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MARGARET MORSE TOURS

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Wendy & Robyn Morse in front of 32 Happy Bar/Bat Mitzvah
Celebrants from the 6/24/98 Bar/Bat Mitzvah Family Tour.

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Beverly Price gets help from daughter Elana in preparing dinner.

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1998
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her and her clients what not to eat.
After reading about the chemicals and
hormones that are injected into live-
stock and after she was diagnosed
with the autoimmune disease sclero-
derma, Price finally gave up meat in
the late 1980s.
Now Price, her husband David
and their 4-year-old daughter Ilana
are avowed kosher vegetarians ---
almost vegans — shunning every-
thing meat and dairy related, save for
an occasional indulgence in eggs.
Ilana, who is frequently seen walk-
ing in her Huntington Woods neigh-
borhood drinking from a small box of
rice milk, is so good at turning down
obvious meat dishes that meat push-
ers know to stay clear of her.
"We have taught her why it is that
we don't eat meat so she under-
stands," Price said.
While somewhat dramatic, Price's
story is actually quite common in
American culture. A United States
Department of Agriculture survey com-
pleted in 1978 found that 1.2 percent
of the 37,135 respondents considered
themselves vegetarian; a 1994 Roeper
poll found that 3-7 percent of the pop-
ulation considers itself vegetarian.
One reason for the shift: a greater
awareness of the potential health haz-
ards associated with eating meat. For
example, consumption of meat has
been linked to a higher fat diet,
which in turn has been linked to
heart disease and certain forms of
cancer. The American Dietary Associ-
ation has also pushed the five-serv-
ings-of-vegetables-and-fruit-a-day
public service campaign that appears
during everything from children's car-
toons to soap operas.
Another reason is that vegetarian-

ism, once thought to be a difficult
lifestyle choice to maintain, has gotten
a whole lot easier due to an increase in
meatless prepackaged food items on
the grocer's shelve.s and freezer sec-
tions. Pasta and grains have also
enjoyed higher popularity as entrees.
Vegetarian restaurants, once rele-
gated to tiny niches on university
campuses, also have become popular,
even desirable. Ethnic restaurants,
many featuring a bevy of meatless
dishes, have gained a sturdy foothold.
Even meat-heavy places like steak-
houses offer vegetarian items and hot
entrees for their herbivore clientele. A
1991 Gallup poll conducted for the
ANA
National Restaurant Association
found that one-fifth of the popula-
tion seeks restaurants with some vege-
tarian fare and one-third of the popu-
lation would eat meatless items if list-
ed on a menu.
Luis Cartagena, the former execu-
tive chef for Sperber's Kosher Catering
and chef at Hillel on Wayne State's
campus, said more and more of his
former clients requested vegetarian
items. As a result, only four of the 22
dishes offered at his new Birmingham
restaurant, Avante Garde, contain
either chicken or salmon. The rest are
dairy-, oil- and meat-free entrees that
have drawn good reviews from critics
and patrons.
"For years, we have been a wealthy
country that could afford to have
meat as the main part of our diet,"
Cartagena said. "But now we have
gotten smarter — not poorer —
about our diet. We are finally figuring
out that the reason we don't feel good
is that we are eating food that is mak. ,
ing us feel bad. People feel a lot better
eating vegetarian food."

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