Today I want to talk about Atlanta’s vegan Chinese choices. We basically have three:

• Harmony Vegetarian at 4897 Buford Highway is a vegan restaurant.
• Green Sprout at 1529 Piedmont Ave (midtown) is a mostly vegan restaurant. Twelve of their 150 dishes contain egg, and egg can always be removed. No milk or meat (beef, pork, chicken, seafood) is served.
• Chinese Buddha at 100 10th Street NW (midtown, near Georgia Tech) serves all meat & seafood, but has a separate vegetarian menu. A number of items on the vegetarian menu are vegan or can be made vegan.

I recommend our restaurants in the order listed above: Harmony first, Green Sprout second, Chinese Buddha last. In fact, I don’t really recommend Chinese Buddha at all, except for the fact that they’re open til 6am (seriously) and they have vegan (not vegetarian, vegan) eggrolls. Sadly, they failed their health inspection in July AND played host to a really “confusing” shooting in September. Aaaand the food is just so-so. I ordered the “Buddha’s Mushroom Lo Mein” ($10) one very late night and found one – ONE! - mushroom buried in the mass of noodles. ONE MUSHROOM!! WTF.

In this post I’m going to focus on Harmony since it is by far my favorite. But since I’ve noticed that the Atlanta vegan scene is very divided on the issue – you either love Harmony and think Green Sprout is so-so, or you LOVE Green Sprout and think Harmony is just okay – I’m gonna post Green Sprout’s menu at the bottom for those who are interested.

It’s not that I don’t like Green Sprout, it’s just that I think Harmony is consistently better. The service is kinder & more attentive at Harmony, the prices are better (usually by a buck or more), the food is much, much faster, and it’s a totally vegan restaurant. There are also “freebies” at Harmony: they don’t charge you for rice (GS does) or pots of good-quality tea (comes with the meal, all you have to do is ask). Each meal begins with a simple, complimentary cabbage salad with condiments. The restaurant is more spacious with tables instead of creaky old booths and the occasional table. If you’re a regular they’ll remember you and treat you like family – often with even more little gifts of food and Mandarin lessons. It’s just about the closest you can get to dining in someone’s home while still paying for the experience. :)

Green Sprout gets no points from me as far as service, speed, prices, and lagniappe are concerned, but the food is tasty.  I like the sesame tofu (not the sesame chicken, it’s a fried mess) and the mushroom soup. Oh, and one time I was sick and got the udon noodle tofu-vegetable soup and they were really generous with noodles and broth (not so much with tofu). It made me happy! Atlanta folks: Since a lot of out-of-towners are keeping up with the series, do be sure to defend your favorite in the comments and I’ll add it to the post later!! Thanks!!

First, Harmony’s menu. These are pictures from the take-out menu, but the dinner menu is almost identical.

***

***

***

***

***

***

***

***

***

***

Looking over the menu, I realize Nate & I have tried a lot of dishes – but we still have a ways to go. My old favorite used to be the “lamb” with string beans (I’ve never actually had flesh of animal lamb) which was made of trumpet mushrooms. But the trumpet mushrooms became too expensive and they had to change the recipe. Now it is not my favorite. :-(

Lately I’ve loved the vegetable beef with orange peel. The crunchy beef pieces stay crispy amid a sea of sweet orange sauce. The orange peel itself is abundant but mild – not bitter/pithy. Chicken with string beans is a long-time favorite & good as a lunch special. One of Nate’s favorites is the bean curd skin roll with pepper & bean sauce, but he always substitutes broccoli for the pepper because it’s better that way. The item I hear ordered most often is the fried crunchy chicken with spicy salt. Really, you can’t go wrong with the House Special menu. And don’t forget the lunch specials – just $5.50 for a large entree with white or brown rice, two curry pockets (MMMMM) or a spring roll AND a bowl of soup! It’s so. much. food.

We rarely don’t like something, but I didn’t enjoy the chicken with cashew nuts and Nate wasn’t a big fan of the “spare ribs” dishes.

My old favorite:

***

***

***

All of the soups are out-of-this-world yummy and a great value, too. For $4.25 – $5.50 you get a giant bowl that serves two people two bowls each! When my Chinese history professor from college joined me at lunch one day, she was most impressed with the Buddhist’s delight soup. “It takes a lot of skill to make such a delicious broth,” she said.

It’s worth it to order the appetizer platter. I think it’s in the six dollar range for four curry pockets, two fried shrimp pieces, and two “chicken” on a stick. The “chicken” is the same that’s served in the ever-popular “fried crunchy chicken with spicy salt” dish, just seasoned differently. The curry pockets have this totally mysterious creamy sweet curry center. I’ve never tasted anything like them before. I’ve noticed that kids seem to LOVE these.

***

***

***

***

the interesting wallpaper

***

***

a recent freebie, savory and scallion-y

***

***

Sadly, Harmony is often mostly empty. I think it’s because they’re “way out” on Buford Highway, about a twenty minute drive from downtown – whereas Green Sprout is always busy because they’re in midtown Atlanta. (Maybe that’s why service is always so harried and slow?) They’re great at accommodating large parties because they have so much room and flexible seating (tables and chairs). Let me know if you’re ever in town and want to join me – or if you’re a local and want to get a cheap lunch!

I promised – here’s Green Sprout’s menu :)

***

***

***

***

***

***

Happy Monday, y’all!!

