I have been a vegetarian for over 40 years. My how time passes. As a child, I was a very picky eater. It vexed the parental units greatly especially my utter disdain for all things from the sea(since they were from the East Coast and we spent every summer on Long Island, this multiplied their frustration!): No steamers, caviar, bass or bluegill. No shrimp, nor seaweed, bluefish or oysters. Exit stage left, eating fish. We had a lovely little herd of sheep. I loved them. I sang to them. They were my companions (this sounds like a familiar horror flick!)They were taken away one afternoon. I made a decision to never eat lamb.
High school Biology class caused me to view pork in a different manner. Poultry was the last to leave, I won't share the reasoning. Choosing to be vegetarian was a very natural progression for a gal like me. I have tried in recent years to investigate and re-assess my choice. I have no judgement nor wish to question the needs or values of others. I do feel that we should do much, much better on the environmental front (another whole realm of discussion). But I live in a time and place where I have the opportunity, and privilege of options. I am not hungry, I do not go without. I can choose. Many on our planet cannot and this I try to keep in mind when I notice myself being picky.
This week, Duos mobile will be serving lunch at the Statehouse Market. We will be serving:
- Chicken Curried Sandwich(John is LOVING it) on Brioche Bun (GF option of course)
- BBQ Tempeh Sandwich (vegan)...even skeptics would swoon
- Salad of local Arugula, Peach, Feta, Pickled Onion and Smoked Paprika Almonds with Citrus Vinaigrette
- 2 Soups
- A Smattering of Sweets including: Bay Leaf Pound Cake
- Lavender Infused Lemonade
At Eskenazi Health you can look for the BBQ Tempeh and Curried Chicken Sandwich by Wednesday. As well as the beautiful Arugula Salad and Bay Leaf Pound Cake.
At the Kitchen, we will be making Perfect and Tasty Turkey Meatloaf, BBQ Tempeh and South Indian Rice Pilau with Black Eyed Pea Stew (v/gf). I am quite sure I will make one last batch of Summer Pasta with Brie and Basil since the season is waning and I cannot resist one last hurrah.
With felicity and gratitude,
Becky, John, David et al