- ‘Gay Jeans’ that fade into rainbow-colored denim created
- Divided court strikes down big porn award
- Jimmy Carter: Don’t hurt Russian people with sanctions
- Oldest ex-MLB player dies in Cuba, 2 days shy of 103rd birthday
- ‘Top Gun’ for drones: Squadrons of carrier-based killers have Navy’s approval
- Bill Clinton to endorse Charlie Rangel for re-election
- Pfc. Bradley Manning is now Pfc. Chelsea Manning: Court says so
- Secret base U.S. special forces used to train Libyans now under terrorist control: report
- 9th suspect in N.C. kidnapping turns self in to FBI
- L.A. sheriff admits to testing flyover spy program without notifying residents
Vegans no longer just an oddity
Plant-only eaters getting respect
You’ve come a long way, vegan.
Once mocked as a fringe diet for sandal-wearing health food store workers, veganism is moving from marginal to mainstream in the United States.
The vegan “Skinny Bitch” diet books are best-sellers, vegan staples like tempeh and tofu can be purchased at just about any supermarket, and some chain restaurants eagerly promote their plant-only menu items. Today’s vegans are urban hipsters, suburban moms, college students, even professional athletes.
“It’s definitely more diverse. It’s not what you would picture 20 years ago, which is kind of hippie, crunchy,” said Isa Chandra Moskowitz, author of vegan cookbooks like the new “Appetite for Reduction.” She says it’s easier being a vegan now because there is more local produce available and more interesting ways of cooking.
“It’s not just steamed vegetables anymore and brown rice and lentils,” she said.
Veganism is essentially hard-core vegetarianism. While a vegetarian might butter a bagel or eat a cake made with eggs, vegans shun all animal products: No meat, no cheese, no eggs, no honey, no mayonnaise. Ethical vegans have a moral aversion to harming animals for human consumption, be it for a flank steak or leather shoes, though the term often is used to describe people who follow the diet, not the larger philosophy.
In a 2009 survey, advocates at the not-for-profit Vegetarian Resource Group reported about 1 percent of Americans are vegan, roughly a third of the people who reported being vegetarians. A separate survey released last year by the same group found a similar breakdown for Americans aged 8 to 18.
That makes veganism something short of a fad sweeping the nation, like low-carb eating once did. Consider that while Kraft Foods reports that it shipped out more Boca Original Vegan Burger Patties and Boca Ground Crumbles last year, the increase was a modest 1 percent.
Still, there are plenty of signs that vegans have pushed beyond their old, exclusive cocoon that once inspired celebrity chef Anthony Bourdain to mock them as the “Hezbollah-like splinter faction” of vegetarians.
Exhibit A would be the “Skinny Bitch” diet books, which provide vegan lifestyle tips in a blunt, girlfriend-on-the-phone style (Sample passage: “Soda is liquid Satan. It is the devil.”). Actress Alicia Silverstone added a dose of star power to the vegan cause more recently with “The Kind Diet,” a No. 1 best-seller. Vegan diets also have been touted by other celebrities, including Emily Deschanel in “Bones” and Lea Michele of “Glee.”
And vegan cookbooks, once a niche product, are coming out at such a fast clip that there are now subgroups. Da Capo Press’ 20 vegan cookbooks in print include one on vegan soul food and another with Latin vegan recipes. A book of vegan recipes containing alcohol, “The Tipsy Vegan” is upcoming.
Tracye McQuirter, a vegan for 23 years and author of “By Any Greens Necessary,” a vegan guide aimed at black women, said things were different until about a decade ago. While she was part of a vegan community in her hometown of Washington, she says there was little understanding beyond it.
“People did not know what it meant,” she said. “There were not a lot of options in terms of grocery stores. There was no Whole Foods. … We had to basically cook everything for ourselves.”
That’s changed. More than half the 1,500 chefs polled by the National Restaurant Association for its new “What’s Hot in 2011” list included vegan entrees as a new trend.
Vegan entrees came in at No. 71 out of 226 trends (beating out organic beer and drinkable desserts) — that’s far from No. 1, but evidence of veganism making inroads beyond urban strongholds like New York City and Los Angeles. Some chain restaurants like Souplantation and Pizza Fusion even mark vegan items on their menus.
TWT Video Picks
By Andrew P. Napolitano
Obama's veil of secrecy is pierced
- Pentagon plans to replace flight crews with 'full-time' robots
- 'Top Gun' for drones: Squadrons of carrier-based killers have Navy's approval
- Nevada rancher Cliven Bundy hailed as patriot, ripped as lawless deadbeat
- Kansas will nullify local regulation of guns
- America is an oligarchy, not a democracy or republic, university study finds
- Obama avoids 'red line' for China; prepared to impose tougher sanctions on Russia
- Brain surgery victim struggles with Obamacare: 'It's scary'
- 2-week truce for hot sauce maker, California city
- Twitter blocks accounts critical of Turkish government
- U.S. pilot scares off Iranians with 'Top Gun'-worthy stunt: 'You really ought to go home'
Top 10 handguns in the U.S.
Celebrity deaths in 2014