• Vic Robinson at The Life: Vic is one of the most extraordinary and interesting folks I’ve ever met. He’s not much older than me, but sometimes when I hear him tell stories I feel he’s already lived a thousand lives. One of the posts I’m working on for later this week is an interview I did with him over the weekend, after a meal of seitan steaks, mashed potatoes, roasted brussels sprouts, a big salad, and cheezecake – that he made entirely from scratch like it was no big thang. I love Vic’s blog because of all his recipes – “Links” on the right-hand side of his blog. If you like full-flavored food, his recipes won’t disappoint.
• Elisabeth, the Czech Vegan (in America): Not only does Elisabeth have the darn cutest accent ever, but she’s also known for her recipes. My favorite posts have to do with veganizing Czech cuisine. She’s a really generous person who loves to share – recipes, ingredients, time, conversation. I only wish she didn’t live on the other side of town (Buckhead!) so we could hang out more often.
• Alicia Simpson, author of Quick & Easy Vegan Comfort Food, Quick & Easy Vegan Celebrations, and Quick & Easy Low-Cal Vegan Comfort Food (forthcoming), who blogs at Vegan Guinea Pig and The Lady & Seitan. Alicia’s recipes are always solid – she’s got two best-selling cookbooks! – and she has a friendly, conversational style. Her “Lady & Seitan” blog is especially fun because she focusses on veganising Paula Deen recipes.
• Laura at Abracapocus: Her blog has a beautiful clean theme (“Less is Less, but usually better”), lovely pictures, and witty copy. She’s a master baker. She doesn’t post recipes often, but she always cites her sources and talks about what works, what doesn’t.
• Steph at Ink & Cupcakes: I really like Steph’s blog. She doesn’t update often but I relate to her themes: vegan baking, healthy-living, depression. This might sound trite, but I like how real she is. There are few blogs that don’t attempt to make everything seem sunny all the time, but Steph doesn’t mess. Since she doesn’t post often, you should follow her on twitter. Oh! And she has a Tumblr, which she updates a lot. Maybe you should just read that one. It’s full of pretty pictures. :)
• Becky at Glue & Glitter: Becky is a blogger, crafter, and cook. Her personal blog has a lot of recipes – food and non (natural home & personal care products). A couple of her recent ones are for a biscuit-topped pot pie & the cutest little burlap sunflowers. She’s an enthusiastic explorer of Atlanta and beyond. Her blog is sure to make you smile – and possibly give you lots of new ideas!
• Cosmo’s Vegan Shoppe: maintains a weekly blog that not only discusses new products at the store, but interesting events going on around Atlanta. One upcoming: Isa Chandra at the store on October 30th!!
• Nataleigh at the Vegan Darlin’: Nat will always be special to me because I gave her her name! Not only that, but she’s a new vegan cook who doesn’t use overly-fancy or esoteric ingredients, making her recipes accessible to all. So far she’s covered tomato soup, tomato sandwiches, and sweet-and-sour seitan. Her chatty style is quintessentially southern and adorable.
• ATL Vegan Drinks: the official blog of the Atlanta Vegan Drinks meet-up. Follow for invites to upcoming events, drool-worthy pictures, and the occasional recipe.
• Zack is one of my favorite folks and a from-the-beginning supporter of Crack the Plates meal delivery (along with this equally amazing vegan partner Tony.) One of my favorite little corners of the internet is his comprehensive film log. I have been known to lapse into severe hyperbole and brag that he’s written about every film ever made – not true – but reading through, it really kind of seems like he has!! Zack has consummate taste, so if you’re into films, go there now!
• Jeanette Zeis Ceramics: I really can’t say it better than her “About Me”, so here goes: “Jeanette Zeis Ceramics is a one-woman pottery in Atlanta, Georgia. Recently moving her studio to the historic Old Fourth Ward studio, Jeanette spends her days drinking iced coffee. And trying to make some headway in the never ending “to-do” list. A full-time potter since 2008, Jeanette loves working with clay. It is a constant source of awe and education. If she isn’t actually making pots, chances are pretty good that she is thinking about making pots.” Check out (and buy!) her gorgeous stuff here.
• Jeanette’s vegan partner Kenn runs Free Art Friday Atlanta and sells his interesting stuff on etsy. I love his art and plan on giving it for holiday presents. Buy his stuff here!
• My sweetie Nate, who blogs at Chip the Glasses. It’s usually poetry or programming, but he’s also a passionate vegan. Perhaps the best place to keep up with him, like Steph above, is via twitter: follow him here.
• Other Atlanta Twitter Vegans: @CzechVegan, @Michael_Redman, @vegandarlin, @hillarylibby, @SethP23, @AtlVeg, @hgielatan, @ChocolateOrchid (who blogs HERE), @VeganRun, @HildeeIsaacs, @dulcevegan, @glueandglitter, @JenniferJV, @atlvegandrinks, @KandaiCakery, @CrackthePlates, (you’re following, right?) @werethees, @JeanetteZeis, @heyenglish, @VeganGuineaPig, @atlvegan, @gutenfleischers, @zmcghee, @tmantones, @doughbakery, @KennTwofour, oh, and duh – me: @adriennefriend!

and coming soon…

• A little birdie told me that the adorable Chubby Vegan is moving to Atlanta soon for work!!! I am so excited! I can’t wait to read his thoughts about our fair city. Follow him on Twitter.

Well, that’s all I have for now! Please let me know if I foolishly forgot to include you on this list and I will update ASAP. I can be ridiculously absent-minded about this sort of thing, so please don’t take offense – just let me know and you’ll get added!

And just so you don’t get the impression I haven’t been cooking during MoFo, here are a few pictures of today’s brunch:

***

***

Lookit that crust!

I threw this together when a cravin’ for brunch teamed up with my desire to save a little money by cooking at home. This often happens: I get it into my head that I need to eat out, and then I walk into the kitchen, open the cupboards, and half an hour later we’re eating something ridiculous.

Today it was just a simple battered and pan-fried (country-fried?) tofu. Here’s what I did:

• Press fresh firm tofu between two cutting boards for at least twenty minutes to get rid of the excess moisture (fancy folks can use their tofu X-press gadgets)
• Put a few glugs of olive oil into cast-iron skillet; permit it to get hot
• In one small bowl mix about a cup of unsweetened soymilk with a few tablespoons of cornstarch
• In another bowl mix half a cup of flour, 1/3 cup of nutritional yeast, lots of fresh black pepper, & salt
• Cut pressed tofu into about seven pieces, 1/2-in thick
• Designate one hand dry, one hand wet; dip one piece of tofu into milk mixture, then into flour mixture; then back into milk, then back into flour
• Once you have three or four of them dipped & douple-dipped, place them all in the pan on medium-high to high heat and allow them to sizzle and brown, turning every couple minutes.

Interestingly, it brought back instant memories of my mom’s famous pork chops, which of course I haven’t had in fifteen years. Since this is a spin on the classic dip&dredge method, I bet our recipes are similar. Just, yanno, with tofu.

The grits are just one cup Nora Mill stone-ground simmered in a mixture of three cups water-1 cup unsweetened soymilk; flavored with salt, freshly ground black pepper, 1/3 cup of nutritional yeast, and a couple of handfuls of Daiya cheddar for decadence. Daiya is a on-sale-only treat around here – usually we just do the Poor Gal’s Vegan Cheezy Grits recipe, grits with nutritional yeast. YUM!

A sweet ending: Dancing Goats espresso in my favorite mug*, topped with Sweet & Sara pumpkin spice marshmallows.

(*Don’t freak, I’d never spend $50 on a damn mug. It was a gift from my mom years and years ago, found at a thrift store. She has a good eye. Anyway, it’s my fave.)

