Growing up, I was a picky eater. Tomatoes were persona non grata on my plate. Though I recognized that the “I’m-A-Fruit-Masquerading-As-A-Vegetable” meant well, I couldn’t understand why tomatoes insisted on encasing their precious seeds in something the consistency of snot. Oranges were also out of the question. If we were meant to eat them, why would the powers that be weave all that stringy, pulpy crap throughout an orange’s flesh? Bananas? Fuggetaboutit! After three bites, the funniest of fruits becomes slimy on the inside, almost as if a tomato had dropped by for an evening of inter-genus plant sex and didn’t bother to clean up the wet spot post-coitus.
Despite the lure of a red-lipped, ginger psycho clown, I may have been the only kid in America who didn’t want to devour a McDonalds’ hamburger – or any burger, for that matter. Ground meat could contain, well, anything. Animal bone. Truck parts. Factory workers’ fingers. Bits of curling, ginger, evil clown hair. My fears were confirmed when my parents forced me to eat a homemade hamburger and, with my very first mouthful, I bit down on a piece of dreaded gristle. Okay, no one ever called it the dreaded gristle but me. Still, when your mother tells you to spit it out and continue eating, you realize that the gristle shouldn’t have been there, much like Michele Bachmann at Drag Queen Bingo. It didn’t help that no one would explain to me exactly what gristle was, how it ended up in my burger, or what would happen to me if I accidentally swallowed a piece of it. All I knew was that it sounded a lot like grisly – as in grisly murder.
On the rare occasion in which I did chow down on a slab o’ meat, it had to be completely exorcised of the sinister fat that wound its way around and throughout the cooked piece of carcass. Fat was disgusting. Like gum, it could be chewed and chewed, but unlike gum, it didn’t taste like fruit, nor could it be blown into pink bubbles. It did introduce me to my overactive gag reflex which is called into action anytime my mouth comes into contact with something that doesn’t belong in it. Okay, maybe not everything. Nonetheless, every round of Junior Miss Snarky Pants vs. Fatty Porkchop ended the same way: with little balls of masticated pig flesh hidden in my napkin or beneath the rim of my dinner plate.
Perhaps the most baffling part of my childhood was spent trying to figure out (1) why people ate fruits and berries that were covered in hair or fuzz; and (2) why people would bother eating foods that required one to spit a portion of that food back out again. With regard to the first, I couldn’t and still can’t comprehend why a human being would deliberately ingest hair. Is it not generally considered bad form to lick one’s cat or dog in order to groom them? If so, then why would a person consume a peach? Or a strawberry? Any fruit that wants to be eaten should have the decency to shave first.
Likewise, it was puzzling to be told by my mother that when eating watermelon, I should spit out the seeds. Although I didn’t harbor the fear that a watermelon would grow in my stomach if I swallowed one of its teardrop-shaped seeds, I was offended by the watermelon’s audacity to have so many seeds, not to mention the fact that it allowed them to spread throughout its flesh like those obnoxious people in the airport terminal who plop all of their carry-on luggage on the empty chairs so that no one else can sit down. Watermelon is a fruit that has no respect for the people who eat it, unlike, say, the apple – who keeps its seeds under control, confined to its core. An apple begs – no, pleads – to be eaten; small and encased in a protective, but edible, skin, it promises to be fast about it and not waste your time. Watermelons are so laissex-fucking-faire about the whole thing. Come eat me, the watermelon purrs, but don’t make any plans because you’re going to need a chainsaw in order to open me up and then it’ll take all afternoon for you to sort through my flesh with your tongue, reserve the seeds in the side of your cheek and then spit them out before starting all over again. This is why watermelons are only eaten at picnics on lazy Sundays and not during your half hour lunch break at work. Sorry, Kitchen Slattern, watermelon vodka shots don’t count. If they did, I’d reach the suggested daily allowance of fruit by 10:30 a.m. each morning.
