Tag Archives: Marty’s Flying Vegan Review

Guest Blogger: Marty’s Flying Vegan Review – Make One More

16 Nov

Marty is a veteran of VBU! he’s an unique contributor as he is a vegan pilot who gets the chance to share his experience travelling to so many countries. Marty’s blog is aptly named Marty’s Flying Vegan Review. Click here to read Marty’s first contribution and HERE to read his post “Vegan, what’s your job?”, HERE for his review of Loving Hut in Pittsburgh, HERE for his review of Quoron’s Vegan Burger and HERE for his response on an article to ‘being mostly vegan’.  Please welcome Marty!

The other day the cashier at Chipotle commented that she liked my shirt.  I was wearing my Dr. Fuhrman shirt from the Nutritarian Festival in Aspen that I was lucky enough to stumble into a few years ago.  The festival, not the shirt.  It says, “Kale is the New Beef.”  It’s one of my many conversation starting “tools”, and shirts, along with buttons and pins can sometimes start a conversation.  I’m not going to say I’ve created many vegans a la minute but I know I’ve gotten a bunch of people thinking about their food.  Like hockey, (come ON NHL), I may not have scored the goal but my pass earned an assist.  I always have SOMETHING on SOMEWHERE that says either, “vegan,” or “animals,” or “food.”

The conversation went like this:
“I like your shirt.”
“I’m a vegetarian.”
“That’s great.  I’m a vegan.”
“Oh, really, high five, I am too!”
We slap palms.
“Why don’t you say you’re vegan?”
“I think it sounds a little —” (Now in all honesty I forgot what she said.  It could have been presumptuous, or pompous, preposterous or … it doesn’t matter).
“Well, I think if we all use the word more it will be a lot more common and less — sounding.”
“Hey, you’re right.  I’m vegan!”
Seriously, that’s how it went.
In this day and age I think we’re at a tipping point.  For a lot of things.  Republican Independent Michael Bloomberg just came out admitting that there is actually something called climate change, (read Global Warming).  It’s also a day and age where you almost can’t help but to hear the word “vegan” at least once.   People are getting used to the word.  It’s not as odd as it once was.  They may even have a curious thought about it.
I just helped Jordan Wyatt of the Invercargill Vegan Society with his podcast, “Co Existing with Non-Human Animals.”  My last message was this:  Make One More.  What I mean is, we’re about 4% of the population right now.  If we all just committed in this coming year between World Vegan Days to just “Make One More” vegan, we will have doubled in size.  At that point we’ll be bearing down on the magical 10% number.  10% of anything is worth sitting up and taking note of.  It’s enough of a number that people who sell things take note of as a slice of market share worth catering too.  It’s the start of a movement that has finally gotten a foothold and moved from the fringe looney bin to a bit part on the world stage.  With it comes a modicum of power.  With a modicum of power we can save a lot of lives.
So say it if you are it and let’s all commit to Make One More.

Guest Blogger: Marty’s Flying Vegan Review – Response to article “On Being Mostly Vegan”

