Say Hello to My Little Friend
Don’t Hate the Skinny Bitch because she’s thin—emulate her
Kathy
Freston
Ray Kachatorian
Rory Freedman strides into Craft looking like a mini version of one of the models she used to represent at Ford: lightly tanned, dewy soft skin, gargantuan blue-green eyes, casually coiffed mane of dark curls—and skinny like a teenage girl before she hits college. The first—admittedly unevolved—instinct is to loathe this gorgeous creature for all her positive attributes. That is, until she talks, and you realize she has no idea she’s attractive at all. Rory playfully trashes herself (“I sweat like crazy—I have to stick socks under my arms before I go on TV), and you know immediately that this gal is all about telling the truth, no holds barred.
We walk through the restaurant to find our table, and I’m painfully aware of the power brokers present: agents, lawyers, studio heads, award-winning actors—I have performance anxiety just passing by their tables while trying to suck in my gut and keep my shoulders back. Rory has no clue who anyone is, nor does she have to suck in her gut.
Adam Rosenbaum, the svelte manager of the place, personally seats us and graciously offers us a glass of champagne on the house. His wife is a huge fan of Rory, who is the original Skinny Bitch and author of the like-named bestseller, and has ordered him to bring home a signed copy of her new book, Skinny Bastard, so he may follow her plan for healthy and conscious eating.
It dawns on me that I’m dining with the rock star of diet-book authors. (She’s been stopped twice today by people who say she changed their lives and the way they eat.) Even though I alerted the restaurant when I made the reservation to expect two vegans, I had worried they might be too busy with muckety-mucks to, um, craft some creative plant-based fare for our chick lunch—but I can see there will be no problem for the queen of vegan lean. Anthony Zappola is in the kitchen, and we are going to be treated like the rest of the superstar clientele.
One might assume a salad is a salad, but the market greens placed before us have a freshness I’ve never tasted. We’re assured this is because Craft has its own little corners of a few local farms, and 75–95 percent of everything on our plate was planted just for them (for us, really!). When they bring out the warm leek, grapefruit, Marcona almond and black–olive oil course, I decide to order a glass of chardonnay and settle in for a gourmet experience.
Just as the beignet on a white corn–and–black truffle sabayon arrives, so does Adam. He wants to assure Rory that, thanks to his wife’s awakening to the Skinny way of eating, he rarely consumes red meat anymore. (She stops him and says, “We call that cow.”) He tells her he loves cheese too much to ever give it up, and Rory quotes from Skinny Bastard, warning him that eating dairy can lead to prostate cancer. From experience, I know that whenever the P-word is mentioned to a man over the age of 30, he pays very close attention. A rapid-fire series of questions and answers ensues:
Adam: Don’t you get sick if you don’t get enough protein?
Rory: There are tons of ways to get your protein—beans, tofu, tempeh, seitan, whole grains—and besides, getting enough protein is never a problem in a wealthy country like the U.S. It’s in everything.
A: But what if you just like the tradition of a big steak or some other kind of meaty, solid meal?
R: Have that same meal, but just change it up to something plant based. So instead of a steak, have a tofu steak. Use Earth Balance (vegan butter) in your mashed potatoes or almond milk on your cereal.
I can see she may have lost him with the tofu suggestion. Men often think there is something unmasculine about tofu. That’s a pity, because it’s full of lean, high-quality protein, and you can make it taste delicious by grilling, breading or adding a sauce.
A: I could never go vegan. I don’t mind that my wife is, but I just like the taste and feeling of meat.
R: Again, let’s call it what it is: pig, chicken, baby cow and so on. You get my drift. And by the way, your wife is about to have a baby. Your baby will nurse for, what, a year, maybe two? That kid won’t come back 5 or 10 years later wanting more milk. He or she will have grown out of that stage. And if you think about it, why in the world would any of us want to drink the milk of another species? Doesn’t make sense.
The market beet and cashew ravioli comes out just as Rory challenges Adam to a 30-day pinky swear not to eat any animals.
A: What about fish; I really want to not eat fish?
R: Okay, then, do everything except fish. And I promise you, something will change inside of you. You will notice a greater clarity and feel healthier, you will lose weight, and you will feel especially good knowing you haven’t added to the slaughter of sweet animals for a month. I was a garbage eater until I started to pay attention to the origins of my food.
Speaking of, out comes the socca piquillo pepper with fresh chickpeas, and we scarf down every delectable morsel, with a side of Hen of the Woods mushrooms. Chef Zappola comes out, and we enthusiastically applaud the gifted culinary artist. We barely have room for the sorbet and berries, but alas, we partake.
