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.B- The Michiga~n Dlvhi- Thuirs~dav.Januarv 90. 2005
The Michigan Da
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Switching to vegetarianism Exploi
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One student makes
the change
By Jeffrey Bloomer * Daily Arts Writer
By Megan Jacobs
There are more
weight than trying
start is the grocer
stores to keep you
put a smile on any
ring local food markets
* Daily Arts Writer
ways to avoid the dreaded freshman 15 or keep off that post-holiday
g a trendy diet. If a healthy lifestyle is on your menu, the first place to
y store. Ann Arbor boasts a wide variety of organic and natural food
r kitchen stocked with all the essentials, plus enough specialty items to
chef's face.
Last September, I did what many
Americans do every year: I
ecame a vegetarian. My friends
thought I would cave within the month.
My mother was offended - she
thought it had to do with her cooking.
My dad and other family were tremen-
dously amused, thinking, among other
things, that it was the beginning of my
great University liberalization. I have not
heard the end of it and probably never
will, but when it comes down to it, all I
did was make a choice and stick with it.
I had been pondering the idea for
six months before actually working up
the nerve to go through with it. The
transition was made easier by the fact
that I had just moved into a University
way Italian BMTs and no more General
Tsao's Chicken. How would I go on?
It was definitely a process, but one that
was much less difficult than many might
expect. I made my decision primarily on
moral grounds, abstaining from eating
meat because I could not reconcile the
fact that I am against the methodology
of meat production, both the "Fast Food
Nation" aspect of it and its cruelty.
There is no need for me to say
more than that because I seek to con-
vert no one and claim to be no one's
moral superior; after all, I ate meat
for the better part of eighteen years.
I am aware that my choice is likely
to change little, and furthermore, I
still use other animal oroducts. so my
nutrient you need and where to get it.
However, many have the idea that
vegetarianism is a weight-loss fad, and
I would dissuade them from that line of
thinking. I have lost a minimal amount
of weight, if any. Those who decide to
take it on should do so because they
want to and think it would benefit them
in the long run, not because they want
to lose a few pounds - especially
since eating meat intermittently over
long periods of time is a straight shot
at making yourself sick.
There are also many different types
to consider; some will eat fish or
chicken but not red meat, while others,
called lacto-ovo-vegetarians, eat no
meat but will eat diary products and
SHUBRA OHRI/Daily
ABOVE: Business School graduate student Melissa Wooten and Art and DesiHn graduate
student Urmila Venkatesh dine in Seva, one of Ann Arbor's vegetarian restaurants.
BELOW: Fruit for sale at the People's Food Co-op, located in Kerrytown.
Whole Foods Market on Washtenaw Avenue
is the largest of the local organic markets,
offering aisles of juices, prepared meals,
herbs and vitamins, organic produce and household
items. Though it does not have the homey, non-com-
mercial feel of the others, Whole Foods is a great
place for one-stop shopping, as one can find every-
thing from cereal to dessert. Open until 10 p.m. every
day, it's the perfect college sidekick. Whole Foods
can even be the ideal hors' d'oeuvres spot or snack
bar, with samples in nearly every section, including
cheese, crackers and dessert.
Aside from the almost overwhelming array of food
and beauty items, Whole Foods includes a restaurant
within; the hot bar is a mere $6.99 per pound, and
offers dishes from lasagna and beef stew to sushi,
vegetarian and vegan meals. There is also a pizza bar
where wood oven-baked pizzas are available ready-
to-order for $11.49 per pie or by the slice for $2.49
each. The famed salad bar is $5. 99 per pound and
stocked with fresh produce, seafood and cheeses.
Whole Foods is widely known for its exotic foods; only
here can one find fresh coconuts and Asian melon. Addition-
ally, Whole Foods' deli counters can have anyone feeling
like Emeril with a wide assortment of oven-ready entrees,
typically under $8 per pound. Dishes include traditionally
glazed hams and meatloaves as well as Mediterranean grape
leaves and spinach pies. They also carry more nationalities
and varieties of cheese than I've ever seen in one market.
ABOVE: Customer Janet Gettel loads ui
rings her up at the People's Food Co-o[
BOTTOM: Herbs and spices line the she
rbor Farms Market on Wesi
ket featuring natural food a
nd a deli with a takeout se
organic produce, meats and flowers
aspect, including alternative treatm
seemingly endless array of cookbo
hurry for breakfast, lunch, dinner
terranean vegetable and walnut sa
For the complete list of recipes, plu
and featured health tips, visit the w
TRADE
rader Joe's on East Stadiu
Boulevard accommodates t:
healthy shopper with stor
brand bakery and prepared good
along with organic pasta sauce
juices and shampoos in its full-si
market (for a citrus-fresh shine, t
Trader Joe's brand Citrus Refres
$1.99 per bottle). While it does n
have a salad bar, it does have dail
made sushi and ready-made salad
soups and entrees for under $5. T
tomato bisque and their home bra
of spicy pistachio nuts are shopp
People's Food Co-op
The People's Food Co-op in
Kerrytown is an Ann Arbor
gem, stocked with a wide
variety of fresh produce, bulk food
products, raw and pre-prepared
meals and baking supplies. Peo-
ple's Food also caters to those with
strict dietary guidelines, includ-
ing vegan, wheat-free, non-dairy,
gluten-free and reduced fat and
sodium foods.
Additionally, they host a broad
selection of herbal remedies, nat-
ural body care products and envi-
ronmentally-friendly household
goods.
At the People's Food Co-op, shop-
pers can enjoy the Fabulous Food
Bar, complete with organic salad
bar and a daily-changing menu of
soups, meat and vegetarian entrees,
vegetables and side dishes.
Whole meals can be purchased
for less than $8, while side dish-
es cost less than $5. The organic
brown basmati rice is worth the
trip alone. Also, People's Food
presents cookbooks of recipes in-
store and on their website, www.
peoplesfood.coop.
Cafe Verde, an extension of
People's Food, recently opened
on N. Fourth Street. More than
just any other coffee shop, Cafe
Verde serves only fair-trade brew.
Plus, organic java-lovers have the
option of flavoring their cup of
joe with all-natural syrups. On
the snack end, Cafe Verde car-
ries vegan and dairyless pastries
and sweets along with traditional
bagels and scones.