Archive for the ‘News’ category
My Vegan Journey Continues
My vegan journey is full of adventure. One such adventure led me into the heart of New York City to work at a vegan restaurant. It was sheer joy interacting with 300 to 400 customers we served in a buffet style from 11 a.m. to 3 p.m. Monday through Friday. I cherished my lunch breaks so I could sit down and spend time with them. I lived for those moments!
Not only did I work in Manhattan, but I would travel to Maine to work at my company’s bakery operation. They also had a vegan restaurant in Portland, and a doctor frequented it. In addition to running his practice, he taught at a university in Maine and asked my company to put his medical students on a 21 or 30 day (I forgot) vegan meal plan program. He actually asked Dr. Colin Campbell to help sell this concept to them, so I was able to see Dr. Campbell in person. I’m sorry that the picture is blurry.
Sadly, I had to leave the restaurant, but I will always remember the many great experiences I had with the wonderful people of New York City and Maine. I miss them so much that I helped make OpenSourceVegan.com to at least artificially create the mingling restaurant experience that I relished.
I now work in Arkansas at a health center called Wellness Secrets that helps people combat chronic diseases by promoting a plant based diet and healthy lifestyle through our five day live-in and traveling health education programs.
Miraculously, two of my friends that used to work at Wellness Secrets just started a vegan restaurant in Fayetteville, Arkansas called Something Better Foods. They asked me to help them with their project when I can. When I actually went inside their restaurant before it opened, I couldn’t help but think about the positive influence this restaurant is now bringing the city of Fayetteville. Honestly, I have to help because I remember all my interactions with customers in the past, and I also love this plant based diet.
On Sunday, I went to the grand opening of Something Better Foods.
I already knew that Chef Chew’s vegan food was going to be exceptional. I’ve tasted it many times before. However, like old times, I had to mingle with the customers, and this is what they had to say:
Wow. There seems to be never a dull moment in my vegan journey. I’m now helping a vegan restaurant in Fayetteville, which will truly offer the city “Something Better”, and who knows where the influence will go from there?
Franklin Morris II is making his vegan lifestyle public through opensourcevegan.com.
Find vegan recipes and more from Open Source Vegan on the Open Source Vegan Facebook page, follow on Twitter for all the latest updates, and watch inspiring vegan videos on the Open Source Vegan YouTube channel.
Starbucks for the Holiday Vegan
Ah, winter is upon us. I’ve heard it’s already snowed in other places. Surprisingly, Ohio has been warm and sunny with no snow to speak of. Still, I can smell winter in the air and soon enough snow will be on the ground.
What is it about the first snow of the season that is so pretty and wouldn’t it be great if we could keep that feeling all winter long?
With the changing seasons comes changing Starbucks drinks. Their holiday lineup includes; Gingerbread Latte, Caramel Brulee Latte, and Peppermint Mocha. Everyone has been talking about these new concoctions- more specifically, everyone wants to know if these bad boys are vegan. Well…
The Gingerbread Latte:
Sugar, Water, Natural & Artificial Flavors, Sodium Benzoate, Citric Acid, Carmel Color
Caramel Brulee Latte:
Corn Syrup, Water, Sugar, Natural & Artificial Flavors, Nonfat Dry Milk, Salt, Mono and Diglycerides, Soy Lecithin, Sodium Bicarbonate (Topping contains: Sugar Corn Syrup, Natural Flavor, and Caramel Color)
Peppermint Mocha:
Sugar, Water, Natural Flavors, Sodium Benzoate, and Citric Acid (Chocolate Topping: Sugar, Chocolate Mass, Cocoa Butter, Soy Lecithin, Vanilla Extract) (Mocha contains: Water, Sugar, Cocoa, and Vanilla)
What are the artificial and natural flavorings you ask? Is the sugar organic and/or made from beets, or is it processed through bone char? Good, important questions. I don’t know and neither does Starbucks. I’ve called and spoken to several of their customer service reps only to be told that their “ingredient sheets” don’t list out what these ingredients are actually made from, so there is no way to know what you’re actually drinking.
I find that absolutely insane. I don’t know a single person that would walk into an auto parts store, pick out a random bottle of fluid, and then dump it into their car. Why would someone do that to their body?
I digress, so are these holiday drinks vegan?
Personally, I wouldn’t order one- even made with soy, leaving off any whip topping, and/or chocolate, caramel, or other “drizzle.” If it were me, I’d order a tall soymilk steamer and add cinnamon over at the sugar bar. It’s hot, it’ll warm me up- it is way healthier than a sugar-laden beverage AND I still get the whole Starbucks experience (which I love) so I don’t feel left out. Good for the animals, good for me. Win = win.
I’ve said it before in, How Vegan Is The Starbucks Pumpkin Spice Latte?, and again in, Fall ushers in some hidden dairy products, but it bears repeating again:
Starbucks,
Vegans would like to drink your [insert limited holiday beverage here]. Please start serving up some vegan lattes. You’ve made great strides already by offering up vegan fare. Let’s keep the momentum going and get a full menu that vegans and non-vegans can enjoy, and let’s leave the animals (alone) off of it. Thank You!
Love, Vegans Everywhere
Akron’s The VegiTerranean Closes Doors
I am beyond sad to report that Chrissie Hynde’s vegan restaurant, The VegiTerranean, has closed it’s doors for good. VegiTerranean has been a favorite spot of mine since it opened four years ago, and not simply because it was the only full vegan restaurant in the area. The food was divine, I totally loved the staff, and the atmosphere. I’ve taken clients to lunch there, had dates, birthday dinners, and met some fabulous vegans during meetups there. I will sorely, sorely miss The VegiTerranean.
[Seriously to every single member of the VT Staff, I'm going to miss every single one of you. YOU ROCK. Thank you for remembering me, for remembering my passion for vegan whipped cream, and for helping to make some very fond memories.]
Here is the (sad) announcement from Chrissie Hynde herself:
It is with great regret that The VegiTerranean in downtown Akron has closed its doors for the last time.
This has been a labour of love for me for the last four years. We tried everything we could to keep the restaurant going but unfortunately due to the current economic climate this has not been possible.
I’d like to thank everybody who helped me try to fulfill my dream. I discovered that vegan cuisine in Ohio has become more appreciated than I imagined. We were even voted among the top 5 vegan restaurants in America by Business Week. Of course my chef Scot Jones is responsible for that, with the help of Tal Ronnen, the man who taught him how to translate his delicious recipes into non meat versions. Last but not least, I’d like to thank our amazing staff, servers and every one of you who dined with us at The VegiTerreanean.
Your friend, Chrissie Hynde
In honor of the memories, here are some of my favorite VegiTerranean moments. Goodbye dear yummy friend, goodbye.
Linguine with Roasted Vegetables
Country Fried "Chicken" with Braised Greens on top of Mashed Potatoes
Vegan Chocolate Cake with Vanilla Buttercream Icing
Vegan Fruit Pie with the Best Whipped Topping on the Planet
Happy Birthday to me from the VegiTerranean