The big day has come & gone – and it was perfect and I’ll tell you more soon – so we can get back to business, or at least this month’s VeganMoFo theme: Atlanta, the vegan-friendly jewel of the American South! This post is kind of like two others, in that 1) it’s a grocery store tour and 2) it focusses on exciting veganness that’s not quite in Atlanta proper. Of course, I’m talking about

Reason number 8: Cosmo’s Vegan Shoppe!

Quick: think of an entirely vegan grocery store run by a family of cool vegans. Time’s up! Food Fight come to mind? VeganEssentials? Somewhere else? Whatever, those places are great, but since I learned of their existence in 2007, Cosmo’s Vegan Shoppe has been my go-to for vegan goodies. Online shopping is fun and all, but like opening a menu at a vegan restaurant and sighing with joy at the knowledge that you can order ANYTHING, there’s something special about walking into Cosmo’s retail location in Marietta, Georgia. Their selection is vast: cookbooks, personal care items, wallets and accessories, companion animal food & accessories, lots of local products, and of course, a giant grocery. You can buy all the things!!

BREAKING: World-famous cookbook author and all-around awesome person Isa Chandra Moskowitz is going to be at Cosmo’s on October 30th, promoting her new collaboration with Terry Romero, Vegan Pie in the Sky. Order your copy now if you haven’t already. (I’m excited to try my pal Lagusta’s chocolate raspberry tart.) You’d better be there!

Owners Leigh & Ken are long-time vegans and importantly, super-duper nice people. Here’s an example: so Cosmo’s is only open to the public on Saturdays these days, and Nate & I *really* wanted to stop by en route to my cousin’s wedding reception last Saturday.

my lovely cousin Laurel & her perfect new husband John on their wedding day!

Unfortunately, a late start, terrible Atlanta traffic, and yes, even a little fender-bender (not involving us!), had us getting out of the city later than usual. Nate called Leigh and said we were on our way, but we’d probably be there right at 6 – is that okay? She conferred with Ken, and yes! No prob! And then we had to call back because it was going to be 6:10, and they were all like, see you soon, drive safe! Isn’t that something. (NOTE: This little anecdote should not encourage you to push boundaries of Leigh & Ken’s kindness. Don’t be jerks like us, get there between 10 – 6!)

As a yummy thank you, I brought them one of the grasshopper cupcakes I’d made for Laurel & John’s reception.

Based on recipes from Isa's Vegan Cupcakes Take Over the World

Walking in, I spied the seasonal candy display of Sjaak’s, Yummy Earth, and Sweet & Sara products. Sjaak’s is a great little organic chocolate company in Petaluma, California. Cosmo’s introduced me to their products years ago and I have been a fan since.

***

You know, cuz they’re vegan, AKA not made with gelatin, which is a partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. Yuck!

Turn around to greet the candy shelf:

***

general grocery stock

***

Angel Food products: marshmallow kits & vegan meringue cookie mix. Made by my friend Alice, imported from her shop in New Zealand!

Vegan chicharróns – “pork” rinds.

The elusive white chocolate chip! Imported from Israel.

Let’s walk back towards the cold cases, where we’ll find lots of interesting things.

Passing by a great stock of meaty mixes, TVP, and Soy Curls…

We come to a freezer. Gardein burgers, May Wah products (chicken nuggets, tuna, fish sticks (?!?!), citrus spare ribs, ham, bacon…), even vegan calamari?!?! (All the links are to Cosmo’s, but you should check out May Wah’s website too, just to see all the crazy things they’ve veganised. Like LOBSTER.)

The other freezer has slightly less-weird vegan choices: seitan-based products by Atlanta locals gutenfleischers.

The MATCH meats:

Cosmo’s carries MATCH brand Mediterranean-style stuffed vegan chicken, New England-style crab cakes, vegan ground beef, ground breakfast sausage, ground chicken, ground crab, ground Italian sausage, and ground pork. I haven’t tried MATCH products but all the folks I know who have just love ‘em. Honestly, while I absolutely agree that meat analogs can help ease the transition to veganism, I don’t really use them. I’m more of a tofu/tempeh/seitan kinda gal. In fact, typing all this “ground” chicken/crab/lobster business is really weirding me out! Even if my freezer isn’t stuffed with it, I’m still glad it’s an option.

Nate was possibly most excited about this from Vegetarian Plus brand:

After thawing, I whipped it up with Vegenaise, sweet relish, dijon mustard, and a little black pepper. (My first “tuna” recipe in fifteen years, and somehow I never forgot the “proper” components.) It was absolutely too fishy and “real” for me, but Nate LOVED it. I broiled Daiya on a piece of wheat bread for him so he could have a tuna melt like the one he got a Curly’s Vegetarian Lunch in NY over the summer. He was in pieces. This box comes with two rolls and makes enough tuna salad for 4-6 sandwiches.

When you tell people you’re vegan, one of the most common (non-bitchy) responses you get goes something like this: “Oh, I could probably/definitely do vegetarian, but I could never go vegan – I couldn’t give up CHEESE.” Setting aside the fact that cheese is absolutely horrible for the environment, (in terms of carbon emissions, cheese is third only to lamb & beef. Seriously, go look at this chart from the Enviromental Working Group’s Meat Eater’s Guide right now.), and the fact that most of the “cheese” people squee over is total crap anyway, there are SO MANY DELICIOUS MELTY CREAMY TANGY YUMMY VEGAN CHEEZE CHOICES THESE DAYS. There’s simply no excuse anymore.

Teese by Chicago soydairy in mozzarella, cheddar, nacho cheeze, and creamy cheddar; Wayfare Foods’ “We Can’t Say It’s Cheese” dips and spreads in cheddar, hickory-smoked cheddar, cheddar-style dip, and mexi-cheddar.

My favorite vegan cheeze is Dr-Cow, made of cultured cashews! Daiya is another that’s generally beloved by all, renowned for its stretchy, melty texture.

And then there’s Sheese by Bute Island Foods, in gouda, mozzarella, smoked cheddar, blue, medium cheddar, cheddar with chives, and strong cheddar.

Owner Leigh & shopper Nate discussing the Teese.

Moving on from the cheeses, we can go play with makeup: Beauty Without Cruelty and

and Herbs of Grace Mineral Makeup both have displays.

Browse the t-shirts and “Cupcaprons” by Atlanta crafter (& friend!) Becky Striepe of Glue & Glitter (etsy shop ; blog.)

Wallets…

And stickers, too! they always have a great selection of stickers. Guess which two of these Nate picked up at Cosmo’s?

