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My journey to vegetarian eating did not happen abruptly. The path was years long, a gradual process admittedly not with vegetarianism in mind.
My journey to vegetarian eating did not happen abruptly. The path was years long, a gradual process admittedly not with vegetarianism in mind.
I grew up in a family that came stocked with a long line of meat-eaters and cooks, farmers who survived the dust bowl and depression and continued life after not only growing grain crops and gardens but also raising cattle and pigs. These were robust outdoor workers who withstood extremes in weather and thus ate three large meat laden meals a day, four during harvest time. My mother was one of the children in this large farm family, so she grew up eating heavy meat meals, the best in homemade baking plus vegetable and fruit canning (stored of course in the proverbial root cellar/storm shelter). This was the routine in their rural community and others like them nearby.
I grew up in a family that came stocked with a long line of meat-eaters and cooks, farmers who survived the dust bowl and depression and continued life after not only growing grain crops and gardens but also raising cattle and pigs. These were robust outdoor workers who withstood extremes in weather and thus ate three large meat laden meals a day, four during harvest time. My mother was one of the children in this large farm family, so she grew up eating heavy meat meals, the best in homemade baking plus vegetable and fruit canning (stored of course in the proverbial root cellar/storm shelter). This was the routine in their rural community and others like them nearby.
My sister, brother and I were raised with the same diets, the foods my mother learned to process and cook as she grew up on the farm. We were sent to spend summers on the farm and expected to help with everything we were capable of from farm chores to food to sewing, help recycling worn clothes and flour bags, even learning how to milk a cow (sort of). It was fun at a young age and consequently I adopted all of these practices as a way to work and to eat, it was all I knew at the time.
My sister, brother and I were raised with the same diets, the foods my mother learned to process and cook as she grew up on the farm. We were sent to spend summers on the farm and expected to help with everything we were capable of from farm chores to food to sewing, help recycling worn clothes and flour bags, even learning how to milk a cow (sort of). It was fun at a young age and consequently I adopted all of these practices as a way to work and to eat, it was all I knew at the time.
Little did I know until years later how those foods paired with different evolving lifestyles could affect one’s long term health or at the very least how one could eventually feel burdened by the food consumed in a daily diet.
Little did I know until years later how those foods paired with different evolving lifestyles could affect one’s long term health or at the very least how one could eventually feel burdened by the food consumed in a daily diet.
I began looking for better practices in eating during my thirties whatever form that might take, something that would help me shed indigestion along with a heavy gravely feeling that followed almost every meal I ate. Fifteen years plus in the making, my search proved to be an on again off again experiment until I finally took a hard look at my main culprit (or perhaps better said *admitted* what the offender was). Red meat and the fats derived from meats were settling front and center in my stomach like rocks, it was not a fit for my digestive system nor were most other meats either. At about the same time I also discovered I had a wide range allergy to fish. This was the inspiration to begin alternating meat with vegetarian selections first by days, then stretched it to weeks leaning toward vegetarian and somewhere along the way I never looked back.
I began looking for better practices in eating during my thirties whatever form that might take, something that would help me shed indigestion along with a heavy gravely feeling that followed almost every meal I ate. Fifteen years plus in the making, my search proved to be an on again off again experiment until I finally took a hard look at my main culprit (or perhaps better said *admitted* what the offender was). Red meat and the fats derived from meats were settling front and center in my stomach like rocks, it was not a fit for my digestive system nor were most other meats either. At about the same time I also discovered I had a wide range allergy to fish. This was the inspiration to begin alternating meat with vegetarian selections first by days, then stretched it to weeks leaning toward vegetarian and somewhere along the way I never looked back.
I still eat dairy but overall my meals are prepared with whole grains, fresh fruits and vegetables as well as occasionally plant based *meat* creations. Broccoli and tomatoes are my favorites, really anything green or red. On a daily basis for breakfast I eat either egg whites with broccoli and arugula or steel cut oats with fruit and nuts or plain non-fat yogurt with fruit and nuts. I often snack on fresh vegetables throughout the day. Dinner is roasted vegetables sometimes with whole grain pasta or rice or just a large bowl of steamed, seasoned veggies with nuts or tofu.
I still eat dairy but overall my meals are prepared with whole grains, fresh fruits and vegetables as well as occasionally plant based *meat* creations. Broccoli and tomatoes are my favorites, really anything green or red. On a daily basis for breakfast I eat either egg whites with broccoli and arugula or steel cut oats with fruit and nuts or plain non-fat yogurt with fruit and nuts. I often snack on fresh vegetables throughout the day. Dinner is roasted vegetables sometimes with whole grain pasta or rice or just a large bowl of steamed, seasoned veggies with nuts or tofu.
Living in what I liked to refer as a *mixed eating* family, the switch to vegetarianism was a challenge in regard to shopping and cooking. My husband continues to be an omnivore although over time he has begun to try vegetarian meals and plant based meats. My daughters depending on the day, month or year were flexitarian bouncing to extremes during their high school years but again as the years have sailed on by both are what I would consider moderate flexitarian often preferring to choose vegan options. When we are all together the cooking issue is not so much an issue anymore, with care we can cook together customizing each of our different eating styles. I don’t mind (as long as each person cleans up!), it works for us!
Living in what I liked to refer as a *mixed eating* family, the switch to vegetarianism was a challenge in regard to shopping and cooking. My husband continues to be an omnivore although over time he has begun to try vegetarian meals and plant based meats. My daughters depending on the day, month or year were flexitarian bouncing to extremes during their high school years but again as the years have sailed on by both are what I would consider moderate flexitarian often preferring to choose vegan options. When we are all together the cooking issue is not so much an issue anymore, with care we can cook together customizing each of our different eating styles. I don’t mind (as long as each person cleans up!), it works for us!
Restaurants have never been a problem. Until Covid-19 we ate out often, now it is curbside at most. We live in an area that has few restaurants devoted to vegetarian or vegan eating although many have selections. I have never had a problem asking for an accommodation or confirming that no lard is used in the meal I order, the response has always been positive each chef doing their best. When I am in a restaurant where I request an accommodation I sincerely believe an extra tip is in order.
Restaurants have never been a problem. Until Covid-19 we ate out often, now it is curbside at most. We live in an area that has few restaurants devoted to vegetarian or vegan eating although many have selections. I have never had a problem asking for an accommodation or confirming that no lard is used in the meal I order, the response has always been positive each chef doing their best. When I am in a restaurant where I request an accommodation I sincerely believe an extra tip is in order.
Only in the past decade and a half has it become crystal clear to me how what we eat is reflected back on and in our environment. I hope all of our individual efforts whatever that might be will effect lasting change.
Only in the past decade and a half has it become crystal clear to me how what we eat is reflected back on and in our environment. I hope all of our individual efforts whatever that might be will effect lasting change.
Miki September 2020
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