Plant-Based Walla Walla

06/07/2026

No meat? No problem. 🍔🌱

Happy National Veggie Burger Day to our plant-based friends, our "sometimes-vegetarian" friends, and anyone who just appreciates a really good vegetarian burger.

We believe everyone deserves that perfect, messy, delicious burger experience. That’s why you can swap in a veggie patty on any of our burgers. It’s got all the flavor, all the protein, and none of the FOMO.

06/01/2026

Rainbow spring rolls make a great appetizer for a party (Pride parade tailgating, anyone?) or a light meal.

03/24/2026

Factory farms are a blight on the agricultural landscape, they are known, heavy industrial polluters that create negative impacts in the communities where they operate, and they can be unsafe environments for humans to work. (Not to mention the misery that they cause the animals stuck in the system!) If you travel through Sunnyside you can see (and smell) large-scale dairy operations and feed lots that resemble nothing like the peaceful, pastoral life we all want for farm animals. Now, there is a proposal to incentivize factory farming in Yakima by establishing a factory farm gas facility to capture the emissions created by factory farms. It would be the largest of its kind in the nation. Please consider sending a message to the Yakima Regional Clean Air Agency to encourage them to oppose this facility. https://actionbutton.nationbuilder.com/share/SPK-QElDQkA=

02/09/2026

Hope to see you at the Sustainable Living Center February 24th for the Better Eating workshop! Come dork out with us about plant-based foods, the wonders of the bulk aisle, pantry stocking tips, useful kitchen tools and other practical hacks to incorporate more plants and low-carbon foods in your diet. There will be SNACKS!

Gwendolyn Elliott Woodruff is a Walla Walla-based writer who covers a range of subjects including the plant-based diet and wine. She has an occasional column in the U-B, “Wine Is a Food Group,” and was the 2024 Allen Shoup Memorial Wine Writing Fellow. She is a lifelong vegetarian who runs the page Plant-Based Walla Walla, and an advocate for more plant-based culinary representation in wine, who, with award-winning vegan chef Miyoko Schinner, the Sustainable Living Center, and Pepper Bridge Winery, helped produce Walla Walla’s first vegan winemaker’s dinner.

Join Gwen and the SLC staff for the Better Eating for the Earth and You workshop. Learn the what, why, who and how of food preparation and eating options that are better for your health, pocketbook, and the wellbeing of our planet!

Payment optional, registration required!
Register here: https://slcceep.wufoo.com/forms/q15u8k3h01acj7k/

01/22/2026

There are some great Public Workshops coming up at the Sustainable Living Center this year. The topics include food preservation, gardening, composting, hydroponics, and even a "Better Eating for You and the Earth" event that will look at the benefits of the plant-based diet. If you're looking to incorporate more plant-based ingredients into your diet or just want to learn more about what "plant-based" even means, join Plant-Based Walla Walla and other community members at the "Better Eating" workshop. Being vegetarian or vegan is not required! We hope to see you there! 🥑🍓💚💪

The SLC offers educational public workshops on energy savings, renewable energy, and conservation of resources. Recent workshops included information on water conservation, composting, solar energy and toxic free cleaning kits.