So why the diatribe about my awkward relationship with food, which, by the way, was accurately diagnosed as texture issues by someone with no medical or psychological background whatsoever? Because although I wasn’t a fan of certain foods as a young child, it didn’t prevent me from correctly identifying a vast array of veggies, fruits and berries – even if I didn’t like them. Today’s kids – and teenagers, for that matter – don’t know the first thing about fresh produce. Now before you begin typing out an indignant comment in which you paint your particular child as a lover of all fruits and vegetables, one who personally tends to her own organic garden and orchard which she fertilizes with homemade compost, take a moment to watch celebrity chef, Jamie Oliver, as he asks a classroom of first graders to identify some common fruits and vegetables:
My only consolation is that the child pronounced potato as po-tay-toe instead of po-tah-toe, like some Downton Abbey lord of the manor. That and the knowledge that if the little moppet had been sired by a migrant farm worker, he would’ve known the difference. You may be thinking to yourself, “These children are merely six years old.” Yeah, well those six year olds know how to write binary code, count to 1,000 in Mandarin and recite the entirety of the Harry Potter and the Deathly Hallows verbatim. The reason they can’t tell the difference between a potato and tomato is because everything they eat comes out of a can or a box. How would a non-breeder like myself know this? Because these processed food-eating
garbage disposals kids eventually grow into the teenagers who work as cashiers at my local Super Wal-Mart – the same cashiers who inevitably hold up the line for twenty minutes as they scan page after page of laminated, illustrated produce printouts because they’ve never seen a butternut squash in their entire lives. Or an avocado. Or spinach. Or a tomato – or was that a potato?
Despite my attempts to assist the cashier by saying, “Erm, that’s a butternut squash,” the confused teenager will call for manager assistance – probably because customer-perpetrated produce fraud is sooooooo rampant these days – and then me, the cashier and the twelve shoppers in line behind me will all wait. And wait. And wait. Eventually, the overworked Wal-Mart manager will arrive and declare the foreign substance in the cashier’s hands to be a butternut squash. Before I can say, “Hah! Don’t tell me that I don’t know my gourds,” the manager has raced off to another checkout stand to announce that baby carrots are coming through (no, they don’t wear diapers), and to a third aisle to identify a bell pepper that had the nerve to be both red and green at the same time. In the end, it doesn’t matter because the manager will have to revisit my aisle multiple times because the cashier has confused red cabbage with iceberg lettuce, and doesn’t know the difference between a zucchini and a cucumber. Which means Hubby’s ice cream has melted and my almond milk is warm. Grrrrrr.
Of course, the larger issue is that if a teenager old enough to work at Wal-Mart can’t identify most vegetables and fruits just by looking at them, he or she probably isn’t going to buy those fruit and vegetables for the children that he or she will one day spawn. Within two generations, we’ll be surrounded by millions of Honey Boo Boos, who eat nothing but roadkill, ‘sketti and cheese balls. For those of you who have wisely resisted the urge to tune in to watch Honey Boo Boo and her talking belly, ‘sketti is spaghetti noodles served with a sauce made from ketchup and margarine. I’m pretty sure that Bizarre Food’s Andrew Zimmern, who, incidentally, follows Miss Snarky Pants on Twitter (I know…OMG!), just threw up in his mouth.
Much in the same way that we describe alcohol as being distilled multiple times, the fruits and vegetables of the future will be processed again and again until they no longer resemble their original selves. The only way we’ll be able to distinguish pureed carrots from pureed sweet potatoes will be by reading the printing on the frozen, cardboard box they come in – because, Lord knows, our kids won’t be able to tell by looking at the photo. If we don’t make changes now, our fresh produce will be molded and shaped by technology, becoming – in the process of being, erm, processed – as unrecognizable as that chick from “Dirty Dancing.” What was her name again? Jennifer Grape?
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What foods did you hate when you were a child? Do you eat any of them now?
