About

I'm 18 years old, a rising sophomore at NYU Stern. I'm in a business school, but ever since I became a vegetarian almost 3 years ago, I have also taken on a newfound passion for health, nutrition, and fitness. Initially I made my transition due to health reasons, but over time these reasons have also extended to ethics and environmental consciousness. Documentaries like "Food Inc." and "Meet Your Meat" sealed the deal.


Being a vegetarian in college is a challenge, but I would completely and utterly disagree with anyone who says that it is impossible. Freshman year, our dorms did not have kitchens and we were tied to the school's meal plan. Luckily, I found vegetarian and vegan options in practically every dining hall. In addition to salad bars, a couple even had special vegan stations with stir-fry, desserts, and other dishes. I had my ups and downs with dining hall food, sometimes complaining to myself how limited the options were in the grand scheme of the veg. food world, but overall I'd have to say that my experience was not too shabby.


Coming home to a family of omnivores can also be pressuring, but I have found ways to stay true to my needs. First of all, learning to cook for myself was a HUGE plus. I can prepare the dishes and foods I want without burdening everyone else. And since I LOVE cooking and baking, this is not a problem for me whatsoever.


I am completely vegetarian -- no meat, no fish. I am not a vegan whatsoever, but I try to eat vegan when I can and if I want to. For instance, I prefer soy milk and other nut-based milks to cow's milk, as well as non-dairy soy ice cream to regular ice cream. But I'm not going to stop going to my favorite ice cream parlor, Sundaes and Cones (10th St. and 4th Ave) just because the treats there are dairy. I eat cheese infrequently, but I love a good slice of pizza now and then. Also, I prefer Greek yogurt to soy yogurt because of the taste and texture. In the world of vegetarianism, I don't like to set absolute restrictions...


To be continued...