3 Jul
Please welcome back our resident vegan pilot Marty, who is the author of his blog Marty’s Flying Vegan Review, with his response to an article on the Huffington Post about veganism. Here is in his own words, ” From New York, New York, 55 years old and I’ve recently, (around June or so 2010), come to some decisions and have put up my tent smack dab in the middle of the Vegan camp. I still ponder such things as to how far to drill down into ingredient lists and the role that ancillary things to the animal industry such as belts and shoes play but for now I do the absolute best to order vegan dishes and of course still cook 100% Vegan. I won’t throw out my non vegan clothes but will no longer purchase anything made primarily from an animal, (leather, wool, etc.). I’m pondering a podcast just to throw out my opinion, (why not? Seems as if everyone else with one has a soapbox), on just such topics as veganism, diet, lifestyle, clothing, decision making process, resources, where we get the most bang for the buck, and other such musings. Stay tuned.”Check out Marty’s Facebook page and Twitter account. Please welcome back Marty!
Since Huff Post only allows 250 word comments, here is my full response to the article “On Being a Mostly Vegan” by Sasha Turgman
My road to veganism was a slow transition, not a right angled turn.  I want to differentiate someone who eats a plant based diet from someone who is a vegan.  More power to those who
shift their diets.  A vegan is someone who refuses to participate in the oppression of another being, IMHO of course.
Fish and seafood were the last animal products I omitted in my diet.  I would have them 2 or 3 times a month, usually when on the road and unable to find any 100% plant options that INTERESTED me.  I still ate a plant based diet and called myself a “vegan.”  Only now, years later, do I realize the confusion that title caused.  Vegan-esque, vegan-ish all are descriptors of a mostly plant based diet. Vegan is a lifestyle, a philosophy, a belief system which includes a 100% plant based diet but much, much more.
I went vegetarian for my health and replaced animal flesh with Mozzarella En Carozza and Doritos. When I started to not feel so great I did a little research, began to cook, (got really good at cooking), and a funny thing happened.  Whilst doing research into how to eat a healthy plant based diet, (and we all know how many opinions about that there are out there), you absolutely will come across information about how our food is brought to the table.  Pesticides, hormones, antibiotics, and industrialized animal farming will all become household words to you.  You
discover things about your food you really didn’t want to know.  I found this information empowering.
I started to doubt the wisdom of eating fish when my daughter begged me to make swordfish with Giada DiLaurentis’ Mango Salsa.  It was a family favorite but in the discussion I found myself saying things like, “The government recommends that we only have swordfish twice a year,” and, “Because it has mercury and it’s bad for your brain because it’s a heavy metal
poison.”  If this doesn’t stop and make you think about how much you really really want to eat something I don’t know what will.  (Would you eat something if someone said it contained strychnine? You can have a little bit but not too much!).  So I really started to question why we ate things that were toxic!
My last straw, to finally give up the last pesco remnants of my old diet was when I read a report about the levels of toxic chemicals the EPA (or might have been the DEP, I don’t remember), found in fish and 100% of them exceeded the government recommendations for mercury.  That was it.  I became 100% plant based.  Eating seafood just wasn’t that important to me.
After seeing so many videos, reading so many books, I have come to the realization that animals are sentient beings and I don’t believe we have the right to use anyone, human or non, for our own pleasure or entertainment, whether that’s to pleasure our palate or watch an elephant at the circus doing anything but what is natural to her.
There are many small discussions/arguments among vegans that are in a sense petty after one decides to stop eating animals.  Should you throw out all of your leather or wool products?  donate them?  Or just make the decision to not purchase them from here on out? I chose the latter and will still on occasion use my leather work boots.  The funny thing is, I don’t feel good
about it.  I just don’t have an extra $100 dollars sitting around to buy vegan ones.
I went vegan for my health but now I am vegan for the animals.  I feel that we can make the world a better place if we do our parts to minimize pain, suffering, and live a more compassionate life.  If you want to participate in Meatless Mondays, have one animal product free meal each day, or any other iteration of moving towards a 100% plant based diet I applaud you.  If you eat mostly plants and can’t give up your sushi, it’s still better than nothing but I would still say that being 100% plant based is the goal.  Don’t do nothing because you can’t do everything as Coleen
Patrick-Goudreau says.  Go vegan for the animals, for your health, and for the environment.

Guest Blogger: Marty’s Flying Vegan Review – Loving Hut Pittsburgh

24 Feb
Please welcome back our favourite vegan pilot blogger Marty, of Marty’s Flying Vegan Review
The timing worked and my good friend was around to pick me up and join me for dinner.  He’s a great guy but so afraid of this kind of food he stopped at Arby’s on the way to get me.  Spilled ketchup all over his car in a panic meal but he’s come a long way and I’m sure just seeing the stuff made an impression on him.  Favorably or not I’m unsure as he’s the kind of guy so set in his ways that when we used to fly together I could order exactly what he wanted from the Cracker Barrel menu.  It never varied.  If I took him to an Indian or Thai he would probably have made the same stop.  Some people change slowly.  His wife will drag him here.  I have hope.
I change when I walk into a vegan restaurant.  I do.  I really do.  I become like a 7 year old at Disneyland when Mickey appears from behind a wall.  I become … quietly ecstatic.  Joy emanates from the essence of my being knowing I don’t have to asks the litany, the dirge.  I can start eating like PacMan through yellow dots immediately.  And a buffet, my friends, well, there goes all traces of self control.  I don’t pile my plates very high but I do turn going back into a long distance aerobic event worthy of becoming a tag team Olympic sport.
I mean, look at this spread.  All vegan.  All … never ending.
Each is labeled but really, who cares what it is?

Of course, I ran back to the dessert display case where many of the offerings were from Vegan Treats in Allentown.  Is VT making inroads in Pittsburg?  What a lucky town and they don’t even know it.

