By Jared Chausow
By Katie Toth
By Elizabeth Flock
By Albert Samaha
By Anna Merlan
By Jon Campbell
By Jon Campbell
By Albert Samaha
For example: Most of your shoes are made of leather or suede. Why is that?
"Because I'm not going to eat my boots, that's why. There's a big difference between stepping on something and making it a part of you. I'm not going to eat sidewalk either."
What do you mean "no meat"? No chicken? No lobster?
The problem now is I'm not sure I have the right to slyly defend myself in this manner, not anymore. What follows is a roughage exposé, if you will.
The first thing to understand is that being a vegetarian is actually a pretty private matter. I am still taken aback by the question "Then what do you eat?" and am embarrassed as I struggle to produce the week's food diary. It's not that I'm ashamed of what I eat, but it's none of anyone's business. I imagine I would have a similar feeling counting up how many pairs of underwear I went through in a week (OK, nine). It's strange to be interested in something so basic that I barely register it as an activity. The only reason opening someone's refrigerator is more socially acceptable than opening someone's medicine cabinet is that people keep beer in their refrigerator. (And what's really socially unacceptable is drinking alone.)
In this waysomething once between a select few now coming out of the freezerbeing a vegetarian in this city is not unlike being gay. Vegetarian restaurants and options abound. I have the same number of veggie friends as I do gay friends. Because it's so common and sometimes even hip to be a vegetarian, it's become socially acceptable to poke fun of us. Being a vegan, of course, is more like the dietary equivalent of being a transsexual. Acceptance isn't quite as contagious as it should be.
I tried being a vegan once. Six months of tempeh and kale and I cracked like a rice cake and inhaled an entire box of fluorescent mac and cheese. It was just too hard for me to keep up the charade of a dairy-free existence. The surprising part was how easy veganism was to enter into. You read enough books that make The Jungle look like Goodnight, Moon and you wake up one day to find yourself a recycled-paper-card-carrying member of the tofu mafia. And I knew which books to read, all right.
My own private Idaho potato went like this: When I was a teenager a renowned South African acupuncturist moved in next door to my parents. He and his wife (who pronounces lime like lamb, thus leading to the infamous pie recipe debacle) are still the hippest couple my parents know and single-handedly responsible for introducing them to Whole Foods and the Fugees. One day I told the acupuncturist I wanted to be a vegetarian. I wish I could remember why I wanted to stop eating meat, but this was high school and I also wish I could remember my motivation for drinking Zima and wearing flannel in public. I met with a nutritionist in the acupuncturist's office on Fifth Avenue. She took my whim far more seriously than I did. She talked about tahini, how to cook vegetables properly, and the semi-apocalyptic idea that you could soak almonds for days to make "milk." That I never tried. But I did buy a cookbook called The Single Vegan, not because I was single at the time but because this was the only vegan cookbook available. Looking back, I should have taken it as a cosmic hint to be less of a high-maintenance eaterthe soy cheese always stands alone. Instead I saw myself as this nutritionist woman saw me: a power vegan. I juiced things. Lots of things.
For a while anyway. Damn you, delicious powdered cheese.
So that's my story of how I became a veggiebecause I couldn't hack it as a vegan. Except the problem now is I can't hack it as a vegetarian either. What can I say? New York is sushi city, and sushi is the one thing I've consistently craved over the past decade (besides the secret craving of every vegetarian: bacon). My education about the moral and environmental impact of eating meat is thorough, but my response to all the statistics has developed a major fissure called "sashimi." At first I started with gateway fish: salmon and tuna. I think it's because when I pictured them, they were in massive schools where, going against the current of every crunchy article I had ever believed in, I reasoned: Would they really miss just one? Probably more convenient with one less car on the road. And wham: Now I'll eat eel.