vmp -W 0 0 0 0 7W .B- The Michiga~n Dlvhi- Thuirs~dav.Januarv 90. 2005 The Michigan Da vo a ..r oy r Switching to vegetarianism Exploi 7r " . .:r ..._ 0 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.