Real Veganism

One of my co-workers, Chris, is an actual Vegan, and has been a source of great knowledge and support during the last weeks.  I recently asked him a few questions to get a better grip on his brand of Veganism.  Enjoy.

Q: When did you become a vegan?

A: I became a Vegan in May of 2005 at age 15. I was vegetarian for
about two weeks prior to switching to veganism. Given my nature to
embrace extremities, it seemed like a logical step to take.
Vegetarianism just didn't seem to encompass everything to which I was
feeling at the time.
Q: What prompted you to abandon animal products?

A: The decision to detach myself from the typical North American diet
came as a result of several things. I've always had a love for
animals, and as far back as I can remember, I questioned eating meat,
if not to my parents, who controlled my diet, then at least to myself.
I was never sure why it was okay for people to act like this, but I
accepted it as a part of life. It would seem that I was at the perfect
age to fully envelope myself in something like veganism, when I did. I
think that at fifteen, people are really looking for a passion,
something that maybe isn't the norm, and something with a whole lot of
intense people within. When I was fifteen I was very unhealthy. I was
really overweight, I was often sick, and I had little energy to spare.
My mood was often fluctuating and I had a hard time concentrating. The
switch to veganism helped me overcome all of these issues, although I
sure hormonal development also deserves credit.

The initial move to veganism started with ethical reasons and moved
into health. FInally and most importantly to me at this point was the
environmental aspects. I am certain I don't need to bore you with the
details about the environmental degradation due to factory farming. IT
simply is a more responsible way to consume, and fall asleep at night.
Q: Are there any special rules you have for yourself that might differ
from other vegans?  If so what are the reasons?

A: I am pretty strict about most things, however there are certain
moral flexibilites I have had to undertake. Since working in coffee, I
am forced to try drinks, in order to maintain quality control. I
always spit out the drink after tasting, however, I am sure many
vegans would be horrified by this. But what can I say, this is my
profession, and it comes with certain difficulties. You do what you
can do with what you've got.

The only other thing I am flexible with is honey. Though I would never
cook with it or use it myself, if it is served to me, I will eat it.
The reason being, when people hear I am vegan, they generally get
excited to cook for me. It is extremely rare that someone thinks about
honey as an animal product. But they try so hard, and I have to
appreciate their efforts, so honey, I can handle. Though again, I do
not consume it on my own terms.

(Editors Note: Upon further conversation with Chris, he informed me that he would also wear any clothing, aside from fur, second hand.  I thought this was an excellent idea, and a far cry from the extremists a few posts ago.


Q: What types of meals do you find yourself eating on a regular basis?


A: The meals I eat the most are very dependent on the season.

Heres an ingredient breakdown for the seasons & some sample dishes
that go along with it.

Spring/Summer
Tomatoes
Zucchini
beans
peas
carrots
beets
parsnips
rutabaga
kale
swiss chard
lettuce
broccoli
cauliflower
peppers
eggplant
apples
peaches
melons
berries

I generally choose quinoa as my grain for the spring/summer. The
reason being that I consume less nuts, bean varietals and soy products
in the summer and eat much more fresh fruit and vegetables, so my
protein levels are generally lower.

Typical dishes during this time of year are pretty basic. My goal is
to cook my food as little as possible and really enjoy the freshness
and richness of the seasons.

This means tons of variations of salads, and typically food found in
hot, coastal countries, as they tend to have access to these foods all
year round. Mexican is my favorite ethnicity to cook. of course it is.
And summer is perfect for it.

Fall
Garlic
onions
dark leafy greens
corn
fresh milled grains (how sweet it is)
potatoes

This is the time of year where I try and do a lot of preserving and
pickling. I also try and get my hands on as much fresh grains as I
can. Stocking up for winter and the last of the great summer harvest.
Typical meals are pretty homestyle. fresh soups, barbecues, I go crazy
for garlic as its not ready until this time of year. I try and eat a
lot of quinoa and barley, the reasons behind the barley are that when
I lived in collingwood I had a great connection with a grain farmer
who would give us fresh barley every year. My life was oh so good.

Winter

Root vegetables galore
tons of grains
potatoes like crazy
tofu makes its appearance
soup soup soup

WInter for me is a time to slow down and embrace the simplicity of a
vegan diet. There is something really cathartic about eating with the
seasons and especially winter, as it forces you to become very
creative with the few things you have.
Soup, casseroles, sheppard's pie, more soups, and a lot of brown rice.
Because brown rice makes me happy.
Q: Are there processed vegan foods that you enjoy?

A: In terms of processed vegan foods, I've tried many, as they
interest me in some way. The brands I have enjoyed are; Sol organic's,
Amy's, and toffutti. Sol makes great veggie burgers, Amy's has wicked
burrito's and pizza's and toffutti makes ice cream sandwiches that I
would do awful things for. Yet still less awful then klondike. Also
earth balance makes a great butter substitute. Earth Harmony makes
some good fake cheese. But the trick is to not try and replace animal
product's but view these vegan products as their own entity.

Q: What are the challenges of working in a non-vegan food service environment?

A: The only challenge I've come across in the food service industry is
one particular chef. The biggest challenge for most people is to find a way of
describing offerings without saying " I'm vegan, So I don;t know
anything about that." Also many would find it difficult to be around
animal product's and serving animal products all day. But looking at
Phil & Sebastian's...
I know I am serving the best possible animal products out there, and
if anything, slowly changing people's mindsets so they at least start
to consume animal products in an intelligent way.

Q: What does veganic mean?


A: Veganic is a term meaning to farm not only organically, but also
using no animal products such as manure, bloodmeal, or bonemeal.
Whilst working on a veganic farm I saw first hand the benefits of
this, as we used only green manure, mulching and a whole lot of hands
and knees weeding.
Check this noise; http://www.goveganic.net/

(Editors Note: Names were removed to protect privacy)