Cool old theater sign

I have returned from my excellent adventure in Portland, a bit jet-lagged, but definitely energized by my experience at the Vida Vegan Blogging Conference. The event was probably the best-organized conference I've ever attended, thanks to 3 smart vegan cookies: Jess, Michele and Janessa. I gave one workshop, "Extreme Food Writing Makeover," which was a blast. I also participated in a panel discussion on "Reality, Identity and Blogging."

Powell's, the mother of all bookstores. I could have spent a week in here,

Attending the conference was like living in Vegan Utopia for a long weekend. For one thing, I didn't have to question any of the food I was eating. Plus, I didn't have to "translate" any words/concepts from omni to vegan. It was a given that the burgers, ice cream and cheese were plant-based. Perhaps Julie Hasson said it best, "It's refreshing being around a bunch of people who like kale." 'Nuff said. I'll let the photos do the talking.

Thursday nite happy hour at Vendetta. L2R: me, Terry Hope Romero, Julie Hasson, Allison of Allison's Gourmet

Finally got to meet my long-lost daughter, Amber Shea Ford After all these years of reading each others' blogs, I finally met Bianca, of Vegan Crunk. The next day, we had lunch at Julie's adorable food cart, Native Bowl. It's featured in an article I wrote on food carts in this month's VegNews. Check it out.

I ordered the Alberta Bowl, a little sweet, a little spicy, totally satisfying.

What would a trip to Portland be without VooDoo Donuts? Vegan, of course, You have to sin a little, right?

Tempeh ribs from the Homegrown Smoker.  You have to try them.

Typical conference breakfast: Soy Delicious Coconut Greek Yogurt (will hit stores soon!), raw chia pudding, fruit, tofu scramble, biscuits and bean gravy, coffee with Vanilla So Delicious Coconut Creamer

On Friday night, VegNews hosted a champagne and cupcake reception,

Saturday night, I attended the GalaRama which benefitted Woodstock Farm Sanctuary. Here I am. flexing with vegan bodybuilder Robert Cheeke.

The Galarama menu was diverse: pizza, raw rolls and these lovely burgers....

And a sundae bar complete with vegan marshmallow topping, chocolate sauce, caramel, peanut butter topping, nuts and of course maraschino cherries.

At the Gala with my VFFs, wearing our LBDs, clockwise: Julie Hasson, Gail Davies of So Delicious and vegan cookbook goddess Bryanna  Clark Grogan.

The mother of all schwag bags. I had to check my luggage – and I never check luggage.

Filming an episode of EverydayDish TV in Julie's adorable kitchen.

I'm gonna' miss my friends in Portland, including Zelda, Julie's daughter's puppy.

Isa and me sending kisses from Portlandia. Hope to see you at the next conference!