Ok, so you know how earlier I said this place is not actually in Atlanta? Cosmo’s moved from N. Highland (Atlanta) to Marietta a few years ago. Atlanta really isn’t a very big city – wikipedia tells me our population is about 400,000. (Please don’t laugh.) Include the “metro” area and it zooms up to several million. So, there are cool things outside the border that is interstate 285.

We have this little joke around here: ITP vs OTP, Inside The Perimeter or Outside the Perimeter. The Perimeter is defined by interstate 285. If you’re inside, the joke goes that you’re a hipstery urbanite, all loft livin’ and Whole Foods shoppin’. You value a walk (or short bike ride!) to Trader Joe’s, independent movie theatres, clubs, adventurous restaurants, and take public transit. Outside? You’re defined by suburban values: an emerald front yard, coupla cars, coupla kids, and the latest-model flatscreen you can afford. You like fast-casual chain restaurants, Hobby Lobby, volunteering at church or with a civic organization, and you live in your car (thanks to a soul-crushing two-hour+ commute to & from your intown job).

THESE ARE HUGE STEREOTYPES OF COURSE, but for some reason, some folks get a kick out of them. If you *do* decide to make Atlanta your home, don’t think anyone’s gonna look down on you if you choose to live outside the perimeter. It’s not my choice, but you’d definitely be closer to Cosmo’s – and that’s a huge plus. :)

Another? Our two Loving Hut restaurants are located OTP! (Norcross & Kennesaw.) Do you know about Loving Hut, the worldwide vegan chain nurtured by the Supreme Master Ching Hai?

Reason 8.5: Loving Hut!

If not, all you basically need to know is that they make one of the best veggie burgers around:

I have dreams about this burger.

My stomach is tying itself in knots of longing over this picture. If only you weren’t so far away!

If you’re already an in-towner, make a Saturday trip to Cosmo’s and be sure to stop in at Loving Hut in Kennesaw for a burger. Think of it as a mini-vegan road-trip. Yum!

I had hoped to post every day of VeganMoFo, but then I went out of town and was blissfully away from internet, e-mail, and social media. I didn’t even check my phone because I wanted to preserve the battery. It was great!

Yesterday’s destination was northeast Georgia, about an hour and a half from Atlanta proper: the small town of Homer, a little ways off 1-85N, where I picked up my best friend Jessica (remember her?). We spent most of the day in the nearby Sautee-Nacoochee Valley area. (Locals say “saw-tee” and “Nah-cooch-ee”.) Perhaps you’ve heard of Helen, GA, the touristy “Alpine village”? It’s about a half-mile from where we were, and yeah, we passed. As teenagers we gamboled around, teeth sticky with freshly-made candies, but now we avoid the beer-&-brats-breathing crowds for artisan pottery, museums, & an old-fashioned granary.

We lunched lakeside at The Gourd Place, a unique gourd-impressions pottery spot and one of my favorites. We shared vegan Mellow Mushroom pizza, Podponics lettuce, a home-made dressing (by me!), and lots of fresh fruit. I’d post a picture of the beautiful piece I went home with, but it’s a gift to a probable blog reader-family member. :) This one from the website will have to do:

the Gourd Place is also a substantial gourd museum, with functional and decorative gourds from around the world!

Little red birds in little gourds. Light as a feather!

Next, Nora Mill Granary. Nora Mill was is an operational gristmill that sits alongside the Chattahoochee River and primarily makes corn and wheat-based products, though there are a few flours of other grains there. A bit of history, from the literature: “The mill itself is a large four-story building that was built in 1876 complete with 1,500 pound French Burr Mill Stones and a 100 ft. wooden raceway that feeds water to a water turbine – not a vertical water wheel. The mill was constructed in 1876 by John Martin when he came to Georgia to mine for gold. Unlike most miners, Mr. Martin made Sautee-Nacoochee Valley his permanent home. In 1902 Dr. Lamartine G. Hardman, governor of Georgia from 1927 -1931, bought the mill and named it “Nora Mill” in memory of his sister Nora. Nora Mill remained in the Hardman Family until 1998, when it, along with 300 surrounding acres, was purchased by a group of investors associated with Nacoochee Village, Ltd.”

This document goes on to explain the various changing-of-hands and family names involved in the business, which is so very southern of them to do. (“What’s your family name?” is a weirdly common question ’round here.) It was fun to see how excited the proprietors still get about their granary, and while I appreciate the history, I’m mostly in it for the food. I bought a two-pound bag of white corn grits to share with Nate’s family when we visit in December. I also picked up a pound of maple sugar at a reasonable price (not local, though).

I love grits and just couldn’t wait til Christmas, so I made some up this afternoon:

sweet, AKA “yankee”, with maple sugar and cinnamon

and savory, with Daiya and freshly-cracked black pepper.

Which is your favorite:

It was pretty much against the rules to dump sugar on your grits in my parents’ house, but I think my brother and I did it once or twice just to see if we’d like it. Nope: just salt, butter (that was then, olive oil now), and freshly-cracked black pepper. My dad disdainfully referred to sugared grits yankee grits, though I’m pretty sure I saw him spooning on the sweet stuff more than a handful of times. I grew up on Aunt Jemima’s quick grits in the red bag, stored in the freezer, and it was a common cheap breakfast. Stone-ground grits are much healthier than the refined stuff, but I’m not sure folks know just how nutritious grits are – so here’s the label!

Three-quarters of a cup of grits is a pretty darn filling meal, with only a half gram of fat (leaving room for you to add oil or Earth Balance :)), NINE GRAMS of protein, TWENTY PERCENT of your daily iron, and even a little bit of calcium and potassium. Dream food! Y’all let me know if you want me to pick ya’up a little sometime, ya’hear? /southernisms

After the granary we zoomed over to Jaemor Farms, where I purchased discounted pumpkins for carving (still have no idea what was “wrong” with them) and an assortment of muscadine and scuppernong-based jellies and preserves to give as holiday gifts. Here’s a picture of a day’s worth of loot and the pumpkin I carved!

Unfamiliar with muscadines and scuppernongs? Muscadines are plump, juicy, seedy grapes with thick skins, and they’re native to the southeast United States! Scuppernongs are just a cultivar of muscadines. They tend to be quite tart with golden skins. I prefer the richly-colored and less-astringent sweet muscadines. When I was a little girl I sought both in the forests with my dad and brother. There’s nothing like a wild grape!

