Three vegetarians… two days… one place to see it all.
I warned you, and now the Nude Pantry Project is here! Today and tomorrow, myself and two other veggies from DC, Maryland, and Virginia will tell you every little thing we eat. Our food logs will be posted here tomorrow and the next day.
Please tune in to comment, ask for recipes, inquire about where we find this or that ingredient, or tell us what you really think of our eating habits. Think of the NP2 as American Idol meets America’s Test Kitchen.
Before I start posting the logs, I’ll give you a chance to get to know us.
Sherita
Interpreting service program support specialist, realtor, and event planner/coordinator living in Maryland
I am not sure if I am truly classified as a vegan. Although I do not consume nor use on my body nor my home, any animal products, I do wear leather and fur. Some say I’m not a true vegan, but I believe the term best describes me.
As a teenager I decided that I didn’t want to eat meat such as beef and pork. However, it wasn’t until three years ago that I decided to stop eating poultry, fish and dairy. The decision came because I was searching for an alternative to traditional medicine for my niece who became very ill. I attended my first workshop on vegetarianism, veganism and holistic medicine and knew immediately that I would change my life. I began my vegan life that day and haven’t regretted it.
I eat mock meats such as seitan, tempeh and textured vegetable protein. I also eat raw foods mostly from recipes by Alissa Cohen. Juices and smoothies are part of my daily meals. So I have a large variety of meals and even enjoy vegan desserts.
More about me: I am a realtor with Long & Foster specializing in first time home buyers assistance. Most of my work is in Maryland and I do presentations in sign language for Deaf consumers on various real estate topics. I also am an event planner/coordinator. I’m currently working on a project with a client in the Caribbean to plan a launch party for a new lounge grand opening. I am living in Maryland and although my family is in Georgia we are very close and I speak with someone everyday.
Rhea
Public relations writer, graduate student, and food blogger living in Washington, DC
After 14 years of eating everything from brown rice to blood sausage, I went vegetarian. A year or two later, I became vegan. A semester of study abroad in West Africa led me to widen my food options to include eggs, dairy, and the occasional bit of fish or chicken stock as a way to invite a bigger range of culinary adventures. I stay strictly lacto-ovo vegetarian at home, and let things slide now and then when I smell an adventure. This system has come in handy during subsequent trips to the West Indies, East Africa, Mexico, and China. Even after my years of veganism ended, though, I avoided buying leather and silk and kept my dairy consumption down.
I now define my diet by what I DO consume, namely whole grains, seasonal and local produce, a few more exotic staples like coconut milk and seaweed, raw and/or organic dairy, and the occasional junk food.
A little more about me: For about four years, I had a personal chef service called Braisin’ Greens. It’s now on hold while I’m in grad school. I’ve written the blog you’re reading now (and taken some of the ravishing photos you see) since 2007 and have also written food-related posts for The Jew and the Carrot, EcoDeaf, and trEYE Stories. I like running, biking, gardening, swimming, going to the beach, and watching addictive TV series.
Kobayashi
Strategy consultant for a private consultancy living in Fairfax, Va.,
Kobayashi* was born into a family with a long tradition in vegetarianism. At the tender age of twelve, his parents told him they’d be supportive if he chose to give up vegetarianism.
Despite his proclivity to iconoclasm and irreverent curiosity he decided to remain one after much consideration for ethical, environmental, and nutritional reasons. La Commensal in Toronto is his favorite vegetarian restaurant on earth and he says he enjoys the simple things most – fruit and nuts. He is trying to cook up a recipe using synsepalum dulcificum berries.
More about Kobayashi: He studies the Filipino martial arts Kali, Escrima, and Arnis, although he’s taking a break from it for now. He also enjoys shooting skeet, reading non-fiction, and attending film festivals.
*Not his real name, but one with a damn fine food connection.
Sherita 
Rhea 
You’ve probably heard the news by now: tomatoes are 
An art teacher once told me the difference between a naked person and a nude is that the nude doesn’t mind being that way. The person poses willingly for you to observe and draw, or stands frankly on a wall for art lovers to enjoy.
You Are Delicious 