I see a peanut butter bomb.  Do you?
One of the largest dining rooms of any of the Loving Huts I’ve been to.  Notice the big “L” on the ceiling.  Notice that carnivore in the midst of all of those vegans.  (I know his name and have his number).
I am literally like a friggin’ tourist here, taking pictures next to  all the famous landmarks.
To me it’s like having an opportunity to hold the Rosetta Stone.  Or the 10 Commandments.
I’m telling ya, I’m like a tourist.  This is the famous waitress but I can’t find the receipt where I wrote her name down.  Alyssa?  Alaina?  I hate when my memory goes.  Especially about that landing gear thing.
Thick and rich Mushroom soup with a hint of sweet potato.

Now I’m going to both cheat a little and make life easier for you.  I’m going to summarize this meal.  There were some hot (spicy) dishes, some fried comfort foods, some classics like Pad Thai and Fried Rice and some with other mock meats in various sauces and veggie combinations.  You all know my take on anything fried needing to be awarded first prize in, oh, anything and there were a few fried thing so heaven in my book just went up a notch.  Vegan heaven.  Fried fake shrimp that tastes like the ocean.  There were also Tofu dishes.  Most had a very nice blend of flavors, the sweet dishes not being overly clawing and the hot dishes just a gentle heat.  Of course I order my Bloody Marys with a shooter of Sirracha so who am I to judge heat.  Oh, there was a bottle of Sirracha too now that I think of it.  Most dishes had a degree of salt whether that was from Soy Sauce or salt so you’ll be thirsty later for sure.
All in all I could have spent another hour there and forced them to pay the chef overtime but at some point you just have to say, “Hey!  Put the fork down and slowly move away from the table and no one gets hurt!”  So I did.

A chickeny nugget kind of thing and fried shrimpy things.
I mean, like, really, this isn’t piled too high.  It’s piled wide, ok, I’ll grant you that.  But I only made 3 trips, I promise.
Well, plus soup(s).  Oh, and a cupcake and cookie.
Golden Arches, move the hell over.  LH is in the house.  Now all they need is a drive-thru!
2 kinds of “chicken” nuggets, peppery and salty, a sweet and sour mock meat and some other stuff.  I see Pad Thai peeking out from there too.

The only thing I didn’t jump up and down about, (but ate non the less), were the buffet desserts.  They were ok but nothing like a Vegan Treats dessert.  Pay the money, eat the Peanut Butter Bomb, (if you like peanut butter), or anything else they make.  It will knock your impression of vegan desserts on it’s cardboard flavorless butt!

Guest Blogger: Marty’s Flying Vegan Review – “Vegan, what’s your job?”

12 Jan

Please welcome back our travelling vegan pilot Marty from Marty Flying Vegan Review!

I have so much to catch up on from the California trip but this has been on my mind lately and perhaps a bit more important than restaurant reviews.  (I know, I know, ya gotta eat.)

I was at a Vegan Drinks in NY the other week and was having a conversation with someone who basically said that, as far as talking to other people about veganism, he didn’t do it.  His being vegan was, “enough.”  I told him that I had to somewhat disagree with him.

From my pics and writings you know that if I’m not working and in a uniform I ALWAYS wear something with a vegan-ish message.  My tee shirts or buttons are the easiest way to strike up a conversation with someone who either will say, “Harrumph,” give me a thumbs up, or just make some comment or other.  It doesn’t matter what the comment is, they’ve just opened up the door for me to talk about veganism with a complete stranger.  It’s rare that someone says, “Hey, I’m a vegan too,” but even that will give me the opportunity to talk about what they do and how they participate in the vegan community.  Most of the time I hear all of those standard comments that, if you’re vegan, you’re all too familiar with.

If they tell me about how much steak they hardly eat anymore I’ll start talking about how much I eat and asking questions about why they cut down.

If they tell me how they couldn’t ever be a vegan I’ll tell them about how my grandfather was a butcher and as a kid I worked on the fishing boats in Sheepshead Bay, Brooklyn and thought the same thing at one point in time.

If they tell me about how they have a rescue dog, (I do wear a spay/neuter button on one of my knapsacks … one of my few single issue buttons), I’ll ask them if they ever rescued a pig.

I will start to talk about diet and health, environmental issues and compassion and wherever I get a glimmer or a “Hmmm,” I know that that is the direction the conversation will take.  I figure I only have a minute or two in random encounters whilst out and about.  What’s my goal?  What’s my job?