Parting ways with Jessica, I drove to Lilburn where my bestie Elizabeth hosted the bi-weekly co-op dinner of friends I mentioned in another post. It was thrilling to see the barn doors thrown open and the inside ablaze with lovely white string lights: she had set up the barn for us to do pumpkin carving!

The chili dinner was super, too – Elizabeth’s first vegan chili & cornbread!

Her squirrels are growing up so fast (psst, she’s a wildlife rehabber, remember?):

And I was pleased as punch to see her kitty Ping, who I call Furry-Worry due to her distinctive markings above the eyes that make her look a bit concerned!

See? Worried! And so furry!! Gah.

But, of course, the best part was pumpkin carving.

hanging around the barn, enjoying our work.

And gossiping. Always gossiping.

Never one to resist a pun, Christin made Cthulhu – the Elder Squash. Here we all are together:

Top row, left to right: me, Christin, Elizabeth, Jacquie. Bottom row, left to right: Carol, Sarah.

Perfect day! Move to Georgia and hang out with us!!

Reason 5: Sevananda Natural Foods Market

I wasn’t planning on blogging about my favorite small grocery store, Sevananda, when I stopped in earlier this afternoon to pick up a few on-sale staples. But when I turned a corner with a cart full of organic coconut milk, organic mushroom stock, and cheap-o local potatoes only to see one of my favorite Atlanta chefs, Ria Pell, studyin’ the non-dairy milk options, I knew I had no choice.

Ria in signature overalls with a case of unsweetened rice milk for bechamel.

Catching a celebrity chef stocking up for one of her menu’s new entirely vegan options (the fantastic root vegetable shepherd’s pie at Sauced restaurant and lounge, the subject of a future post!) is just one reason Sevananda rocks. Let’s consider a few others with a photo-tour of the store!

Walking in, you’re greeted with a tent where folks often hang out to answer questions about membership. The customer service desk, not pictured, is to the far right, as is the fresh juice case.

From the entrance you can see the produce section, which is just out of frame of the picture above. Produce is sourced locally and is exclusively organically grown. Move forward towards the salad & hot bars…

Swing around to the side for daily hot bar selections.

Mmmmm.

Produce view from where you’re standing now (by the hot bar).

Turn around and you’re looking at the prepared foods grab-and-go case, situated in the back of the store near the freezers (on the left) and the refrigerated display (on the right). Let’s see what our options are today!

vegan quiche

yum.

super yum.

haven’t tried this one yet, but I’m sure it’s good!

You can even pick up a whole cake or pie!

Two important things about Sevananda’s prepared foods selection: 1) everything is vegan. (Well, almost everything – every once in a while eggrolls make an appearance, and the wrappers contain egg.) 2) everything is really cheap! Weighed items are $5.69 per pound – compare that to Whole Foods’ $7.99 and $8.99/per pound prices. You can really fill up at Sevananda for less than $10 – and have plenty of leftovers.

Nate & I couldn’t resist the savory crabfakes with a creamy dipping sauce.

Walking away from the grab-and-go case on the opposite side of the store as the produce, you approach the vast bulk section.

***

***

Parents should keep an eye on their children, especially in the low-lying chocolate and candy section. :)

In the middle of the bulk section there’s a place to buy smaller packaged bulk items (like raisins and raw cocoa) as well as a handy housewares aisle. Sevananda stocks only vegetarian (mostly vegan) cookbooks, too. Notice any of your favorites?

Leaving the bulk section you come to the front corner of the store opposite the entrance, where all manner of herbal tonics, personal care items, and bulk herbs are found.

***

almost every kind of herb & spice (organic and conventionally grown, depending on what’s available) you could imagine, ready for purchase in any quantity. need a teaspoon of agar? you got it! a quarter-cup of dried thyme? that’s there, too. beet powder for natural food coloring? yup.

Leaving the bulk section you can either go browse the middle section (laid out like a typical grocery store, with aisles for all your staples) or head to a friendly front-service clerk with all of your purchases. Checking out at Sevananda is always easy and fun because the people who work there are either working members or volunteers. The other night I got into a long, supportive conversation with a new friend who had just been to Troy Davis’ funeral. We commiserated til closing time (I was there a little late, getting last-minute meal delivery items). Everyone always has something interesting to say, so don’t be afraid to get conversational! It’s the southern way.

If you’ve got prepared foods, or even just a coffee, go sit in the colorful cafe right inside the entrance.

That’s where Nate & I enjoyed our crabfakes and did a little people-watching.

On the way out, we talked to Jed, a working member-owner who often seems to be wrangling shopping carts. He gave me a few tips for future themes and we laughed over a new installment in Sevananda’s foyer:

This is what separates your corporate grocery store from your community co-op, I guess. :)

Sevananda is a stone’s throw from the gloriously green Freedom Park. Why not have a picnic with Sevananda goodies there?

For those in the Atlanta area, it’s easy to become a member-owner. From the literature: “The cost of a Full Share (membership) is $120, and we allow annual payments of $20 per year until you are at the $120 level.” (So, at least $20 per year over the course of six years. So cheap!!) If you pay annually, there is a service-fee of $2 per year in addition to the $20 payment. (Okay, so $22 per year/six years. Still!!) Joining gets you:

• Discounts to our School of Commonhealth classes (yoga, cooking, etc)
• Free admission to Sev’s monthly mixers and other Sevananda-sponsored events
• Free admission to bi-annual Member meetings
• Receive the monthly newsletter, Co-Options, in the mail or online
• Financial updates in Co-Options
• Eligible for the Working Member program where you give your time in exchange for a greater discount (a really good deal – you work a certain number of hours a week (not too many!) in exchange for 20% off your purchases EVERY TIME YOU SHOP.)
• Elect the members of the Board of Directors
• Participate in Board-sponsored committees
• Adopt or change Co-op bylaws
• A share of the Co-ops profits

So what are you waiting for? Oh… you don’t live here yet? Give me a few more posts and you’ll be convinced! Til then…

I’m not great at self-promotion, but today it only seems right to talk about Crack the Plates, my little meal delivery-for-friends project. After all, if you go to vegansaurus.com right this minute, you’ll see my meal delivery featured in the first post. Or you could just look here!

If this seems obnoxious, blame vegansaurus! (And then go like them on facebook, follow them on twitter, and read them every day – they’re my favorite & they’ll soon be yours, too. I have especially huge crushes on co-founders Laura and Meave, no joke. The first time I got an e-mail from Laura my heart skipped a beat!! [It was about self-esteem & vegan candy. I think.]) This is actually the third time I’ve been honored with a feature!!

So, without further ado:

Reason 3.25: Crack the Plates meal delivery!