Categories: A New Leaf / Food / Gardens / Green / Living Green
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I'm loving these pieces by Kathy Freston! I've been vegan for a few years now and I've never felt or looked or better in my life. And, as her articles prove, the awareness of veganism as a lifestyle choice is growing, even in the most upscale restaurants by the most renowned chefs.
Rory Freedman's book is a must-read for anyone who cares about their health and the truth behind what they eat. Do not be afraid or daunted, when it comes to diet, change is a good thing. Improve your eating habits and thrive!
Posted by: Ari Solomon | 10/04/2009 at 12:11 AM
Excellent article. As an aspiring vegan who loves fine dining, I refuse to be limited to vegetarian restaurants. I love good food, but I also love animals. Hopefully more restaurants will take notice of this growing movement and put more creative and delicious vegan items on their menus.
Posted by: Shannon Gillies | 10/04/2009 at 06:05 AM
Thank you for this wonderful article. Rory is, indeed, an inspiration to all of us, and her book has enlightened many on the importance of knowing where your food comes from and living and eating like you care. Peace does truly start on your plate, and Rory imparts that message in her own spunky way, which has been so effective. I will forward this article to everyone I know...thanks!
Posted by: Rachel LeGros | 10/04/2009 at 07:21 AM
Awesome. Rory is so smart! Everyone should go Vegan - for your health, the Earth, and the animals.
Posted by: Carly | 10/04/2009 at 10:19 AM
Both Kathy & Rory are beautiful, thin, compassionate women who are very effective spokespeople for veganism. I thank them both for their work for a healthier, more gentle world. Check out what the United Nations found- "The meat industry is one of the top two or three most significant contributors to the most serious environmental problems, at every level from local to global."
Posted by: Patty Shenker | 10/04/2009 at 02:44 PM
Kudos Rory! Beautiful article and you bring a certain grace to the argument that so many people have about consuming a plant based diet. "Where do you get your protein?" "Don't you just miss meat?" "What about cheese (as their eyes glaze over with longing)?" I am able to answer these questions with grace rather than hostility thanks to your beautiful example. Your Skinny Bitch book changed my life and while I am a work in progress, I am satisfied knowing that my diet is plant based and I am extremely happy eating it and don't feel deprived!
Posted by: Jenny P. | 10/04/2009 at 04:30 PM
Of COURSE we are vegan and we are as local as we can be ( we even gave up young coconuts for the sake of local)
Dream meal...wow.
Posted by: Mary McGuire Wien | 10/06/2009 at 06:29 AM
great story!
I love Rory's angle on the subject of animals and the planet!
keep 'em coming.
I would love to see more non-vegan restaurants understanding and accomodating vegans and like minded people.
thanks!
Posted by: charles | 10/06/2009 at 08:45 AM
Thanks for this article and having Rory answer so many of the same questions we get as vegans/vegetarians.
Rory is so right about men an tofu. Honestly, I think it takes a real man to eat tofu ;)
There are so many misconceptions about being vegan and it is all due to the marketing of meat and dairy over the years. The whole 'I need protein' thing is so off base and I am glad Rory touched base on that.
Another response, always, is 'I NEED my meat'. Another myth that we all grow up to believe.
Being a fitness professional and around so many young athletes it is an honor to be ask: 'Why are you vegan Barry?'.....after my answer I feel like I have not only possibly educated someone on the truth about meat and dairy, but helped the animals at the same time.
Thanks again for this great article!
Posted by: Barry Lovelace | 10/06/2009 at 03:11 PM
I have been vegetarian for 25 years. This year I became vegan. I gave up dairy and eggs for a month for my New Years resolution. I felt so great after that 30 days I decided to make a lifestyle change This year I also completed my first triathlon. As for the need for meat and protein...I doubt I would have been able to complete this physical challenge if my body was lacking anything.
It's really easy to say 'I can't' and it's really hard to challenge yourself. Just try to be vegan one day a week and you will notice the difference.
This is a fantastic article and makes me want to eat at Craft today for lunch!!!
Posted by: Kerry | 10/20/2009 at 09:39 AM
I have wanted to become a vegetarian for years, but I don't know how. It would be very helpful if there was some sort of book or instructions on how to change from eating meat to becoming a vegan/vegetarian. If anyone knows how to do this other than by cold turkey, please advise. Thanks.
Posted by: jennifer | 03/18/2010 at 06:02 AM