BUY FRESH BUY LOCAL

Sonja Hunt

Being a foodie doesn’t mean that you like to eat everything but what you do like to eat you eat with gusto and passion. I personally don’t like liver, prefer creamy to crunchy peanut butter and like mango better than papaya. Some people are meat and potato eaters, no veggies please, like our local foodie friend Ron and some don’t eat meat at all, for health and environmental reasons, like my beautiful foodie friend Sonja. Not eating meat at all eliminates a major food group from your diet and it made me curious as to why people become vegetarians and how they eat and what they eat. Sonja was very gracious to let me visit with her and over lunch shared her reasons why she became a vegetarian. Here’s what we talked about:

Why did you become a vegetarian?
It all started when my 13 year old niece came to visit with a friend. Both young girls were vegetarians, so instead of cooking 2 separate meals I started cooking vegetarian. Being a concerned Aunt I wanted to learn more about what my niece was doing. After learning more about eating vegetarian I was convinced eating meat wasn’t ethical or good for the environment. There is a lot of damage to the earth from factory farming. The sludge from the animal waste (it doesn’t have to be disposed of as human waste does by law), the gases that are released into the air (contributing to global warming), the inhumane conditions the animals have to endure and the chemicals that are put in their food to fatten them up and that humans ultimately ingest. The less I ate meat, the less I wanted it.

What are the health benefits of becoming a vegetarian?
One thing I found interesting was that most vegetarians do not get colon cancer. I personally feel healthier and have more energy than most people my age. Instead of taking supplements my vitamins are ingested naturally through my diet. I never ever take pharmaceuticals and I live a very physical, active life.

What is the environmental impact of becoming a vegetarian?
Feeding cattle requires such large amounts of grain when it could feed the whole population of Ethopia forever. Also, cattle are naturally herbivores and not used to eating grain. If people only ate meat 2x a week the impact would be huge, less methane gas and it would reduce global warming.

Tomatillo plant (tomatillo's make great salsa verde)

Do you think meat has its place in the American diet?
Yes, just not in mine. I don’t think if meat is eaten occasionally its bad. Quality is important (organic, grass fed, humanely raised).

Do you think it’s ok for children to become vegetarians?
Yes, I can’t think of any reason why not. Too much meat can’t be good for them. A balanced diet is key.

Are food costs lower or higher when you become a vegetarian?
We grow most of our own veg so I’m going to say it must be lower. We try to eat seasonally, which also reduces cost.

Is it difficult to find vegetarian options at restaurants?
It’s very, very difficult to find a decent vegetarian option at local restaurants. It’s typically pasta or stuffed mushrooms. I know it’s harder but more interesting choices would be appreciated. I very rarely eat out because I can cook a nicer meal at home. Even salads could be more interesting and they are easy to make.

Plants grown from organic seed.

How do you supplement your diet with proteins and minerals that you would typically get from meat? Balanced meals are the key. Lentils, barley, quinoa are high protein grains plus all vegetables contain a certain amount of protein. I do eat organic dairy and I also eat fish. Sprouts are very high in protein (I like to eat them in salads or sandwiches). A varied diet is important.

Is being a vegetarian the reason why you do what you do now @ Restoration Herbs?
I became a vegetarian first and gardener on a large scale second. My previous job was too demanding to garden on the scale we do now (we started when we moved to the Franklin area 5 years ago). I have always enjoyed growing my own food.

Do you have a favorite vegetarian cookbook?
These are some of my favorites: The Moosewood Collective by Mollie Katzen and The Kripalu Cookbook Gourmet Vegetarian Recipes by Atma JoAnn Levitt.

Who is your favorite vegetarian chef?
I like British Chef Rose Elliot, she’s innovative and has unusual and delicious recipes.

Here are a couple of recipes that Sonja likes to cook: Haloumi with Lime Viniagrette, Mint & Cucumber, Roasted Butternut Squash with Pepitas and Leek, Parsnip and Ginger Soup.

Thanks to Sonja for sharing her thoughts on being a vegetarian. I know that I learned a lot. I’m really looking forward to harvesting my own vegetables this summer and trying to come up with some more creative recipes and trying hers. Eat more vegetables, it’s food for thought. Sonja Hunt, Restoration Herbs, http://www.restorationherbs.com