If being a vegan is akin to belonging to a particular religion, then I must be
Catholic-Lite Episcopalian. What? you say. Vegans are nothing like Episcopalians; they’re militant, strict, judgmental – and they’re anxious to convert carnivores. Rather, vegans are the epitome of dogmatic zealots, much like the speaking-in-tongues, snake-handling, Born Again, fire and brimstone Charismatics that pepper the deep hollers of Appalachia and star in the Super Congregations we see on Sunday morning television. And you, Miss Snarky Pants, are nothing like that.
And you would be right about one thing; I am nothing like that. Although I grew up neck deep in a Pentecostal Christian guilt so mucky I was sucked beneath its surface every time I so much as played a Hall & Oates album, I am no longer that person. To be clear, though I once believed that only the metaphorical blood and body of Jesus – aptly played during Holy Communion by Welch’s grape juice and a stale water cracker, respectively – could save my soul, deep down a part of me was always asking pesky questions:
But there’s, like, hundreds or thousands of religions. How do we know that we’re right? What if the Jews nailed it from the beginning – they’re awfully good with money and just look what they’ve accomplished in the film industry?
What kind of God would send innocent people to Hell just because they live in a third world country and have never heard of The Bible? Is it because they have rickets?
Why would God want elderly people living on Social Security to tithe 10% of their income when they can’t afford their diabetes medication? Is God punishing them for Supersizing one time too many?
Why does God only heal people who attend church on television? And why don’t they have diseases or injuries that we can see? You know, like leprosy or missing limbs?
Despite my early indoctrination into the Assemblies of God faith, I’ve never been much of a follower in other areas of my life. I mean, once you’ve committed yourself to serving an invisible, holey (pun most definitely intended) half-man half-diety, his oft angry dad with a penchant for dishing out natural disasters, and some sort of third-wheel ghostie, becoming a member of the drill team is a bit anticlimatic.
As it turns out, my prospects as a leader were nil. I didn’t like leaders; they were typically mean girls who were good at kickball and quick with insulting and alliterative nicknames for their victims. Though I’m sure I could have become skilled at the latter, my legs were created to bang into stationary furniture with sharp edges. Kicking a rolling ball in a particular direction was beyond my capabilities, prompting me to ask more of my pesky questions:
Why does God want me to be picked last for kickball every single day of my life? Why did He make me so smart that the other kids hate me for setting the bell curve? Why can’t I grow breasts? Does God hate me, too?
As I aged, my disinterest in either leading or following left me in a precarious social position. Though I was no longer unpopular, I refused to fully commit to any particular clique. One day I’d eat lunch with my Smiths and Psychedelic Furs-loving friends and the next, I’d hunker down with my buddies-of-color so that we could argue about which one of us was going to be Michael Jackson’s first ex-wife. Then there were my Journey-loving compatriots; I’ll spare you the painful images of these mullet-sporting, muscle shirt-wearing, air guitar-playing fans, all of whom wore gold eighth notes around their necks in honor of their leader, Steve Perry. Athletics were out of the question. I declined my invitation to join The National Honor Society. Drama only held my interest if I had a lead role which was, erm, never.
After law school, I experimented with multiple careers, but none – including legal practice – satisfied me in the way writing does, though all paid considerably more. I know…poor, little lawyer girl. I’d hate myself, too, but then, I’ve seen my law school debt – and you haven’t.
If I was a devotee of anything at all, it was cow teets. I loved dairy. Cheese was something that I could commit to – after all, it could be sweet, sour, stinky, melty, salty, chewy, stringy, sharp, mild, nutty and creamy. It was as diverse as my interests and never expected me to tithe. Until I was introduced to the chocolate martini in my mid-thirties, milk held the title as my favorite beverage. Sexy, huh? Nothing says “fuck me” like your date ordering a glass of moo juice with her filet mignon.
So when I suddenly decided to abandon the
greatest love of my entire life second greatest love of my entire life (because, of course, Hubby is the first) to join the Church of Vegan, I can assure you that more than a few of my friends and family members were perplexed. After all, these are people who had, over the years, become accustomed to asking me, “What is it you do, again?” Hell, if I couldn’t dedicate myself to one career path, why should they believe that I would deliberately eschew meat and all animal products for the rest of my life just because it’s supposed to be healthier? That never stopped me from mainlining vodka.
