Vegetarianism: More Than “Meats” the Eye

Lauren Pollack, George Washington University

When I was growing up I too often had to explain my vegetarian diet and the soy substitutes I ate to my friends at lunch time; the phrase I seemed to gravitate towards to explain my unconventional lunch box foods was, “I don’t eat meat, but I eat fake meat”. My classmates always replied to that statement, perplexed: “Wait, you eat plastic?”

Obviously “fake” was not the best word to describe these foods—but with the limited vocabulary that I had at such a young age, it was the best I could do.

I have always struggled explaining exactly why I am a vegetarian. At nearly every meal someone ...

Founding Farmers: Carbon Neutral and Mighty Delicious

By Sumner Byrne, GWU Student

Do you know where your favorite restaurant’s ingredients come from? Probably not, right?

The award-laden Founding Farmers of Washington, D.C. thinks that’s a problem. They buy almost all their ingredients from sustainable local farms, but that’s certainly not all they do to create the ultimate dining experience. They’ve taken this idea several steps further to become completely “carbon neutral.” Calling all foodies of the District: this is an experience you simply can’t miss out on.

Restaurants are the retail world’s largest energy user, with 3,792 full-service restaurants in Washington, D.C. alone. Founding Farmers has managed carbon neutrality ...

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