I started Crack the Plates a couple of months ago at the encouragement of several friends who loved my sweet stuff (Kandai Cakery) but were more interested in eating my food on a regular basis. So basically we do a trade – I buy the (organic, local, fair-trade) groceries and make the food (exquisitely, superbly, yummily), and they give me enough to cover my costs. It’s a lovely little thing we got goin’! I only serve people I know well because that feeds my communitarian spirit. We’re doing this together – they’re helping me do something I love while freeing their time up to be even more awesome than they already are, whether by programming, project-managing, sewing, raising their beautiful vegan kids, running independent movie theatres, supporting small businesses, and more. (Yup, that’s what some of my folks do.)

my attempt at Bryanna Clark Grogan's Greek-inspired lasagne, with vegan bechamel, roasted eggplant, and kalamata tapenade

I have two meal plans: a smaller (the three) and a bigger (the five). Both include a salad, home-made salad dressing, soup (cold months) or hummus (warm months), and dessert. The three contains three entrees and sides while the five gets five of each. All home-made, from-scratch, organic, vegan, made with locally-sourced ingredients. Very rarely do I repeat a recipe – only if I’ve improved it in some way. (Like this week’s maple-mustard beans, originally a favorite from Isa’s Vegan With a Vengeance – this week it’s extraordinary!) The food is lovingly packed in fancy-pants Pyrex containers and then into insulated lunchboxes for delivery, which occurs on Tuesday afternoons. Folks have asked me if I’ll hire them out to do deliveries – no! While driving is by far my least favorite part of the experience, it leads me to my friends’ homes where I get hugs. Why would I want to give that up?

This week's soup: Bloodroot Vegetarian Restaurant's caldo verde recipe

Roasted sweet potatoes with ginger and lots of organic maple syrup. Roasted veggies are great because you can work on stovetop dishes while the oven sweetly hums away.

Deep, dark stew a la Sicilia, recipe by Bryanna Clark Grogan, from World Vegan Feast.

I work as many hours a week as most folks (maybe even more), only my schedule is condensed into a few days. Wednesdays are basically my only days totally off, and Mondays & Tuesdays I’m all but unreachable. Thursdays I go to market, Friday I do meal planning and cleaning, Saturday I do more meal planning (hopefully setting the menu by now), cleaning, and run errands; Sunday I pick up last week’s lunchboxes for cleaning, do last minute cleaning (can you tell I’m a bit of an obsessive?), work on the weekly nerdy newsletter (in a perfect world) and do as much prep-work as I feel like doing. Mondays I tend to work between fourteen and sixteen hour days cooking the food; same goes for Tuesday, only late Tuesdays I do deliveries. Like I said to a friend earlier today, it’s a labor of love, but it’s most certainly labor! (And Mondays and Tursdays would be IMPOSSIBLE without my dearest dear-heart dishwasher Nate.) Still, I’d way rather be working with my hands creating beautiful tasty things than almost anything else ever.

Thai basil red tofu curry, one of this week's main courses, with thai basil string beans, a side. Both recipes from Isa Chandra Moskowitz's Appetite for Reduction (with only minor changes!)

A typical weeks' worth of food, ready to be packed into the lunchboxes.

If you’re interested in the delivery but we’re not besties already, let’s have a coffee date! I love to make new friends.

Oh! – super importantly – this entire project was lovingly inspired and nurtured by the ever-amazing Lagusta of Lagusta’s Luscious, who built up her own organic, vegan meal delivery empire over the course of nine years, retiring it in 2010 to focus on chocolates. We met over blogs and became friends, and the highlight of summer 2011 was getting to hang out with her for a couple of days in New Paltz! (Eating chocolates, lots of chocolates; gossiping.) I could sound really super dorky and say she’s kind of my hero and biggest inspiration, but… there you are. Buy all of her stuff!!! Like her on facebook! Read her blog! Get inspired!

I usually work fourteen to sixteen hour days on Mondays and Tuesdays for the meal delivery (more on that later), so it’s a small miracle that I’ve found the time/energy to make this post! With a little planning & possible post-scheduling, I think I’ll be able to pull through my most difficult days of the week. Bryanna Clark Grogan’s Greek-inspired lasagne (from her new book World Vegan Feast) is currently baking in the oven – how’s that for multi-tasking? Still, I’ve got ten minutes til it’s ready – let’s go!

Reason 3: Southern Sweets

We vegans are pretty DIY folks who often relish the opportunity to bake cakes from scratch. We can go through a number of cups of tea dreaming over Fran Costigan’s recipes, and our Isa & Terry invasion editions are awesomely dog-eared and batter-splattered. But we all find ourselves in situations where we don’t have several hours needed to make beautiful, delicious, vegan cakes. If you’re in Atlanta, you know where to go – Southern Sweets.

Southern Sweets has been baking wholesale for some of Atlanta’s favorite restaurants and cafes (Cafe Sunflower, Javamonkey) for decades, and their retail space is open seven days a week. In my experience, they require only 24-48 hours advance notice for a full-sized cake. The following list of cakes are $36.50 each (right at $40 with tax): old-fashioned chocolate cake, raspberry chocolate mousse, chocolate peanut butter mouse, rustic apple or cherry pie, strawberry layer cake, red velvet, apple walnut pound cake, carrot spice, coconut, german chocolate. Their chocolate tart is gluten-free and vegan. (Menu here.)

Of course, sometimes you don’t need a whole cake. Maybe you just got a promotion (or a job!) or want to treat a friend from out of town. Hop over to Southern Sweets and check out their vegan case, where you can choose from a rotating cast of at least six favorites for $5.60 per giant slice.

Note: sometimes they put non-vegan items, like the two crumbles shown here, at the very bottom of the case. So ask if there’s not a label. Also, the old-fashioned chocolate cake is always kept in the larger case across from this one.

Let’s check out our options:

Nate’s favorite! Class act.

My favorite!

***

***

The folks are super-friendly, too:

I could not have taken all of these lovely pictures without Karina’s help. Thanks, darlin’!

Not only does Southern Sweets make simple layer cakes for everyday occasions, but they’re experts at wedding cakes. Contact Ashley at weddingcakes@southernsweets.com to discuss your dream cake and get a quote.

Want this cake cruelty-free? No problem!

I hope this post didn’t just sound like an advertisement. But I guess it kind of is – Southern Sweets is something special that you can only get in Atlanta, and I’m mentioning it in hopes of drawing you awesome vegans to our fair city. They’ve never let me down at a mixed-company event – omnis might try to get in a jab about how it’d “be better with a little butter” but then you see them go back for a second slice and you know what’s up.