However, as the weeks turned into months, it appeared that I had finally made a true commitment. I started cooking, posting photos of one vegan meal after another on Facebook
like those people who have absolutely nothing better to do with their time. Hubby and I joined a gym. I gave up hard liquor. I became the poster child for the kind of person who had embraced a plant-based diet; a kinder, gentler Miss Snarky Pants. Through the Internet, I met other local vegans and soon I was inundated with invitations to attend one non-carnivore event after another. Vegans adore newbies. And like Pentecostals, they love to recruit. Why else would they have some kind of vegan/animal rights festival every bloody weekend?
Being vegan made me feel accepted by a closely-knit group of people who looked at the world with the same pair of eyes. Despite the fact that Hubby and I had only moved to Tampa a few months before my big conversion, new friends were practically crawling out of the woodwork, ready to hang out just because I’d abandoned many of my beloved food choices. At restaurants, I no longer had to worry that the waiter would think I was cheap if I ordered a vegetarian entrée. Nope, all I had to do was explain, “I’m vegan” and every bit of judgment on the server’s face would vanish – only to be replaced with fear. At Whole Foods, it was as if I was wearing a flashing, neon sign around my neck. As the cashier rang up my items, she would invariably ask, “Are you vegan?” Before I could do more than nod, she’d burst out into a huge smile, then whisper loudly, “Me, too! Isn’t Daiya soy-free, vegan cheese the best?”
If by best, you mean barely edible and tastes nothing at all like cheese, then yes, it’s the best!
Gradually, I discovered that worshiping at the Church of Vegan was complicated. Initially, I thought I was giving up dairy, meat and eggs, but there’s a whole lot of small print in the Vegan Bible. Did you know that gelatin is made of horses’ hooves and other disgusting stuff? Adios, Jell-O. Sayonara, marshmallows. See ya later, candy corn and jelly beans. Don’t even think about taking that Nyquil Gel Cap. And what about animal bone char? It’s utilized to refine sugar and turn crude oil into petroleum jelly. Oh, and it’s also used in making many kinds of BEER. Did I type that loudly enough? BEER. At least six thousand newbie vegans just said, “What the fuck?”
However, as a non-beer drinker, my first what-the-fuck? moment occurred when I was informed that I could no longer eat honey. “Why?” I asked a vegan friend. “The bees are just doing their thing. Making honey is kinda like their job…and the last thing we need in this country is a higher unemployment rate.”
“The bees are enslaved,” she responded, without a hint of irony. “They’re exploited by humans.”
Suddenly, my brain was flooded with images of bees humming “Swing Low, Sweet Chariot” and picking cotton. I imagined them cringing in front of a white-hooded beekeeper, buzzing, “Don’t blow that smoke at me, Massa! I’ll eat mo’ nectar and vomit up mo’ honey!” It occurred to me that some vegans were more concerned about honey bees’ rights than they were about the rights of immigrant field workers – the people usually responsible for raising and harvesting the plant-based diet that sustains the vegan lifestyle.
Shortly after the bee incident, being vegan really hit me where it hurts the most: my liver. At a cooking party I was hosting, a guest advised me that the wine I was drinking may have been clarified with isinglass, a substance derived from fish bladders. Having given up the hard stuff, wine had become my slower, but still lovely, intoxicant. “You’ll want to go online and research the brands of wine that you enjoy. You might have to switch,” she suggested.
Seriously, God – you really hate me, right? You don’t just plant the “Become a Vegan” idea in my head, then casually – at a much later date – drop the wine bomb on me. Oh, and God, in case you’re wondering, I’m officially agnostic.
