Flexitarian? Ovo-pescatarian? Contrarian.

Yesterday marks a year since I decided to become vegan.  (I’m pretty sure I just lost most of you, but I’m going to keep writing anyway.  I promise there will be a twist.)  The anniversary is only relevant because I remember giving up all animal products the day after the 4th of July.  And I think the date is kind of funny because it reminds me that I didn’t make the transition slowly.  It’s not like I went from vegetarian to vegan, and I wasn’t someone who had already given up red meat or dairy.

A year ago I celebrated the 4th of July with a group of friends under the Golden Gate Bridge at Chrissy Field.  And the guy in charge of the main dish?  A friend from North Carolina, where no less than loving marriages have been ended after arguments about the best way to prepare barbecued pork.  I think you can imagine what we feasted on.  Also, I was the holiday’s pastry chef – homemade fudgy brownies and inside-out carrot cake cookies.

So outlawing all animal products was quite a shock to the way I’d been eating all my life.  And it didn’t last (and now I’ve lost the rest of you).  But it did change me.  For one, it gave me a whole new googling interest to pursue at a time when I’d rather watch infomercials on endless loop than do my real job.  And there is plenty of information to be found out there about veganism.  Some of it extreme and self-righteous, most of it heartfelt and inspiring.  

But if we must label, today I’m more of a former vegan, mostly veggie, ovo-pesca-flexitarian.  (Sense a resistance to being labeled?)  One who occasionally puts a few drops of half-n-half in her iced espresso.  And blissfully ignores the butter in both restaurant cuisine and pastries.  And I’ll eat pretty much anything served at someone else’s house (try as I might to silence my inner people-pleaser, this is one area she really runs the show).

After plenty of experimentation, I’ve learned that ruling out any food forever simply does not work for me.  At all.  Tell me I should avoid sugar, and I’ll drizzle maple syrup over everything from waffles to garlic bread.  What’s that you say?  Bread is off limits?  I’ll start coveting toast for breakfast, sandwiches for lunch, and pizzza for dinner.  Oh, and how about a crouton floater in that glass of pinot noir?

For those vegans incited by my inability to commit, in the wise words of Fleetwood Mac, you can go your own way.  And I mean that with all of the love and respect you can imagine.  Because I think the most important thing is to know ourselves, and embrace healthy living in whatever way floats our boats.  I really believe this wholeheartedly, and I love talking about it, so chances are good this won’t be the last time.

As for me, nowadays I follow the sage and oft-quoted advice of Michael Pollan – “Eat food.  Not too much.  Mostly plants.”  And there are days I still have to consciously work at the “not too much” part.