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venues

Creating Opportunities for Jewish

Because of the ease and the infor-
mation, more Americans are tempted
to follow their European, Hispanic
and Asian counterparts in adopting a
vegetarian lifestyle.
Annabel Cohen has seen the trend
gain a wider following in recent years.
A chef with vast catering experience
and a world traveler, Cohen has sam-
pled cuisine in a number of countries,
including China, the former Soviet
Union, Italy and South America.
Americans, she said, predominantly
see meat as an entree while other cul-
tures view it more as a flavoring.
"Lasagna in Italy does not have
layers of meat. The food is saucier
with just a little bit of meat mixed
in," she said.
But recent years have brought
more requests for vegetarian options,
a shift she sees most prominently in
the sell-out crowds of vegetarian
wannabes who clamor to take her
vegetarian cooking classes. Many of
those who sign up for the classes are
adopting a meat-free lifestyle and
overcoming their fear of making the
food instead of buying it.
"People are afraid of tofu. So I
start the class by saying, Don't be
afraid,"' she says, laughing. "Sure,
textured vegetable protein sounds dis-
gusting but it can be delicious if you
just know how to incorporate it."
Price counsels people to make the
change slowly. Although dishes like
cold Asian noodles, seasoned mani-
cotti and chocolate raspberry pie
could inspire even the most ardent
beef devotee to go veggie, a quick
change can prove disastrous.
"When people come to see me,
they want to run out and become
vegetarian in one hour," Price said.
"But this is really a behavioral change
and should be done slowly"
Cheri Frink, a West Bloomfield
mother of an infant and a toddler, is
making her way with Price, whose
help she initially enlisted five years
ago after she ate her way through her
pre-wedding jitters.
Raised on red meat and dairy
products, Frink has switched primari-
ly to soy products and bean dishes.
"I have made little changes, like I
won't eat red meat or I use soy milk
instead of cow's milk," she said. "I
can go two weeks without eating any
meat. Believe me, that's a big change
for me." However, there is still a little
bit of carnivore left in Frink. "Even-
tually I will become a vegetarian but
at this point I still eat chicken once in
a while," she said. E

s
?
ement
leadetili Div.
learhing

If you're looking to: • add meaning to your life

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• meet others in your age group with similar interests...

All signs point to Federation Avenue

Social and education
nts
for individuals and coup es ages 35-50

For roadside assistan.
call- Jodi Berger, (248) 20

Avenues is sponiored gy th
Community Outreach & Education
of the Jewish Federation of Metropolitan D

T his is

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11/13

1998

Detroit Jewish News

127