Well, I figure that the most important thing I can do is the equivalent of moving that first grain of sand under a ship that’s run aground.  I want to plant, minimally, the smallest of doubt, the first formation of questioning the status quo of food and how we treat animals.  I know that the odds of the lightbulb going off in the short time I interact with this stranger are slim to none.  (Although recently someone pointed to my “My Food Didn’t Scream” button and said in that moment they “got it” … so it can happen … like love at first sight).  The odds are much greater that I can implant a thought to change the mindlessness of food consumption in that persons life.  If I do that and you do that and the next vegan does that who knows if, (not when), the news of the next animal flesh recall or mad cow outbreak headline  will finally push this person over the vegan line.  I don’t know.  Perhaps you’ll have been the person to move that grain and I’ll be the one to add the final push.

I just heard a lecture by Dr. Steven Best.  He raises some interesting points that shifted my thought process, (and caused me to get off my butt and write this), about our vegan movement.  How much time do we have left if scientists say that by 2050 there will be no fish left in the sea?  And there will be 8.9 billion people* to feed.  And the polar ice caps will have melted?

His statement that we’re not in the 6th century, acting like we have all the time in the world, but the 21st and time is literally working against us, really struck home.  China’s middle class is about the same size as the entire U.S. population … and they all want meat.  300 million new meat eaters.  If we don’t work at making people come over to the vegan side we are definitely going to be losing this war, and this world!

It’s in English, subtitled in German.

I think it’s a good use of a half hour of your time.  I think I’m better able to serve this movement working my job and making a salary and blogging and being an activist than I am sitting in jail for some direct action at this point in my life but you’ll have to make your own decisions about what he suggests we ought to be doing.

Our job is to make more vegans.  Make a lot more vegans.  And do it soon.

Start conversations with anyone the least bit interested in hearing what you have to say.  Talk about their health, talk about the environment, talk about compassion and speciesism.  One of those will strike a chord.  Do it every day.  Do it twice a day.  We need a groundswell and we need it now.


Guest Blogger: Marty’s Flying Vegan Review

4 Jan

Please welcome Marty, he is the blogger behind Marty’s Flying Vegan Review. Here he is in his own words:

“New York, NY, United States 55 years old and I’ve recently, (around June or so 2010), come to some decisions and have put up my tent smack dab in the middle of the Vegan camp. I still ponder such things as to how far to drill down into ingredient lists and the role that ancillary things to the animal industry such as belts and shoes play but for now I do the absolute best to order vegan dishes and of course still cook 100% Vegan. I won’t throw out my non vegan clothes but will no longer purchase anything made primarily from an animal, (leather, wool, etc.).I’m also pondering a podcast just to throw out my opinion, (why not? Seems as if everyone else with one has a soapbox), on just such topics as veganism, diet, lifestyle, clothing, decision making process, resources, where we get the most bang for the buck, other vegan intensities from radical to silent and other such musings. Stay tuned. I refuse to eat rabbit food and salad exclusively and travel as a charter pilot for a living so when I find I’m in Sheboygan or some such place and can’t find anything more than a mac and cheese to eat these things become less musings and more reality. Actually, I haven’t ever been to Sheboygan but you know what I’m talking about. Ok, Rogers, AK then. And I don’t eat mac and cheese anyway.”

Please welcome Marty!!

Two days in Disneyland and California Adventure gave me ample time to burrow into the ingredient lists in several establishments in both parks in Anaheim, CA.

Some free advertising for Brittany.  If you haven’t checked out her cooking videos, you should.  www.tofuguru.net
OK, on three, everyone put your hands in your pockets … one … two …

I love love love to wear shirts which cause people to either think or ask questions.  (I also usually have a button or two.  My favorite has become one from For the Animals Sanctuary which just says, “My food didn’t scream.”  It made a vegan the other day when someone read it and made the connection.  I kid you not.)

This is from Brittany Robert’s website, The Tofu Guru (duh), where she posts what I believe are some of the most entertaining vegan cooking videos on the web.  Unless you’re into metal.  Then you probably should go to the Vegan Black Metal Chef, which is all the rave, but I just am not a heavy metal guy, (picture guitar or banjo or banjo mandolin in an old-timey band).  One day I will get through it and try the recipes, which I understand are pretty decent.

First off to a few rides on the California Adventure side of things.  One of my favorite rides in the world, Soaring Over California is there.  If you haven’t gone on this ride you should put it on your bucket list.  We went twice.  Make sure you go to the A side.  The B side was so much blurrier.  I mean you can see the windows on the buildings as you come over the carrier deck in San Diego in one and on the other … eh.

