Turn Over A New Leaf: Vegan Diets Are Moving More Solidly Into Mainstream
Hartford Courant - Hartford,CT,USA
By KORKY VANN
“We’re trying to overcome the crunchy-granola reputation,” says Priscilla Feral, national president of Friends of Animals in Darien and author of “The Best of Vegan Cooking” (Friends of Animals Nectar Bat Press, $19.95). “Our image needs to be polished. People think that a vegan diet is a sacrifice, that it’s tasteless and unappealing. It’s not. They think you can’t get enough protein, calcium or iron. You can.”
Feral, a former chocolate recipe designer for Godiva, explores the diversity of “plant-based cuisine” and includes recipes by New York food columnist Mark Bittman, restaurateur Susan Wu and other high-profile chefs in her collection.
The book’s intro includes a brief explanation of [Vegan Society founder Donald] Watson’s philosophy of living in harmony with the planet, but the overriding message is one of healthful eating and fresh, well-prepared dishes.
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2 Comments
On October 8, 2009, ksk wrote:
I started as a vegetarian about 35 years ago. It was very difficult back then. There were not so many options. I did the whole thing-no fur, no cosmetics tested on animals(I marched on Washington, and was involved in getting the LD-50 eradicated). Now, I am a full-flewdged vegan and my point is if you want somethimg badly enough, and your convictions are strong, it will happen.
On October 12, 2009, Dustin, Friends of Animals wrote:
ksk,
I applaud you for becoming vegetarian, then vegan, at a time when it was much less convenient. Thankfully, as this article highlights, there are many people working hard to make veganism not only a lot easier, but a lot more delicious as well! If you don’t own the Best of Vegan Cooking, I suggest you get it. And if you already have a copy, I hope you’ll share with us your favorite recipes!
Dustin