The Alaska Center for the Performing Arts hosted the fourth annual Anchorage VegFest on Sunday, drawing in Alaskans from all walks of life. Vegans, vegetarians, and non-vegetarians alike gathered to explore the benefits of plant-based living.
Alyssa Schaefer, a VegFest vendor, emphasized the event’s uniqueness. “There’s not another event like it,” she said. “If you’re vegan or interested in eating vegan, this is the place to be, worry-free.”
The festival featured an impressive lineup of vendors and bakers across Alaska, including Anchorage’s first vegan restaurant. Attendees sampled vegan pastries, dishes, fruits, and vegetables in the lobby.
Beyond food, VegFest offered engaging speaker sessions and wellness classes. This year’s theme centered around plant-based protein, with expert presentations by David Goldman, dietitian and exercise physiologist Dr. Csilla Veress, and Plant-based chef Winona Benson.
Additional classes covered cooking, yoga, and fermentation, providing attendees with practical knowledge. VegFest has experienced steady growth each year, and organizers look forward to spreading plant-based lifestyle choices to more Alaskans.
As the event continues to flourish, it’s clear that Anchorage VegFest has become a staple in the community. The Anchorage VegFest successfully brought together like-minded individuals to promote education, awareness, and adoption of plant-based living.
Once again, Anchorage VegFest was a valuable resource for those seeking a healthier, more sustainable lifestyle.
This news story was originally published by Alaska’s News Source.