California Screamin’ which has a full 360 degree loop.
Look, they’ve put my framed picture up on the wall.  Oh, wait, now it’s gone.  Good thing I took this picture of it.  Hey, any ride that goes upside down is one a pilot will go on.

I was amazed at how many more vegan options cropped up since my last visit here but also amazed at where I found the non vegan ingredients.  Since we didn’t have one meal at a sit-down restaurant, (where I’m told the chef will usually come to your table and talk about your meal), and all of our meals were fast counter service, I asked every cashier for the ingredient list.  Once you get the list you have to delve item by item and read to see if anything pops out.  Usually allergens are listed at the end so that’s where I start.  Any milk or dairy will be declared there and you can save your eyes a lot of small print reading. Honey is the ingredient most often not seen as I’m reading as fast as I can, holding up the beginning of a long line, and it’s not listed separately in the allergen section.

Most cast members will ask what your allergen is and I just say vegan which sounds sort of like I’m allergic to vegans and the truth is there are very few vegans I’m allergic to. Many more cast members know of or have heard of vegan requirements and I hardly got a strange, “What’s that?” look or question.  I did get a few, “I don’t knows,” and a chef asked me about chicken once then did a sort of head slap, “doh”, and realized what he said.

After California Screaming we went over to the Wharf and although I know the Lucky Fortune Cookery has tofu and a few vegan sauces, (make sure you get the book as some of those sauces sound vegan but are NOT), I opted for a vegan burrito at Cocina Cucamonga Mexican.  (At Disneyland, this can also be obtained at Ranch del Zocalo where many of the exact same menu items are available).  Since I messed up and ended up having the exact same thing for dinner the next night, (I just didn’t want to wait on the line for the vegan gumbo in Disney Orleans … although it has always been tasty (if not too salty last time)), there’s going to be one less meal to blog about here.  I also had very much wanted to get to Hoa Sen, a vegan/vegetarian restaurant in Garden Grove, just south of Aneheim. Missed it again.

At the Cocina I start Sherlock Holmes-ing “the book”.  I’m looking for hidden things and lo and behold, almost the last ingredient listed is “whey”.   (From Wikipedia – Whey or Milk Serum is the liquid remaining after milk has been curdled and strained.). Ugh.  I mean, would the taste of the sauce be so so off that they just had to add it?  Did someone in the tasting lab actually dip a spoon in the first batch and think, “Ah, almost perfect but for that drop of whey”?

The red chili sauce is made with chicken stock.  I can’t for the life of me figure out why these 2 ingredients aren’t made vegan but their not.  In addition, the guacamole and Pico de Gallo is vegan.  Remember to specifically say, “No cheese, sour cream, or sauce,” or you’ll get it.  I forgot.  It had to be redone.  And it was with NO problem.  I always get the feeling the chefs and food service people for the most part, really want to give you exactly what you want and will literally open up the book for you.

One problem I do see recurring all over the country is that when you say, “I’m vegan,” it has started to lose its meaning.  I do believe its from too many people saying they’re vegan and then adding all kinds of animal crap to their food.  Don’t be surprised when the person taking your order doesn’t catch the cheese as not being vegan when you say you want a vegan meal.  I’m willing to bet there was a “vegan” who ordered their food with cheese still fresh in their memory.  I was guilty of this before I fully crossed the vegan line.  It was easier to say vegan plus cheese than query about chicken or beef stock, et al, and then add the non vegan ingredient that was still acceptable to me.  Lazy.  And now I see that it fueled a big confusion fire that is still burning.  So if you’re not vegan, please don’t use the word vegan when you’re ordering food.  Please.

Hidden ingredients pop up in rice and beans and I checked or asked about these also.  I tend not to take anyone’s word for it anymore as I just think people don’t realize that a tomato chili sauce is made with chicken stock.  Below is an example of the recipe page from one of the books:

Here’s what the plate looked like.
Here’s what the plate looked like after I slathered it with hot sauce and autopsied the burrito.

The burrito itself is certainly tasty and adequate.  The portions are standard American gluttony and of course there was nothing left on my plate.  It’s just the way I roll. And if I don’t stop this I AM going to start to roll. Anyone hear the word resolution in the background?

