Demo with Chef Marian Meyers - “Vegan Lasagna”
1:00 p.m. - 1:15 p.m.
Advantages of a Plant Based Diet w/ Marianne Vaughn
2:00 p.m. – 2:30 p.m.
Fermenting Demos with Edible Alchemy - 20 Recipes to Make with Sauerkraut Brine
2:00 p.m. – 3:30 p.m.
Live Entertainment by Elizabeth Yandel - Food Court Stage
2:30 p.m. – 3:30 p.m.
Delicious Meat Alternatives with Chef Liz Gary- Vegan St. Patrick’s Day dish!
Corned “beef” sandwich on rye with a sauerkraut and creamy Chao "cheese”