Published Letters and Op-Eds from
COK’s Writers Group

A varied diet the vegan way

The Times of Trenton
November 9,  2008

I am pleased to see The Times' article on veganism, "Vegan ways and means" (Nov. 4), but vegans should know that there are a number of vegan ice creams out there made with soy, rice or coco nut milk, so we don't have to go without ice cream. There's even vegan whipped topping, so we can have a sundae, should the mood strike There are also vegan gums and mints available, and even vegan marshmallows. I've learned to like dark chocolate better, and it has the antioxidant benefit milk chocolate does not. I never was a shellfish fan -- and I figure that if you have to fight so hard to get the flesh out, maybe the critter doesn't want to be eaten in the first place. And as I was never a cheese fan (except for on pizza), life without processed cheese is just fine by me. For the most part, I don't feel I am sacrificing.

As a vegan of roughly six-and- a-half years, I believe my diet is more varied and exciting. I have learned to like foods I never would have tried had I continued my omnivorous ways. I enjoy cooking more than I did before I "went veg" (usually), and sometimes try to veganize meaty recipes.

And I promise that, if people were to talk to me about it, I'll take the approach of making ve ganism intriguing rather than making their eating habits sound disgusting.

-- DANIELLE KICHLER, Washington, D.C.