The dish is unfortunately repetitive.  Rice and beans on the outside and rice and beans on the inside with a soft flour tortilla.  Inside there are more sautéed vegetables.  The rice, (or beans … I forgot), can be substituted out for more veggies.  Throw some hot sauce on the whole shebang and you have a decently satisfying meal.

Also at California Adventure at the Pier is Pacific Wharf Cafe.  They are primarily a soup vendor but do have a vegetarian chili.  I didn’t go through the ingredients for the chili but did ask if there was milk in the bread bowls.  There I was given a bag that the breads are packaged in for sale and they do not contain milk.  I am making a leap of faith but I’d presume the bread is the same bread used on the Disney side at the Royal Street Veranda to serve the vegan gumbo.

Also on the California Adventure side is a place that prepares picnics.  Where there is hope, namely the Mediterranean Vegetarian entree, is so botched from a vegan perspective you’d be paying … I don’t remember, $13?, for raw veggies.

The only thing on this menu was the Mediterranean Vegetarian dish.  The hummus and couscous both had non vegan ingredients.  I didn’t bother asking about the lemon cake.  Plus it was expensive and all you can eat is the raw veggies.

Another one of my questions was about the popcorn and butter.  In the guest services trailer, (CA is undergoing some renovations and it’s a looooong walk all the way around), I asked and the cast member thought there was butter as an ingredient.  From this package I don’t see any.  The question is about the natural flavors.  I’ll eat anything artificial from cardboard to styrofoam packing peanuts, (Just kidding.  No really.), but who knows what’s in there.  It doesn’t have milk listed as an allergen and I’m not sure if butter would have to be listed as such but it didn’t say “dairy” either.  One of the things I’ve noticed about my ethical veganism is that I just pass on a lot of food which “might” be vegan and err on the side of not eating it.

Popcorn package.
I’m still never hungry so don’t worry about me keeling over anytime soon.

Another place I didn’t eat is Award Weiners in California Adventure on the Back Lot.  They do have a veggie option, I think it was a cheesesteak without the cheese and it’s cooked on a separate area.  I didn’t do much research.  I lied.  I just looked it up.  Portobello-Mushroom Philly – Grilled Portobello, onions & bell peppers sauteed in amber lager, topped with pepper jack cheese. Served with sliced apples or chips. $6.99
So leave off the cheese.  I didn’t check the ingredients in the bun though.  And you’d have to check the lager on barnivore.com.

So now we’re over on the Disney side and I’ve been thinking about the unlimited skewers someone mentioned along with the words vegetable.  I thought they said it was at the Bengal Grill right by the Indiana Jones ride.  Well, I couldn’t find unlimited veggies anywhere and found out that although the Bengal Grill does have a vegetable skewer, it’s cooked on the same grill as the meat.  I just wasn’t interested.  So, even if you’re ok with that I suggest you look at the book for the sauces and marinades they use.

But, right next to the Bengal Grill is the River Belle Terrace.  I was astounded twice there. First we went through the book for a few of the options and then the ingredients in the options.  They have a Vegetable Po Boy that was delicious.  Just the right amount of heat to tickle Americas’ taste buds but not blow out their lower intestines, a really nice amount of food in the bun, a great mouth feel and a sweet tomato sauce.  And yes, they have two breads listed, one is vegan and one is not but they only serve the non vegan one there. Score!

And as a side they have either pasta salad, (not vegan because of mayo), fresh fruit or … get this … Freaking Lentil Salad.  2 out of 3 vegan options.  In Disneyland.  Dudes and Dudettes, we are making strides like Paul Bunyon if we’re finding options like this and finding them in the most middle of the road Americana dining.

The beans are vegan also.  I should have eaten here twice.

I think this is a meal that from a flavor and texture standpoint is worth putting on your list.

Vegan Police Tee Shirt the next day.  It reads, “Vegan Police” and “Until Every Cage is Empty”
That raised an eyebrow or two.  Good.  It started a few conversations also.  Even better.

A few more pics of Disney.

OK, I’m really just a big kid.  What better way is there to teach the kids in the front row a bit about joy?


Seasons Greeting at the “It’s a Small World” ride.
Maybe I missed it but I didn’t see one menorah.  Way to go Walt.
Two last things.  First, there are many places to buy apples, carrots, pineapple, etc. if you’re not in the mood for ingredient archeology, or just want something raw.
Second, one last word to the wise.  Since menus change and suppliers change, I’d only use this list as a guide and not gospel. Please ask again to see the books and if you have a quick second, throw a comment up to confirm, verify, or correct.  Thanks.