I realized that these people were serious. Veganism wasn’t a diet; it was an admirable commitment to living life in a way that doesn’t exploit animals in any manner whatsoever. Yet, as much as I respected my new friends for making this difficult, moral choice, I also recognized that I had to be true to myself…and my embossed leather Coach bags. If I didn’t opt for a more compassionate non-leather sofa, I’d soon be a hypocrite – not to mention, I’d spend every spare moment removing fur from
a friggin’ cat hair magnet a cruelty-free fabric recliner. It became clear that I was not an ethical vegan, as most of my friends called themselves. I was doing this for my health – and unless the occasional teaspoon of honey was going to give me cancer or cause Bob Barker’s head to explode, I wasn’t really worried about it. Where did that leave me? Was I an unethical vegan? And, more importantly, why was I letting the word vegan define who I was and what I ate? Vegans aren’t like virgins – you can be just a little bit vegan.
Thus, in the interest of not being a vegan fraud, a hypocrite, a sober person or just plain grumpy, I’ve decided to start my own church: The Church of Vegan-Lite. With all of the health benefits, but only half the guilt and no rosary, a Vegan-Litist, as I like to think of myself, is mostly vegan, but makes exceptions here and there. For example, though I will inform food servers that I’m a vegan, I am quick to reassure them that I’m not militant about it and won’t douse them with a bucket of red paint if they suggest the steak tartare special to Hubby. Likewise, I’ve chosen to integrate certain foods back into my diet, but those foods can’t be too decadent or I’ll be required to self-flagellate like an albino monk. Thus, I’ve reintroduced egg whites to our refrigerator; after all, they’re fucking egg whites. Is there a less-offensive and healthier non-vegan food out there? Doctors practically prescribe them. Dr. Carrie Rubin, back me up here, will ya?
I’ve also discovered that if I drink a sufficient amount of vino, I completely forget all about fish bladders and bone char. Problem solved.
The only remaining issue is my hesitancy to lead – or follow, for that matter – which is why the Church of Vegan-Lite currently has only one member. So if any of you vegans out there are just jonesin’ to spoon some honey into your mug of cruelty-free, organic green tea, go for it. I grant you permission to become the bishop of your own Vegan-Lite parish. Just promise me one thing: switch the Welch’s out for a nice cabernet sauvignon, would ya?
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If you’re an ethical vegan, please know that I respect your views (and the fact that you aren’t, apparently, tempted by cheese every moment of the day) even though I don’t necessarily agree with them fully. So don’t be a hater. I really do love you guys!
***Photo credits: Communion: therubicon.org Madonna: articles.dailynews.com Holy Trinity: catholicbible101.com Kickball: keanradio.com Cheese: igourmet.com Daiya Cheese: mfablog.org Slaves: bbc.co.uk Dog Hair: blog.sfgate.com Albino monk: aveleyman.com
Thomas Edison legendarily tested potential employees by inviting them to dinner. If they sprinkled salt on their food before tasting it, he refused to hire them, viewing their thoughtless salting as a sign that their preconceived mindset would prevent them from analyzing a situation thoroughly before taking action. To be fair, this method of eliminating job applicants has also been attributed to Henry Ford, IBM, and General MacArthur, to name just a few.
And I think it’s bullshit.
I love salt. A dash brings out the subtle flavors of food. Salt is to the beefsteak tomato what Matt Damon is to Ben Affleck – the ingredient that makes it worthy of notice. Though I often taste my food before sprinkling it with salt, I like to think that my decision to pre-salt my bowl of Fly Bar’s truffled macaroni and cheese doesn’t make me incapable of critical analysis, but rather demonstrates that homo sapiens are able to learn and make choices based on previously acquired knowledge. Sure, it’s possible that the restaurant could hire a new chef who knows how to properly season food with what I affectionately call The White Devil, but an extra dash of salt never hurt anybody.
And pepper – make mine freshly ground and applied as liberally to a dish as Donald Trump’s self-tanner is sprayed onto his Oompa Loompa orange face. Black pepper is fine, but a gourmet combination of black, white, red and green peppercorns is sublime. If I had a dick, fresh ground pepper would make it hard.