Southern Sweets is located at the corner of Rio and Laredo in a mixed-use industrial park which includes artists’ studios, cabinetry outlets, and a commercial gluten-free bakery. (I’m guessing they needed the huge facility and it was the best marriage of space & price?) It’s not off-putting, just a little out of the way.

If you’re on a bike, it’s accessible by MARTA from the Kensington Station, which is closest. You could also bike from the Decatur or Avondale Stations, taking the lovely Stone Mountain bike trail, if you’re looking for a more leisurely ride.

While I love Southern Sweets, I’m also planning on featuring the new kid on the block, Dulce Vegan, in a future post. Dulce Vegan is a vegan-owned shop serving up its own deliciousness and catering to other beloved Atlanta restaurants. Stay tuned!

I am not in the habit of waking up early. I enjoy morning’s peace, but lately I’ve been going to bed past midnight and getting up as late as possible – usually between 9 & 10, slackers! Travel & meal delivery work (which includes early farmer’s market trips) are just about the only compelling reasons I have to drag myself out of bed before nine.

Reason 2: Dough Bakery

Except, of course, for Dough Bakery – the pop-up vegan bakeshop at the corner of Hurt Street and Dekalb Ave. Vegan owners Laura & Kevin own the building and bake everything from scratch, but they’re still holding out for the begrudging blessings from state & local licensors that will allow them to open for realsies. Til that glorious day, you’ll need to like them on facebook, follow them on twitter, and sign up for their e-mail list so you’ll be among the first to know when they announce their quietly-famous Stealth Sunday brunches. The notice usually goes out just before the weekend.

Because they have a limited stock and always, always, always sell-out, plan to arrive sooner than later. It’s usually mostly sweets with some savory food, and while everything is delicious and in short supply, the savory stuff goes first. Today, for instance, they stocked just eleven of these ooey-gooey sausage, egg & cheeze-filled handpies. Only six were there wen I showed up at almost 8:30!

That’s locally-Gutenfleischers-made sausage at the bottom, Dough’s own proprietary “egg” blend in the middle, and everybody’s favorite Daiya on top, all tucked inside an extraordinary savory crust.

Just beautiful.

Today Dough had bread loaves, banana & pumpkin whoopie pies, a great big peach coffee cake, sticky buns with walnuts, cinnamon rolls with lotsa icing, snickerdoodle cookies, and maybe a couple of other things too. I have never been disappointed with anything from Dough Bakery and like most great cooks, they just keep getting better with experience. So buy as much as your budget will allow and know that you’re helping a great new independent vegan-owned-and-operated business get off the ground. Their prices are really reasonable, too – almost every week I try everything on the menu for a total of around $20. This week my tab was sixteen and I used Square to pay.

Pumpkin whoopie pie.

walnut sticky bun

peach coffee cake

cinnamon roll

another inside view

There’s no reason not to take MARTA to Dough – like Brick Store featured yesterday, it’s right next to MARTA. Brick Store sits atop the Decatur station, while Dough is across the street from the Inman Park/Reynoldstown station.

BONUS: a picture of my cat Rarry, who had a bee in her bonnet this morning! Runnin’ around, actin’ a fool – I think she’s really into the basking in the sun with a cool breeze combo. (Did I mention that we have gorgeous weather here?) Oh, and scratching the hell out of the little couch. There’s always that.

Farewell, wherever ye fare! – but seriously, move to Atlanta. Another reason up tomorrow!

A bit of history, before we get down & dirty: VeganMoFo is actually REALLY SPECIAL to Crack the Plates because – hold onto your hats – it launched my entire blogging project! In the fall of 2009 I had just moved into a new house in Richmond, Indiana and was toying with the idea of starting a blog as a nice distraction during my final year of Master’s thesis writing. My sweetie Nate & I were really into 1977 Rankin & Bass production of The Hobbit at the time, so he made a tech blog called chiptheglasses.com & I set up cracktheplates, threats lifted from one of the dwarves’ songs. My first ambitious post was about trying out Angel Food’s marshmallow kit, and my very first commenter was the ever-supportive Kittee of Papa Tofu fame!

And ah, how far we’ve come. Since that first post in October 2009, I’ve nabbed my Master’s degree, moved from the midwest to the deep south (my home), adopted another abandoned tortoiseshell cat, and so much more. Food-wise, I’ve launched two small businesses, Kandai Cakery and Crack the Plates meal delivery, been featured on my favorite Vegansaurus.com a handful of times, taken two major vegan road trips (San Francisco in 2010 and New York in 2011), and made so many new, inspirational – if often far-off – friends. VeganMoFo: for these reasons and many others, you’ll forever be dear.

But enough about me! Let’s get to the food!

I’m theme-blogging this MoFo about the great city of ATLANTA, Georgia. As I wrote to the MoFo wizards in my proposal, I wasn’t planning on doing a theme this year til I took the VegNews survey and came to the question about vegan-friendliest cities. Not a SINGLE Southern-US city was featured on the “Favorite veg-friendly city” list! Aghast, I wrote in some of Atlanta’s treasures: our vegan meat company (Gutenfleischers), our organic vegan bakery & fair-trade cafe (Dulce Vegan), our weekly organic vegan meal delivery service (you know, my project), our two meet-ups (Vegan Drinks and the Atlanta Vegan Lunch Group), more than a handful of vegan restaurants and LOTS of vegetarian ones. (Even our food trucks cater to vegans, even though we don’t yet have an entirely vegan food truck.) Finally, we’re home to one of the most beloved and well-stocked online vegan shops in the country, Cosmo’s Vegan Shoppe!

These great examples and others are always on my mind, which is why I consider Atlanta a great place to be vegan. But with vegan meccas like Portland, Seattle, San Francisco, and Brookyln taking all the great press, Atlanta’s not just an afterthought – it’s given no thought. As a local, I want to do my part to take the wind out of the stereotype that the south is un-veg-friendly by featuring the deliciousness of Atlanta for an entire month. Not only will I highlight some of the folks listed above, but I’ll really dig into Atlanta and share the lesser-known treasures. For instance, we have SO MANY of Ethiopian restaurants around here, but which ones use a vegan nitter kibbeh, if any? (Hint: I know!) VeganMoFo seems to be the perfect platform for reaching the broader vegan community, who I’m counting on to help vegucate the rest of the world.

So yeah. That’s the deal – y’all. Atlanta’s awesome and you should know why. Come sit a spell.

This unassuming little spot in Decatur is not only the best place to hang out and drink beer in Atlanta, is the second best beer bar in the WORLD according to Beer Advocate magazine. It also holds the lifetime championship title of being the only place to serve beer that I actually enjoyed. (If you know me, you know I am not. a. beer. drinker. Close friends reading are, up to this point, totally baffled by my writing about a pub. Hang in there.)

Beer Advocate – and I! – give Brick Store an A+ rating for several reasons. Their awe-inspiring selection certainly helps – the beer menu is about ten pages long (small print). It’s updated frequently, too – the one I read today was dated yesterday. Check out the draught menu here and the bottle menu here.

my vegan sweetie, checkin' out his options.

The interior is cozy and all of the servers work together to make sure your glass is never more than half empty, your food comes out rapidly, and the check is taken away when you’re ready. Because I’m really unsophisticated, I felt like I’d walked into the Leaky Cauldron when I stepped inside the Brick Store, but it might just remind my more worldy friends of their European vacations.

view of the main hall from the entrance

view from the second floor

Vegan dining options are scant, but the one we had was solid – just a hummus sandwich piled with fresh vegetables and dressed with a house-made spicy vinegar. And those fries – oh my!

$8.50 and big enough for two people.

thanks for taking such great care of us.

my three tasters and nate's St. Bernadus

I wasn’t up-front about not liking beer, but when he heard me admit it, he couldn’t resist the challenge and brought down three tastes from the Belgian bar. To my great shock, I enjoyed every one! The Boon Kriek was nice and gently vinegary, but smooth, not punchy, like an older, gentler ferment instead of a young buck. The Scaldis Peche Mel, creamy and only gently peachy – overall, I called it “inoffensive”. The Bacchus was like Boon Kriek +1, and was called the most vinegary beer currently on tap. Apparently that’s a flavor I can get behind.

Only forty bucks? Perhaps it will soon be mine!

The pub is also full of art from Atlanta-based folks, like R. Land, featured here. You may know him as the Loss Cat guy! I think this riff on his iconic “Pray for Atl” hands is awwwwwesome.

If you’re planning on heading to the Brick Store soon, be sure to check out the menus online and use Barnivore if you’re unsure about a beer’s vegan-friendliness. It has been my exclusive experience that high-gravity true craft beers from Germany and Belgium are vegan (this blogger has a great explanation), but it’s always worth a double-check.

Oh, and be sure you take MARTA, cuz like our city’s unofficial public transit tagline goes, MARTA is Smarta! Mostly because the Brick Store sits atop the Decatur station. Honk honk!!!

“But what Foer most bravely details is how eating animal pollutes not only our backyards, but also our beliefs. He reminds us that our food is symbolic of what we believe in, and that eating is how we demonstrate to ourselves and to others our beliefs: Catholics take communion — in which food and drink represent body and blood. Jews use salty water on Passover to remind them of the slaves’ bitter tears. And on Thanksgiving, Americans use succotash and slaughter to tell our own creation myth — how the Pilgrims learned from Native Americans to harvest this land and make it their own. And as we use food to impart our beliefs to our children, the point from which Foer lifts off, what stories do we want to tell our children through their food?”

This section stood out because I just returned from Interfaith Youth Core’s Annual Conference, Leadership for a Religiously Diverse World, where I met and learned from lots of folks from different religious traditions–Buddhism, Jainism, Judaism, and Sikhism, among others. My favorite part of the conference was the “speed-faithing” sessions when, for about an hour, a young leader of faith offered a kind of 101 from her or his particular tradition.

I was particularly taken by the Jain and Sikh students who described how their eating choices fit within their entire way of looking at the world. The Jain student taught that his commitment to the fundamental Jain principle of ahimsa (non-violence) persuades him to see veganism as the most coherent choice within that ethical framework. (Jains at large reject all flesh and eggs, but take dairy products; however, in today’s increasingly factory-farm (read: suffering) laden marketplace, many are totally vegan).

Similarly, the Sikh presenter said she is vegetarian because her faith teaches her that taking life is totally wrong. (She consumes dairy but is careful as to the source.) “Life” is not confined to human life, as Harvard Humanist Chaplain Greg Epstein persuasively illustrated during his talk on engaging Humanists & Atheists in interfaith work. Because we humans depend on the earth for sustenance, we must make conscious decisions to promote its health, too. (You’ve probably already read how much fecal matter from farm animals is destroying our water, so I’ll spare you any statistics here.) Humanists may not believe in a supernatural higher power who exists and acts from beyond the laws of physics, but they do believe in community and the fact that the right “community-based actions and decisions can lead to a more fulfilling and purposeful existence“.

The way we eat says something about what we believe…and most of us (at least, among my readership here at cracktheplates.com) have the blessing of at least three times a day, guaranteed, to live out those beliefs. That’s a better way of getting at the meaning of that tired and kind of obscurantist “You are what you eat” adage, isn’t it? I eat vegan (and frequently local) because, while I am definitely not in the business of deluding myself into thinking that I can eat in such a way that no living being will suffer or die because of my choices, I do recognize that I can take steps to minimize my impact. (Reflecting on the Jain concept of intentionality helped me with this one.) It may not be a perfect choice, but I firmly contend that it is a better one than eating animals and their “products”. (And, aside from that, it’s not like I’m losing out–have you read this blog lately?) This is one reason why I don’t insist everyone go vegan immediately; more constructively, I try to be encouraging and serve as a resource when folks tell me they’re trying to be more conscientious about what they eat.

For me, it comes down to the admission that eating involves making a moral choice that ought to reflect who I am and what I believe. In selecting food at a market, cooking at home, serving others, and picking up my own fork, I see moral choices for well-being or for ill. (Thanks, beloved Peter Singer!) I’m a privileged first-worlder with the choice to buy food that is demonstrably better for myself, neighbors, and planet–and so I do. This choice to minimize the negative impact on my own body, my neighbors’ bodies, and my planet’s body is one that is in line with my steadfast commitment, framed within a relational theology, to do what I can to promote the well-being of neighbors near and far, sentient and non.

Working from a Christian persuasion, I recognize that Jesus’ concerns were for the least of these. He was a radical who touched to heal the most outcast; who teaches us to feed the hungry, to quench the thirst of the parched, to welcome the stranger, to clothe the naked, to take care of the sick, and to visit the imprisoned. (Matthew 25:31-46) One of the ways I choose to embody these teachings follows from acknowledging that the way I eat is a moral choice that affects others and ought to logically cohere with how I view the world and my place in it. So acknowledged, I choose veganism.